4.84 from 24 reviews

Mediterranean Orzo Salad Recipe

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My Mediterranean Orzo Salad Recipe is a refreshing, vibrant, easy to make salad. It’s one of those salads I never get bored of and it’s so perfect for meal prep.

This Chicken Waldorf Salad, Avocado Corn Salad, and Caprese Pasta Salad are other meal prep reader favorites.

My Mediterranean Orzo Salad is filled with tender orzo pasta, lots of crisp and colorful veggies, briny olives, creamy feta cheese, and zesty herbs. It’s bound together with a bright and tangy homemade dressing; I love how the simplicity of the dressing really allows for the ingredients in the salad to shine!

Fresh cucumbers, cherry tomatoes, and red onions add crunch and vibrant hues to the salad, while the Kalamata olives, peperoncini and garbanzo beans tie everything together. The crumbled feta adds a slightly salty element that pairs perfectly with the vinaigrette dressing.

Whether served as a refreshing side dish or a wholesome main course served with a salmon or chicken, my Mediterranean orzo salad will become a staple worth keeping in your recipe rotation. It is a guaranteed crowd-pleaser and a perfect make-ahead salad for all of the potlucks, picnics, barbecues and parties.

orzo salad in a large white bowl.

What is orzo?

Orzo is a rice-shaped pasta that is usually made from white flour, but can be made from whole-grain flour too. Orzo can be easily confused with rice. Rice is simply rice, while orzo is a short-cut pasta that just happens to look a lot like rice because of its petite size.

ingredients to make orzo salad on a cutting board.

Ingredients

  • Orzo (you can also sub any small pasta shape ditalini or even Israeli Couscous)
  • Red Onion
  • Kalamata olives
  • Quartered Artichoke Hearts
  • Peperoncini
  • Cherry tomatoes
  • Cucumber
  • Chickpeas/Garbanzo beans
  • Feta cheese(optional)

Step by Step Directions

  1. Cook the orzo.
  2. Chop/prep the veggies.
  3. Make the dressing.
  4. Add the orzo to a large bowl, add the remaining ingredients.
  5. Pour dressing over, toss to combine. Garnish and serve!
orzo salad in a large white bowl with dressing being poured on top.

Expert Tips

  1. Let It Marinate: Allow the flavors to meld by letting the salad marinate in the refrigerator for at least 30 minutes before serving. This allows the ingredients to absorb the flavors of the dressing and herbs.
  2. Balance Flavors: Aim for a balance of flavors in the salad. The dressing should be tangy with a good balance of acidity and sweetness. Adjust the seasoning with salt, pepper, and possibly a pinch of sugar or honey to balance the flavors.
  3. Garnish Before Serving: Just before serving, garnish the orzo salad with additional fresh herbs or crumbled feta cheese to enhance its appearance and flavor.

Variations

  • Free to add sun dried tomatoes, chopped baby spinach, capers or jarred roasted red bell peppers.
a close up image of orzo salad.
a spoon scooping out some orzo salad.

Storage

  • Refrigeration: Orzo salad can typically be stored in the refrigerator for 3-4 days.
  • Separate Dressing: If the orzo salad is already dressed, consider storing any extra dressing separately. Mixing the dressing in just before serving helps to keep the salad from becoming soggy or so the orzo doesn’t soak up all the dressing.

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

4.84 from 24 reviews

Mediterranean Orzo Salad Recipe

Prep: 10 minutes
Cook: 15 minutes
Total: 25 minutes
Servings: 8 servings
This Mediterranean Orzo Salad Recipe is an easy and elevated pasta salad side dish filled with bright flavors and fresh herbs.

Ingredients

  • 1 1/2 cups uncooked orzo (~260 grams)
  • 1/2 small red onion, finely diced (about 1/2 cup)
  • 1/2 cup kalamata olives, sliced
  • 1, (14.5 oz. jar) marinated artichoke hearts, drained and chopped
  • 1 cup cherry tomatoes, halved or quartered if large
  • 1/2 cup peperoncini, sliced
  • 1/2 large cucumber, quartered (or 2-3 mini cucumbers )
  • 1, (15.5 oz. can) garbanzo beans/chickpeas, drained and rinsed
  • 8 oz. feta cheese (I like to buy the chunk and break it up myself. I use the whole 8 oz. block, but if you prefer less feta, use less ๐Ÿ™‚ )

Dressing

  • 1/2 cup red wine vinegar
  • 1/2 cup olive oil
  • 2 cloves garlic, minced or pressed with a garlic press
  • 1/4 cup fresh basil, chopped, plus more to garnish
  • 1 tsp. dried oregano (or 1 Tbsp. fresh)
  • 2-3 Tbsp. fresh lemon juice
  • kosher salt and freshly cracked black pepper, to taste

Last step! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

Instructions 

  • Cook the orzo to package directions. Drain and set aside to cool slightly.
    1 1/2 cups uncooked orzo
  • In a large bowl, add the orzo and all of the salad ingredients.
    1/2 small red onion, finely diced, 1/2 cup kalamata olives, sliced, 1, (14.5 oz. jar) marinated artichoke hearts, drained and chopped, 1 cup cherry tomatoes, halved or quartered if large, 1/2 cup peperoncini, sliced, 1/2 large cucumber, quartered, 1, (15.5 oz. can) garbanzo beans/chickpeas, drained and rinsed, 8 oz. feta cheese
  • In a 2 cup measuring cup or bowl, whisk together all ingredients for the dressing.
    1/2 cup red wine vinegar, 1/2 cup olive oil, 2 cloves garlic, minced or pressed with a garlic press, 1/4 cup fresh basil, chopped, plus more to garnish, 1 tsp. dried oregano (or 1 Tbsp. fresh), 2-3 Tbsp. fresh lemon juice, kosher salt and freshly cracked black pepper, to taste
  • Pour the dressing over the salad, toss thoroughly to mix. Chill before serving or enjoy straight away. (You can keep some of the dressing on the side or make a little more to serve with the salad when ready). Garnish with more basil prior to serving, if desired.

Video

Notes

  • The dressing recipe makes 1 cup. Double the recipe if desired. 
  • Storage:
    • Refrigeration: Orzo salad can typically be stored in the refrigerator for 3-4 days.
    • Separate Dressing: If the orzo salad is already dressed, consider storing any extra dressing separately. Mixing the dressing in just before serving helps to keep the salad from becoming soggy and prevent the orzo from soaking up all the dressing.

Nutrition Information

Serving: 1cup, Calories: 399kcal (20%)

Nutritional information is provided as a courtesy and is automatically calculated. It should only be construed as an estimate rather than a guarantee. Ingredients can vary and Kroll’s Korner can’t make any guarantees to the accuracy of this information.

Krolls Korner

Krolls Korner

Welcome to my tiny โ€œkornerโ€ on the Internet! I am a Registered Dietitian Nutritionist who loves cookies as much as kale. (OK, maybe I like cookies a little bit more but shh, donโ€™t tell anyone). I am so glad youโ€™re here! Follow along for hassle free, realistic and approachable recipes.

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4.84 from 24 votes (12 ratings without comment)
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Chelsea

I make this just about weekly! My whole family loves it and leftovers are even better!

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Melody

So good! Ii could have devoured the whole bowl! I added spinach and salami

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Barbara Davidson

This was a crowd pleaser last night. The dressing was perfectly balanced and the ingredients made it delicious and colorful. Thanks for the tip about buying a block of feta. Much more flavorful and easy to find. You did it again Tawnie!

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Cassandra Hill

I love this recipe! So good and easy for meal prep. When summer comes I’m going to add fresh sweet corn ๐ŸŒฝ!

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Laurie

This recipe was delicious! I added chicken to it to add a protein and it made a wonderful dinner. Everyone LOVED it! I will definitely make this again!

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Stephanie

The recipe was delicious! Definitely one I will remember for the future. Especially for summer potlucks/picnic/bbqs!

I added jalapeรฑos because we like everything spicy! So good!

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Shana

Easy to make and the flavor is amazing and refreshing! Definitely a favorite:)

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Chrissie Baker

This salad seems easy to make and looks good. I am looking for quick and easy inexpensive ways make healthy food.

Beth Sachs

All of my favourite things in this salad. I can’t wait for summer BBQ’s so I have an excuse to make it again.

Marlynn

This is such a vibrant, delicious dish and great way to use up some leftover orzo!