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!

Orzo salad in a bowl.
Photo Credits: Miriam Novoa

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
  1. What’s In Orzo Salad?
    1. For the Orzo Pasta Salad
    2. For the Garlic and Lemon Dressing
  2. How to Make Orzo Salad
  3. What to Serve with Mediterranean Orzo Salad 
  4. More Pasta Salad Recipes
  5. Mediterranean Orzo Salad Recipe
Ingredients for orzo salad including orzo, cherry tomatoes, green onions, green bell pepper, parsley, fresh dill, kalamata olives, capers, feta cheese, lemon, olive oil, garlic, dried oregano, salt, and black pepper.

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. 
Orzo salad in a bowl.

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.A bowl of the chopped parsley, dill, green pepper, and green onions, slices cherry tomatoes and kalamata olives, and capers in a bowl before being mixed together.
  • 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!Orzo salad in a bowl with a spoon.

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.

More Pasta Salad Recipes

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4.87 from 87 votes

Mediterranean Orzo Salad

Suzy Karadsheh of The Mediterranean Dish. In the kitchenSuzy Karadsheh
Orzo salad in a bowl.
This easy orzo salad is loaded with chopped veggies, fresh herbs, and other Mediterranean favorites. For the best flavor, dress the Mediterranean orzo salad while the orzo is still a little warm.
Prep – 10 minutes
Cook – 10 minutes
Total – 20 minutes
Cuisine:
Greek, Mediterranean
Serves – 6
Course:
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

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!

Video

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

Calories: 111.1kcalCarbohydrates: 6.9gProtein: 1.7gSaturated Fat: 1.4gCholesterol: 0.4mgSodium: 39.4mgPotassium: 324.4mgFiber: 2.3gVitamin A: 1878.2IUVitamin C: 45.9mgCalcium: 42.7mgIron: 1.5mg
Tried this recipe?
Tin of Greek oregano from the Mediterranean Dish shop.

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.

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I’m Suzy; born and bred right on the shores of the Mediterranean. I’m all about easy, healthy recipes with big Mediterranean flavors. Three values guide my cooking: eat with the seasons; use whole foods; and above all, share! So happy you’re here…
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4.87 from 87 votes (54 ratings without comment)

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Comments

  1. robin says:

    5 stars
    So delighted with another wonderful Mediterranean Dish recipe! We will enjoy this one today with veggie/chicken kabobs.
    I look forward to each week’s suggestions for meals.
    I have one question though – would it be possible to add a serving size to recipes? When the notes say ‘serves six’ I always wonder if that’s six people being careful with amounts or 3 very hungry people. Perhaps something like ‘makes 6 1-cup servings’?
    Many thanks for creating such delicious recipes for us each week – absolutely the best food site online –

    1. Suzy says:

      Hi, Robin. Thanks for the kind words and feedback! The nutrition info here is a best estimate as we use a very simple program that calculates it for us based on the ingredient list. The exact serving size measurement is another layer that’s harder for us to precisely calculate at this time. We’ll keep working to find a good solution, though!

  2. Jim says:

    5 stars
    Followed recipe as written. Great flavors; a hit! Wife did it for a pot luck picnic & made a double batch. Again a hit. Keeps well in fridge, too.

    1. Suzy says:

      Thanks, Jim!

  3. Suzanne says:

    5 stars
    delicious salad! It was a hit! I used lentils instead of orzo for dietary reasons.

    1. Suzy says:

      Thanks for sharing, Suzanne!

  4. Maya says:

    5 stars
    Yum! This was a great salad, loved all the flavors!

    1. Suzy says:

      So glad you enjoyed it, Maya!

  5. Eva says:

    5 stars
    Suzy….
    this is one of my favorite recipes
    I have made this 4 times within the last month
    Love it

    1. Suzy says:

      Awesome! Thanks, Eva!

  6. Noelle Simpson says:

    5 stars
    Yum! This was perfect for dinner last night on the side of our grilled chicken and veggies! Perfect combo 🙂

  7. Sydnie says:

    5 stars
    This is perfect for a side dish I am needing for a dinner this week! Thanks for sharing!

    1. Suzy says:

      Awesome!! Hope you love it

  8. Debbie A OBrien says:

    5 stars
    Hi I just tried this and its great, so light but filling i made enough to have some left over for dinner

    1. Suzy says:

      Thank you, Debbie! So glad you enjoyed it!

  9. Lisalia says:

    5 stars
    My kids loved this. I served it with the orzo still warm and they loved all the goodies in the salad. Thanks for always posting such delicious recipes!! Family friendly and healthy.

    1. Suzy says:

      Awesome!!! Thanks, Lisalia!

  10. Kellie H says:

    5 stars
    By far, our favorite salad ever! Super easy to make and the fresh flavors are totally refreshing.

    1. Suzy says:

      Yay! Thank you so much, Kellie!

  11. Toni Dash says:

    5 stars
    This is packed full of amazing flavors!! Thanks for the recipe!

    1. Suzy says:

      My pleasure, Toni!! So glad you gave it a try!

  12. Beth says:

    5 stars
    This sounds so delicious and tasty! I can’t wait to give this a try! My daughter is going to love this recipe!

    1. Suzy says:

      Thanks, Beth!

  13. Charla says:

    5 stars
    This salad looks and sounds so flavoursome and love that I can pair it with your harissa chicken,

    1. Suzy says:

      Oooo! Great combo idea! Thanks, Charla!

  14. Michele Larocque says:

    5 stars
    Made this for dinner last night. My husband loved it. It was easy to make and so delicious. We have lots of leftovers and I will be taking it to work for lunch, all next week. Thank you! I will certainly be making it again.

    1. Suzy says:

      Awesome! Thanks, Michele!

  15. Carol says:

    This salad looks delicious. Can you suggest substitutions for the green bell pepper. My grandkids like every other vegetable. Love your videos and recipes!

    1. Suzy says:

      How about yellow peppers? A little milder, but still adds some crunch.

    2. Terri says:

      We used cucumber..

  16. Amanda says:

    5 stars
    I am about to make the baked chicken drumsticks and was looking for a side to go along. This is perfection! Thanks so much!

    1. Suzy says:

      Awesome, Amanda! Thanks so much