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Mediterranean orzo salad in a bowl.
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5 from 1 vote

Mediterranean orzo pasta salad

There’s something magical about a bowl of Mediterranean orzo pasta salad... Colorful vegetables, creamy feta, and a tangy dressing that instantly transports you to a sun-drenched Greek island. This easy orzo salad recipe with toasted orzo is light yet satisfying, packed with bright flavors, and perfect for any season.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Salad, Side Dish
Cuisine: Greek, Mediterranean
Diet: Vegetarian
Servings: 4 servings (as a side)
Calories: 445kcal
Author: Makos

Ingredients

For the salad:

  • 1 cup uncooked orzo
  • 1 tablespoon olive oil
  • 1 cup cherry tomatoes or grape tomatoes, sliced
  • 1 mini cucumbers chopped
  • 1 sweet red pepper or green, chopped
  • ½ cup Kalamata olives pitted & sliced
  • 5.3 oz feta cheese in small cubes or crumbled
  • 3 tablespoons red onion chopped
  • 1 teaspoon dried thyme or oregano
  • ½ cup Fresh parsley or fresh herbs such as mint, dill, basil

For the lemon vinaigrette:

  • 4 tablespoons extra virgin olive oil
  • 2 tablespoons fresh lemon juice or red wine vinegar
  • ¼ lemon zest
  • ½ teaspoon mustard
  • ½ teaspoon salt or to taste
US Customary - Metric

Instructions

  • Transfer the olive oil and half of the orzo to a pot or a large saucepan and place over medium heat. Toast, stirring constantly, until the orzo is dark brown.
    👉 Be careful it can change color very quickly.
    Orzo pasta in a pot with olive oil and a wooden spoon.
  • Add enough water (see note #1) and the rest of the orzo and bring to a boil. Cook until al dente (cooking time should be stated on the packaging). Rinse the orzo with cold water, drain well and transfer to a large bowl.
    A hand adding orzo to a pot with boiling water.
  • Chop the vegetables in small pieces, about ¼ inch long and transfer to the bowl with orzo.
    👉 If the vegetables are cut too big vs the orzo, you’ll get imbalance (large chunks vs small pasta).
    A hand chopping a cucumber with a knife on a wooden board.
  • Transfer the ingredients for the vinaigrette to small jar (or shaker) and shake well.
    A hand pouring lemon juice in a jar with olive oil.
  • Pour the dressing over the salad and mix well with a spoon.
    Let the salad sit for 30-60 minutes or refrigerate overnight.
    A hand mixing orzo pasta salad in a bowl with a spoon.

Video

Notes

Note #1: Add 3 cups hot water per cup of orzo pasta.
This orzo and feta salad can be eaten warm or cold. I prefer to briefly warm it in the microwaves just before serving because the tomatoes and feta taste so much better this way!
Optional:
  • A bit of garlic in the dressing or garlic powder
  • Chickpeas or white beans (or roasted chickpeas) for plant-based protein.
  • Grilled chicken, shrimp, or tuna.
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More pasta salads to try:

Nutrition

Calories: 445kcal | Carbohydrates: 36g | Protein: 12g | Fat: 29g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 17g | Cholesterol: 33mg | Sodium: 1002mg | Potassium: 359mg | Fiber: 3g | Sugar: 4g | Vitamin A: 2007IU | Vitamin C: 61mg | Calcium: 231mg | Iron: 2mg
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