This 20 Minute Greek Orzo Salad is quick, easy, and absolutely bursting with Mediterranean-inspired flavors! Al dente orzo pasta, crispy cucumbers, tender artichoke hearts, hearty chickpeas, sun-dried tomatoes, and Kalamata olives are tossed in a homemade balsamic vinaigrette and topped with crumbled feta cheese.
Cooling the pasta immediately prevents it from over-cooking. I prefer the fridge over the cold water method because it’s easier, and because it thoroughly chills the pasta until you’re ready for it. Rinsing the pasta also removes the starch which prevents the dressing from thoroughly coating every noodle!
Toss it in olive oil so it doesn't stick together. Starchy noodles will immediately start sticking together. Before you put the pasta in the fridge, be sure to toss it in some olive oil and season it with salt and pepper to keep the noodles free.
Add more balsamic if you like a tangy dressing. Once you mix up the dressing, taste it and tailor it to your liking. I like to add a little more balsamic for a more acidic dressing - this adds more depth and tang to the dish.
Keywords: Greek orzo pasta salad, Mediterranean pasta