Mediterranean Orzo Salad

Why You’ll Love This Recipe

Mediterranean Orzo Salad is quick, versatile, and bursting with bold Mediterranean flavors. It’s easy to make ahead, travels well, and can be served cold or at room temperature. The combination of orzo, veggies, and tangy dressing creates a satisfying texture and taste in every bite. It’s vegetarian-friendly, endlessly adaptable, and a great way to add variety to your salad rotation.

Ingredients

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

• Orzo pasta
• Cherry tomatoes
• Cucumber
• Red onion
• Kalamata olives
• Feta cheese
• Fresh parsley or dill
• Lemon juice
• Olive oil
• Garlic (minced)
• Dijon mustard
• Salt
• Black pepper

Directions

1. Cook the orzo: Boil orzo in salted water according to package instructions. Drain and rinse with cold water to stop the cooking and cool it down.
2. Chop the vegetables: Halve the cherry tomatoes, dice the cucumber, thinly slice the red onion, and chop the olives and herbs.
3. Make the dressing: In a small bowl, whisk together olive oil, lemon juice, minced garlic, Dijon mustard, salt, and pepper until emulsified.
4. Combine the salad: In a large bowl, mix the cooled orzo, chopped vegetables, olives, and crumbled feta.
5. Add the dressing: Pour the dressing over the salad and toss to combine.
6. Chill and serve: Let the salad sit for at least 15 minutes before serving to allow the flavors to blend. Serve cold or at room temperature.

Servings and timing

This recipe serves 4 to 6 people. Prep time is about 15 minutes, and cook time for the orzo is 8–10 minutes. Total time is approximately 25 minutes.

Variations

• Add protein: Include grilled chicken, shrimp, or chickpeas for a more filling meal.
• Whole grain option: Use whole wheat orzo for added fiber.
• Add greens: Mix in arugula, spinach, or kale for extra nutrients and color.
• Creamier texture: Add a spoonful of hummus or a drizzle of tahini to the dressing.
• Spicy kick: Toss in chopped pepperoncini or a pinch of red pepper flakes.
• Different cheese: Substitute feta with goat cheese or crumbled halloumi.

Storage/Reheating

Store Mediterranean Orzo Salad in an airtight container in the refrigerator for up to 4 days. The flavors continue to develop over time, making it ideal for meal prep. Serve chilled or let it sit at room temperature for 10–15 minutes before serving. This salad is not meant to be reheated or frozen.

FAQs

Can I make this salad ahead of time?

Yes, it’s perfect for meal prep or entertaining. Make it up to a day in advance and store in the fridge.

What is orzo?

Orzo is a small, rice-shaped pasta that cooks quickly and works well in salads and soups.

Can I use a different type of pasta?

Yes, small pasta shapes like couscous, ditalini, or farfalle also work well.

Is this salad gluten-free?

Not with regular orzo, but you can substitute with gluten-free orzo or rice.

How do I keep the orzo from sticking together?

Rinse it with cold water after cooking and toss with a little olive oil.

Can I omit the cheese?

Yes, simply leave out the feta or replace it with a dairy-free alternative for a vegan version.

What vegetables work well in this salad?

Tomatoes, cucumber, red onion, and olives are classic, but you can also add bell peppers, artichoke hearts, or zucchini.

Can I use bottled dressing?

Homemade dressing is fresher, but a quality Mediterranean vinaigrette can be used in a pinch.

How long does this salad last?

It stays fresh in the fridge for up to 4 days. Stir before serving to redistribute the dressing.

Can I serve this warm?

It’s best served chilled or at room temperature, but you can serve it slightly warm if preferred.

Conclusion

Mediterranean Orzo Salad is a flavorful, flexible dish that brings the vibrant tastes of the Mediterranean to your table. With fresh vegetables, hearty pasta, and a tangy dressing, it’s a refreshing option for lunches, sides, or light dinners. Simple, delicious, and nourishing, this salad is sure to become a staple in your kitchen.

Mediterranean Orzo Salad

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Mediterranean Orzo Salad is a refreshing and hearty pasta salad made with orzo, crisp vegetables, briny olives, and feta cheese, all tossed in a zesty lemon-olive oil dressing. Perfect as a side or light main dish.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: 4 to 6 servings
• Category: Salad
• Method: Boiling
• Cuisine: Mediterranean
• Diet: Vegetarian

Ingredients

• 1 cup dry orzo pasta
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• 1/4 red onion, thinly sliced
• 1/2 cup Kalamata olives, sliced
• 1/2 cup feta cheese, crumbled
• 2 tbsp fresh parsley or dill, chopped
• 1/4 cup olive oil
• 3 tbsp lemon juice
• 1 clove garlic, minced
• 1 tsp Dijon mustard
• 1/2 tsp salt
• 1/4 tsp black pepper

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Instructions

1. Cook orzo in salted water according to package directions (about 8–10 minutes). Drain and rinse with cold water to stop cooking.
2. In a large bowl, combine cooked orzo, cherry tomatoes, cucumber, red onion, olives, feta, and chopped herbs.
3. In a small bowl, whisk together olive oil, lemon juice, garlic, Dijon mustard, salt, and pepper until emulsified.
4. Pour the dressing over the salad and toss until evenly coated.
5. Let the salad chill in the refrigerator for at least 15 minutes before serving. Serve cold or at room temperature.

Notes

• Rinse the orzo with cold water after cooking to prevent sticking.
• This salad gets better as it sits—great for meal prep or make-ahead meals.
• Add grilled chicken, shrimp, or chickpeas for a heartier dish.
• Use gluten-free orzo or rice to make the dish gluten-free.

Nutrition

• Serving Size: 1/6 of recipe
• Calories: 260
• Sugar: 3g
• Sodium: 420mg
• Fat: 15g
• Saturated Fat: 4g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 25g
• Fiber: 2g
• Protein: 6g
• Cholesterol: 15mg