Potluck Orzo Pasta Salad
Bright, refreshing, and irresistibly flavorful, this Potluck Orzo Pasta Salad is a standout dish perfect for any gathering! Featuring tender orzo pasta tossed with crisp cucumbers, sweet cherry tomatoes, vibrant red bell peppers, and tangy crumbled feta cheese, this Mediterranean-inspired salad bursts with color and texture. Black olives, fresh parsley, and a zesty homemade dressing made with extra virgin olive oil, lemon juice, and a touch of red wine vinegar tie all the flavors together beautifully. Ready in just 25 minutes and ideal for prepping ahead, this pasta salad is the ultimate crowd-pleaser, served chilled or at room temperature. Whether it's a summer barbecue, a family reunion, or a holiday potluck, this versatile side dish is sure to impress! Keywords: orzo pasta salad, potluck recipe, Mediterranean salad, summer side dish, make-ahead pasta salad.
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Recipe Information
Ingredients
- 1 cup orzo pasta
- 1 medium cucumber
- 1.5 cups cherry tomatoes
- 1 medium red bell pepper
- 0.5 medium red onion
- 0.75 cup black olives (pitted and sliced)
- 0.5 cup feta cheese (crumbled)
- 0.25 cup fresh parsley (chopped)
- 0.25 cup extra virgin olive oil
- 3 tablespoons lemon juice (freshly squeezed)
- 1 tablespoon red wine vinegar
- 1 clove garlic (minced)
- 1 teaspoon dried oregano
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Bring a large pot of salted water to a boil over medium-high heat. Add the orzo pasta and cook according to the package instructions, typically 7-9 minutes, until al dente. Drain and rinse under cold water to cool the pasta, then set aside.
While the pasta cooks, prepare the vegetables. Dice the cucumber, red bell pepper, and red onion. Halve the cherry tomatoes. Add all prepped vegetables to a large mixing bowl.
To the bowl of vegetables, add the black olives, crumbled feta cheese, and chopped parsley. Stir gently to combine.
In a small bowl or jar, whisk together the olive oil, lemon juice, red wine vinegar, minced garlic, dried oregano, salt, and black pepper to create the dressing.
Pour the dressing over the pasta and vegetables. Toss until everything is evenly coated.
Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld together. This salad can be made up to a day in advance for even better flavor.
Before serving, taste and adjust seasoning, if necessary. Serve chilled or at room temperature, and enjoy at your potluck or gathering.
Nutrition Facts
Calories |
1978 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 118.5 g | 152% | |
| Saturated Fat | 29.8 g | 149% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 107 mg | 36% | |
| Sodium | 3942 mg | 171% | |
| Total Carbohydrate | 197.8 g | 72% | |
| Dietary Fiber | 25.7 g | 92% | |
| Total Sugars | 20.6 g | ||
| Protein | 51.7 g | 103% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 962 mg | 74% | |
| Iron | 17.4 mg | 97% | |
| Potassium | 1721 mg | 37% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
