Mediterranean Orzo Salad

Mediterranean orzo salad with crunchy veggies, briny feta, fresh herbs, and a zesty Greek-style dressing. This easy recipe tastes even better the next day—perfect for make-ahead lunches and cookouts!

Orzo salad in a bowl. — Photo Credits: Miriam Novoa

My Trip to Greece Inspired this Orzo Salad Recipe

This simple orzo salad recipe was inspired by a summer trip to Greece, which essentially mandates a twice-daily Horiatiki (Greek Salad). I was a little too hungry to call that dinner, so I quickly boiled orzo pasta and tossed it right in.

Not only was it a flavorful, fresh, and feel-good meal, I also happily enjoyed the leftovers all week. It reminded me of everything I love about orzo–quick to cook, impossible to mess up, and so flexible. (It’s delicious with shrimp, chicken, and even strawberries!)

In this weeknight-friendly recipe, the orzo pasta soaks in the garlicky dressing, along with the flavor of fresh herbs and the lingering juices from the tomatoes. You get all the make-ahead benefits of a classic pasta salad, and the Mediterranean magic of a zesty dressing with good extra virgin olive oil. Plus, you can happily repurpose the leftovers for lunches all week long!

What’s In Orzo Salad?

I went for a Greek orzo salad–or Greek-style, to be technical about it. This is not a traditional Greek recipe, but it does embrace the sunny flavors and vibrant produce that make Greek cuisine so loved. You’ll need:

For the Orzo Pasta Salad

Orzo: A small pasta that’s cut to be about the size of rice–you can read all about it in our What is Orzo? guide. Substitute with other small pasta shapes like couscous, or swap in cooked grains. Choose grains with a springy texture that can hold their own against the fresh veggies, like farro or smoky freekeh.
Tomatoes: Smaller, sweet varieties that are firm when ripe, like grape or cherry, work best with the orzo.
Green onions: Substitute with shallot, chive, or red onion.
Bell pepper: I like the earthy flavor of green bell peppers with the sweet tomatoes, but feel free to use sweeter bell peppers like yellow or red.
Fresh herbs: Parsley and dill bring a distinctly Greek vibe, but you can certainly mix this up with other tender green herbs like basil or cilantro.
Kalamata olives and capers: These add texture and a nice briny tang.
Cucumber: Go for English or Persian cucumbers if you can, as they have a sweeter, more tender skin. If you’re working with a standard sandwich cucumber, peel it first.
Feta cheese: Go for a large block of feta packed in brine, which is usually more flavorful than precrumbled feta. Torn mozzarella works as a substitute, or leave this off if you avoid dairy.

For the Garlic and Lemon Dressing

Lemon: Substitute with lime.
Extra virgin olive oil: The orzo soaks up the flavor of the dressing, so a rich, fresh-tasting olive oil makes a huge difference. (I love our Greek Early Harvest with this recipe.)
Garlic: Fresh garlic gives an assertive kick to the Greek-style salad dressing. If you’re sensitive to raw garlic, let it marinate in the lemon juice for 30 minutes or so before cooking the recipe. Simply strain it out before whisking in the remaining dressing ingredients.
Seasoning: Dried oregano dials up the Greek flavor, bringing a strong aromatic quality. Salt and pepper perk everything up.

How to Make Orzo Salad

To make orzo salad, you simply boil the orzo to al dente as you would any pasta, drain it, then toss it in the dressing while it’s still hot so it soaks up all the goodness. Here are the steps:

Cook the pasta. Cook 1 1/2 cups orzo pasta to al dente according to package instructions (mine took about 8 minutes). Drain and cool briefly.
Meanwhile, make the dressing. In a small bowl, combine the juice and zest of 1 lemon, 1/4 cup extra virgin olive oil, 1 minced garlic clove, 1 teaspoon oregano, and a good pinch of salt and pepper. Whisk to combine.
Mix the salad. In a large mixing bowl, toss together 1 pint of halved cherry tomatoes, 2 chopped green onions, 1 chopped green bell pepper, 1 English cucumber, 1 packed cup chopped parsley, 1/2 packed cup chopped dill, 1/4 cup sliced Kalamata olives, and 2 teaspoons capers. Stir in the cooked orzo.
Dress. Pour the dressing over the salad and toss until well combined and the orzo pasta is well coated with the dressing. Cover and refrigerate for 20 minutes or so, or up to 3 days.
Finish and serve. Just before serving, top with pieces of creamy feta cheese. Enjoy!

Orzo Salad Tips and Tricks

Obviously, this is an orzo pasta salad recipe, but if you don’t have orzo on hand, you can use any small pasta shape. We even have a guide to pasta shapes to help you pick the best one!
I don’t always have the best patience, but to help the pasta absorb the dressing even more, you can cook the orzo, drain it, then toss it in the dressing while it’s still warm, and let it cool in the dressing before adding the vegetables.
Pasta salads are great fridge dump recipes. So use what you have on hand. Toss in asparagus, sliced zucchini, or green onions. Don’t have cherry tomatoes, then use red, orange or yellow pepper. Get creative and mix and match. Consider this recipe a foundation for Mediterranean flavors and ingredients.
Add protein: this recipe is vegetarian, but you could easily add tuna or leftover chicken.

What to Serve with Mediterranean Orzo Salad

I love to make a big batch of this Greek orzo salad for dinner on a Sunday, then the leftovers become my go-to side for the week.

After a busy day, I just need to make an easy protein, like Lemon Garlic Chicken or Pan Seared Salmon. For a casual picnic, serve with pitcher drinks like Watermelon Lemonade and Sangria.

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