Mediterranean Orzo Salad

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Mediterranean orzo salad is a crowd-favorite side dish! Crisp vegetables, savory feta cheese, tender orzo pasta, and fresh lemon dressing make it zesty and irresistible!

My Mediterranean orzo salad is sure to become your new favorite pasta salad obsession. Like my Greek Chickpea Salad, this delectable orzo pasta salad is a party in a bowl! It's made with pillowy orzo pasta nestled with fresh vegetables, creamy feta cheese, fresh herbs, and a lemony dressing. It's customizable and an essential summer side dish for barbecues, picnics, potlucks, and pool parties.

Orzo salad ingredients

• Orzo: This rice-shaped pasta is the tender base for this pasta salad.
• Cucumbers: Cucumbers add a refreshing, crisp texture and sweet flavor to the salad. I prefer mini cucumbers for their flavor and texture, but any cucumber can be used.
• Tomatoes: I prefer cherry tomatoes for their vibrant color and availability. I recommend dicing larger tomatoes for this recipe.
• Red bell peppers: These are bright, sweet, crisp, and delicious in any pasta salad.
• Onions: I love to use diced red onions for orzo pasta salad. Their bite balances the other flavors.
• Feta cheese: My favorite cheese for this salad is an imported French or Greek feta packed in brine. It's delectably creamy and tangy – an essential ingredient in Mediterranean pasta salad.
• Fresh herbs: Chopped fresh herbs like parsley and dill add summery, aromatic notes to this salad.

Lemon dressing ingredients

• Lemon: Fresh lemon zest and juice add a bright and tangy flavor to the dressing.
• Olive oil: Extra virgin olive oil provides a rich, smooth base with a fruity, slightly peppery flavor.
• Garlic: Freshly grated garlic imparts a pungent, savory depth that enhances the flavor.
• Salt and Pepper: Essential seasonings to bring flavors together and add depth.
• Optional: Add a pinch of fresh or dried oregano to the dressing.

How to make orzo salad

1. Cook and cool the orzo. I like to orzo on the softer side, but you might prefer al dente.
2. Chop veggies. I prefer to chop the onions, bell peppers, and cucumbers as small as possible to ensure a little bit of each in every bite.
3. Make the dressing. This is as easy as whisking or shaking ingredients in a jar.
4. Assemble the orzo salad. Do this up to one day ahead.
5. Dress, toss, serve, and devour. You're going to love this orzo salad!

Recipe tips

• Cook the orzo pasta to your liking. Whether it's al dente or extra soft, either texture will make the best orzo pasta salad because it's customized to you.
• To make ahead, store the lemon dressing separately from the orzo salad for up to 48 hours until ready to serve.
• Orzo salad will keep well for 2-3 days, though the vegetables may lose some of their crispness. You can toss in fresh veggies when serving.
• Add a splash of olive oil or lemon juice when serving leftover orzo salad to spruce up the texture.
• Before serving, rest orzo pasta salad at room temperature for about 10 minutes to ensure the olive oil in the dressing isn't solidified.

Recipe variations

• Swap or add vegetables such as roasted red peppers, artichoke hearts, or Greek olives to build even more volume and texture.
• Leafy greens like spinach, arugula, or kale are always welcome in orzo pasta salad for added nutrients and color.
• Add cooked proteins, such as shredded chicken breast, shrimp, or roasted chickpeas, and turn your orzo salad into an entree.
• Fresh herbs like mint, basil, or oregano for a pop of flavor. Dried oregano, will add a bold, savory flavor to this orzo pasta salad.
• Make it vegan by simply omitting the feta cheese.

What to serve with orzo salad

• Greek Lemon Chicken
• Broiled Salmon
• Seared Sea Bass
• Bone-In Baked Chicken Thighs

More summer salad recipes

• Steak Salad
• Black Eyed Pea Salad
• Pesto Tortellini Pasta Salad
• Kale Salad
• Macaroni Salad (with Greek yogurt)
• Vegetable Quinoa Salad
• Strawberry Salad

📖 Recipe