Feta Mediterranean Orzo Salad

If you ask me, orzo salad is one of the smartest things you can make for a potluck or weeknight dinner.

This Mediterranean-inspired dish brings together tender orzo pasta with fresh vegetables, briny olives, and creamy feta cheese. Cherry tomatoes and cucumber add a refreshing crunch, while chickpeas make it filling enough to serve as a main course.

The dressing is simple—just olive oil, lemon juice, garlic, and oregano whisked together. Fresh parsley and red onion round out the flavors with a bright, herby finish.

It’s the kind of salad that tastes even better the next day, making it great for meal prep or bringing to a summer gathering.

What Kind of Orzo Should I Use?

Regular orzo pasta works perfectly fine for this salad, and you’ll find it in the pasta aisle at pretty much any grocery store. If you’re looking for a healthier option, whole wheat orzo is a great choice that adds a bit of nuttiness and extra fiber to the dish. You can also use gluten-free orzo if that’s what you need, just keep in mind it might have a slightly different texture and could take a minute or two longer to cook. Whatever type you choose, make sure to cook it al dente and rinse it with cold water after draining to stop the cooking process and keep the grains from sticking together.

Options for Substitutions

This salad is pretty forgiving when it comes to swapping ingredients:

• Orzo: If you can’t find orzo, small pasta shapes like ditalini, acini di pepe, or even couscous work well. Just cook according to package directions and cool completely before mixing.
• Kalamata olives: Any brined olives will do the trick – try green olives, Castelvetrano, or even sliced black olives from a can if that’s what you have.
• Feta cheese: Crumbled goat cheese makes a nice substitute with a similar tangy flavor. You could also use diced mozzarella for a milder option.
• Chickpeas: White beans like cannellini or great northern beans work great here. You could also use diced grilled chicken if you want to skip the beans entirely.
• Cherry tomatoes: Regular tomatoes diced up work fine, or try sun-dried tomatoes for a more intense flavor – just chop them smaller and maybe reduce the amount to about 1/2 cup.
• Parsley: Fresh basil or mint would be great Mediterranean alternatives. Dried herbs won’t give you quite the same fresh taste, so stick with fresh if possible.

Watch Out for These Mistakes While Cooking

The biggest mistake people make with orzo salad is not salting the pasta water enough, which leaves you with bland orzo that no amount of dressing can fix – use about 1 tablespoon of salt per quart of water, just like you would for regular pasta.

Another common error is adding the dressing while the orzo is still hot, causing the feta to melt and the vegetables to wilt instead of staying crisp and fresh.

To get the best flavor, let your cooked orzo cool to room temperature before mixing in the other ingredients, and remember to rinse it under cold water after draining to stop the cooking process and prevent it from clumping together.

If you’re making this ahead of time, hold back about half the dressing and add it right before serving, since orzo tends to absorb liquid as it sits in the fridge.

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 baked salmon if you want to add protein. I love serving it alongside other Mediterranean dishes like hummus, tzatziki, and warm pita bread for a full spread that everyone can dig into. It also works great as a side dish at barbecues next to grilled meats or veggie skewers. Since the salad is already packed with chickpeas and feta, you could keep things simple and just add some crusty bread and a glass of white wine for an easy lunch.

Storage Instructions

Store: This orzo salad actually gets better after sitting in the fridge for a few hours, so it’s perfect for making ahead! Keep it in an airtight container in the refrigerator for up to 4 days. The flavors really meld together nicely overnight, making it an awesome option for meal prep or potlucks.

Make Ahead: You can prep this salad up to a day in advance, which makes it super convenient for busy weeknights or parties. If you’re worried about the feta getting too soft, you can always add it right before serving. Just give everything a good stir before eating since the dressing tends to settle at the bottom.

Serve: This salad is best served cold or at room temperature, so just pull it out of the fridge about 15 minutes before you want to eat. If it seems a bit dry after storing, drizzle a little extra olive oil and lemon juice over it and toss to freshen it up.

Estimated Nutrition

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

• Calories: 1800-2000
• Protein: 45-55 g
• Fat: 75-90 g
• Carbohydrates: 215-235 g

Ingredients

For the dressing:

• 1/3 cup olive oil
• 1.5 lemons, juiced
• 2 garlic cloves (minced or grated)
• 1/4 tsp dried oregano
• salt to taste
• black pepper to taste

For the salad:

• 12 oz orzo
• 1.5 cups cherry tomatoes (halved)
• 1 cup Kalamata olives (pitted and sliced)
• 1.25 cups feta cheese (crumbled)
• 1 cup chickpeas (canned, rinsed and drained)
• 1/2 red onion (thinly sliced)
• 1/2 cup cucumber (diced)
• 4 tbsp parsley (fresh, chopped)

Step 1: Prepare the Lemon-Garlic Dressing

• 1/3 cup olive oil
• 1.5 lemons, juiced
• 2 garlic cloves, minced
• 1/4 tsp dried oregano
• salt to taste
• black pepper to taste

In a small bowl or jar, whisk together the olive oil, lemon juice, minced garlic, and dried oregano.

Season generously with salt and black pepper to taste.

Set aside at room temperature—this allows the garlic to infuse into the oil and the flavors to meld while you prepare the other components.

Step 2: Cook the Orzo Pasta

• 12 oz orzo
• salt

Bring a large pot of salted water to a boil and cook the orzo according to package directions until al dente, typically 8-10 minutes.

Drain well in a colander and spread onto a plate or shallow baking dish to cool slightly for 2-3 minutes.

I prefer to let it cool just a bit before adding the dressing so the pasta absorbs the flavors better without becoming mushy.

Step 3: Prepare the Fresh Vegetables and Proteins

• 1.5 cups cherry tomatoes
• 1 cup Kalamata olives
• 1 cup chickpeas
• 1/2 red onion
• 1/2 cup cucumber
• 1.25 cups feta cheese
• 4 tbsp parsley

While the orzo cooks, prepare all your vegetables and proteins: halve the cherry tomatoes, slice the pitted Kalamata olives, rinse and drain the canned chickpeas, thinly slice the red onion, dice the cucumber, crumble the feta cheese, and chop the fresh parsley.

Having everything prepped and ready ensures the salad comes together quickly and nothing gets overworked.

Step 4: Assemble and Dress the Salad

• cooked orzo from Step 2
• prepared vegetables and proteins from Step 3
• lemon-garlic dressing from Step 1

Transfer the warm orzo from Step 2 to a large serving bowl and add all the prepped vegetables, chickpeas, olives, and feta from Step 3.

Pour the dressing from Step 1 over the mixture and toss gently but thoroughly until everything is evenly coated.

The warm pasta will absorb the dressing beautifully, creating better flavor distribution throughout the salad.

Step 5: Finish and Chill

• 4 tbsp parsley

Sprinkle the fresh chopped parsley over the top and give the salad one final gentle toss.

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

Refrigerate for at least 15 minutes before serving to let the flavors marry together, or serve at room temperature immediately if preferred.

Feta Mediterranean Orzo Salad

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

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 17 minutes mins

Servings 8 servings

Calories 1900 kcal

Ingredients

  

For the dressing::

• 1/3 cup olive oil
• 1.5 lemons, juiced
• 2 garlic cloves (minced or grated)
• 1/4 tsp dried oregano
• salt to taste
• black pepper to taste

For the salad::

• 12 oz orzo
• 1.5 cups cherry tomatoes (halved)
• 1 cup Kalamata olives (pitted and sliced)
• 1.25 cups feta cheese (crumbled)
• 1 cup chickpeas (canned, rinsed and drained)
• 1/2 red onion (thinly sliced)
• 1/2 cup cucumber (diced)
• 4 tbsp parsley (fresh, chopped)

Instructions

 

• In a small bowl or jar, whisk together the olive oil, lemon juice, minced garlic, and dried oregano. Season generously with salt and black pepper to taste. Set aside at room temperature—this allows the garlic to infuse into the oil and the flavors to meld while you prepare the other components.
• Bring a large pot of salted water to a boil and cook the orzo according to package directions until al dente, typically 8-10 minutes. Drain well in a colander and spread onto a plate or shallow baking dish to cool slightly for 2-3 minutes. I prefer to let it cool just a bit before adding the dressing so the pasta absorbs the flavors better without becoming mushy.
• While the orzo cooks, prepare all your vegetables and proteins: halve the cherry tomatoes, slice the pitted Kalamata olives, rinse and drain the canned chickpeas, thinly slice the red onion, dice the cucumber, crumble the feta cheese, and chop the fresh parsley. Having everything prepped and ready ensures the salad comes together quickly and nothing gets overworked.
• Transfer the warm orzo from Step 2 to a large serving bowl and add all the prepped vegetables, chickpeas, olives, and feta from Step 3. Pour the dressing from Step 1 over the mixture and toss gently but thoroughly until everything is evenly coated. The warm pasta will absorb the dressing beautifully, creating better flavor distribution throughout the salad.
• Sprinkle the fresh chopped parsley over the top and give the salad one final gentle toss. Taste and adjust seasoning with additional salt and pepper as needed. Refrigerate for at least 15 minutes before serving to let the flavors marry together, or serve at room temperature immediately if preferred.