Colorful, zesty, and packed with wholesome ingredients—this Mediterranean orzo salad brings tender pasta, crisp veggies, tangy feta, and briny olives together in a bright lemon‑herb vinaigrette in just 20 minutes.
Why this works
- Orzo’s rice‑like shape soaks up dressing while staying tender.
- Cucumber, tomatoes, onion, olives, and feta balance crunch, brine, and creaminess.
- Lemon‑olive oil vinaigrette ties flavors together and holds up for make‑ahead.
Ingredients
Salad base
- 1 1/2 cups orzo
- 1 English cucumber, seeded and diced
- 1 pint cherry tomatoes, halved
- 1/2 red onion, finely chopped
- 1 cup Kalamata olives, pitted and halved
- 1/2 cup crumbled feta cheese
- 1/4 cup chopped parsley
- 2 tbsp chopped fresh mint (optional)
Lemon‑herb vinaigrette
- 1/4 cup extra‑virgin olive oil
- Juice of 2 lemons (about 4 tbsp)
- 1 tsp lemon zest
- 1 clove garlic, minced
- 1 tsp dried oregano
- 1/2 tsp Dijon mustard
- Salt and black pepper, to taste
Step‑by‑step
Cook and cool the orzo
Boil orzo in salted water 7–8 minutes to al dente, drain and rinse under cold water, toss with a little oil, then spread on a baking sheet to cool and prevent clumping.
Prep vegetables and herbs
Seed and dice cucumber, halve tomatoes, finely chop onion, parsley, and mint; blot on paper towels for 5 minutes to shed excess moisture.
Make the vinaigrette
Whisk lemon juice, zest, garlic, oregano, Dijon, salt, and pepper; slowly drizzle in olive oil until smooth and emulsified, then adjust seasoning to taste.
Assemble the salad
Combine orzo, cucumber, tomatoes, onion, and olives in a large bowl; add two‑thirds of the vinaigrette and toss gently, then fold in feta and herbs and add more dressing if needed.
Make‑ahead & storage
Chill cooked orzo and vinaigrette separately up to 24 hours; mix an hour before serving so flavors meld, and add feta and herbs just before serving for best texture.
Refrigerate leftovers up to 3 days in an airtight container; stir and refresh with a splash of lemon juice or olive oil before serving.
Calories per serving
About 360 kcal per serving; similar Mediterranean orzo salads come in around 353–363 kcal per serving.
Variations
- Add 1 cup cooked chickpeas or cannellini beans for protein.
- Top with grilled chicken, shrimp, or flaked salmon for a heartier meal.
- Swap olives for sun‑dried tomatoes or artichokes; substitute couscous or quinoa if preferred.
- Toast 1/2 cup pine nuts, almonds, or walnuts and sprinkle over the salad for crunch.
Quick FAQ
Dried vs. fresh herbs? Use 1 tsp dried parsley or mint in the vinaigrette to rehydrate if fresh isn’t available.
Prevent clumping? Rinse, oil, and spread orzo to cool; stir gently before serving.
Vegan option? Omit feta and add olives or roasted red peppers for savory depth.
Pin for later: Bright Mediterranean orzo salad—fresh, fast, and perfect for meal prep.
