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The first step in creating a delightful Mediterranean Orzo Salad is ensuring that the orzo pasta is cooked to perfection. Cooking orzo to an al dente texture is essential; it provides a slight firmness that holds up well against the other ingredients in the salad. To achieve this, bring a large pot of salted water to a rolling boil, then add the orzo. Cook according to the package instructions, which typically range from 8 to 10 minutes. Stir occasionally to prevent sticking. As soon as the orzo is tender but still firm to the bite, drain it in a colander and rinse it under cold water to stop the cooking process. This step ensures that the orzo remains separate and doesn't become mushy, providing a satisfying bite in each forkful of salad.

Chilled Mediterranean Orzo Salad

Discover the vibrant flavors of summer with this Refreshing Chilled Mediterranean Orzo Salad! Perfect for picnics and barbecues, this dish combines tender orzo pasta with fresh ingredients like cherry tomatoes, cucumbers, red bell peppers, and Kalamata olives, all tossed in a zesty dressing. Easy to prepare and visually appealing, it offers a nutritious blend of textures and flavors that will nourish both body and soul. Learn how to make this delightful salad and bring the essence of Mediterranean cooking to your table!
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Ingredients
  

1 cup orzo pasta

1 cup cherry tomatoes, halved

1 cup cucumber, diced

1/2 red bell pepper, diced

1/2 cup red onion, finely chopped

1/2 cup Kalamata olives, pitted and sliced

1/2 cup feta cheese, crumbled

1/4 cup fresh parsley, chopped

1/4 cup fresh mint, chopped

1/4 cup extra virgin olive oil

2 tablespoons red wine vinegar

1 tablespoon freshly squeezed lemon juice

1 teaspoon dried oregano

Salt and freshly ground pepper to taste

Instructions
 

Cook the Orzo: Begin by bringing a large pot of salted water to a rolling boil. Add the orzo pasta and cook according to the package directions, typically between 8 to 10 minutes, until it reaches an al dente texture. Once cooked, drain the orzo in a colander and rinse under cold water to halt the cooking process. Allow it to cool thoroughly.

    Prepare the Vegetables: While the orzo is cooking, take the opportunity to prepare the fresh vegetables. In a spacious mixing bowl, combine the halved cherry tomatoes, diced cucumber, diced red bell pepper, finely chopped red onion, and sliced Kalamata olives, tossing gently to ensure even distribution.

      Mix the Dressing: In a small bowl, whisk together the extra virgin olive oil, red wine vinegar, freshly squeezed lemon juice, dried oregano, and a pinch of salt and pepper. Taste the dressing and adjust the seasoning as necessary to suit your preference.

        Combine Ingredients: After the orzo has reached room temperature, add it to the bowl of prepared vegetables. Drizzle the dressing over the orzo and vegetables, then gently toss everything together until the ingredients are well distributed and coated with the dressing.

          Add Cheeses and Herbs: Carefully fold in the crumbled feta cheese, chopped parsley, and chopped mint, taking care not to break apart the feta too much, as you want to maintain some texture.

            Chill: Cover the salad with plastic wrap or transfer it to an airtight container. Refrigerate for at least 30 minutes to enhance the flavors and allow the salad to chill.

              Serve: Before serving, give the salad a light toss to blend any ingredients that may have settled. Taste again and make any final seasoning adjustments. Serve this refreshing salad chilled, either as a vibrant side dish or a delightful light main course.

                Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4-6

                  Presentation Tips: For an appealing presentation, serve the salad in a large, shallow bowl garnished with additional mint leaves and a sprinkle of feta cheese. Pair with lemon wedges for a touch of brightness!