Mediterranean Orzo Salad
Mediterranean Orzo Salad is your answer to a quick, vibrant, and satisfying meal that’s packed with flavor, texture, and sunshine in every bite.
This crowd-pleasing dish combines tender orzo, crisp veggies, tangy feta, and an herby lemon vinaigrette that ties it all together in perfect harmony.
Whether you’re planning a light lunch, a picnic side dish, or a simple dinner, this salad is here to make your taste buds dance.
How to Make It
Note: This is an overview. See the recipe card below this post for ingredient quantities and full instructions.
Cook the Orzo
Cook the orzo in a large pot of salted boiling water until al dente. Drain and rinse with cold water to stop the cooking process and cool the pasta.
Prepare the Vegetables
Dice cucumbers and halve cherry tomatoes, slice red onion thinly, and chop fresh parsley. Arrange the veggies neatly in a prep area for easy assembly.
Make the Lemon Herb Dressing
Whisk together olive oil, fresh lemon juice, minced garlic, dried oregano, salt, and pepper in a small bowl until emulsified.
Assemble the Salad
Combine the cooked orzo, chopped vegetables, crumbled feta, and Kalamata olives in a large mixing bowl. Drizzle the dressing over the top and toss until everything is well-coated.
Garnish and Serve
Transfer the salad to a serving bowl, garnish with additional parsley and lemon wedges, and serve chilled or at room temperature.
Pro Tips
- Use fresh herbs for the best flavor—parsley and mint work wonderfully.
- Rinse the orzo with cold water to prevent it from sticking together.
- Make the dressing in advance to save time and enhance the flavor as it sits.
- Customize by adding grilled chicken or chickpeas for extra protein.
Storage
Store leftover salad in an airtight container in the refrigerator for up to 3 days. If making ahead, store the dressing separately and toss it before serving for the freshest flavor.
Mediterranean Orzo Salad
Description
This Mediterranean Orzo Salad combines tender orzo, crisp veggies, briny olives, and tangy feta with a zesty lemon herb dressing.
It’s quick to prepare, bursting with flavor, and perfect as a light meal or a vibrant side dish.
Ingredients
Orzo Salad:
Lemon Herb Dressing:
Instructions
-
Cook the Orzo:
Boil orzo in salted water until al dente, then drain and rinse with cold water.
-
Prep the Veggies:
Dice cucumbers, halve cherry tomatoes, slice onion, and chop parsley.
-
Mix the Dressing:
Whisk olive oil, lemon juice, garlic, oregano, salt, and pepper until combined.
-
Assemble the Salad:
Combine orzo, veggies, olives, and feta in a large bowl. Drizzle with dressing and toss to coat.
-
Serve:
Garnish with parsley and lemon wedges, and serve chilled or at room temperature.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 320kcal
- % Daily Value *
- Total Fat 18g28%
- Total Carbohydrate 32g11%
- Protein 7g15%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Feel free to swap orzo with quinoa or couscous for a gluten-free version.
- Add grilled chicken or chickpeas for a heartier meal.
These values are approximate and may vary depending on the specific ingredients and brands used. Always check your ingredient labels for precise nutrition details.
