Mediterranean Orzo Salad Recipe

BySoha

A vibrant celebration of flavors, the Mediterranean Orzo Salad is a dish that embodies freshness, balance, and versatility. With its delicate pasta base, crisp vegetables, tangy feta, and bright herbs, this salad is both nourishing and elegant. It’s perfect for gatherings, a light weekday lunch, or as a colorful side on any table.

mediterranean orzo salad

Ingredients List

  • 1 ½ cups dry orzo pasta
  • 1 cup cherry tomatoes, halved
  • 1 cup cucumber, diced
  • ½ cup red onion, finely chopped
  • ½ cup Kalamata olives, pitted and sliced
  • ½ cup crumbled feta cheese
  • ¼ cup fresh parsley, finely chopped
  • 2 tbsp fresh mint, finely chopped
  • ¼ cup extra virgin olive oil
  • 2 tbsp red wine vinegar
  • 1 garlic clove, minced
  • 1 tsp dried oregano
  • Salt and freshly ground black pepper, to taste

Step-by-Step Instructions

Step 1: Cook the orzo

Bring a large pot of salted water to a boil. Cook the orzo until al dente, according to package instructions. Drain and rinse under cold water to stop the cooking.

Step 2: Prepare the vegetables

While the orzo cools, chop the cucumber, tomatoes, onion, olives, parsley, and mint. Place them in a large mixing bowl.

Step 3: Make the dressing

In a small bowl or jar, whisk together olive oil, red wine vinegar, garlic, oregano, salt, and pepper until emulsified.

Step 4: Combine the salad

Add the cooled orzo to the bowl of vegetables. Pour the dressing over and toss gently to coat.

Step 5: Add finishing touches

Fold in crumbled feta and adjust seasoning as needed. Serve immediately or refrigerate to let the flavors meld.

Cook Time

20 minutes (including preparation and cooking).

Servings

4 servings as a main dish, 6 servings as a side.

Nutritional Information (approx. per serving)

  • Calories: 310
  • Protein: 9g
  • Carbohydrates: 35g
  • Fat: 15g
  • Fiber: 3g
  • Sodium: 470mg

Storage Instructions

Store in an airtight container in the refrigerator for up to 3 days. For best texture, keep the dressing separate and toss just before serving if preparing ahead.

Suggestions

  • Add grilled chicken or shrimp for a protein boost.
  • Swap feta with goat cheese for a creamier variation.
  • Include artichoke hearts or roasted red peppers for extra Mediterranean flair.
  • Serve chilled for summer or slightly warmed for cooler months.

Seasonal Relevance

This salad shines in summer when tomatoes, cucumbers, and herbs are at their peak. However, it transitions beautifully into other seasons, serving as a refreshing counterbalance to hearty winter mains or as a festive side at spring gatherings.

Conclusion

The Mediterranean Orzo Salad is more than a simple pasta salad,it’s a testament to the power of fresh, wholesome ingredients. Its layers of flavor and texture make it both comforting and refreshing. Whether for a casual lunch or an elegant dinner party, this recipe is sure to impress.

Mediterranean Orzo Salad Recipe
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Mediterranean Orzo Salad Recipe

Recipe by Soha
Servings

4

servings
Prep time

10

minutes
Cooking time

10

minutes
Calories

310

kcal
Total time

20

minutes

A refreshing and vibrant Mediterranean Orzo Salad made with tender pasta, crisp vegetables, briny olives, tangy feta, and fresh herbs, all tossed in a zesty olive oil and red wine vinegar dressing. Perfect as a light meal, side dish, or make-ahead option for gatherings.

Ingredients

  • 1 ½ cups dry orzo pasta

  • 1 cup cherry tomatoes, halved

  • 1 cup cucumber, diced

  • ½ cup red onion, finely chopped

  • ½ cup Kalamata olives, pitted and sliced

  • ½ cup crumbled feta cheese

  • ¼ cup fresh parsley, finely chopped

  • 2 tbsp fresh mint, finely chopped

  • ¼ cup extra virgin olive oil

  • 2 tbsp red wine vinegar

  • 1 garlic clove, minced

  • 1 tsp dried oregano

  • Salt and black pepper, to taste

Directions

  • Cook the orzo in salted boiling water until al dente. Drain and rinse under cold water.
  • Prepare the vegetables: chop cucumber, tomatoes, onion, olives, parsley, and mint. Add to a large bowl.
  • In a small bowl, whisk together olive oil, red wine vinegar, garlic, oregano, salt, and pepper to make the dressing.
  • Add the cooled orzo to the vegetables, pour over the dressing, and toss gently.
  • Fold in the crumbled feta, adjust seasoning, and serve chilled or at room temperature.

Recipe Video

Notes

  • Can be stored in the fridge for up to 3 days.
  • For a vegan option, omit or replace feta with plant-based cheese.
  • Great with grilled chicken, shrimp, or roasted vegetables for added protein.

FAQs

Q1: Can I use whole wheat orzo instead of regular?
Yes, whole wheat orzo adds extra fiber and a nuttier flavor while maintaining the dish’s integrity.

Q2: How can I make this salad vegan?
Simply omit the feta or replace it with a plant-based cheese alternative.

Q3: Can I prepare the orzo a day in advance?
Absolutely. Cook and cool the orzo ahead of time, drizzle lightly with olive oil to prevent sticking, and refrigerate until ready to assemble.

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