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Is there anything more refreshing than a cold, vibrant pasta salad that combines Mediterranean flavors? This Mediterranean Orzo Salad is a simple yet impressive recipe that will elevate your lunch, dinner, or potluck game. With just a handful of fresh ingredients and a tangy homemade dressing, this dish is a surefire crowd-pleaser that bursts with bold flavors and satisfying textures.
Whether you’re a long-time Mediterranean food lover or a curious foodie ready to try something new, this salad is an absolute must-try. Ready to dive into the recipe? Let’s go!
Why You’ll Love This Mediterranean Orzo Salad
When I tell you this recipe is a keeper, I mean it! Here are just a few reasons you’ll want to make it again and again:
- Bright and Fresh Flavors: Every bite is a celebration of crisp cucumbers, juicy tomatoes, briny olives, and tangy feta cheese.
- Perfect for Any Occasion: Whether you need a quick lunch, a BBQ side dish, or a meal-prep option, this salad fits the bill.
- Easy to Make: It’s ready in under 30 minutes, and you don’t need fancy equipment to pull it off.
- Healthy and Light: Packed with fresh veggies, herbs, and heart-healthy olive oil, this is a dish you can feel good about eating.
- Make-Ahead Friendly: The flavors only get better as the salad sits, making it ideal for preparing ahead of time.
What Does Mediterranean Orzo Salad Taste Like?
Picture this: the tangy pop of Kalamata olives paired with creamy crumbled feta, the sweetness of cherry tomatoes balanced by a zesty dressing, and tender orzo pasta tying everything together. It’s refreshing yet savory, simple yet utterly delicious. The fresh parsley and oregano add a burst of herbaceous aroma, while the lemon juice and vinegar give the dish a lively tang. In short, this salad tastes like sunshine in a bowl!
Ingredients for Mediterranean Orzo Salad
Here’s everything you’ll need to make this irresistible salad:
- Orzo Pasta (1 ½ cups): A rice-shaped pasta that serves as the hearty base for the salad.
- Cherry Tomatoes (1 cup, halved): Adds sweetness and color.
- Cucumber (½, diced): Provides a crisp, refreshing crunch.
- Kalamata Olives (½ cup, pitted and chopped): Bring a salty, briny flavor.
- Red Onion (½, thinly sliced): For a touch of sharpness and bite.
- Feta Cheese (⅓ cup, crumbled): The creamy, tangy star of the salad.
- Fresh Parsley (2 tablespoons, chopped): Brightens up the flavors.
- Fresh Oregano (2 tablespoons, chopped): Or substitute 1 tablespoon dried oregano.
For the Dressing:
- Olive Oil (3 tablespoons): The base of the dressing, adding richness.
- Red Wine Vinegar (1 tablespoon): Adds a tangy kick.
- Lemon Juice (1 teaspoon): Brightens the dressing with citrusy freshness.
- Salt and Pepper (to taste): To enhance and balance the flavors.
Tools You’ll Need
The best part about this recipe is how low-maintenance it is. You’ll need:
- A medium pot for cooking the orzo.
- A colander to drain and rinse the pasta.
- A large mixing bowl for combining the ingredients.
- A small bowl and whisk for the dressing.
- A sharp knife and cutting board for chopping veggies and herbs.
Step-By-Step: How to Make Mediterranean Orzo Salad
Step 1: Cook the Orzo
Cook the orzo pasta according to the package instructions (usually about 8-10 minutes). Once it’s tender, drain and rinse it under cold water to cool completely. Set aside to let it drain thoroughly.
Step 2: Prep the Veggies and Herbs
While the orzo cools, chop your cherry tomatoes, cucumber, olives, red onion, parsley, and oregano.
Step 3: Mix the Salad
In a large mixing bowl, combine the cooked orzo, chopped veggies, olives, feta cheese, and fresh herbs.
Step 4: Make the Dressing
In a small bowl, whisk together the olive oil, red wine vinegar, lemon juice, salt, and pepper until well combined.
Step 5: Toss and Chill
Pour the dressing over the salad and gently toss to ensure everything is evenly coated. Cover the bowl with plastic wrap and let the salad chill in the fridge for at least 30 minutes. This allows the flavors to meld together beautifully.
Serving Suggestions
This Mediterranean Orzo Salad is wonderfully versatile! Here are some ideas for serving it:
- As a Light Main Course: Enjoy it on its own for a quick and healthy lunch or dinner.
- As a Side Dish: Serve it alongside grilled chicken, fish, or lamb for a full Mediterranean-inspired meal.
- In a Mezze Platter: Pair it with hummus, tzatziki, pita bread, and stuffed grape leaves for a stunning spread.
- Picnics or Potlucks: Pack it up for a gathering—everyone will be asking for the recipe!
Tips for the Best Mediterranean Orzo Salad
- Don’t Overcook the Orzo: Slightly undercooking the pasta ensures it holds up well in the salad.
- Rinse the Pasta: This stops the cooking process and prevents the orzo from sticking together.
- Chill Before Serving: Allowing the salad to rest in the fridge helps the flavors develop and deepen.
- Add Protein: For a more filling meal, toss in grilled chicken, shrimp, or chickpeas.
How to Store Mediterranean Orzo Salad
This salad is perfect for meal prep! Store it in an airtight container in the refrigerator for up to 3 days. Before serving, give it a good toss to redistribute the dressing. Pro tip: You may want to add a little extra olive oil and lemon juice if the salad has dried out slightly.
Frequently Asked Questions (FAQ)
1. Can I make this salad gluten-free?
Absolutely! Just swap the orzo pasta for a gluten-free alternative like quinoa or rice-based pasta.
2. Can I use another type of pasta?
Yes, small pasta shapes like couscous, ditalini, or even farfalle work well in this salad.
3. What other veggies can I add?
Feel free to mix in bell peppers, artichoke hearts, or even spinach for added variety.
4. Can I make this salad vegan?
To make it vegan, omit the feta cheese or replace it with a dairy-free alternative.
Wrap-Up: Why You’ll Be Making This Mediterranean Orzo Salad Again and Again
This Mediterranean Orzo Salad is proof that simple ingredients can create something extraordinary. It’s refreshing, hearty, and packed with the vibrant flavors of the Mediterranean—what’s not to love? Whether you’re enjoying it as a quick lunch or impressing guests at a dinner party, this salad is guaranteed to win hearts (and stomachs).
If you’re as obsessed with Mediterranean flavors as I am, I’d love to hear your thoughts! Did you try this recipe? Share your feedback in the comments below or snap a photo and tag me on Pinterest here.
More Recipes You’ll Love
If you enjoyed this recipe, don’t miss these other Mediterranean-inspired dishes:
Let’s keep cooking and creating together. Bon appétit!
Nutritional Information
- Calories: 220 per serving
- Servings: 4

Mediterranean Orzo Salad
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
This refreshing Mediterranean Orzo Salad is a simple yet vibrant dish bursting with fresh flavors. Juicy cherry tomatoes, crunchy cucumbers, briny Kalamata olives, and tangy feta cheese are tossed with tender orzo pasta and a zesty homemade dressing. Perfect for quick lunches, BBQs, or potlucks, this healthy and easy salad is a crowd-pleaser you’ll make again and again!
Ingredients
- 1 ½ cups orzo pasta
- 1 cup cherry tomatoes, halved
- ½ cucumber, diced
- ½ cup Kalamata olives, pitted and chopped
- ½ cup red onion, thinly sliced
- ⅓ cup crumbled feta cheese
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons fresh oregano, chopped (or 1 tablespoon dried oregano)
- For the Dressing:
- 3 tablespoons olive oil
- 1 tablespoon red wine vinegar
- 1 teaspoon lemon juice
- Salt and pepper to taste
Instructions
- Cook the orzo pasta according to the package instructions (about 8-10 minutes). Drain and rinse under cold water to cool. Let it drain completely.
- While the orzo cools, prepare the vegetables: halve the cherry tomatoes, dice the cucumber, slice the red onion, and chop the olives, parsley, and oregano.
- In a large mixing bowl, combine the cooked orzo, cherry tomatoes, cucumber, olives, red onion, feta cheese, parsley, and oregano.
- In a small bowl, whisk together the olive oil, red wine vinegar, lemon juice, salt, and pepper until fully combined.
- Pour the dressing over the salad and gently toss to coat all the ingredients evenly.
- Cover and chill in the refrigerator for at least 30 minutes to allow the flavors to meld.
- Serve cold and enjoy!
Notes
- For a gluten-free version, substitute orzo with quinoa or rice-based pasta.
- Add extra protein by tossing in grilled chicken, shrimp, or chickpeas.
- Store leftovers in an airtight container in the fridge for up to 3 days. If the salad seems dry after storage, add a splash of olive oil and lemon juice before serving.
- This recipe tastes even better after resting, so feel free to make it ahead of time for parties or meal prep!
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad, Side Dish
- Method: Tossed, No-Bake
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 2g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 10mg