Mediterranean Orzo Pasta Salad
This Mediterranean orzo pasta salad is full of fresh and simple ingredients—cherry tomatoes, crunchy cucumbers, red onion, salty olives, and creamy feta cheese. It works great as a side dish for dinner, but we’ve also had it for lunch on warm days.
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This easy pasta salad is great for making ahead, and you can totally adjust it with whatever veggies you have on hand. Try serving it with Baked Buffalo Chicken Meatballs or a cozy bowl of Homemade Egg Drop Soup.
How to Make Orzo Salad
Ingredients you’ll need for this recipe
Step by Step Guide
1. Cook the orzo pasta following the package directions until it’s al dente. Drain it well and rinse with cold water to cool.
2. In a large bowl, mix the cooked orzo with cherry tomatoes, diced Persian cucumbers, red onion, kalamata olives, and crumbled feta cheese.
3. Add the chopped parsley to the bowl.
4. In a small bowl, whisk together olive oil, red wine vinegar, lemon juice, minced garlic, salt, and pepper to make the dressing.
5. Pour the dressing over the salad and gently toss everything together until well combined.
6. Taste and adjust the seasoning, adding more salt, pepper, or lemon juice if you like. Refrigerate the salad for at least 30 minutes before serving to let the flavors blend.
Serve and Enjoy!
Important Recipe Notes
- Be sure to rinse the cooked orzo with cold water to stop the cooking and keep it from sticking.
- Use fresh vegetables for the best crunch and flavor.
- Chill the salad for at least 30 minutes so the flavors can blend nicely.
- Adjust the dressing ingredients to your taste—more lemon juice for tang, or more olive oil for richness.
- This salad keeps well in the fridge for up to 2 days—perfect for meal prep or leftovers.
Mediterranean Orzo Pasta Salad
Ingredients
- 1 ½ cups dry orzo pasta
- 2 cups cherry tomatoes halved
- 3 Persian cucumbers diced (mini cucumbers)
- ½ red onion finely chopped
- ½ cup kalamata olives pitted and sliced
- 6 oz feta cheese crumbled
- ¼ cup fresh parsley chopped
- ¼ cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1 lemon juiced
- 1 garlic clove minced
- Salt and pepper to taste
Instructions
- Cook the orzo pasta following the package directions until it’s al dente. Drain it well and rinse with cold water to cool.
- In a large bowl, mix the cooked orzo with cherry tomatoes, diced Persian cucumbers, red onion, kalamata olives, and crumbled feta cheese.
- Add the chopped parsley to the bowl.
- In a small bowl, whisk together olive oil, red wine vinegar, lemon juice, minced garlic, salt, and pepper to make the dressing.
- Pour the dressing over the salad and gently toss everything together until well combined.
- Taste and adjust the seasoning, adding more salt, pepper, or lemon juice if you like. Refrigerate the salad for at least 30 minutes before serving to let the flavors blend.
Check Out More Salad Recipe Ideas!
Italian Chopped Salad with Zesty Dressing
One-Pan Winter Salad with Steak
