Easy Mediterranean Orzo Salad
This Easy Mediterranean Orzo Salad is a light, colorful, and delicious dish made with tender orzo pasta, juicy cherry tomatoes, crisp cucumbers, Kalamata olives, red onion, tangy feta cheese, and a zesty lemon-oregano dressing. It’s the perfect side dish for grilled meats or a satisfying standalone lunch. Fresh, healthy, and ready in under 30 minutes!
Time
Prep Time: 10 minutes
Cook Time: 10 minutes
Chill Time (optional): 15–30 minutes
Total Time: 20–40 minutes
Ingredients
For the Salad:
1 cup uncooked orzo pasta
1 cup cherry tomatoes, halved
1 cup cucumber, diced
¼ cup red onion, thinly sliced
⅓ cup Kalamata olives, pitted and halved
½ cup crumbled feta cheese
2 tbsp fresh parsley, chopped
Optional: chopped spinach or arugula
For the Dressing:
3 tbsp olive oil
2 tbsp fresh lemon juice
1 tsp red wine vinegar
1 garlic clove, minced
1 tsp dried oregano
Salt & pepper, to taste
Instructions
Cook Orzo
Bring a pot of salted water to a boil. Add orzo and cook until al dente (about 8–10 minutes).
Drain and rinse under cold water to stop the cooking and cool it down.
Prepare Dressing
In a small bowl or jar, whisk together olive oil, lemon juice, red wine vinegar, garlic, oregano, salt, and pepper.
Assemble the Salad
In a large mixing bowl, combine cooked orzo, cherry tomatoes, cucumber, red onion, olives, parsley, and feta.
Dress the Salad
Pour the dressing over the salad and toss well to combine. Chill for 15–30 minutes if desired.
Serve
Taste and adjust seasoning. Serve cold or at room temperature.
Notes
For best flavor, let the salad sit for 30 minutes before serving to allow the dressing to soak in.
This salad can be made 1 day in advance and stored in the fridge.
Tips
Add grilled chicken, shrimp, or chickpeas for extra protein.
Swap feta for goat cheese or use dairy-free alternatives.
Stir in sun-dried tomatoes or artichoke hearts for more depth.
Questions & Answers
Q: Can I use a different type of pasta?
A: Yes! Small pasta like couscous, ditalini, or even quinoa works well as a substitute.
Q: How long does this salad keep?
A: It stays fresh in the fridge for 3–4 days. Just give it a stir and a drizzle of olive oil before serving leftovers.
Q: Can I make this vegan?
A: Yes! Just skip the feta or use a plant-based version.
Q: Do I need to rinse the orzo?
A: Yes — rinsing cools the orzo and keeps it from sticking together in the salad.
Nutritional Information
Calories: 290 kcal
Protein: 7g
Fat: 16g
Carbohydrates: 30g
Fiber: 3g
Sugar: 3g
Sodium: 350mg