You won’t believe what I just whipped up for lunch today – this Mediterranean orzo pasta salad that’s absolutely divine! I was staring at my fridge trying to figure out what to do with all these gorgeous cherry tomatoes and fresh herbs from the farmer’s market, and this recipe just came together like magic.
The tiny orzo pasta soaks up all those incredible Mediterranean flavors – tangy feta, briny olives, crisp cucumbers, and that perfect olive oil dressing!
I’ve been sneaking forkfuls every time I walk past the kitchen because it’s just that good. This is definitely becoming my new summer staple!
Why You’ll Love This Recipe
I promise you can have this ready in under 30 minutes – I just cook the orzo and toss everything with fresh ingredients! I always make a big batch because it’s perfect for sharing at BBQs and picnics, plus I love how it tastes even more incredible after I let it marinate in the fridge overnight, and I use affordable Mediterranean staples I can find at any grocery store.
This bright, fresh combination of flavors always transports me straight to the Greek islands, and it’s dangerously delicious – I find myself going back for “just one more bite” over and over again!
What You’ll Need
For the Salad:
- 1½ cups dry orzo pasta
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- ½ cup red onion, thinly sliced or chopped
- â…“ cup kalamata olives, sliced
- ½ cup crumbled feta cheese
- ¼ cup chopped fresh parsley
- Optional: chopped fresh mint or dill
For the Dressing:
- ¼ cup extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon Dijon mustard
- 1 garlic clove, minced
- 1 teaspoon dried oregano
- Salt and black pepper, to taste
Pro Tips
- Cook orzo just right. Al dente is best—don’t overcook or it’ll get mushy when mixed.
- Cool the pasta. Rinse the cooked orzo with cold water to stop cooking and keep it from clumping.
- Make extra dressing. It’s amazing on grilled veggies or as a marinade for chicken.
- Add dressing while orzo is slightly warm. It soaks up more flavor that way.
- Toss again before serving. If it’s been in the fridge, give it a fresh squeeze of lemon and a stir.
Tools You’ll Need
- Medium pot (for cooking orzo)
- Strainer or colander
- Large mixing bowl
- Whisk or small jar (for mixing dressing)
- Measuring cups and spoons
- Knife and cutting board
- Serving spoon or tongs
Substitutions and Variations
- No orzo? Try small pasta shapes like couscous, farfalle, or quinoa.
- Make it vegan: Skip the feta or use a dairy-free version.
- Add protein: Toss in chickpeas, grilled chicken, or tuna.
- Different veggies: Bell peppers, artichoke hearts, or spinach all work beautifully.
- Love spice? Add red pepper flakes or chopped pepperoncini.
Make-Ahead Tips
- Prep everything in advance: Cook the orzo and chop veggies a day ahead, then mix fresh when needed.
- Mix fully ahead: Make the salad 1–2 days in advance—it gets more flavorful with time!
- Keep herbs and cheese separate: For the freshest texture, stir in feta and herbs right before serving if storing for more than a day.
- Store dressing separately: Keeps the veggies crisper, especially if prepping for multiple days.
How to Make Mediterranean Orzo Pasta Salad
Step 1: Cook the Orzo
Bring a pot of salted water to a boil. Cook the orzo according to package directions until al dente. Drain and rinse under cold water to stop the cooking.
Step 2: Make the Dressing
In a small bowl or jar, whisk together olive oil, lemon juice, Dijon mustard, garlic, oregano, salt, and pepper.
Step 3: Toss the Salad
In a large bowl, combine cooked orzo, cherry tomatoes, cucumber, red onion, olives, and parsley. Pour in the dressing and toss gently to coat.
Step 4: Add Feta and Chill
Fold in crumbled feta. Taste and adjust seasoning. Chill in the fridge for 30 minutes before serving for best flavor.
Serving Suggestions
This salad pairs beautifully with:
- Grilled chicken or shrimp
- Lamb or falafel
- Pita bread and hummus
- A side of tzatziki
- As part of a mezze platter
- Or just on its own with a glass of iced tea or wine!
It’s also great for picnics, potlucks, and light weeknight dinners.
Leftovers and Storage
- Fridge: Store in an airtight container for up to 4 days.
- Stir before serving: The dressing may settle—give it a toss and maybe a splash more lemon.
- Not freezer-friendly: The fresh veggies and pasta won’t hold up well after freezing.
- Best fresh but flexible: Tastes amazing cold or at room temperature.
Nutrition & Benefits
This pasta salad is full of heart-healthy fats from olive oil, fiber from veggies, and a little protein from feta and orzo.
The fresh herbs and lemon boost digestion and flavor, while the colorful veggies bring vitamins and antioxidants. It’s a delicious way to eat the rainbow, Mediterranean-style.
Recipe FAQ
1. Can I use another type of pasta?
Totally! Small shapes like couscous, bowties, or even quinoa work great here.
2. How long does it last in the fridge?
Up to 4 days. Just give it a stir and freshen it with a little lemon juice before serving.
3. Can I skip the olives?
Yes! If you’re not a fan, just leave them out or swap for something else briny like capers.
4. What protein can I add to make it a full meal?
Grilled chicken, salmon, shrimp, or even chickpeas make it more filling.
5. Is this salad gluten-free?
Not with orzo, but you can easily sub in gluten-free pasta or quinoa.
Bright, Zesty, and So Easy to Love
This Mediterranean Orzo Pasta Salad is the kind of recipe that makes you feel like you’re on vacation, even if you’re just meal-prepping for work.
It’s simple, fresh, and totally craveable—perfect for everything from quick lunches to sunny outdoor dinners. Whether you’re serving it solo or as a side, it brings major flavor with minimal effort.