This quick and easy orzo pasta salad is the perfect addition to a picnic or family gathering.
It’s packed with juicy tomatoes and fresh mint, but no mayonnaise, as it could quickly spoil in the summertime heat. Instead, it’s dressed with a red wine vinaigrette, which you can whisk by hand or whip up in an immersion blender.
RECIPE: A French toast casserole you can make the night before
Chef Eric Wells, owner of Skye Larae’s Culinary Services in Cleveland, Ohio, described this Greek-inspired recipe as an “amazing” addition to any summertime meal — in part because of the bright fresh herbs he adds at the end.
“I think the key to this dish … is the actual mint,” Wells said.
Orzo pasta salad with cherry tomatoes and mint
Ingredients
- 1 pound orzo pasta
- 2 cups cherry tomatoes, halved
- 1 cup crumbled feta cheese
- ⅓ cup red wine vinegar
- ⅔ cup olive oil
- 1 tablespoon Dijon mustard
- 1 teaspoon dried oregano
- Salt
- Pepper
- ¼ cup mint, finely chopped
Instructions
- Cook pasta in boiling salted water until al dente, about 8 minutes. Drain and rinse with cold water. Set pasta aside in a large bowl. Add tomatoes and feta and toss well.
- Meanwhile, combine vinegar, olive oil, mustard and oregano in a medium bowl, whisking well. Season dressing with salt and pepper to taste.
- Add dressing to pasta and toss well. Sprinkle with fresh mint and toss again. Season with salt and pepper to taste.
Copyright 2025 Nexstar Media, Inc. All rights reserved. This material may not be published, broadcast, rewritten, or redistributed.
