Mediterranean Orzo Pasta Salad​

Made with the Mario Sliced Black Olives
Orzo Pasta Salad bursting with your favorite Greek fixings on your table in 30 minutes! It’s easy to make, exploding with bright flavors and textures and is make ahead friendly!

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


  • Small Pot
  • Medium Mixing Bowl


  • 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


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


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.


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


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.