Best Orzo Pasta Salad Recipe

Cook the orzo according to package directions until tender. Once cooked, drain the orzo thoroughly and rinse it with cold water to stop the cooking process and cool the pasta down for the salad.

In a large bowl, add the cooled orzo pasta along with diced cucumber, red bell pepper, halved cherry tomatoes, finely chopped red onion, sliced black olives, and crumbled feta cheese. Mix gently to distribute the ingredients evenly.

Take a small bowl and whisk together the olive oil, red wine vinegar, dried oregano, salt, and pepper until the dressing is well combined and emulsified.

Pour the prepared dressing over the orzo and vegetable mixture. Toss everything together carefully so that the dressing coats all ingredients evenly.

Cover the pasta salad and chill it in the refrigerator for at least 30 minutes to allow the flavors to meld. Serve cold or at room temperature as desired.