Why You’ll Love This Recipe
This orzo salad is quick to prepare, bursting with vibrant Mediterranean flavors, and incredibly versatile. It’s light yet satisfying, can be served warm or cold, and gets even better as it sits. Whether you’re entertaining or looking for a healthy lunch option, this salad delivers both convenience and taste.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
orzo pasta
cherry or grape tomatoes
English cucumber or Persian cucumbers
red onion
kalamata olives
crumbled feta cheese
fresh parsley
extra virgin olive oil
fresh lemon juice
salt
black pepper
Directions
- Cook the orzo in salted water according to package instructions until al dente. Drain and rinse with cold water to cool.
- In a large mixing bowl, combine the cooled orzo, halved tomatoes, diced cucumber, thinly sliced red onion, pitted and halved kalamata olives, crumbled feta, and chopped parsley.
- In a small bowl or jar, whisk together olive oil, lemon juice, salt, and pepper to make the dressing.
- Pour the dressing over the salad and toss gently to combine.
- Chill for 30 minutes before serving to let the flavors meld. Serve cold or at room temperature.
Servings and timing
Servings: 6–8 servings
Prep time: 10 minutes
Cook time: 10 minutes
Total time: 20 minutes
Variations
• Add canned chickpeas or grilled chicken for more protein
• Use fresh basil or mint in place of parsley
• Try sun-dried tomatoes for a richer tomato flavor
• Swap in red bell peppers or artichoke hearts for extra vegetables
• Replace lemon juice with red wine vinegar for a tangier twist
Storage/Reheating
Store the salad in an airtight container in the refrigerator for up to 4 days. It’s best served cold, but you can bring it to room temperature before serving if preferred. No reheating is necessary. If the salad dries out slightly, refresh with a drizzle of olive oil or lemon juice.
FAQs
What is orzo?
Orzo is a small, rice-shaped pasta that cooks quickly and works well in both hot and cold dishes.
Can I make this salad ahead of time?
Yes, it’s ideal for meal prep and tastes even better after chilling for a few hours.
Is this salad gluten-free?
Not unless you use gluten-free orzo. Regular orzo is made from wheat.
What can I substitute for feta cheese?
Try goat cheese, a vegan feta alternative, or leave it out entirely for a dairy-free version.
Can I use different vegetables?
Absolutely. Bell peppers, zucchini, or spinach make great additions or swaps.
Does the orzo need to be rinsed?
Yes, rinse the orzo with cold water after cooking to stop it from overcooking and to keep it from sticking.
How long does it last in the fridge?
Up to 4 days when stored in an airtight container.
Can I freeze Mediterranean orzo salad?
Freezing is not recommended as the texture of the vegetables and pasta may become mushy after thawing.
What protein goes well with this salad?
Grilled chicken, shrimp, or salmon pair perfectly with the fresh Mediterranean flavors.
Can I serve it warm?
Yes, although it’s traditionally served cold, it can be served warm shortly after preparation if preferred.
Conclusion
This Easy Mediterranean Orzo Salad is a go-to recipe for busy weekdays, potlucks, or healthy lunches. With minimal prep and maximum flavor, it’s a vibrant, satisfying dish that you’ll return to again and again.
PrintEasy Mediterranean Orzo Salad
Easy Mediterranean Orzo Salad is a refreshing, colorful pasta salad made with tender orzo, crisp vegetables, briny olives, and creamy feta cheese. Tossed in a zesty lemon and olive oil dressing, it’s the perfect side or light main dish for warm-weather meals, picnics, or meal prep.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 6–8 servings
- Category: Salad
- Method: Boiling + Tossing
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
- 1 1/2 cups orzo pasta
- 1 cup cherry or grape tomatoes, halved
- 1 cup diced cucumber (English or Persian)
- 1/4 red onion, thinly sliced
- 1/2 cup kalamata olives, pitted and halved
- 3/4 cup crumbled feta cheese
- 1/4 cup chopped fresh parsley
- 1/4 cup extra virgin olive oil
- 2 tbsp fresh lemon juice
- Salt, to taste
- Black pepper, to taste
Instructions
- Cook the orzo in salted boiling water according to package directions until al dente. Drain and rinse with cold water to cool.
- In a large mixing bowl, combine the cooled orzo, halved tomatoes, diced cucumber, red onion, olives, feta, and parsley.
- In a small bowl or jar, whisk together the olive oil, lemon juice, salt, and black pepper to make the dressing.
- Pour the dressing over the salad and toss gently to combine all ingredients.
- Chill for at least 30 minutes before serving to let the flavors meld. Serve cold or at room temperature.
Notes
- Add chickpeas or grilled chicken for extra protein.
- Use fresh mint or basil for a variation on the herbs.
- Sun-dried tomatoes or artichoke hearts add great flavor depth.
- Can be made ahead and improves in flavor after chilling.
Nutrition
- Serving Size: 1.5 cups
- Calories: 280
- Sugar: 3g
- Sodium: 520mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 20mg
