If you’re craving a dish that embodies the vibrant flavors and sunny spirit of the coast, this Mediterranean Orzo Pasta Salad Recipe is your new best friend. It’s a bright, fresh, and irresistibly tasty salad that perfectly balances creamy feta, zesty lemon dressing, briny olives, and crisp veggies combined with tender orzo pasta. Whether you’re packing lunch, prepping a picnic, or just wanting a light yet satisfying meal, this salad brings that Mediterranean magic right to your table with minimal fuss and maximum flavor.
Ingredients You’ll Need
Gathering the right ingredients is the first step to creating this delightful salad. Each component is simple yet essential, working together to deliver a burst of texture, color, and authentic Mediterranean flavor.
- 1½ cups dry orzo pasta: The star of the dish, orzo cooks quickly and offers a lovely, rice-like texture that’s perfect for salads.
- 1 cup cherry tomatoes, halved: Sweet and juicy, these add pops of vibrant red and freshness.
- 1 cup cucumber, diced: Adds a cool crunch that balances the other ingredients.
- 1/4 red onion, thinly sliced: Brings a mild sharpness and beautiful purple hue.
- 1/2 cup Kalamata olives, sliced: Their briny depth adds that unmistakable Mediterranean tang.
- 3/4 cup feta cheese, crumbled: Creamy and salty, feta gives richness and depth to the salad.
- 2 tbsp fresh parsley or mint, chopped: Fresh herbs brighten the dish with an herby lift.
- 1/4 cup olive oil: Use a good quality extra virgin olive oil for a fruity finish.
- 2 tbsp fresh lemon juice: The lemon juice brings a citrusy zing and balances the flavors beautifully.
- 1 clove garlic, minced: Adds a subtle kick and aromatic depth.
- 1 tsp dried oregano: Classic Mediterranean seasoning that ties the dressing together.
- Salt and black pepper, to taste: Essential for seasoning and bringing all the ingredients together.
How to Make Mediterranean Orzo Pasta Salad Recipe
Step 1: Cook the Orzo
Start by boiling the orzo in salted water until it turns al dente, which means firm to the bite but perfectly cooked. Once done, drain the orzo and rinse it under cold water to stop the cooking process and cool it down for the salad. This step ensures your orzo maintains the ideal texture without becoming mushy.
Step 2: Chop the Vegetables
While the orzo cooks, prep your fresh veggies. Halve those juicy cherry tomatoes, dice the crisp cucumber, thinly slice the red onion for a gentle bite, and slice the Kalamata olives to infuse that salty, Mediterranean flavor. Quick chopping means less time spent prepping and more time enjoying!
Step 3: Make the Dressing
In a small bowl, whisk together the olive oil, fresh lemon juice, minced garlic, dried oregano, salt, and pepper until the mixture is well combined. This simple yet zesty dressing is what elevates the whole salad, coating every bite with bright, bold flavor.
Step 4: Combine Salad
In a large mixing bowl, combine the cooled orzo, fresh vegetables, sliced olives, and crumbled feta cheese. Pour the freshly made dressing over the top, then gently toss everything together so that every ingredient is nicely coated without breaking the delicate feta too much.
Step 5: Chill & Serve
For best flavor, refrigerate the salad for at least 30 minutes to allow the ingredients to meld beautifully. Just before serving, sprinkle the chopped parsley or mint over the top for a fresh, herbal finish that adds both color and vibrancy to your Mediterranean Orzo Pasta Salad Recipe.
How to Serve Mediterranean Orzo Pasta Salad Recipe
Garnishes
Fresh herbs like chopped parsley or mint offer an aromatic touch and a burst of green that makes the salad pop visually. You can also add a sprinkle of extra feta or a drizzle of good olive oil for that finishing flourish that shows effort and care.
Side Dishes
This salad pairs beautifully with grilled chicken or fish for a light, Mediterranean-inspired main course. It also works perfectly alongside warm pita bread or stuffed grape leaves, adding a refreshing contrast to heavier dishes at your table.
Creative Ways to Present
Try serving the salad in hollowed-out tomatoes or cucumbers to impress guests with a playful presentation. Mason jars also make great portable serving options for picnics or work lunches, trapping freshness and making layering fun.
Make Ahead and Storage
Storing Leftovers
Your Mediterranean Orzo Pasta Salad Recipe keeps well in the refrigerator for up to 3 days when stored in an airtight container. The flavors meld together overnight, making leftovers even more delicious, though you may want to add fresh herbs before serving again to brighten it back up.
Freezing
This salad is best enjoyed fresh. Because of the fresh vegetables and creamy feta, freezing is not recommended as it can alter the texture and flavor adversely.
Reheating
Since this salad is served cold or at room temperature, there’s no need to reheat it. Simply take it out of the fridge, give it a gentle stir, and enjoy the refreshing flavors as they are.
FAQs
Can I use a different pasta instead of orzo?
While orzo’s rice shape is ideal for this salad, small pasta shapes like couscous or small shells can work as well, though the texture and presentation will differ slightly.
Is this recipe vegetarian or vegan?
This Mediterranean Orzo Pasta Salad Recipe is vegetarian thanks to the feta cheese, but to make it vegan, simply swap the feta with a plant-based cheese alternative or omit it altogether.
How long does this salad last in the fridge?
Stored properly in an airtight container, it should stay fresh for about 3 days. After that, the ingredients may start to lose their texture and flavor.
Can I add protein to make it a complete meal?
Absolutely! Grilled chicken, shrimp, or chickpeas are delicious additions that turn this salad into a heartier, protein-packed meal.
What can I substitute for Kalamata olives?
If you’re not a fan of Kalamata olives, black olives or green olives can be used as substitutes, but they will change the flavor profile slightly, with Kalamatas providing a distinct briny tang that’s classic to this dish.
Final Thoughts
There’s something truly magic about this Mediterranean Orzo Pasta Salad Recipe—it’s simple, fresh, and filled with vibrant flavors that make every bite a joy. It’s the perfect dish to have on hand for warm-weather meals or anytime you want a wholesome salad that feels special. I can’t wait for you to try it and enjoy every lively, flavorful forkful!
Print
Mediterranean Orzo Pasta Salad Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Salad
- Method: Boiling
- Cuisine: Mediterranean
- Diet: Vegetarian
Description
This Mediterranean Orzo Pasta Salad combines tender orzo pasta with fresh cherry tomatoes, crisp cucumbers, tangy Kalamata olives, and creamy feta cheese. Tossed in a zesty lemon-olive oil dressing with hints of garlic and oregano, this vibrant salad is perfect for a light lunch or a refreshing side dish.
Ingredients
Pasta
- 1½ cups dry orzo pasta
Vegetables & Mix-ins
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1/4 red onion, thinly sliced
- 1/2 cup Kalamata olives, sliced
- 3/4 cup feta cheese, crumbled
- 2 tbsp fresh parsley or mint, chopped
Dressing
- 1/4 cup olive oil
- 2 tbsp fresh lemon juice
- 1 clove garlic, minced
- 1 tsp dried oregano
- Salt and black pepper, to taste
Instructions
- Cook the Orzo: Bring a pot of salted water to a boil and cook the orzo pasta according to package instructions until al dente. Drain the pasta and rinse it under cold water to stop the cooking process and cool it down. Set aside.
- Chop the Vegetables: While the orzo cooks, halve the cherry tomatoes, dice the cucumber, thinly slice the red onion, and slice the Kalamata olives to prepare the fresh ingredients for the salad.
- Make the Dressing: In a small bowl, whisk together the olive oil, fresh lemon juice, minced garlic, dried oregano, salt, and black pepper until the dressing is well combined and emulsified.
- Combine Salad: In a large mixing bowl, add the cooked orzo, chopped vegetables, sliced olives, and crumbled feta cheese. Pour the dressing over these ingredients and toss gently but thoroughly so everything is evenly coated.
- Chill & Serve: Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld together. Before serving, garnish with chopped fresh parsley or mint for an extra burst of color and freshness.
Notes
- Rinsing the orzo after cooking prevents it from becoming sticky and helps cool it quickly for the salad.
- Feel free to substitute fresh oregano for dried if available, adjusting quantity to taste.
- For a vegan version, omit the feta or substitute with a plant-based cheese alternative.
- This salad can be made a day ahead and kept refrigerated to enhance flavor.
- Adjust salt and pepper according to your preference.
