Mediterranean Orzo Salad
Mediterranean Orzo Salad is light, refreshing, and full of bright flavors. With tender pasta, crisp vegetables, briny olives, and creamy feta tossed in a simple vinaigrette, it’s the perfect side dish for summer gatherings, picnics, or a quick weekday lunch. You can also make it a complete meal by adding chickpeas or grilled chicken.
Time: 25–30 minutes
Servings: 4–6
Ingredients
Orzo Pasta:
1 ½ cups uncooked orzo pasta
Vegetables:
1 cup cherry tomatoes, halved
1 cucumber, diced or sliced
½ red onion, diced or thinly sliced
½ cup Kalamata olives, pitted and halved
1 small bell pepper, diced (optional)
Cheese:
½ cup feta cheese, crumbled or cubed
Herbs:
¼ cup fresh parsley, chopped
2 tbsp fresh mint leaves, chopped (optional)
Dressing (optional, but recommended):
3 tbsp olive oil
1 tbsp red wine vinegar
1 tbsp lemon juice
1 garlic clove, minced
½ tsp dried oregano
Salt and pepper, to taste
Optional Additions:
1 cup cooked chickpeas
½ cup artichoke hearts, chopped
1 tbsp capers
Instructions
Cook the Orzo:
Bring a pot of salted water to a boil.
Cook the orzo pasta according to package directions until al dente.
Drain, rinse under cold water to cool, and set aside.
Prepare the Dressing:
In a small bowl, whisk together olive oil, red wine vinegar, lemon juice, garlic, oregano, salt, and pepper.
Combine the Salad:
In a large bowl, combine the cooked orzo, cherry tomatoes, cucumber, red onion, olives, bell pepper (if using), and optional add-ins like chickpeas or artichokes.
Pour the dressing over the salad and toss gently to coat.
Add Cheese & Herbs:
Fold in feta cheese, parsley, and mint.
Taste and adjust seasoning if needed.
Chill & Serve:
Cover and refrigerate for at least 20 minutes to let the flavors blend, or serve immediately.
Tips & Variations
Make it a full meal:
Add grilled chicken, shrimp, or salmon on top.
Keep it vegetarian with chickpeas or white beans for extra protein.
Grain & pasta swaps:
Swap orzo with couscous, farro, quinoa, or even small pasta like ditalini or macaroni.
For a gluten-free version, use gluten-free orzo or rice.
Cheese options:
Use goat cheese for a tangier flavor.
Skip the cheese and add avocado or extra olives for a dairy-free option.
Extra veggies & flavors:
Roast zucchini, eggplant, or bell peppers and add them in for a deeper flavor.
Toss in sun-dried tomatoes, roasted red peppers, or fresh arugula for variety.
Dressing upgrades:
Add a teaspoon of Dijon mustard to make the dressing creamier.
Swap red wine vinegar for balsamic for a sweeter, richer flavor.
Make-ahead tip:
Cook the orzo and chop the veggies ahead of time, but don’t add the cheese and fresh herbs until just before serving to keep them fresh.
Q&A
Q: Can I make this salad ahead of time?
A: Yes. This salad tastes even better after a few hours in the fridge because the flavors meld together. Just add the cheese and fresh herbs right before serving for best texture.
Q: How long will it keep in the fridge?
A: Stored in an airtight container, it will last about 3–4 days. If you’ve added fresh herbs or leafy greens, stir them in just before eating.
Q: Can I serve this warm instead of cold?
A: Definitely. While it’s often served chilled, it’s also delicious slightly warm, especially if you add roasted vegetables.
Q: Is orzo gluten-free?
A: Traditional orzo is made from wheat, but you can find gluten-free versions made from rice or corn. Quinoa or rice also make good substitutions.
Q: Can I make this vegan?
A: Yes. Just omit the feta cheese or replace it with a plant-based alternative.
Nutrition
(per serving, based on 6 servings)
Calories: ~280 kcal
Protein: 8 g
Carbohydrates: 34 g
Fat: 12 g
Fiber: 4 g
Sugar: 4 g
Sodium: ~400 mg
(Values vary depending on added ingredients and dressing amounts.)
Conclusion
The Mediterranean Orzo Salad is fresh, versatile, and easy to prepare. It works as a side dish for grilled meats or seafood, or as a light vegetarian main when paired with chickpeas or extra vegetables. With its bright dressing, colorful produce, and satisfying orzo base, it’s a dish that’s just as good for weekday lunches as it is for summer gatherings.