I just want to take a moment to say thank you for being here and sharing in this love for colorful, vibrant food that brings people together. Today’s recipe, this Vibrant Mediterranean Orzo Salad, is one I can’t stop making (and eating!). It’s full of crunch, tang, and brightness a celebration in a bowl that’s as beautiful as it is delicious.
This is the kind of dish that feels like summer sunshine in every bite. Whether you’re hosting a backyard BBQ, meal prepping for the week, or just need a refreshing side to brighten your plate this is your go-to. It’s bold, zesty, and comes together fast.
Why You’ll Love This Mediterranean Orzo Salad
- Bursting with flavor from fresh herbs, veggies, and tangy feta
- Easy to prep in under 30 minutes
- Perfect as a main dish, side, or potluck favorite
- Vegan-adaptable and customizable
- Colorful, crunchy, and oh-so-satisfying
What It Tastes Like
Imagine the bright acidity of lemon juice, the briny punch of olives and feta, the sweet juiciness of tomatoes, and the herbal kick from fresh parsley and oregano—all layered over tender orzo pasta. It’s refreshing, bold, and balanced with just the right amount of crunch.
Benefits of the Recipe
- Packed with fiber and antioxidants from fresh vegetables
- Heart-healthy thanks to olive oil and olives
- Great for make-ahead lunches
- Easily doubles for parties
- Vegetarian, with vegan-friendly options
Ingredients
- 1 cup uncooked orzo pasta
- 1 cup cherry tomatoes, halved
- 1/2 cup cucumber, diced
- 1/3 cup red bell pepper, diced
- 1/4 cup red onion, thinly sliced
- 1/3 cup kalamata olives, pitted and halved
- 1/3 cup crumbled feta cheese
- 1/4 cup fresh parsley, chopped
- 1 tablespoon fresh oregano or 1/2 tsp dried
- 1/4 cup extra virgin olive oil
- 2 tablespoons lemon juice
- Salt and black pepper to taste
Tools You’ll Need
- Medium saucepan for cooking orzo
- Large mixing bowl
- Sharp knife and cutting board
- Citrus juicer (optional)
- Serving spoon or tongs
Ingredient Additions & Substitutions
- Add chickpeas for protein
- Use quinoa or couscous instead of orzo
- Skip feta for a vegan version or try vegan cheese
- Add artichoke hearts or sun-dried tomatoes
- Swap parsley with fresh mint or basil for a twist
How to Make Mediterranean Orzo Salad
Step 1: Cook the orzo according to package instructions until al dente. Drain and rinse under cold water to stop the cooking.
Step 2: In a large bowl, combine orzo, cherry tomatoes, cucumber, red bell pepper, red onion, and olives.
Step 3: In a small bowl, whisk together olive oil, lemon juice, oregano, salt, and pepper.
Step 4: Pour the dressing over the salad ingredients. Toss until everything is well coated.
Step 5: Fold in crumbled feta and chopped parsley. Taste and adjust seasoning if needed.
Step 6: Chill for at least 30 minutes before serving for best flavor.
What to Serve With This Salad
- Grilled chicken, shrimp, or salmon
- Lamb skewers or falafel
- Warm pita or flatbread
- Hummus or tzatziki
- As a main course on its own!
Tips for Making It Perfect
- Chill the orzo before adding veggies to prevent wilting
- Don’t skip the fresh herbs—they elevate the whole dish
- Taste and adjust the lemon and salt to your preference
- Make it a day ahead—the flavors improve overnight
- Keep leftovers in an airtight container for up to 4 days
Storage Instructions
- Store in fridge in an airtight container for up to 4 days
- Do not freeze—it affects texture of veggies and pasta
- Stir before serving leftovers to redistribute dressing
Frequently Asked Questions
Can I use another pasta instead of orzo?
Yes—try couscous, farro, or small shells for a similar texture.
Is this recipe vegan?
It’s vegetarian by default. Omit feta or use plant-based feta to make it vegan.
Can I make it ahead?
Absolutely! It tastes even better after a few hours in the fridge.
What if I don’t have fresh herbs?
Dried herbs work in a pinch—just use less since they’re stronger.
Conclusion
This Vibrant Mediterranean Orzo Salad is the kind of dish that you’ll come back to all summer long and beyond. It’s easy, healthy, crowd-pleasing, and colorful enough to brighten any plate. Make it once, and you’ll know why it’s a must-have for picnics, lunches, and light dinners.
Print
Vibrant Mediterranean Orzo Salad: Fresh, Flavorful, and Perfect for Every Meal
- Total Time: 25 minutes
- Yield: 6 servings
- Diet: Vegetarian
Description
This Mediterranean Orzo Salad is full of juicy tomatoes, crisp cucumbers, briny olives, feta, and fresh herbs. Tossed in a lemony olive oil dressing, it’s the perfect make-ahead dish for lunch, dinner, or any gathering.
Ingredients
– 1 cup uncooked orzo pasta
– 1 cup cherry tomatoes, halved
– 1/2 cup cucumber, diced
– 1/3 cup red bell pepper, diced
– 1/4 cup red onion, thinly sliced
– 1/3 cup kalamata olives, pitted and halved
– 1/3 cup crumbled feta cheese
– 1/4 cup fresh parsley, chopped
– 1 tablespoon fresh oregano (or 1/2 tsp dried)
– 1/4 cup extra virgin olive oil
– 2 tablespoons lemon juice
– Salt and black pepper to taste
Instructions
1. Cook orzo according to package directions. Drain and rinse under cold water.
2. Combine orzo, tomatoes, cucumber, bell pepper, onion, and olives in a large bowl.
3. Whisk together olive oil, lemon juice, oregano, salt, and pepper.
4. Pour dressing over salad and toss to coat.
5. Gently fold in feta and parsley.
6. Chill for 30 minutes, then serve.
Notes
Rinse orzo to stop cooking and cool it.
Use heirloom cherry tomatoes for extra color.
Let salad chill to meld flavors.
Double dressing if adding more veggies or grains.
Store covered in fridge for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Lunch
Keywords: Mediterranean orzo salad, Greek pasta salad, summer lunch recipe, vegetarian pasta salad, healthy side dish
Leave a Comment