Name: Mediterranean Orzo Salad Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Mediterranean
Ingredients: 16 ounces orzo pasta; 2 cups baby spinach leaves; 1 large red bell pepper, chopped; ½ large red onion, chopped; 1 cucumber, seeded and diced; 5 ounces Castelvetrano green olives, halved; 5 ounces Kalamata pitted olives, halved; 7 ounces feta cheese, crumbled; ½ cup canola oil; ¼ cup olive oil; 1 lemon, juiced; 1 ½ teaspoons Italian seasoning; 1 teaspoon sea salt; 1 teaspoon black pepper

Jump to Recipe

If you’re craving something vibrant, fresh, and utterly satisfying, Mediterranean Orzo Salad is truly the answer. Packed with jewel-toned veggies, briny olives, and creamy feta, this crowd-pleasing pasta salad is a celebration of Mediterranean flavors and textures. Whether you’re prepping for a sunny picnic, looking for a make-ahead lunch, or trying to mix up your weeknight dinners, Mediterranean Orzo Salad brings a pop of color and a burst of flavor to every bite. It’s tangy, herby, and filled with irresistibly chewy orzo pasta that makes every forkful a little party on its own.

Mediterranean Orzo Salad Recipe - Recipe Image

Ingredients You’ll Need

The ingredient list for Mediterranean Orzo Salad couldn’t be simpler or more packed with star players. Each item adds its own personality, from crisp veggies and zesty cheese to an herbed vinaigrette that brings everything together beautifully.

Orzo Pasta (16 ounces): Tiny, rice-shaped pasta that cooks up beautifully tender and soaks up all the Mediterranean flavors.
Baby Spinach Leaves (2 cups): Brings color, freshness, and tender greens throughout the salad without overpowering the other ingredients.
Red Bell Pepper (1 large, chopped): Adds gorgeous color and a sweet crunch for contrast.
Red Onion (½ large, chopped): Delivers just the right punch of sharpness and a juicy bite.
Cucumber (1, seeded and diced): Offers refreshing crispness and balances the briny notes.
Castelvetrano Green Olives (5 ounces, halved): Buttery, sweet, and milder than most olives, they bring something special.
Kalamata Pitted Olives (5 ounces, halved): Deep, earthy, and wonderfully salty—a classic Mediterranean touch.
Feta Cheese (7 ounces, crumbled): Lends creaminess and a delightful tang that ties the salad together.
Canola Oil (½ cup): Acts as a neutral base for the vinaigrette, letting the seasonings shine.
Olive Oil (¼ cup): Adds unmistakable Mediterranean richness to the dressing.
Lemon (1, juiced): Fresh, bright acidity cuts through the richness and wakes up the flavors.
Italian Seasoning (1½ teaspoons): An easy shortcut to robust, herby aroma throughout the dish.
Sea Salt (1 teaspoon): Essential for seasoning the orzo and veggies just right.
Black Pepper (1 teaspoon): A hint of warmth and spice to finish everything off.

How to Make Mediterranean Orzo Salad

Step 1: Cook the Orzo

Start by bringing 4 cups of water to a lively boil in your biggest pot. Once bubbling, stir in the orzo pasta, then dial the heat back to medium-low so it can simmer gently for 8-10 minutes. You want the orzo to be tender yet with just a touch of bite—that’s what gives this salad its fantastic texture.

Step 2: Drain and Cool the Pasta

When your orzo is perfectly cooked, carefully drain it in a colander. To keep it from turning into a clumpy mess and to cool it down quickly (no one wants a lukewarm salad!), rinse the pasta well with cold water. This trick stops the cooking process and sets you up for a beautifully fluffy Mediterranean Orzo Salad.

Step 3: Whisk Together the Vinaigrette

While the orzo cools, take a few minutes to make the zesty vinaigrette. Whisk your canola oil, olive oil, freshly squeezed lemon juice, Italian seasoning, sea salt, and black pepper together in a small bowl. This tangy, herby dressing will weave all your salad ingredients together.

Step 4: Mix the Salad Ingredients

Grab your largest mixing bowl and toss in the cooled orzo, baby spinach, chopped red bell pepper, onion, cucumber, Castelvetrano and Kalamata olives, and feta cheese. Pour the vinaigrette over the whole thing, then toss and mix thoroughly to make sure every bite is coated with those bold, fresh flavors that define Mediterranean Orzo Salad.

Step 5: Chill and Serve

For the magic melding of flavors, chill your salad in the refrigerator for at least 1-2 hours. The longer it sits, the more irresistible it becomes. Serve the Mediterranean Orzo Salad cold and relish every delightful bite!

How to Serve Mediterranean Orzo Salad

Garnishes

For the perfect flourish, try a shower of extra crumbled feta, a handful of chopped fresh herbs like parsley or dill, or a few more sliced olives right on top. A quick squeeze of lemon or a light drizzle of your very best olive oil can also make your Mediterranean Orzo Salad pop with freshness.

Side Dishes

This salad is filling on its own, but it also loves company. Serve it alongside lemony grilled chicken, fish, or lamb for a full-on Mediterranean meal, or pair it with warm pita bread and creamy hummus for a vegetarian feast.

Creative Ways to Present

Take your presentation up a notch by spooning Mediterranean Orzo Salad into individual jars for a portable picnic lunch, packing it into Romaine leaves as an edible “bowl,” or arranging it on a big platter surrounded by grilled veggies for a dramatic centerpiece.

Make Ahead and Storage

Storing Leftovers

Any leftover Mediterranean Orzo Salad stores beautifully in an airtight container in the fridge for up to 3-4 days. If the salad looks a little dry, just perk it up with a splash of olive oil or a squeeze of lemon juice before serving.

Freezing

While the salad itself doesn’t freeze well (the fresh veggies and feta lose their best texture), you can freeze cooked orzo and the vinaigrette separately. Then toss everything together with fresh veggies when you’re ready to serve.

Reheating

Mediterranean Orzo Salad is best enjoyed cold or at room temperature, so reheating isn’t necessary. If you prefer it slightly warm, let it sit out of the fridge for a bit, but avoid microwaving to preserve the delicious textures and flavors.

FAQs

Can I use a different type of pasta?

Absolutely! While orzo is classic for Mediterranean Orzo Salad, you can swap in small pasta shapes like ditalini or even couscous. Just make sure to cook them al dente so they hold up in the salad.

Is there a substitute for feta cheese?

If feta isn’t your thing, try goat cheese for a tangy, creamy twist or even crumbled queso fresco. Vegan feta also works perfectly for a dairy-free option.

What can I use instead of olives?

Not a fan of olives? Capers provide a similar briny kick, or you could add artichoke hearts or sun-dried tomatoes for a different Mediterranean vibe.

Can I make Mediterranean Orzo Salad the night before?

Definitely! In fact, making it the night before allows all the flavors to marry and makes the salad even tastier. Just wait to add extra garnishes until right before serving for the freshest look.

How do I make the salad gluten-free?

Swap regular orzo for your favorite gluten-free orzo or a small gluten-free pasta. The salad is just as delicious, and no one will miss the gluten.

Final Thoughts

Mediterranean Orzo Salad is truly a burst of sunshine in a bowl—easy to make, incredibly versatile, and always a crowd-pleaser. If you’re looking to jazz up your mealtime routine with something fresh and colorful, this is a dish you’ll come back to again and again. Gather your ingredients, let the Mediterranean flavors transport you, and give this delightful salad a try—you’ll be hooked!

Mediterranean Orzo Salad Recipe

★★★★★

4.9 from 23 reviews

Author: Noah
Total Time: 25 minutes
Yield: 8 servings 1x
Diet: Vegetarian

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Description

This Mediterranean Orzo Salad is a refreshing and flavorful dish perfect for picnics, potlucks, or as a light meal. Filled with orzo pasta, fresh vegetables, olives, feta cheese, and a zesty vinaigrette, it’s a true taste of the Mediterranean.

Instructions

Cook Orzo: Bring 4 cups of water to a boil in a large pot. Add the orzo pasta, then reduce heat to medium-low. Simmer for 8-10 minutes.
Drain and Cool: Drain the cooked orzo and rinse with cold water to cool.
Prepare Vinaigrette: Mix canola oil, olive oil, lemon juice, Italian seasoning, sea salt, and pepper in a small bowl.
Combine Ingredients: In a large bowl, mix orzo, spinach, bell pepper, onion, cucumber, olives, and feta. Drizzle vinaigrette and toss to combine.
Chill and Serve: Refrigerate the salad for 1-2 hours before serving. Enjoy!

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Salad
Method: Mixing
Cuisine: Mediterranean