Mouthwatering Mediterranean Orzo Salad

Here is my favorite Mediterranean orzo salad recipe, with tender pasta, juicy tomatoes, crisp cucumbers, salty feta and olives, and a simple homemade dressing with olive oil, red wine vinegar, and fresh herbs.

This orzo salad is perfect for summer potlucks and barbecues. I love making a big batch on Sunday and eating it throughout the week for easy lunches. Plus, it actually tastes better the next day once all the flavors have had time to mix together!

SAVE NOW

What Kind of Feta Should I Use?

For this Mediterranean orzo salad, you’ll want to grab a block of feta cheese rather than the pre-crumbled stuff if you can. Block feta tends to be creamier and has way more flavor since it’s stored in brine, which keeps it fresh and gives it that tangy taste we love. If block feta isn’t available, the pre-crumbled version will still work just fine – it’s more convenient and saves you a step. You can use traditional Greek feta made from sheep’s milk, or go with a cow’s milk version if that’s what your store carries. Just crumble it into bite-sized pieces so you get a little bit of that salty, creamy goodness in every forkful.

SAVE NOW

Options for Substitutions

This salad is pretty forgiving when it comes to swaps, so feel free to work with what you have:

• Orzo: You can swap orzo for other small pasta shapes like ditalini, acini di pepe, or even couscous. Just cook according to package directions and cool completely before mixing with the other ingredients.
• Kalamata olives: If you don’t have Kalamata olives, green olives or black olives work fine. You could also use marinated artichoke hearts for a different Mediterranean twist.
• Feta cheese: Not a feta fan? Try crumbled goat cheese or small mozzarella pearls instead. For a dairy-free version, you can leave it out entirely or use a plant-based feta substitute.
• Red wine vinegar: White wine vinegar or lemon juice (about 3 tablespoons) make good substitutes and still give you that tangy flavor.
• Fresh parsley: Fresh basil or mint would be great here too. If you only have dried parsley, use about 1 tablespoon instead.
• Red onion: Green onions or shallots work well if you prefer a milder onion flavor.

Watch Out for These Mistakes While Cooking

The biggest mistake people make with orzo salad is skipping the rinse after cooking – if you don’t rinse the orzo under cold water immediately after draining, it will clump together into a sticky, gummy mess that won’t mix well with the other ingredients.

Another common error is adding the feta cheese too early, which causes it to break down and become mushy instead of staying in nice crumbly chunks, so always fold it in at the very end.

To keep your salad from tasting bland, make sure to season the orzo itself with a pinch of salt right after rinsing while it’s still warm, as pasta absorbs flavors better when it’s not completely cold.

Finally, don’t overdress the salad right away – start with half the dressing, toss everything together, and add more as needed since orzo continues to absorb liquid as it sits in the fridge.

SAVE NOW

What to Serve With Mediterranean Orzo Salad?

This orzo salad is pretty filling on its own, but it pairs beautifully with grilled chicken, lamb kebabs, or even some simple grilled shrimp if you want to add protein. It’s also a great side dish for a summer barbecue alongside burgers or grilled vegetables like zucchini and eggplant. I love serving it with warm pita bread and hummus for a complete Mediterranean spread, or you can keep it simple and just add some grilled halloumi cheese on top for extra richness. This salad works well at room temperature too, so it’s perfect for potlucks or picnics.

Storage Instructions

Store: This orzo salad actually gets better after sitting in the fridge for a few hours as the flavors meld together. Keep it in an airtight container in the refrigerator for up to 4 days. You might need to give it a good stir and add a drizzle of olive oil before serving since the orzo tends to soak up the dressing as it sits.

Make Ahead: This is one of those recipes that’s perfect for meal prep or bringing to a party the next day. I usually make it the night before and let it chill overnight. Just wait to add the feta and parsley until right before serving so they stay fresh and don’t get soggy.

Serve: This salad is meant to be enjoyed cold or at room temperature, so just pull it out of the fridge about 15 minutes before serving if you want to take the chill off. Give it a taste and adjust the seasoning with a bit more salt, pepper, or a splash of vinegar if needed.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 900-1050
• Protein: 18-22 g
• Fat: 52-60 g
• Carbohydrates: 80-90 g

Ingredients

For the salad:

• 1.25 cups orzo (I always use De Cecco for the best firm texture)
• 1.5 cups cherry tomatoes (halved lengthwise for easier eating)
• 0.75 cup cucumber (diced into 1/2-inch pieces)
• 0.5 cup red onion
• 0.75 cup Kalamata olives
• 0.75 cup feta (I prefer President chunks over pre-crumbled for better moisture)
• 0.33 cup parsley
• 0.5 cup yellow bell pepper (diced)
• 2 tablespoons fresh mint (chopped)

For the dressing:

• 0.33 cup olive oil (extra virgin provides a much richer flavor profile)
• 3 tbsp red wine vinegar
• 1.5 tsp oregano
• 1 clove garlic (minced)
• salt to taste
• pepper to taste

Step 1: Prepare the Mise en Place

• 0.75 cup cucumber
• 1.5 cups cherry tomatoes
• 0.5 cup red onion
• 0.5 cup yellow bell pepper
• 1 clove garlic
• 0.33 cup parsley
• 2 tablespoons fresh mint
• 0.75 cup Kalamata olives

Dice the cucumber into 1/2-inch pieces, halve the cherry tomatoes lengthwise, dice the red onion and yellow bell pepper into similar-sized pieces, and mince the garlic.

Chop the parsley and mint, keeping them separate.

Pit and halve the Kalamata olives if needed.

Having all vegetables prepped before cooking ensures the assembly moves quickly and prevents the orzo from cooling too much while you’re chopping.

Step 2: Cook and Cool the Orzo

• 1.25 cups orzo

Bring a large pot of salted water to a boil and cook the orzo according to package directions until al dente—I always use De Cecco for the best firm texture.

Drain the orzo and rinse briefly with cool water to stop the cooking process and remove excess starch, but don’t over-rinse as you want some starch to help the dressing cling to the pasta.

Transfer to a large mixing bowl while still warm, as warm pasta absorbs flavors better than cold pasta.

Step 3: Make the Dressing

• 0.33 cup olive oil
• 3 tbsp red wine vinegar
• 1 clove garlic
• 1.5 tsp oregano
• salt to taste
• pepper to taste

In a small bowl, whisk together the extra virgin olive oil, red wine vinegar, minced garlic, oregano, salt, and pepper.

Let it sit for a minute to allow the garlic and oregano to bloom and release their flavors.

Extra virgin olive oil provides a much richer flavor profile than regular olive oil, which makes a real difference in a simple vinaigrette like this.

Step 4: Combine Orzo, Vegetables, and Dressing

• warm orzo from Step 2
• dressing from Step 3
• prepped vegetables and olives from Step 1

Pour the dressing over the warm orzo and stir well, ensuring all the pasta gets coated.

Add the diced cucumber, halved tomatoes, diced red onion, diced yellow bell pepper, and halved Kalamata olives.

Toss everything together gently but thoroughly so the vegetables are evenly distributed and the warm pasta absorbs the dressing flavors.

Step 5: Add Feta and Fresh Herbs

• 0.75 cup feta
• 0.33 cup parsley
• 2 tablespoons fresh mint

Gently fold in the feta chunks (I prefer President chunks over pre-crumbled for better moisture and texture) and most of the chopped parsley and mint, reserving a small amount of herbs for garnish.

Fold gently so the feta chunks stay intact rather than breaking apart into fine crumbles.

Taste and adjust the seasoning with additional salt and pepper as needed.

Step 6: Chill and Serve

Transfer the salad to a serving bowl or refrigerator-safe container and chill for at least 30 minutes to allow the flavors to meld together.

Before serving, give it a gentle stir and taste again—the pasta may absorb some liquid, so you might want to add a splash more vinegar or olive oil to refresh the dressing.

Garnish with the reserved fresh herbs and serve chilled or at room temperature.

Mouthwatering Mediterranean Orzo Salad

Delicious Mouthwatering Mediterranean Orzo Salad recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 37 minutes mins

Servings 4 servings

Calories 975 kcal

Ingredients

  

For the salad::

• 1.25 cups orzo (I always use De Cecco for the best firm texture)
• 1.5 cups cherry tomatoes (halved lengthwise for easier eating)
• 0.75 cup cucumber (diced into 1/2-inch pieces)
• 0.5 cup red onion
• 0.75 cup Kalamata olives
• 0.75 cup feta (I prefer President chunks over pre-crumbled for better moisture)
• 0.33 cup parsley
• 0.5 cup yellow bell pepper (diced)
• 2 tablespoons fresh mint (chopped)

For the dressing::

• 0.33 cup olive oil (extra virgin provides a much richer flavor profile)
• 3 tbsp red wine vinegar
• 1.5 tsp oregano
• 1 clove garlic (minced)
• salt to taste
• pepper to taste

Instructions

 

• Dice the cucumber into 1/2-inch pieces, halve the cherry tomatoes lengthwise, dice the red onion and yellow bell pepper into similar-sized pieces, and mince the garlic. Chop the parsley and mint, keeping them separate. Pit and halve the Kalamata olives if needed. Having all vegetables prepped before cooking ensures the assembly moves quickly and prevents the orzo from cooling too much while you're chopping.
• Bring a large pot of salted water to a boil and cook the orzo according to package directions until al dente—I always use De Cecco for the best firm texture. Drain the orzo and rinse briefly with cool water to stop the cooking process and remove excess starch, but don't over-rinse as you want some starch to help the dressing cling to the pasta. Transfer to a large mixing bowl while still warm, as warm pasta absorbs flavors better than cold pasta.
• In a small bowl, whisk together the extra virgin olive oil, red wine vinegar, minced garlic, oregano, salt, and pepper. Let it sit for a minute to allow the garlic and oregano to bloom and release their flavors. Extra virgin olive oil provides a much richer flavor profile than regular olive oil, which makes a real difference in a simple vinaigrette like this.
• Pour the dressing over the warm orzo and stir well, ensuring all the pasta gets coated. Add the diced cucumber, halved tomatoes, diced red onion, diced yellow bell pepper, and halved Kalamata olives. Toss everything together gently but thoroughly so the vegetables are evenly distributed and the warm pasta absorbs the dressing flavors.
• Gently fold in the feta chunks (I prefer President chunks over pre-crumbled for better moisture and texture) and most of the chopped parsley and mint, reserving a small amount of herbs for garnish. Fold gently so the feta chunks stay intact rather than breaking apart into fine crumbles. Taste and adjust the seasoning with additional salt and pepper as needed.
• Transfer the salad to a serving bowl or refrigerator-safe container and chill for at least 30 minutes to allow the flavors to meld together. Before serving, give it a gentle stir and taste again—the pasta may absorb some liquid, so you might want to add a splash more vinegar or olive oil to refresh the dressing. Garnish with the reserved fresh herbs and serve chilled or at room temperature.