Tomato and Black Olive Orzo Salad Recipe

Name: Tomato and Black Olive Orzo Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups grape tomatoes; 3 tablespoons extra-virgin olive oil, plus more for drizzling; Kosher salt and freshly ground black pepper; 1/2 pound large orzo pasta; 1/4 cup crumbled feta; 1 1/2 tablespoons red wine vinegar; 1/2 teaspoon Dijon mustard; 1 clove garlic, smashed; 1 tablespoon finely sliced fresh basil; 2 teaspoons fresh oregano, torn; 1 teaspoon sugar; 1 cup pitted kalamata olives, roughly chopped; 1 1/2 cups canned chickpeas, rinsed; 1 roasted red pepper, finely sliced; 1/2 cup sliced pepperoncini peppers, stems removed; 1/4 red onion, thinly sliced; 2 tablespoons chopped fresh basil

Servings: persons

2 cups grape tomatoes
3 tablespoons extra-virgin olive oil, plus more for drizzling
Kosher salt and freshly ground black pepper
1/2 pound large orzo pasta
1/4 cup crumbled feta
1 1/2 tablespoons red wine vinegar
1/2 teaspoon Dijon mustard
1 clove garlic, smashed
1 tablespoon finely sliced fresh basil
2 teaspoons fresh oregano, torn
1 teaspoon sugar
1 cup pitted kalamata olives, roughly chopped
1 1/2 cups canned chickpeas, rinsed
1 roasted red pepper, finely sliced
1/2 cup sliced pepperoncini peppers, stems removed
1/4 red onion, thinly sliced
2 tablespoons chopped fresh basil

1
Preheat oven to 375 degrees F.
2
Place the tomatoes on a sheet tray and drizzle with olive oil and sprinkle with salt and pepper.
3
Roast until the tomatoes are tender and just bursting slightly but not falling apart, 10 to 12 minutes.
4
Remove from oven and set aside.
5
Cook the pasta in a large pot of boiling salted water until al dente (following package instructions).
6
While the pasta is cooking, make a vinaigrette by pouring the juice from the bottom of the pan the tomatoes cooked in into a mixing bowl.
7
Add the feta, vinegar, mustard, garlic, sliced basil, oregano, sugar, and salt and pepper to taste.
8
Slowly pour in 3 tablespoons of the olive oil while whisking to lightly emulsify.
9
Drain the cooked pasta and toss with the vinaigrette.
10
Add the grape tomatoes, olives, chickpeas, roasted red pepper, pepperoncini peppers, onion and chopped basil and toss to combine.

530

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 2 cups grape tomatoes, 3 tablespoons extra-virgin olive oil, plus more for drizzling, Kosher salt and freshly ground black pepper, 1/2 pound large orzo pasta, and more.

Yes, Tomato and Black Olive Orzo Salad falls under the Pasta & Noodles category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Tomato and Black Olive Orzo Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions