Description
A light and refreshing orzo pasta salad with capers, bell peppers, cheese, and a light dressing. You’ll love this cold orzo pasta salad recipe for potlucks, picnics, and outdoor parties!
Ingredients
Scale
For the Salad:
- 1 1/2 cups uncooked orzo pasta
- 1 tablespoon olive oil (for tossing pasta)
- 2 cups cherry tomatoes, diced or halved
- 6 oz mild white cheddar cheese, cut into small cubes (or mozzarella, swiss, feta)
- 3/4 cup pitted green olives, sliced
- 1 orange or red bell pepper, diced
- 1/2 cup red onion, thinly sliced
- 1/2 cup fresh basil, chopped (optional)
- 2 to 3 tablespoons capers, drained (reserve brine for dressing)
For the Dressing:
- 1/3 cup olive oil
- 1 tablespoon fresh lemon juice
- 1 tablespoon caper water (brine from the caper jar)
- 1/2 teaspoon grated garlic (optional)
- 1/4 teaspoon Italian seasoning
- 1/4 teaspoon smoked paprika
- Salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Cook Orzo: Cook the orzo pasta according to package directions in boiling salted water until al dente.
- Drain and Cool Pasta: Drain the cooked orzo well in a colander. Rinse briefly with cold water to cool it down and stop the cooking process. Toss the drained orzo with 1 tablespoon of olive oil to prevent sticking. Set aside to cool further.
- Prepare Vegetables and Cheese: While the pasta cooks and cools, dice the cherry tomatoes, cube the cheese, slice the olives, dice the bell pepper, thinly slice the red onion, and chop the basil (if using).
- Make Dressing: In a small jar with a lid or a small bowl, combine 1/3 cup olive oil, lemon juice, 1 tablespoon caper water (brine), grated garlic (if using), Italian seasoning, and smoked paprika. Seal the jar and shake vigorously (or whisk well in the bowl) until combined. Season with salt and pepper to taste.
- Combine Salad: In a large salad bowl, combine the cooled orzo, diced tomatoes, cubed cheese, sliced olives, diced bell pepper, sliced red onion, chopped basil (if using), and drained capers.
- Dress and Toss: Pour the prepared dressing over the salad ingredients. Toss gently until everything is evenly coated.
- Chill (Recommended): Cover the salad and refrigerate for at least 30 minutes before serving to allow the flavors to meld.
- Serve
Notes
- Orzo: Cook orzo until al dente (firm to the bite). Rinsing helps cool it quickly for salad.
- Cheese: Mild white cheddar, mozzarella, Swiss, or feta all work well. Cubing helps it hold its shape better than shredding.
- Olives: Green olives are specified, but Kalamata olives could also be used for a different flavor.
- Capers: The brine adds extra salty, tangy flavor to the dressing.
- Make-Ahead: You can cook the orzo and prepare the dressing ahead of time. Store separately in the refrigerator. Combine all ingredients and dress just before serving or up to a few hours before.
- Storage: Store leftover pasta salad in an airtight container in the refrigerator for up to 2-3 days.