As soon as the weather warms up, pasta salad becomes one of my top choices. It’s my go-to for potlucks and barbecues, a simple and satisfying option for lunch, and the perfect solution for those scorching midsummer evenings when only a cold meal will do.
This year, I’ll be making this Mediterranean-inspired pasta salad on repeat. It’s quick to prepare and packed with vibrant, fresh ingredients like cucumbers, roasted red peppers, artichokes, and tangy feta—flavors I never grow tired of. I have a feeling it’s about to become your favorite, too!
INGREDIENTS
- 3 tablespoons olive oil
- 3 tablespoons red wine vinegar
- 1/2 teaspoon dried oregano
- 1/2 teaspoon kosher salt, plus more to taste
- 1/4 teaspoon freshly ground black pepper, plus more to taste
- 12 ounces dried orzo pasta (about 2 cups)
- 1 (12-ounce) jar marinated artichoke hearts, drained and chopped
- 1 (12-ounce) jar roasted red peppers, drained and chopped
- 1/2 large English cucumber, diced
- 1 small red onion, finely chopped
- 1 cup pitted Kalamata olives, chopped
- 1/2 cup fresh parsley leaves, coarsely chopped
- 6 ounces crumbled feta cheese (about 1 1/2 cups)
INSTRUCTIONS
- Prepare the dressing: In a large bowl, whisk together the olive oil, red wine vinegar, oregano, kosher salt, and a few grinds of black pepper. Set aside.
- Cook the orzo: Bring a large pot of salted water to a boil. Add the orzo and cook until al dente, 7 to 9 minutes or according to the package instructions. Drain the orzo and rinse briefly under cool water to stop the cooking. Drain well.
- Assemble the salad: Add the cooked orzo, artichoke hearts, roasted red peppers, cucumber, red onion, and olives to the bowl with the dressing. Toss until evenly combined.
- Add parsley and feta: Gently mix in the parsley and crumbled feta. Let the salad sit for about 20 minutes, stirring occasionally, to allow the flavors to meld together.
- Season and serve: Taste the salad and adjust the seasoning with more salt and pepper, if needed.
NOTES
- Make ahead: Prepare the pasta salad up to a day in advance and store it in the refrigerator. Before serving, let it sit at room temperature for about 30 minutes to remove the chill.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 5 days.
