Mediterranean orzo salad with crunchy veggies, briny feta, fresh herbs, and a zesty Greek-style dressing. This easy recipe tastes even better the next day—perfect for make-ahead lunches and cookouts!
This simple orzo salad recipe was inspired by a summer trip to Greece, which essentially mandates a twice-daily Horiatiki (Greek Salad). I was a little too hungry to call that dinner, so I quickly boiled orzo pasta and tossed it right in.
Not only was it a flavorful, fresh, and feel-good meal, I also happily enjoyed the leftovers all week. It reminded me of everything I love about orzo–quick to cook, impossible to mess up, and so flexible. (It’s delicious with shrimp, chicken, and even strawberries!)
In this weeknight-friendly recipe, the orzo pasta soaks in the garlicky dressing, along with the flavor from the fresh herbs and tomatoes’ lingering juices. You get all the make-ahead benefits of a classic pasta salad. By skipping the mayo, you also have the Mediterranean magic of a zesty dressing with good extra virgin olive oil. Plus, you can happily repurpose the leftovers for lunches all week long!
Table of Contents
What’s In Orzo Salad?
I went for a Greek orzo salad–or Greek-style, to be technical about it. This is not a traditional Greek recipe, but it does embrace the sunny flavors and vibrant produce that make Greek cuisine so loved. You’ll need:
For the Orzo Pasta Salad
- Orzo: A small pasta that’s cut to be about the size of rice–you can read all about it in our What is Orzo? guide. Substitute with other small pasta shapes like couscous, or swap in cooked grains. Choose grains with a springy texture that can hold their own against the fresh veggies, like farro or smoky freekeh.
- Tomatoes: Smaller, sweet varieties that are firm when ripe, like grape or cherry, work best with the orzo.
- Green onions: Substitute with shallot, chive, or red onion.
- Bell pepper: I like the earthy flavor of green bell peppers with the sweet tomatoes, but feel free to use sweeter bell peppers like yellow or red.
- Fresh herbs: Parsley and dill bring a distinctly Greek vibe, but you can certainly mix this up with other tender green herbs like basil or cilantro.
- Kalamata olives and capers: These add texture and a nice briny tang.
- Cucumber: Go for English or Persian cucumbers if you can, as they have a sweeter, more tender skin. If you’re working with a standard sandwich cucumber, peel it first.
- Feta cheese: Go for a large block of feta packed in brine, which is usually more flavorful than precrumbled feta. Torn mozzarella works as a substitute, or leave this off if you avoid dairy.
For the Garlic and Lemon Dressing
- Lemon: Substitute with lime.
- Extra virgin olive oil: The orzo soaks up the flavor of the dressing, so a rich, fresh-tasting olive oil makes a huge difference. (I love our Greek Early Harvest with this recipe.)
- Garlic: Fresh garlic gives an assertive kick to the Greek-style salad dressing. If you’re sensitive to raw garlic, let it marinate in the lemon juice for 30 minutes or so before cooking the recipe. Simply strain it out before whisking in the remaining dressing ingredients.
- Seasoning: Dried oregano dials up the Greek flavor, bringing a strong aromatic quality. Salt and pepper perk everything up.
How to Make Orzo Salad
To make orzo salad, you simply boil the orzo to al dente as you would any pasta, drain it, then toss it in the dressing while it’s still hot so it soaks up all the goodness. Here are the steps:
- Cook the pasta. Cook 1 1/2 cups orzo pasta to al dente according to package instructions (mine took about 8 minutes). Drain and cool briefly.
- Meanwhile, make the dressing. In a small bowl, combine the juice and zest of 1 lemon, 1/4 cup extra virgin olive oil, 1 minced garlic clove, 1 teaspoon oregano, and a good pinch of salt and pepper. Whisk to combine.
- Mix the salad. In a large mixing bowl, toss together 1 pint of halved cherry tomatoes, 2 chopped green onions, 1 chopped green bell pepper, 1 English cucumber, 1 packed cup chopped parsley, 1/2 packed cup chopped dill, 1/4 cup sliced Kalamata olives, and 2 teaspoons capers. Stir in the cooked orzo.
- Dress. Pour the dressing over the salad and toss until well combined and the orzo pasta is well coated with the dressing. Cover and refrigerate for 20 minutes or so, or up to 3 days.
- Finish and serve. Just before serving, top with pieces of creamy feta cheese. Enjoy!
What to Serve with Mediterranean Orzo Salad
I love to make a big batch of this Greek orzo salad for dinner on a Sunday, then the leftovers become my go-to side for the week. After a busy day, I just need to make an easy protein, like Lemon Garlic Chicken or Pan Seared Salmon. For a casual picnic, serve with pitcher drinks like Watermelon Lemonade and Sangria.
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Mediterranean Orzo Salad
Ingredients
- 1 1/2 cups orzo
- 1 pint grape or cherry tomatoes, halved
- 2 green onions, trimmed and chopped (both white and green parts)
- 1 small green bell pepper, chopped
- 1 English cucumber
- 1 packed cup chopped parsley
- 1/2 packed cup chopped fresh dill
- 1/4 cup pitted Kalamata olives, sliced
- 2 teaspoons capers
- Feta cheese (optional), for garnish
For the Dressing
- 1 lemon, zested and juiced
- 1/4 cup extra virgin olive oil
- 1 garlic clove, minced
- 1 teaspoon dried oregano
- Kosher salt
- Black pepper
Instructions
- Cook the pasta. Cook the orzo pasta to al dente according package instructions (mine took about 8 minutes). Drain and cool briefly.
- Meanwhile, make the dressing. In a small bowl, combine the lemon juice, zest, olive oil, garlic, oregano and a good pinch of salt and pepper. Whisk to combine.
- Mix the salad. In a large mixing bowl, toss together the tomato, green onion, bell pepper, cucumber, parsley, dill, olives, and capers. Stir in the cooked orzo.
- Dress. Pour the dressing over the salad and toss until well combined and the orzo pasta is well coated with the dressing. Cover and refrigerate for 20 minutes or so, or up to 3 days.
- Finish and serve. Just before serving, top with pieces of creamy feta cheese. Enjoy!
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Notes
- Shop this recipe: Visit our shop to browse quality Mediterranean ingredients including the olive oil, olives, and Greek oregano used in this recipe.
- Serving suggestions: This Mediterranean orzo salad pairs well with a variety of dishes, from lamb and chicken to scallops and salmon.
- How to store leftovers: Leftover orzo salad will keep in an airtight container in the fridge for 2 to 3 days (you may want to hold the cucumber and store separately if you plan on enjoying leftovers throughout the week).
Nutrition
Try Our Greek Oregano!
This dried herb straight from Greece is lemony, fragrant, and perfect for everyday use.
*This post has recently been updated with new information for readers’ benefit.
So many of these recipes call for cucumbers, and I just don’t like them! Is there an ingredient that makes a good substitute, instead of just omitting the cucumber? Thanks!
Hi, Judith. Zucchini would work in many salad recipes.
I made this a few nights ago and my in-laws are still raving about it! I had to sub oregano with thyme and it was still delicious. A few favourite for sure!
Loved this salad!!! I kept my tomatoes whole as I feel like they old up better when there are leftovers. Two of us are eating it. I could see adding chick peas or other beans of choice to this to make it a vegetarian meal. We added chicken to ours for a great hot summer dinner.
Love this recipe! It’s my go-to for gatherings. Great flavor and easy to assemble! Thank you for stating the cups of DRY pasta to use!
I made this and it’s a fairly large recipe for two! Lol.
Love it, although I was out of Orzo, and substituted small couscous, which worked very well. It’s a great recipe that we ate for 3 days, with still more left over. It’s actually holds REALLY well in spite of the onions in it. I decided to take the last leftovers and threw them in a skillet with more olive oil and coke and browned it up… and it worked awesome for a light lunch. Threw a fried egg on top, and yummy. Wow. Who knew it could do that too! Great recipe we will eat again.
Made this twice. It is so delicious and great with souvlaki ! Thank you!
Made this for the first time when I was asked to bring a pasta salad for an Easter gathering. OMG, so good! The only change I made was subbing 1/2 an English cucumber for green pepper. I love how light it was compared to larger pastas like rotini. It’s going to be in our regular rotation this summer with whatever we grill.
All fresh tastes that complement one another to create such wonderful flavor. I go a little heavy on the lemon. A great dish on its own or served as a side!
Hi, we’re having friends over for dinner and I plan on serving your Grilled Shrimp Kabobs, Orzo Salad and Cucumber Salad. How does that sound together? Can I make the Orzo Salad in the morning and keep it in the fridge until dinner time?
That sounds amazing, Julie! Hope every one enjoys the feast :). And, yes, you can make this the morning of your dinner.
Have your 1st book and love it!! Planning on getting your new one! Love your recipes! Thank you for sharing!!
Your recipes are delicious. However, will you please give the measurements in metric too. European and American cup sizes are different. Thank you.