If you’re looking for the perfect blend of vibrant flavors and effortless summer vibes, Mediterranean Orzo Salad is about to become your new obsession. Fresh veggies, briny olives, creamy feta, and perfectly cooked orzo combine for a bowl that tastes like a mini-vacation on the Mediterranean coast!
Why You’ll Love This Recipe
- SO much flavor, so little effort: Every bite bursts with tangy, briny, herby Mediterranean goodness—ready in about 20 minutes flat!
- Ridiculously versatile: Enjoy Mediterranean Orzo Salad as a main meal, a shareable side, or pile it into lunchboxes for stress-free meal prep.
- Colorful and crowd-pleasing: The vibrant mix of tomatoes, cucumbers, and feta upgrades every BBQ, picnic, or potluck table.
- Fresh and satisfying (never boring): Orzo’s tender, chewy texture soaks up the zesty dressing and plays perfectly against crisp veggies and salty olives.
Ingredients You’ll Need
You won’t believe how a handful of simple ingredients become a bowlful of magic! Each addition brings its own charm—crunch, tang, creaminess, or color—so don’t skip the stars of the show. Here’s your Mediterranean Orzo Salad shopping list and why you’ll love each piece.
- Orzo pasta: This tender, rice-shaped pasta is the heart of the salad and absorbs all the flavorful dressing.
- Grape or cherry tomatoes: Juicy and sweet, they add brightness and a burst of color—halve them for easy eating.
- Mini cucumbers (or English cucumber): Their crunch and freshness balance the salty and tangy flavors.
- Crumbled feta cheese: Creamy, salty, and totally irresistible, feta ties the salad together with a punch of flavor.
- Kalamata olives: Briny and bold, these olives deliver that essential Mediterranean kick—slice or halve for easy bites.
- Chopped red onion: Just a tablespoon or two brings a gentle bite and lovely color—dice finely so no one gets a surprise chunk.
- Dried oregano: A pinch is all you need for that classic Mediterranean herby aroma.
- Olive oil: If you’ve got a peppery, fruity extra-virgin olive oil on hand, now’s the time to use it for richness and shine.
- Red wine vinegar: Tangy and bright, it brings the whole dish together—start small and add to taste.
- Salt & pepper: Simple but vital—season generously to wake up all the other flavors.
- Fresh parsley (optional): The perfect finishing touch for freshness and a pop of green.
Variations
The beauty of Mediterranean Orzo Salad is how endlessly customizable it is—swap, add, or subtract whatever fits your kitchen or cravings! This dish welcomes creative twists, so don’t be afraid to riff and make it your own.
- Swap red wine vinegar for lemon juice: A squeeze of fresh lemon gives the dressing a citrusy, sunshine-bright tang.
- Add grilled chicken or shrimp: Make it a meal by stirring in warm or chilled grilled proteins for extra heartiness.
- Try different cheeses: Goat cheese or mozzarella pearls are delicious stand-ins if you’d like a less salty bite than feta.
- Make it vegan: Skip the feta (or use a plant-based version) for a dairy-free take that’s still irresistibly flavorful.
- Pile in more veggies: Chopped bell peppers, artichoke hearts, or baby spinach add even more color and crunch.
How to Make Mediterranean Orzo Salad
Step 1: Cook the Orzo
Bring a generously salted pot of water to a boil and cook the orzo according to package directions until just al dente—tender but still a little firm. Be sure not to overcook it, since you want the pasta to keep its pleasant bite and not go mushy in the salad.
Step 2: Prep the Veggies and Feta
While the orzo is bubbling away, halve your tomatoes, chop the cucumbers, finely dice the red onion, and crumble your feta if needed. Getting everything ready while the pasta cooks makes for speedy assembly later!
Step 3: Rinse, Drain & Cool the Orzo
Once the orzo is cooked, drain it well and rinse under cold water. This stops the cooking process and cools it down quickly, so it’s ready to absorb all the good flavors without wilting your veggies or melting the cheese.
Step 4: Toss It All Together
In a large bowl, combine the cooled orzo, prepped veggies, feta, olives, oregano, olive oil, and your starting amount of red wine vinegar. Toss everything gently—taste and add more vinegar, salt, or pepper until the salad sings with flavor. Don’t forget a sprinkle of fresh parsley for that wow-factor finish!
Pro Tips for Making Mediterranean Orzo Salad
- Orzo Rinsing Secret: Rinse your orzo thoroughly after cooking to cool it quickly and prevent sticking, which keeps the salad light and fluffy.
- Flavor Deepening: Let the salad rest for 15–30 minutes before serving so the ingredients mingle and the orzo soaks up the tangy dressing.
- Custom Seasoning: Taste as you toss—add vinegar, salt, or extra oregano until the flavors pop just how you like them!
- Upgrade with Herb Feta: Use feta marinated in olive oil and herbs, if you can find it, for an extra layer of Mediterranean flavor.
How to Serve Mediterranean Orzo Salad
Garnishes
Chopped fresh parsley is a classic garnish that adds a fragrant herbal note and extra color—try dill or basil if you want to mix things up. A little extra drizzle of olive oil or an extra crumble of feta right before serving makes this salad feel truly special.
Side Dishes
Mediterranean Orzo Salad is wonderful alongside grilled chicken, fish, roasted veggies, or nestled next to a platter of pita and hummus. It’s a sunshiney companion to almost anything—especially when you’re cooking al fresco or packing a picnic.
Creative Ways to Present
Serve Mediterranean Orzo Salad family-style in a big colorful bowl, tuck it into jars for on-the-go lunches, or spoon it into lettuce cups for party-friendly finger food. For an extra-warm welcome, add a wedge of lemon on the side for squeezing just before eating.
Make Ahead and Storage
Storing Leftovers
Leftovers keep beautifully in an airtight container in the fridge for up to 3 days. If the salad seems a bit dry after storing, revive it with a tiny splash of olive oil and vinegar before serving—it’ll perk right back up.
Freezing
Freezing isn’t recommended for Mediterranean Orzo Salad—fresh vegetables and feta change texture when thawed, so it’s best enjoyed within a few days of making.
Reheating
This is one salad that’s best served cold or at room temperature—no reheating required! If it’s just out of the fridge, let it sit a few minutes to take off the chill before enjoying.
FAQs
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Can I prepare Mediterranean Orzo Salad in advance?
Absolutely! In fact, the flavors get even better after resting in the fridge for a few hours or overnight—just remember to give it a good toss and a taste before serving, adding a drizzle more dressing if needed.
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What if I don’t have orzo?
You can substitute with other small-shaped pasta like ditalini, couscous, or even quinoa in a pinch. The texture will be slightly different, but the Mediterranean flavors will still shine.
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Is Mediterranean Orzo Salad gluten-free?
Traditional orzo is made from wheat, but you can easily make the salad gluten-free by choosing a gluten-free orzo or small-pasta substitute available at most grocery stores.
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How long does Mediterranean Orzo Salad stay fresh?
It will keep for up to 3 days in the fridge. For the best taste and texture, eat it within this window and give it a refresh with a bit of olive oil and vinegar if it seems dry.
Final Thoughts
I can’t wait for you to try this easy, flavor-packed Mediterranean Orzo Salad at your next gathering—or maybe just for lunch tomorrow. Every bite is a little celebration of color, crunch, and summer energy. Share it with friends, make it your own, and enjoy every forkful!
Print
Mediterranean Orzo Salad Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: Salad, Side Dish
- Method: Mixing
- Cuisine: Mediterranean
- Diet: Vegetarian
Description
A refreshing and flavorful Mediterranean Orzo Salad recipe that combines orzo pasta with fresh vegetables, feta cheese, olives, and a zesty dressing. Perfect for a light lunch or a side dish at any gathering.
Ingredients
Orzo:
- 1 cup uncooked orzo
Salad:
- 1 (10 ounce) package little tomatoes (grape or cherry) cut into halves
- 3–4 mini cucumbers (or 1/2 English cucumber) chopped
- 1/2 cup crumbled feta
- 1/4 cup Kalamata olives pitted & cut into halves
- 1–2 tablespoons chopped red onion
- 1/4 teaspoon dried oregano
- 2 tablespoons olive oil
- 1–2 tablespoons red wine vinegar
- Salt & pepper to taste
Garnish:
- fresh parsley, optional, to taste
Instructions
- Cook Orzo: Boil a large salted pot of water and cook the orzo al dente according to package directions. Drain and rinse with cold water.
- Prepare Ingredients: Prep all other ingredients.
- Combine: Once the orzo has cooled, add all ingredients to a large bowl. Start with 1 tablespoon red wine vinegar, toss the salad, then adjust to taste. Season with salt & pepper. Garnish with fresh parsley if desired.
Notes
- Serves 2-4 depending on portion sizes.
- Adjust ingredient quantities to taste.
- Substitute red wine vinegar with fresh lemon juice if preferred.
- Various forms of feta can be used.
- Recipe is featured in the Salt & Lavender: Everyday Essentials cookbook.
Nutrition
- Serving Size: 1 serving
- Calories: 284 kcal
- Sugar: 4g
- Sodium: 352mg
- Fat: 13g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 17mg
