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Mediterranean Orzo Pasta Salad

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Mediterranean Orzo Pasta Salad is a light, vibrant, and refreshing dish packed with fresh vegetables, briny olives, creamy feta, and zesty herbs. Tossed in a simple lemon-olive oil dressing, this salad is the perfect blend of flavors and textures. It’s a crowd-pleasing side dish that also works beautifully as a light lunch or picnic meal.

Why You’ll Love This Recipe

This orzo pasta salad is easy to prepare, comes together quickly, and is bursting with Mediterranean flavors. It’s versatile, customizable, and can be made ahead for gatherings or meal prep. The combination of tender orzo, crunchy veggies, and tangy dressing makes every bite satisfying. Plus, it holds up well at room temperature, making it ideal for potlucks and outdoor events.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

  • Orzo pasta
  • Cherry tomatoes
  • Cucumber
  • Red onion
  • Kalamata olives
  • Feta cheese
  • Fresh parsley
  • Fresh dill or mint (optional)
  • Lemon juice
  • Olive oil
  • Garlic
  • Dijon mustard
  • Salt
  • Black pepper

directions

this recipe
  1. Cook the orzo pasta according to package instructions until al dente. Drain and rinse with cold water to stop the cooking.
  2. In a large bowl, combine the cooled orzo with halved cherry tomatoes, diced cucumber, sliced red onion, pitted and halved olives, and crumbled feta.
  3. In a separate small bowl or jar, whisk together lemon juice, olive oil, minced garlic, Dijon mustard, salt, and pepper to create the dressing.
  4. Pour the dressing over the salad and toss to coat evenly.
  5. Add chopped parsley and fresh dill or mint, if using, and gently mix.
  6. Chill in the refrigerator for at least 30 minutes to let the flavors meld.
  7. Taste before serving and adjust seasoning if needed.

Servings and timing

Serves: 6–8
Prep time: 15 minutes
Cook time: 10 minutes
Chill time: 30 minutes (optional)
Total time: 25–45 minutes

Variations

  • Add grilled chicken or shrimp for a protein-packed version.
  • Include artichoke hearts, roasted red peppers, or sun-dried tomatoes for extra flavor.
  • Swap feta with goat cheese or leave it out for a dairy-free option.
  • Use quinoa or couscous instead of orzo for a different texture.
  • Try a red wine vinegar-based dressing instead of lemon for a tangier taste.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.
No reheating is necessary—this salad is best served cold or at room temperature.
If it dries out slightly in the fridge, refresh it with a splash of lemon juice or olive oil before serving.

FAQs

What is orzo?

Orzo is a small, rice-shaped pasta that cooks quickly and is ideal for pasta salads, soups, and side dishes.

Can I make this salad ahead of time?

Yes, it’s perfect for meal prep or make-ahead entertaining. The flavors actually improve after a few hours in the fridge.

Is Mediterranean Orzo Pasta Salad served hot or cold?

It is typically served cold or at room temperature.

Can I make this recipe gluten-free?

Yes, just use gluten-free orzo or another gluten-free small pasta alternative.

What can I use instead of feta cheese?

Goat cheese, shredded parmesan, or dairy-free feta alternatives all work well.

Can I add protein to make it a full meal?

Absolutely. Grilled chicken, shrimp, or chickpeas are all great additions.

How long does orzo pasta salad last in the fridge?

It will stay fresh for up to 4 days when stored in an airtight container.

What kind of olives are best for this salad?

Kalamata olives are traditional, but green olives or a mix can also be used.

Can I use dried herbs instead of fresh?

Yes, use about one-third the amount of dried herbs in place of fresh ones.

How do I keep the pasta from getting soggy?

Make sure to cook the orzo al dente and rinse it under cold water immediately after draining.

Conclusion

Mediterranean Orzo Pasta Salad is a quick, delicious dish that captures the bright, bold flavors of the Mediterranean. With crisp veggies, creamy feta, and a tangy lemon dressing, it’s ideal for picnics, barbecues, or weekday lunches. Easy to make and easy to love, this pasta salad is a fresh, flavorful addition to your recipe collection.

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Mediterranean Orzo Pasta Salad

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  • Author: clara
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 6 servings
  • Category: Salad, Side
  • Method: Boiling, Tossing
  • Cuisine: Mediterranean
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Description

This Mediterranean Orzo Pasta Salad is fresh, colorful, and packed with flavor. Tender orzo is tossed with juicy tomatoes, crisp cucumbers, salty olives, creamy feta, and chickpeas, all brought together with a zesty lemon herb vinaigrette. Perfect for picnics, potlucks, or as a light, satisfying meal.

Ingredients

For the Salad:

  • 1 1/2 cups uncooked orzo pasta

  • 1 cup cherry tomatoes, halved

  • 1 cup cucumber, diced

  • 1/2 cup red bell pepper, diced

  • 1/4 cup red onion, finely diced

  • 1/2 cup Kalamata olives, halved

  • 1/2 cup canned chickpeas, drained and rinsed

  • 1/2 cup crumbled feta cheese

  • 1/4 cup fresh parsley, chopped

  • 2 tablespoons fresh dill, chopped (or 1 tsp dried)

For the Lemon Vinaigrette:

  • 1/4 cup extra-virgin olive oil

  • 3 tablespoons fresh lemon juice

  • 1 teaspoon lemon zest

  • 1 garlic clove, minced

  • 1 teaspoon dried oregano

  • Salt and pepper, to taste

Instructions

  1. Cook the Orzo:
    Bring a large pot of salted water to a boil. Add the orzo and cook until al dente, about 8–10 minutes. Drain and rinse with cold water to cool.

  2. Prep the Veggies:
    While orzo cooks, chop the tomatoes, cucumber, bell pepper, onion, and herbs. Rinse and drain chickpeas. Crumble the feta.

  3. Make the Dressing:
    In a small bowl or jar, whisk together olive oil, lemon juice, lemon zest, garlic, oregano, salt, and pepper.

  4. Assemble the Salad:
    In a large bowl, combine cooled orzo, veggies, olives, chickpeas, feta, parsley, and dill. Pour the dressing over the top and toss gently to coat.

  5. Chill and Serve:
    Let the salad chill in the fridge for at least 30 minutes before serving. Serve cold or at room temperature.

Notes

  • Make it vegan by skipping the feta or using a plant-based version.

  • Add grilled chicken or shrimp for extra protein.

  • Great made ahead — the flavors get even better the next day!

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