Mediterranean Orzo Salad is loaded with veggies and tossed in the best lemon vinaigrette. Super easy to throw together and a total crowd-pleaser!
Mediterranean Orzo Salad Is…
- Packed with flavor: Tangy feta, sweet tomatoes, savory olives, and the BEST lemon vinaigrette.
- Nutritious and light: Features an olive-oil-based vinaigrette, loads of veggies, and beneficial fats.
- Easy to prepare: A straightforward recipe.
- Versatile: Perfect as a main dish, side, or for potlucks.
- Adaptable: Simple to modify to suit tastes or dietary requirements.
- Meal prep friendly: Ideal for preparing ahead, making meal prep a breeze.
Mediterranean Orzo Salad Ingredients
- Orzo pasta: Not to be confused with rice!
- Grape tomatoes: Choose ripe and firm for best flavor and texture.
- Mini cucumbers: Or English cucumbers.
- Kalamata olives: Or grab black olives if you prefer.
- Feta cheese: Crumble from a block for better flavor.
- Avocado: A perfectly ripe avocado adds a nice creaminess.
- Parsley: Stick to flat-leaf, not curly parsley.
Dressing
- Red wine vinegar: Select a good brand.
- Dijon mustard: Don’t use yellow mustard.
- Italian seasoning: Or use dried Oregano.
- Garlic: Fresh minced for stronger flavor; jarred for quicker prep.
- Olive oil: Extra-virgin for best flavor.
- Honey: Add to desired sweetness.
- Lemon: Zest with a microplane; juice with this citrus juicer.
How To Make Mediterranean Orzo Salad
- Dress: Combine dressing ingredients; set aside.
- Cook orzo: Boil in salted water, drain, rinse.
- Toss: Mix orzo with some dressing.
- Mix: Add tomatoes, cucumbers, olives, feta, (avocado, parsley optional).
- Season: Add more dressing, salt, and pepper to taste.
- Serve/store: Enjoy immediately or keep ingredients separate for later.
Quick Tip
Boil pasta in well-salted water to season it from the inside, which enhances flavor and keeps your pasta salad from being bland!
What To Serve Alongside Mediterranean Orzo Salad
- Chicken or Fish: Seasoned with herbs and lemon.
- Pita and Hummus: For a light and complementary side.
- Roasted Vegetables: Your fave veggies with olive oil and herbs.
- Fresh fruit platter: Figs, grapes, and melons will pair nicely.
- Cheese platter: With goat cheese, halloumi, olives, and nuts.
- Quinoa Salad: Simple, with lemon juice and herbs.
- Cold cuts and charcuterie: For some added protein.
Storage
Store the Mediterranean Orzo Salad by keeping the dressing separate from the other ingredients. Refrigerate the salad, veggies, and dressing in separate airtight containers. Mix just before serving. Consume within 3-4 days for best freshness. Storing the fully combined salad will result in sogginess as the pasta absorbs the dressing.
Add Some Protein On The Side:
Mediterranean Orzo Salad
Mediterranean Orzo Salad is packed with fresh veggies and tossed in a zesty lemon vinaigrette. Quick, easy, and always a hit!
Equipment
- Zester optional, see note 1
- Juicer optional
Ingredients
- 1 cup uncooked orzo pasta
- 2 cups grape tomatoes 12 ounces, halved
- 2 mini cucumbers diced, 1-1/3 cups
- 3/4 cup kalamata olives halved
- 2 ounces feta 1/2 up to 1 cup, crumbled, see note 2
- 1 large avocado optional, diced
- 1/4 cup finely chopped flat-leaf parsley optional
Dressing
- 2 tablespoons red wine vinegar
- 1 tablespoon Dijon-style mustard
- 1/2 teaspoon dried Italian seasoning
- 1/2 teaspoon fresh minced garlic
- 1/4 cup olive oil
- 1-1/2 teaspoons honey
- 1 lemon
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
Instructions
- Combine all dressing ingredients in a jar. Add 1/4 teaspoon lemon zest and 1-1/2 tablespoons lemon juice. Shake well and pop in the fridge until ready to use. Shake again before using. (Can make ahead of time—see note 3.)
- Cook orzo in salted boiling water (2 tsp salt in 8 cups water) as per package instructions. Drain, rinse with cold water, and toss with 2 tbsp dressing.
- For immediate serving, mix orzo with all salad ingredients, add dressing to taste, adjust seasoning, and serve. If you want to enjoy salad throughout the week, store components separately and assemble as needed to prevent sogginess and avocado browning.
Recipe Notes
Note 1: I like to zest the lemon with a fine grater and juice with this citrus juicer.
Note 2: Add feta as you like it. Begin with 1/2 cup, then add more to personal preference. If using less feta, you might need a bit more salt to compensate.
Note 3: The dressing can be prepared in advance. If it solidifies or clumps, that’s just the olive oil hardening. Let it sit at room temperature for 20 minutes, then give it a good shake to re-emulsify.
Storage: Store the salad, veggies, and dressing separately in airtight containers. Mix before serving and enjoy within 3–4 days. Combining early will make the pasta soggy.
Nutrition
Serving: 1serving | Calories: 247kcal | Carbohydrates: 25g | Protein: 6g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Cholesterol: 8mg | Sodium: 405mg | Potassium: 297mg | Fiber: 3g | Sugar: 4g | Vitamin A: 785IU | Vitamin C: 13mg | Calcium: 76mg | Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
I just made the Mediterranean Orzo salad and I just love it. My family doesn’t like olives so I replaced with yellow pepper and red onion. The dressing is really what makes this a fresh, light salad. Thanks
Delish! I am so thrilled you guys loved this Mediterranean Orzo Salad! 🙂
1 cup of orzo makes 6 servings???
Not even close!
It’s a side dish/salad. Not intended to be a main course