Orzo Salad

Why You’ll Love This Recipe

You’ll love this Orzo Salad for its bright, tangy flavor and satisfying texture. It’s incredibly easy to make and endlessly adaptable—you can add your favorite vegetables, cheeses, or proteins to make it your own. Whether you’re serving it as a side dish or a light main course, this salad brings together freshness, balance, and vibrant color in every bite.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Orzo pasta
• Cherry tomatoes, halved
• Cucumber, diced
• Red onion, finely chopped
• Kalamata olives, sliced
• Feta cheese, crumbled
• Fresh parsley or mint, chopped
• Olive oil
• Lemon juice
• Red wine vinegar
• Garlic, minced
• Dried oregano
• Salt and pepper

Directions

1. Cook the orzo according to package directions until al dente. Drain and rinse under cold water to stop the cooking process.
2. In a large bowl, combine the cooled orzo, cherry tomatoes, cucumber, red onion, olives, and feta cheese.
3. In a small bowl, whisk together olive oil, lemon juice, red wine vinegar, garlic, oregano, salt, and pepper.
4. Pour the dressing over the orzo mixture and toss until everything is evenly coated.
5. Sprinkle with fresh parsley or mint and chill for at least 30 minutes before serving.

Servings and timing

This recipe serves 6–8 people.
Preparation time: 15 minutes
Cooking time: 10 minutes
Total time: 25 minutes

Variations

• Add Protein: Include grilled chicken, shrimp, or chickpeas for a heartier meal.
• Mediterranean Twist: Add artichoke hearts, sun-dried tomatoes, or roasted red peppers.
• Creamy Option: Mix in a spoonful of Greek yogurt or a dollop of hummus for a creamy texture.
• Grain-Free Version: Substitute cauliflower rice or quinoa for orzo.
• Herb Swap: Try basil or dill instead of parsley for a different flavor profile.

Storage/Reheating

Store Orzo Salad in an airtight container in the refrigerator for up to 4 days. The flavors deepen as it sits, making it great for meal prep. Serve cold or at room temperature—no reheating required. If the salad seems dry after refrigeration, add a drizzle of olive oil and a squeeze of lemon juice before serving.

FAQs

1. Can I make Orzo Salad ahead of time?

Yes, it’s a great make-ahead dish since the flavors develop as it chills.

2. What is orzo?

Orzo is a small, rice-shaped pasta made from wheat that cooks quickly and absorbs flavors beautifully.

3. Can I use whole wheat or gluten-free orzo?

Absolutely! Both work well and make the salad even healthier.

4. Can I serve Orzo Salad warm?

Yes, it’s delicious warm, at room temperature, or chilled.

5. Is this salad vegetarian?

Yes, it’s vegetarian as written, but can be made vegan by omitting the feta cheese.

6. What dressing goes best with Orzo Salad?

A lemon-olive oil vinaigrette with herbs like oregano or dill complements the Mediterranean flavors perfectly.

7. How can I make it more filling?

Add proteins such as grilled chicken, salmon, tofu, or beans.

8. Can I use other vegetables?

Yes! Bell peppers, zucchini, or spinach all make great additions.

9. How do I keep the orzo from sticking together?

Rinse the cooked orzo under cold water and toss it with a bit of olive oil before mixing.

10. How long does Orzo Salad last in the fridge?

It keeps well for up to 4 days when stored properly in an airtight container.

Conclusion

Orzo Salad is a fresh, zesty, and versatile dish that brings together the best of Mediterranean flavors. With tender pasta, crisp veggies, and a tangy lemon dressing, it’s easy to make and perfect for any occasion. Whether served as a side, a main dish, or a make-ahead lunch, this salad delivers a deliciously satisfying balance of texture and flavor every time.

Orzo Salad

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Orzo Salad is a bright and refreshing Mediterranean-inspired dish featuring tender orzo pasta, crisp vegetables, tangy feta, and a zesty lemon dressing. It’s quick to make, full of color and flavor, and perfect for serving warm or chilled as a side or light main meal.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: 6–8 servings
• Category: Salad
• Method: Boil
• Cuisine: Mediterranean
• Diet: Vegetarian

Ingredients

• 1 1/2 cups orzo pasta
• 1 cup cherry tomatoes, halved
• 1 cup cucumber, diced
• 1/4 cup red onion, finely chopped
• 1/3 cup Kalamata olives, sliced
• 1/2 cup feta cheese, crumbled
• 1/4 cup fresh parsley or mint, chopped
• 3 tablespoons olive oil
• 2 tablespoons lemon juice
• 1 tablespoon red wine vinegar
• 1 clove garlic, minced
• 1 teaspoon dried oregano
• Salt and pepper to taste

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Instructions

1. Cook the orzo in salted water according to package directions until al dente. Drain and rinse under cold water to stop cooking.
2. In a large bowl, combine cooled orzo, cherry tomatoes, cucumber, red onion, olives, and feta cheese.
3. In a small bowl, whisk together olive oil, lemon juice, red wine vinegar, garlic, oregano, salt, and pepper.
4. Pour the dressing over the salad and toss until evenly coated.
5. Top with chopped parsley or mint and refrigerate for at least 30 minutes before serving for best flavor.

Notes

• Rinse orzo under cold water after cooking to prevent sticking.
• Use whole wheat or gluten-free orzo for dietary preferences.
• Let the salad chill to enhance flavor before serving.
• Add extra lemon juice or olive oil if the salad seems dry after refrigeration.
• Perfect make-ahead option for parties or meal prep.

Nutrition

• Serving Size: 1 serving
• Calories: 290
• Sugar: 4g
• Sodium: 420mg
• Fat: 13g
• Saturated Fat: 4g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 34g
• Fiber: 3g
• Protein: 9g
• Cholesterol: 15mg