Vibrant, fresh, and bursting with Mediterranean flair, this Mediterranean Orzo Pasta Salad is a summer essential that fits right into any picnic basket or backyard barbecue. With tender orzo pasta, juicy cherry tomatoes, crisp cucumbers, salty feta, and bold Kalamata olives—all tied together with a zesty lemon-herb vinaigrette—this dish is a colorful celebration of bold flavors and wholesome ingredients.
Perfect as a light lunch, side dish, or even a vegetarian main, this pasta salad brings a touch of the Mediterranean coast to your table with every bite. Whether you’re meal prepping for the week or hosting a gathering, it’s a reliable crowd-pleaser that’s both easy to make and endlessly satisfying.
Ingredients for this Mediterranean Orzo Pasta Salad
- 1 cup dry orzo pasta
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1/2 cup Kalamata olives, pitted
- 1/3 cup feta cheese, crumbled
- 1/4 cup fresh parsley, chopped
- 2 tablespoons red onion, finely chopped (optional)
For the dressing:
- 1/4 cup extra-virgin olive oil
- 2 tablespoons lemon juice (freshly squeezed)
- 1 teaspoon Dijon mustard
- 1 garlic clove, minced
- Salt and pepper to taste
Step 1: Cook the Orzo
Bring a large pot of salted water to a boil. Add the orzo and cook according to the package directions until al dente, usually about 8–10 minutes. Drain and rinse under cold water to stop the cooking and cool it down quickly. Set aside.
Step 2: Prepare the Vegetables
While the orzo cooks, halve the cherry tomatoes, dice the cucumber, finely chop the red onion if using, and chop the parsley. Pit the olives if not pre-pitted and slice them if desired.
Step 3: Make the Lemon Vinaigrette
In a small bowl or jar, whisk together the olive oil, lemon juice, Dijon mustard, minced garlic, salt, and pepper until emulsified.
Step 4: Combine Everything
In a large mixing bowl, toss the cooled orzo with the tomatoes, cucumber, olives, red onion, and parsley. Drizzle the dressing over the salad and toss well to combine.
Step 5: Add the Feta
Gently fold in the crumbled feta cheese. Taste and adjust seasoning if needed. Let the salad sit for 10–15 minutes to allow the flavors to meld.
Step 6: Serve and Enjoy
Serve chilled or at room temperature. This salad pairs beautifully with grilled meats, wraps, or a crusty loaf of bread.
Frequently Asked Questions
Can I make this salad ahead of time?
Yes, it’s ideal for making ahead. Just prepare all components and store them separately or mix them the night before serving. Add feta just before serving for the best texture.
Is orzo gluten-free?
Traditional orzo is made from wheat, so it is not gluten-free. However, you can find gluten-free orzo alternatives made from corn or rice.
Can I substitute any ingredients?
Absolutely! Try swapping cherry tomatoes with sun-dried tomatoes, or use goat cheese instead of feta. Herbs like basil or dill can also be used.
What protein can I add?
Grilled chicken, shrimp, or chickpeas are excellent protein additions to make this a complete meal.
How long does the vinaigrette last?
The lemon vinaigrette can be stored in a sealed jar in the fridge for up to a week. Give it a good shake before using.
Can I make it dairy-free?
Yes, just skip the feta or use a plant-based cheese alternative.
Mediterranean Orzo Pasta Salad
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: Serves 4-6 1x
- Category: Side Dish
Description
If you’re looking for a quick lunch idea or a fresh and healthy snack that satisfies every craving, this Mediterranean Orzo Pasta Salad is a colorful, flavor-packed dish you’ll want to make again and again. Perfect for picnics, meal prep, or weeknight dinners, it blends juicy tomatoes, crisp cucumber, briny olives, and creamy feta with tender orzo and a zesty lemon vinaigrette.
This easy recipe fits beautifully into your summer food ideas list, combining bright ingredients in a way that feels both light and indulgent. With every bite offering crunch, creaminess, and zest, it’s the perfect addition to your healthy snack options or quick dinner recipes.
Ingredients
1 cup dry orzo pasta
1 cup cherry tomatoes, halved
1 cup cucumber, diced
1/2 cup Kalamata olives, pitted
1/3 cup feta cheese, crumbled
1/4 cup fresh parsley, chopped
2 tablespoons red onion, finely chopped (optional)
For the dressing:
1/4 cup extra-virgin olive oil
2 tablespoons lemon juice
1 teaspoon Dijon mustard
1 garlic clove, minced
Salt and pepper to taste
Instructions
- Cook orzo in salted boiling water until al dente, about 8–10 minutes. Drain and rinse under cold water.
- Chop tomatoes, cucumber, parsley, and red onion. Pit and slice olives if needed.
- Whisk olive oil, lemon juice, mustard, garlic, salt, and pepper into a vinaigrette.
- Toss orzo with veggies and herbs in a large bowl. Add vinaigrette and mix well.
- Gently fold in feta cheese. Taste and adjust seasoning.
- Chill for 10–15 minutes or serve at room temperature.