This summer has been all about the Mediterranean vibes. There is just something about the bright and vibrant vegetables, the lemony and olive oil flavours and all the fresh herbs, that screams summer. This quick and easy Mediterranean orzo pasta salad does not disappoint. It's packed with fresh tomatoes, cucumber, red onions, and olives all tossed in a lemon vinaigrette and packed with herbs. It's super easy to make, healthy and light, and so delicious.

What is Orzo?
Orzo is a tiny rice-shaped pasta that is easily confused with rice since it looks a lot like it. It's a quick-cooking pasta that can be thrown into so many recipes. Plus, a little goes a long way so it's not as filling as a big plate of pasta. For example, you can throw it into a salad or soup, add it into rice pilaf, or use it a replacement in any pasta dish that you want to make.
What is in Mediterranean Orzo Salad?
To give you an idea of what Mediterranean orzo salad is like, it is very similar to a Greek salad as it has all the same ingredients and dressing, except with the addition of orzo. Here is exactly what you will need to make this salad (full quantities in recipe card below):
- orzo pasta
- grape tomatoes - You can substitute with cherry tomatoes, or even roma tomatoes diced into small pieces.
- mini cucumbers - I like the small slices you get from mini cucumbers. You can substitute with other types of cucumbers. Just quarter them and then slice.
- red onion
- Kalamata olives - pitted and halved.
- feta cheese - I cut my feta into small cubes but to save time, you can crumble as well.
- fresh dill - fresh herbs adds a nice depth of flavour to this salad. Fresh parsley also is really nice in this salad, or even a combination of the two works well.
- lemon vinaigrette dressing - made with olive oil, lemon juice, dried oregano, salt and pepper. This dressing is essentially the same as what I put into my Greek salad. So delicious.
You can also add in some extra protein to make it a full meal. Try some grilled souvlaki chicken or grilled salmon on top or toss in some chickpeas.
To make this salad, you will also need measuring cups and spoons, a cooking pot, a colander, and mixing bowls.
How to Make the Best Mediterranean Orzo Pasta Salad
First, you want to cook the orzo pasta. Just like any other type of pasta, cook the orzo in a pot of boiling water until al dente, about 10 minutes, or according to package instructions. Then, drain in a colander and run it under cold water. Set it aside to cool down.
In a large bowl, combine cooled orzo, tomato, cucumber, red onion, olives, feta, and dill. In a small bowl, mix together the dressing (add olive oil, lemon juice, oregano, salt, and pepper). Pour the dressing on top of the salad and toss to combine.
How to Serve Mediterranean Orzo Salad
Serve this salad with some grilled souvlaki skewers such as chicken souvlaki skewers, lamb souvlaki skewers or souvlaki beef shish kebabs. Don't forget the homemade tzatziki sauce and Greek pita bread.
Tips for Making Orzo Salad
- How to store orzo pasta salad. This recipe makes a big salad, so you may have some leftovers. You can store orzo salad in an airtight container in the refrigerator for up 4 days. You can store it together with the dressing or separately.
- Add orzo salad to your meal prep menu. The great thing about this orzo salad is that it makes for some awesome leftovers that you can store in your fridge and eat throughout the week. Which also means, it's the perfect item to meal prep.
More Salad Recipes
- The Perfect Greek Salad
- Mediterranean Brown Rice Salad
- Persian Shirazi Salad with Cucumber and Tomato
- Mediterranean Chickpea Wedge Salad with Hummus Dressing
- Summer Corn Salad
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Recipe
Mediterranean Orzo Pasta Salad
- Total Time: 25 minutes
- Yield: 6-8 servings
- Diet: Vegetarian
Description
Quick and easy Mediterranean orzo pasta salad packed with fresh vegetables and herbs is tossed in a Greek lemon vinaigrette. It's healthy, light and delicious.
Ingredients
- 1 cup dry orzo pasta
- 1 + ½ cups grape tomatoes (or cherry tomatoes), halved (about 20 grape tomatoes)
- 1 + ½ cups mini cucumbers, halved and sliced (3 mini cucumbers)
- ½ cup red onion, finely diced
- ½ cup Kalamata olives, pitted and halved
- ½ cup feta cheese, cubed or crumbled
- 1 tablespoon fresh dill (or parsley), chopped
For the dressing:
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- ½ teaspoon dried oregano
- ¼ teaspoon salt (or to taste)
- ¼ teaspoon ground black pepper (or to taste)
Instructions
- Cook orzo pasta in a pot of boiling water until al dente, about 8-10 minutes, or according to package instructions. Drain in a colander and run it under cold water. Set aside to cool.
- In a large bowl, combine cooled orzo, tomato, cucumber, red onion, olives, feta, and dill.
- In a small bowl, mix together the dressing (add olive oil, lemon juice, oregano, salt, and pepper). Stir to mix well.
- Pour dressing over top of the salad and toss to combine.
Notes
Equipment used: Measuring cups and spoons, cooking pot, colander, and mixing bowls.
How to serve this orzo salad: Serve this salad with some grilled souvlaki skewers such as chicken souvlaki skewers, lamb souvlaki skewers or souvlaki beef shish kebabs. Don't forget the homemade tzatziki sauce and Greek pita bread.
How to store orzo pasta salad: This recipe makes a big salad, so you may have some leftovers. You can store orzo salad in an airtight container in the refrigerator for up 4 days. You can store it together with the dressing or separately.
How to meal prep with this orzo salad: The great thing about this orzo salad is that it makes for some awesome leftovers that you can store in your fridge and eat throughout the week. Which also means, it's the perfect item to meal prep.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Tossed
- Cuisine: Greek
Nadine says
I loved it but added toasted almond slivers, a few golden raisins and some orange peppers. The crunch and occasional sweet pop added a lot!!
Shannon says
I made this salad for my sister and myself. She loves loves loves it, she has me make this regularly. She has taken a big bowl (I doubled the recipe) to work and shared it with coworkers. Now they're hooked. I sent copies of this recipe along with the salad. A surefire hit, and so easy!!
Kayla says
This recipe is amazing and we make it all the time.
Lucy says
We had family over for dinner tonight and I tried out this recipe as the side for lemon pepper chicken. My goodness, everyone loved the salad more than anything else. Like my husband said, the real star of the show was the salad!
GUNJAN C Dudani says
I am so intrigued with orzo salad. I tried orzo salad few years back in whole foods and since then I have been looking for a great recipe. Glad I found yours. Totally love it and we finished it within minutes.
Sam | Ahead of Thyme says
Wow that makes me so happy to hear! This salad is easy to make and even easier to finish. 😛
veenaazmanov says
This Salad is surely Healthy,crunchy and tangy too. So colorful and best to have it at the Dinner Table. Good option for a light Dinner.
Sam | Ahead of Thyme says
Thank you! It's definitely a keeper.