Mediterranean Orzo Pasta Salad​

Mediterranean Orzo Pasta Salad​

This Mediterranean Orzo Pasta Salad is a quick, vibrant dish packed with flavor and color. Made with orzo pasta, crisp vegetables, tangy vinaigrette, and Mario Sliced Black Olives, it delivers the perfect balance of texture and freshness in every bite. Whether served as a side or light main, it’s ideal for picnics, potlucks, or easy weekday meals. Ready in just 30 minutes and great for making ahead, this salad brings Greek-inspired ingredients to your table in a simple, satisfying way.

  • Prep Time10 min
  • Cook Time20 min
  • Total Time30 min
  • Serving Size6 - 8 People
  • Course
    • Appetizer
    • Breakfast

Tools

  • Small Pot
  • Medium Mixing Bowl

Ingredients

  • 16 oz Orzo Pasta
  • 1 Red bell pepper, chopped
  • 1/2 cup Asparagus, diced
  • 1/2 cup Cucumber, diced
  • 3/4 cup Red onion, diced
  • 5 oz Mario Sliced Black Olives, drained 
  • 7 oz Feta cheese
  • 2 tbsp Mario olive oil 
  • 1/4 cup Italian dressing  

Preparing the spices

1

Cook Orzo
Bring a pot of water to a boil, season with salt, and cook the orzo for 10 minutes. Drain, rinse, and set aside to cool. Add olive oil to prevent sticking

2

Add Ingredients
Transfer the cooled orzo to a large mixing bowl. Add the asparagus, chopped vegetables, and olives, then crumble the feta cheese over the pasta.

3

Dress Salad 
Pour the dressing over the pasta mixture and gently fold until the pasta and veggies are coated.

4

Serve & Enjoy
Refrigerate tor I hour or overnight before serving. The pasta is best within 2-3 days, but will last in the refrigerator up to I week.