Hey y'all! If you're craving something fresh, vibrant, and bursting with flavor, this Mediterranean Orzo Salad is about to become your new staple. It's packed with juicy tomatoes, briny olives, crisp cucumber, and tangy feta, all tossed in a zesty homemade dressing. Whether you're meal-prepping for busy weekdays, planning a picnic, or looking for a breezy side dish for your next barbecue, this Mediterranean Orzo Salad hits all the right notes. Let’s get cooking!
Why You'll Love This Mediterranean Orzo Salad
- Super quick to assemble—ready in just 30 minutes from start to finish.
- Loaded with fresh, colorful veggies for a nutritious bite in every forkful.
- Perfect for meal prep since the flavors deepen as it chills in the fridge.
- Great as a crowd-pleasing side or a light, satisfying main dish.
- Customizable—switch up veggies or protein to suit any preference!
Ingredients
- 1 ½ cups dry orzo pasta
- 1 ½ cups cherry tomatoes, halved
- 1 cup cucumber, diced
- ½ cup Kalamata olives, pitted and sliced
- ⅓ cup red onion, finely diced
- ¾ cup feta cheese, crumbled
- ¼ cup fresh parsley, chopped
- ¼ cup fresh basil, chopped
- ¼ cup extra-virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 tablespoon red wine vinegar
- 1 garlic clove, minced
- ½ teaspoon dried oregano
- ½ teaspoon salt (plus more for boiling water)
- ¼ teaspoon freshly ground black pepper
Directions
Step 1: Cook the Orzo
Bring a large pot of salted water to a boil. Add orzo and cook for 8-10 minutes until tender but still slightly firm to the bite (al dente). Drain immediately and rinse with cold water to stop cooking. Set aside.
Step 2: Prepare the Vegetables
While the orzo cools, halve the cherry tomatoes, dice the cucumber, slice the olives, and finely chop the red onion, parsley, and basil.
Step 3: Whisk the Dressing
In a small bowl or jar, whisk together olive oil, lemon juice, red wine vinegar, minced garlic, dried oregano, salt, and pepper until emulsified.
Step 4: Toss the Salad
In a large mixing bowl, combine cooled orzo, tomatoes, cucumber, olives, red onion, parsley, basil, and feta. Pour the dressing over and toss gently until everything is well coated.
Step 5: Chill and Serve
Cover and refrigerate for at least 30 minutes to allow flavors to mingle. Give it a gentle toss before serving and enjoy!
Notes
- For the best texture, do not overcook the orzo—keep it al dente for a pleasant bite.
- Rinsing the orzo under cold water stops cooking and prevents clumping.
- Adjust seasoning just before serving, as the salad may absorb flavors while chilling.
Variations
- Protein Add-In: Top with grilled chicken, shrimp, or chickpeas for a heartier salad.
- Vegan Option: Swap feta with vegan cheese or omit entirely.
- Roasted Veggies: Add roasted red peppers or zucchini for a smoky, sweet twist.
Required Equipment
- Large pot
- Colander
- Large mixing bowl
- Small bowl or jar for dressing
- Cutting board and knife
- Salad tongs or spatula
Storage Instructions
Transfer leftover Mediterranean Orzo Salad to an airtight container and store in the refrigerator for up to 4 days. For best taste and crunch, add fresh herbs and a splash of olive oil or lemon juice just before serving again. Freezing is not recommended as the veggies will lose texture.
Suggested Pairings & Serving Recommendations
- Serve as a side with grilled chicken, fish, or lamb.
- Enjoy as a main course topped with chickpeas or rotisserie chicken.
- Pair with pita bread and hummus or tzatziki for a full Mediterranean spread.
Pro Tips
- Double the dressing recipe and store extra in the fridge to freshen leftovers or drizzle over other salads.
- Letting the salad rest in the fridge enhances the flavors—overnight is even better!
- Use high-quality olive oil and fresh herbs for the brightest, freshest taste.
FAQ
Can I use another pasta instead of orzo?
Absolutely! Small pastas like ditalini, couscous, or even small shells work well in this salad.
Is this Mediterranean Orzo Salad gluten-free?
Traditional orzo is made from wheat, but you can easily swap in gluten-free orzo or another gluten-free pasta.
How far ahead can I make this salad?
You can make it up to 2 days in advance—just freshen up with a splash of lemon juice or olive oil before serving for the best taste and texture.
Ingredients
- 1 cup orzo pasta, uncooked
- ½ cup cherry tomatoes, halved
- ¼ cup cucumber, diced
- ¼ cup Kalamata olives, pitted and sliced
- ¼ cup red onion, finely chopped
- ¼ cup feta cheese, crumbled
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons extra virgin olive oil
- 1 tablespoon fresh lemon juice
- ½ teaspoon dried oregano
- Salt and pepper to taste
Instructions
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1Cook the orzo pasta according to package instructions. Drain and rinse under cold water, then set aside.
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2In a large mixing bowl, combine the cooked orzo, cherry tomatoes, cucumber, Kalamata olives, red onion, feta cheese, and chopped parsley.
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3In a small bowl, whisk together olive oil, lemon juice, dried oregano, salt, and pepper to make the dressing.
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4Pour the dressing over the salad and toss gently to combine ensuring all ingredients are coated.
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5Serve immediately or chill in the refrigerator for 30 minutes to let the flavors meld.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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