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–+ servings
Orzo salad in a bowl.
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4.86 from 85 votes

Mediterranean Orzo Salad

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 Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Salad
Cuisine: Greek, Mediterranean
Diet: Vegetarian
Servings: 6
Author: Suzy Karadsheh

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: 111.1kcal | Carbohydrates: 6.9g | Protein: 1.7g | Saturated Fat: 1.4g | Cholesterol: 0.4mg | Sodium: 39.4mg | Potassium: 324.4mg | Fiber: 2.3g | Vitamin A: 1878.2IU | Vitamin C: 45.9mg | Calcium: 42.7mg | Iron: 1.5mg

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