Orzo Pasta Salad

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  • Level: Easy
  • Total: 40 min
  • Active: 15 min
  • Yield: 4 servings (Makes 3 cups)
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3/4 cup uncooked orzo

Kosher salt  

1/4 cup diced red onion  

1/4 cup chopped pitted black olives  

1/4 cup chopped fresh parsley  

1/4 cup crumbled feta cheese  

1/4 cup red wine vinegar  

1/4 teaspoon chopped fresh oregano  

1 tablespoon chopped fresh basil  

2 tablespoons grated Parmesan cheese  

1/4 cup extra-virgin olive oil  

1/2 cup cherry tomatoes, halved  

Freshly cracked black pepper 


  1. Prepare the orzo according to the package directions, taking care to salt the water generously. Drain and set aside to cool to room temperature.
  2. In a large bowl, combine the orzo with the rest of the ingredients and 1/8 teaspoon salt. Use your clean hands or two large spoons to mix it carefully. Taste and adjust the seasoning if necessary. 
  3. Refrigerate the pasta salad for at least 15 to 20 minutes before serving. 
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