A refreshing and vibrant pasta salad packed with Mediterranean flavors, crisp veggies, and tangy feta cheese. This orzo salad is perfect for summer gatherings, light lunches, or as a side dish with grilled proteins.
Why You’ll Love This Recipe
This Mediterranean Orzo Salad is a crowd-pleaser for good reason. The tender orzo creates the perfect backdrop for the bold, fresh flavors of the Mediterranean. It’s incredibly versatile—serve it cold as a refreshing lunch or as a side dish alongside grilled chicken or fish. The combination of textures from the soft pasta, crunchy vegetables, and creamy feta cheese creates a satisfying dish that’s both light and filling. Best of all, it comes together in just 20 minutes and actually improves as it sits, making it perfect for meal prep or make-ahead entertaining.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Orzo pasta is the foundation of this salad. This small, rice-shaped pasta cooks quickly and has a pleasant texture that works beautifully in cold salads. If you can’t find orzo, small pasta shapes like ditalini or even pearl couscous make good substitutes.
Cucumber adds a refreshing crunch and lightness to the salad. For best results, use English or Persian cucumbers which have fewer seeds and a crisp texture. If using a regular cucumber, you might want to scoop out the seeds first.
Red onion provides a sharp, aromatic flavor that balances the milder ingredients. If you find raw red onion too potent, you can soak the chopped pieces in cold water for 10 minutes before adding them to the salad to mellow their flavor.
Cherry tomatoes bring a burst of sweet-tart flavor and juicy texture. They hold their shape well in salads and add beautiful color. You can substitute grape tomatoes or even diced regular tomatoes if needed.
Kalamata olives contribute that distinctive briny, Mediterranean flavor that makes this salad special. Their rich, fruity taste adds depth to each bite. If you’re not a fan of Kalamata, any black or green olive will work.
Feta cheese adds a creamy, tangy element that pulls everything together. Traditional Greek feta made from sheep’s milk offers the most authentic flavor, but any feta will work wonderfully here.
Olive oil forms the base of the simple dressing. Use a good quality extra virgin olive oil for the best flavor since the dressing is so simple.
Lemon juice brightens the entire dish with its citrusy acidity. Fresh is strongly recommended over bottled for the most vibrant flavor.
Dried oregano is a classic Mediterranean herb that adds a warm, aromatic quality. It pairs perfectly with the other ingredients and really helps cement the Mediterranean profile of the dish.
Salt and pepper are essential for bringing all the flavors together. Sea salt or kosher salt works best, and freshly ground black pepper will give you the most flavor.
Directions
- Cook the orzo according to package directions, then drain and rinse with cold water to cool.
- In a large bowl, combine the cooked orzo, cucumber, onion, tomatoes, olives, and feta.
- Drizzle the olive oil and lemon juice over the salad, then sprinkle with oregano, salt, and pepper. Toss everything together to combine.
- Chill in the refrigerator for at least 30 minutes before serving.
Servings and Timing
This recipe makes 4 servings, perfect as a side dish or light meal. You’ll need just 10 minutes of prep time and 10 minutes of cooking time, for a total of 20 minutes before chilling. Each serving contains approximately 250 calories, making it a reasonably light option for a satisfying meal component.
Variations
Greek-Style Orzo Salad: Add chopped fresh mint and parsley, and a teaspoon of honey to the dressing for a sweeter profile.
Protein-Packed Version: Incorporate grilled chicken, shrimp, or chickpeas to transform this side dish into a complete meal.
Italian Twist: Substitute mozzarella pearls for the feta, add fresh basil instead of oregano, and include some salami for an Italian-inspired variation.
Veggie-Heavy Option: Double the vegetables and reduce the pasta for a lower-carb alternative that still delivers on flavor.
Lemon-Dill Variation: Add fresh dill and extra lemon zest to brighten the flavor profile even further.
Storage/Reheating
This Mediterranean Orzo Salad stores beautifully in the refrigerator for up to 4 days in an airtight container. In fact, many people find the flavors improve after sitting for a day as they have time to meld together.
If the salad seems a bit dry after refrigeration, you can refresh it with a small drizzle of olive oil and a squeeze of lemon juice. Give it a good toss before serving.
This salad is designed to be enjoyed cold, so reheating is not necessary or recommended. If you prefer it less chilled, simply remove from the refrigerator about 15-20 minutes before serving to take the edge off the cold.
FAQs
Can I make Mediterranean orzo salad ahead of time?
Yes, this salad is perfect for making ahead! It actually improves as it sits and the flavors meld together. You can prepare it up to 24 hours in advance, though you might want to reserve a bit of the dressing to refresh it just before serving.
Is orzo pasta or rice?
Despite its rice-like appearance, orzo is definitely pasta. It’s made from semolina wheat flour just like other pasta shapes, but formed into small, rice-shaped pieces. This makes it perfect for salads as it cooks quickly and has a pleasant texture.
Can I substitute the orzo with another pasta?
Absolutely! While orzo creates the classic texture for this salad, other small pasta shapes like ditalini, small shells, or even pearl couscous (which is actually a tiny pasta, not a grain) work well as substitutes.
How do I prevent the orzo from clumping in the salad?
The key is to rinse the pasta with cold water immediately after cooking, which stops the cooking process and washes away excess starch. Tossing the cooled orzo with a little olive oil before adding the other ingredients will also help prevent clumping.
Is this Mediterranean orzo salad served hot or cold?
This salad is designed to be served cold or at room temperature. The chilling time allows the flavors to develop and meld together, creating a refreshing dish perfect for warm weather.
Can I make this salad gluten-free?
Yes! Simply substitute the orzo with gluten-free orzo (now available in many grocery stores) or another gluten-free small pasta shape. You could also use cooked quinoa for a grain-based alternative.
How can I add protein to this salad?
Grilled chicken, shrimp, canned tuna, chickpeas, or white beans all make excellent protein additions to transform this side dish into a complete meal. Simply add your preferred protein when combining the other ingredients.
Will the cucumber make the salad soggy?
If stored for more than a day, the cucumber can release water into the salad. To prevent this, you can seed the cucumber before dicing or salt it lightly and let it sit in a colander for 15 minutes to draw out excess moisture before adding it to the salad.
Can I use a different cheese instead of feta?
While feta provides the authentic Mediterranean flavor, you could substitute with other cheeses like cubed mozzarella, goat cheese, or even halloumi for a different but still delicious variation.
How long will Mediterranean orzo salad keep in the refrigerator?
This salad keeps well for up to 4 days in an airtight container in the refrigerator. The flavors actually improve after a day of mingling together, making this an excellent meal prep option.
Conclusion
This Mediterranean Orzo Salad is truly a testament to how simple ingredients can come together to create something extraordinary. With its bright flavors, satisfying textures, and versatile nature, it’s bound to become a staple in your recipe collection. Whether served as a light lunch, a side dish at your next barbecue, or a contribution to a potluck dinner, this salad delivers Mediterranean sunshine in every bite. The beauty of this recipe lies not only in its delicious taste but also in its adaptability—feel free to make it your own with different vegetables, proteins, or herbs based on what you have on hand. With minimal effort and maximum flavor, this Mediterranean Orzo Salad proves that good food doesn’t have to be complicated.
Print
Mediterranean Orzo Salad
A refreshing and flavorful Mediterranean Orzo Salad made with orzo pasta, fresh vegetables, olives, and feta cheese, tossed in a light dressing of olive oil, lemon juice, and oregano.
- Total Time: 20 minutes
- Yield: 4 servings
Ingredients
- 1 1/2 cups orzo pasta
- 1 cucumber, diced
- 1/2 cup red onion, finely chopped
- 1 cup cherry tomatoes, halved
- 1/2 cup Kalamata olives, sliced
- 1/2 cup feta cheese, crumbled
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 teaspoon dried oregano
- Salt and pepper, to taste
Instructions
- Cook the orzo according to package directions, then drain and rinse with cold water to cool.
- In a large bowl, combine the cooked orzo, cucumber, onion, tomatoes, olives, and feta.
- Drizzle the olive oil and lemon juice over the salad, then sprinkle with oregano, salt, and pepper. Toss everything together to combine.
- Chill in the refrigerator for at least 30 minutes before serving.
Notes
- For added freshness, garnish with fresh parsley or basil before serving.
- This salad can be made ahead of time and stored in the refrigerator for up to 2 days.
- Adjust the seasoning as per your taste preferences.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Toss
- Cuisine: Mediterranean
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 250 kcal
