Mediterranean-style pasta salad has quickly become one of my picnic staples. It's super easy to make a huge batch and tastes better after the flavors have mixed for a few hours. When making pasta salad, I prefer to employ orzo. There's something about the small, rice-like shape that makes the salad seem modern and more glamorous. This recipe is my own invention: it uses two types of tomatoes, olives, green onions, and feta cheese. The dressing is a simple red wine vinaigrette. Feel free to look at the recipe as inspiration for your own pasta salad. Whatever you do, be sure to make a large batch because this salad is an ideal portable lunch! To check out the recipe, read more.

Mediterranean Pasta Salad

Mediterranean Pasta Salad

Recipe For Mediterranean Pasta Salad


1 lb. of orzo
1/4 cup red wine vinegar
half of a lemon, juiced
2 teaspoons Dijon mustard
1 small shallot, minced
freshly ground black pepper
1/2 cup extra-virgin olive oil
1 pint cherry tomatoes, sliced in half
1 small jar sundried tomatoes in oil
1/2 cup pitted Kalamata olives, sliced in half lengthwise
1 bunch green onions, dark greens removed, finely chopped
1/4 cup fresh basil, chopped
1/4 cup fresh parsley, chopped
8 ounces feta cheese, crumbled


  1. Fill a large pot with water and season with salt. Bring to a boil over high heat. Cook the orzo according to the instructions on the package.
  2. Drain well and rinse with cold water until the orzo is cool.
  3. While the pasta is cooking, make the vinaigrette. Whisk the vinegar, lemon juice, mustard, shallot, salt, and pepper in a bowl. Slowly pour in the olive oil, in a steady stream, whisking constantly to combine. Season to taste with salt and pepper.
  4. In a big bowl, combine the orzo with the tomatoes, olives, green onions, fresh herbs, and cheese. Pour on half of the vinaigrette. Season the salad generously with salt and pepper. Toss well to coat. Add more vinaigrette until the pasta is moistened to your liking. Chill until serving.

Serves 10-12.