Try This Rich Mediterranean Orzo Salad Recipe!

This Mediterranean Orzo Salad is the kind of dish that makes weeknights easier and weekends more enjoyable.

It’s light but satisfying, full of colorful veggies, and tossed in a zippy lemon-olive oil dressing. You get briny pops of flavor from olives and feta, balanced by fresh herbs and juicy tomatoes.

It comes together fast, holds up well in the fridge, and tastes even better after a short rest. Make it for lunch, a side dish, or a potluck—you’ll get compliments either way.

Why This Mediterranean Orzo Salad Recipe Works

This salad uses orzo, a small rice-shaped pasta that soaks up flavor without getting heavy. The dressing is simple—lemon, olive oil, garlic, and oregano—but it brings everything to life.

Fresh vegetables add crunch and color, while salty feta and olives keep each bite interesting.

The flavors are bold but balanced, and the texture stays pleasant even after chilling. It’s a versatile base that you can easily adapt to what’s in your kitchen.

Shopping List

• Orzo pasta (about 12 ounces)
• Cherry or grape tomatoes (2 cups, halved)
• Cucumber (1 large, diced; English or Persian preferred)
• Red onion (1/4 to 1/2 small, finely chopped)
• Kalamata olives (3/4 cup, pitted and sliced)
• Feta cheese (6–8 ounces, crumbled)
• Roasted red peppers (1/2 cup, chopped; optional but great)
• Fresh herbs (1/2 cup chopped—parsley and/or mint; dill also works)
• Baby spinach or arugula (2 cups, roughly chopped; optional)
• Extra-virgin olive oil (1/3–1/2 cup)
• Lemons (2, for zest and juice)
• Garlic (1–2 cloves, minced)
• Dried oregano (1–2 teaspoons)
• Red wine vinegar (1–2 tablespoons; optional for extra tang)
• Salt and black pepper

How to Make It

1. Cook the orzo. Boil a large pot of salted water.Add the orzo and cook until just al dente, usually 8–10 minutes. Drain well.
2. Cool the pasta. Spread the orzo on a sheet pan to cool quickly, or toss it with a splash of olive oil to prevent sticking. Room temperature is best before mixing.
3. Make the dressing. In a small bowl or jar, whisk together olive oil, lemon juice, lemon zest, minced garlic, dried oregano, a pinch of salt, and black pepper.Add red wine vinegar if you like more brightness.
4. Prep the vegetables. Halve the tomatoes, dice the cucumber, finely chop the red onion, slice the olives, and chop the roasted red peppers and herbs.
5. Toss it together. In a large bowl, combine the cooled orzo, tomatoes, cucumber, onion, olives, roasted peppers, and herbs. Pour in most of the dressing and toss gently.
6. Add greens and feta. Fold in the spinach or arugula (if using) and crumble in the feta. Toss again and taste.
7. Adjust seasoning. Add more dressing, salt, pepper, or lemon to taste.The flavors should be bright and balanced.
8. Rest if you can. Let the salad sit for 15–20 minutes so the orzo absorbs the dressing. Serve at room temperature or chilled.

How to Store

• Refrigerate: Store in an airtight container for 3–4 days. It stays crisp and flavorful.
• Refresh before serving: Stir in a splash of olive oil and a squeeze of lemon to wake up the flavors after chilling.
• Keep greens separate: If using delicate greens, add them just before serving to avoid wilting.
• Avoid freezing: The texture of orzo and fresh vegetables doesn’t freeze well.

Benefits of This Recipe

• Quick and reliable: Most of the work is chopping; it’s on the table in about 30 minutes.
• Meal-prep friendly: Tastes great for days and travels well for lunches.
• Balanced nutrition: Carbs from orzo, healthy fats from olive oil, protein and calcium from feta, plus fiber and vitamins from veggies.
• Flexible: Easy to customize for different diets or what you have on hand.
• Crowd-pleaser: Familiar flavors that appeal to a wide range of tastes.

Pitfalls to Watch Out For

• Overcooking the orzo: Mushy pasta will make the salad heavy.Aim for al dente and cool it quickly.
• Under-seasoning: Pasta soaks up flavor. Salt the cooking water and taste the salad after resting.
• Watery vegetables: If your cucumber is very seedy, scoop out the seeds. Pat tomatoes dry if extra juicy.
• Too much dressing all at once: Start with most of it, then add more as needed.You can’t take it back.
• Skipping the rest time: A short rest helps the flavors meld and improves the texture.

Variations You Can Try

• Protein boost: Add grilled chicken, shrimp, or chickpeas. Canned tuna in olive oil is also great.
• Herb swap: Try dill and parsley for a Greek vibe, or mint and basil for extra freshness.
• Veggie upgrades: Add artichoke hearts, sun-dried tomatoes, or charred zucchini.
• Cheese twist: Swap feta for crumbled goat cheese or shaved parmesan.
• Grain alternative: Replace orzo with farro, couscous, or quinoa for a different texture.
• Creamy dressing: Stir a spoonful of Greek yogurt into part of the dressing for a lightly creamy finish.
• Heat it up: Add a pinch of red pepper flakes or chopped pepperoncini for a gentle kick.
• No onion version: Use thinly sliced scallions or soak red onion in cold water to soften the bite.

FAQ

Can I make this Mediterranean Orzo Salad ahead of time?

Yes. It actually improves after a couple of hours in the fridge.

If you’re serving later, hold back some dressing and the greens, then add them just before serving.

What’s the best pasta substitute if I can’t find orzo?

Pearl couscous works well for a similar bite, and small shapes like ditalini or small shells also do the job. Quinoa or farro are good gluten-free or whole-grain options.

How do I keep the salad from getting soggy?

Cook the orzo al dente, cool it quickly, and seed watery cucumbers if needed. Toss greens in at the end and add extra dressing only right before serving.

Is there a dairy-free version?

Absolutely.

Skip the feta or use a dairy-free feta-style cheese. A handful of toasted pine nuts or almonds adds richness without dairy.

How much dressing should I use?

Start with about 1/3 cup olive oil and the juice of 1–2 lemons, then adjust. The salad should be glossy, not drenched.

Add more right before serving if it seems dry.

Can I use bottled dressing?

You can, but a simple homemade lemon-olive oil dressing tastes brighter and takes only a minute to whisk together. If using bottled, choose a light vinaigrette and adjust salt.

What if I don’t like olives?

Leave them out or swap in capers for a similar briny note. You can also add more feta or roasted peppers to balance the flavors.

In Conclusion

Mediterranean Orzo Salad is fresh, colorful, and incredibly adaptable.

It’s easy enough for a busy weeknight and polished enough for entertaining. With bright lemon, good olive oil, and crunchy vegetables, it brings a lot of flavor with minimal effort.

Make a big bowl, stash it in the fridge, and enjoy it for days—no reheating required.