Mediterranean Orzo Salad

This Mediterranean Orzo Salad is a light, refreshing, and flavorful dish packed with fresh vegetables, tangy feta cheese, and a zesty lemon dressing. It’s perfect as a side dish, light lunch, or meal prep option. With bright Mediterranean flavors and a delightful texture, this orzo salad is both satisfying and easy to make!

Why You’ll Love This Recipe

• Fresh and vibrant – Crisp cucumbers, juicy tomatoes, and fresh herbs make every bite refreshing.
• Easy and quick – Ready in just 20 minutes with simple ingredients.
• Perfect for meal prep – Stays fresh for days and makes a great make-ahead dish.
• Customizable – Add your favorite protein or veggies to make it your own.
• Great for any occasion – Perfect for barbecues, potlucks, or light lunches.

Ingredients

this Recipe

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Salad:

• Orzo pasta
• Cherry tomatoes (halved)
• Cucumber (diced)
• Red bell pepper (chopped)
• Kalamata olives (sliced)
• Red onion (finely diced)
• Feta cheese (crumbled)
• Fresh parsley (chopped)
• Fresh basil or mint (optional)

For the Dressing:

• Olive oil
• Lemon juice (freshly squeezed)
• Garlic (minced)
• Dijon mustard
• Honey (or maple syrup)
• Dried oregano
• Salt and black pepper

Directions

Step 1: Cook the Orzo

1. Bring a pot of salted water to a boil and cook the orzo according to package instructions (about 8-10 minutes).
2. Drain and rinse with cold water to stop cooking and prevent sticking.

Step 2: Make the Dressing

3. In a small bowl or jar, whisk together olive oil, lemon juice, garlic, Dijon mustard, honey, oregano, salt, and black pepper.

Step 3: Assemble the Salad

4. In a large bowl, combine the cooked orzo, tomatoes, cucumber, red bell pepper, olives, red onion, and feta cheese.
5. Pour the dressing over the salad and toss until well coated.
6. Garnish with fresh parsley and basil/mint.

Step 4: Serve or Store

7. Serve immediately or refrigerate for at least 30 minutes to let the flavors meld.

Servings and Timing

• Servings: 4-6
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes

Variations

• Protein Boost: Add grilled chicken, shrimp, or chickpeas.
• Spicy Kick: Sprinkle with red pepper flakes or add chopped jalapeños.
• Extra Creaminess: Stir in a spoonful of hummus or Greek yogurt to the dressing.
• Pasta Swap: Use couscous, quinoa, or farro instead of orzo.
• Vegan Version: Omit feta or use dairy-free cheese.

Storage/Reheating

• Refrigeration: Store in an airtight container for up to 4 days.
• Freezing: Not recommended, as fresh veggies lose texture when thawed.
• Serving Tip: If refrigerated, let sit at room temperature for 10 minutes before serving for the best flavor.

FAQs

Can I make this ahead of time?

Yes! It actually tastes better after a few hours as the flavors meld.

Can I use whole wheat orzo?

Absolutely! Whole wheat orzo adds extra fiber and nutrients.

How do I keep the orzo from sticking together?

Rinse it with cold water after cooking and toss with a little olive oil.

Can I use store-bought dressing?

Yes, but homemade dressing gives the best fresh flavor.

What pairs well with Mediterranean orzo salad?

Grilled chicken, salmon, pita bread, or falafel complement it beautifully.

Can I serve this warm?

Yes! Enjoy it warm or chilled based on your preference.

Is this salad gluten-free?

No, but you can substitute with gluten-free pasta or quinoa.

How do I make it more filling?

Add avocado, nuts (like pine nuts or almonds), or beans for extra heartiness.

Can I use bottled lemon juice?

Fresh lemon juice is best, but bottled works in a pinch.

How do I reduce the sharpness of red onions?

Soak diced onions in cold water for 5 minutes, then drain.

Conclusion

This Mediterranean Orzo Salad is a fresh, colorful, and delicious dish that’s easy to prepare and perfect for any occasion. Whether you serve it as a side dish or a light main course, its bright flavors and satisfying texture will keep you coming back for more. Try it today and enjoy a taste of the Mediterranean!

Print