Mediterranean Orzo Salad
Add Preferred SourceThis orzo salad is a bowl of sunshine—fresh, flavorful, and packed with just the right mix of crunch, zest, and creaminess. Crisp cucumbers, juicy cherry tomatoes, briny olives, and tangy feta come together in a way that just works. It’s light but satisfying, making it a perfect side dish or even a main if you’re feeling like something fresh. Plus, it plays well with grilled chicken or shrimp, so you’ve got options!
This post contains affiliate links. As an Amazon Affiliate, if you purchase through those links, I earn a small commission. Thank you!
I love making this salad because it’s quick to throw together but the flavors are incredible. The orzo soaks up all the bright, zesty flavors, while the crisp veggies and briny olives keep every bite interesting. It’s the kind of dish that tastes even better after a little time in the fridge, making it perfect for my weekly meal prep or bringing to a picnic. And let’s be honest—any excuse to eat more feta is a win!
Ingredients You’ll Need
You’ll need all the ingredients in the photograph below.
How to Make Orzo Salad
A complete printable recipe and the measurements in both US customary and metric are available in the recipe card below.
Let me take you through a few simple steps, and you’ll have a refreshing, flavor-packed dish ready to go. Here’s how to make it:
Cook the Orzo
Bring 4 cups of water to a boil in a large pot. Add the orzo, reduce the heat, and let it simmer for about 8-10 minutes until it’s al dente. You want it tender but not mushy!
Drain and Cool
Once the orzo is cooked, drain it well. To cool it quickly, rinse it with cold water—this stops the cooking process and keeps it from clumping together.
Make the Vinaigrette
In a small bowl, whisk together the canola oil, olive oil, fresh lemon juice, Italian seasoning, sea salt, and black pepper. This dressing brings everything together with a bright, herby taste.
Mix It All Together
In a large bowl, toss the cooled orzo with baby spinach, chopped bell pepper, red onion, diced cucumber, Castelvetrano and Kalamata olives, and crumbled feta cheese. Drizzle the vinaigrette over the top and mix until everything is well coated.
Chill and Serve
For the best flavor, let the salad chill in the fridge for at least an hour. This gives the ingredients time to soak up all the delicious dressing. Serve it cool and enjoy!
Recipe Notes and Tips
I have a few tips to make this easy salad recipe even better:
- Cook the orzo just right: Keep it al dente so it holds up well in the salad and doesn’t turn mushy.
- Let it chill: The flavors get even better after an hour in the fridge, so don’t skip this step!
- Switch up the veggies: Cherry tomatoes, grape tomatoes, artichoke hearts, or even roasted red peppers make great additions.
- Add fresh herbs: Fresh herbs shine in Mediterranean cuisine, and it’s an easy way to add a boost of flavor. Try fresh mint, parsley, and/or basil.
- Add some crunch: Pine nuts or slivered almonds bring a nice crunchy texture.
- Boost the protein: Toss in some grilled chicken, shrimp, or chickpeas (garbanzo beans) to make it a heartier meal.
- Other pasta: Orzo works best for this recipe, but you can swap in small pasta shapes like pearl couscous or ditalini if needed.
- Dairy-free: To make this salad dairy-free or vegan, leave out the feta or swap it for a dairy-free alternative.
- Gluten-free: You can swap the orzo for white rice or brown rice to make a gluten-free version, or even use gluten-free orzo if it’s available near you.
How to Store Leftover Orzo Salad
This salad keeps well, and is perfect for meal prep. Store it in an airtight container in the fridge, and it will stay fresh for up to four days. Give it a good stir before serving since the dressing can settle at the bottom. If it seems a little dry, a splash of olive oil and a squeeze of lemon will bring it back to life.
What to Serve With This Orzo Pasta Salad Recipe
This orzo salad is great on its own, but it also plays well with others. Serve it with grilled chicken, shrimp, or salmon for a fresh and balanced meal. It’s also a great side for kebabs, lamb, or even a simple sandwich.
Hosting a barbecue? This salad fits right in with other summer favorites like grilled veggies and potato salad.
More Salad Recipes You Will Love
I’m always up for a fresh and flavorful dish, and if you are too, here are more recipes to try:
- Bean Salad Recipe
- 7 Layer Salad Recipe
- Healthy Chicken Salad
- Blackened Shrimp Salad
- Hot Honey Chicken Salad Recipe
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
Instructions
- Bring 4 cups of water to a boil in a large pot. Add the orzo pasta, then reduce heat to medium-low. Allow the pasta to simmer for 8-10 minutes.16 ounces orzo pasta
- Carefully drain the cooked orzo. To cool the pasta quickly, rinse it with cold water.
- To make the vinaigrette, mix the canola oil, olive oil, juice of a lemon, Italian seasoning, sea salt, and pepper in a small bowl.½ cup canola oil, ¼ cup olive oil, 1 lemon, 1 ½ teaspoons Italian seasoning, 1 teaspoon sea salt, 1 teaspoon black pepper
- In a separate large bowl, combine the orzo, spinach leaves, chopped bell pepper, chopped onion, diced cucumber, Castelvetrano olives, Kalamata olives, and feta cheese. Then, drizzle the vinaigrette into the bowl and thoroughly combine.2 cups baby spinach leaves, 1 large red bell pepper, ½ large red onion, 1 cucumber, 5 ounces Castelvetrano green olives, 5 ounces Kalamata pitted olives, 7 ounces feta cheese
- Allow the pasta salad to chill in the refrigerator for 1-2 hours (the longer the better!). Serve cool and enjoy!
Notes
- Cook the orzo just right: Keep it al dente so it holds up well in the salad and doesn’t turn mushy.
- Let it chill: The flavors get even better after an hour in the fridge, so don’t skip this step!
- Switch up the veggies: Cherry tomatoes, grape tomatoes, artichoke hearts, or even roasted red peppers make great additions.
- Add fresh herbs: Fresh herbs shine in Mediterranean cuisine, and it’s an easy way to add a boost of flavor. Try fresh mint, parsley, and/or basil.
- Add some crunch: Pine nuts or slivered almonds bring a nice crunchy texture.
- Boost the protein: Toss in some grilled chicken, shrimp, or chickpeas (garbanzo beans) to make it a heartier meal.
- Other pasta: Orzo works best for this recipe, but you can swap in small pasta shapes like pearl couscous or ditalini if needed.
- Dairy-free: To make this salad dairy-free or vegan, leave out the feta or swap it for a dairy-free alternative.
- Gluten-free: You can swap the orzo for white rice or brown rice to make a gluten-free version, or even use gluten-free orzo if it’s available near you.
Storage Instructions
- Fridge: Store it in an airtight container in the fridge, and it will stay fresh for up to four days.
- Revive: Give it a good stir before serving since the dressing can settle at the bottom. If it seems a little dry, a splash of olive oil and a squeeze of lemon will bring it back to life.
Nutrition
About the Author
Hey there! I’m Mandy
Mandy Applegate is a home cook, food blogger, and writer who believes the best meals are the ones shared with the people you love.
She’s all about easy recipes that taste amazing, the kind that make ordinary days feel a little more special and remind you why cooking at home matters.
She has been published on NBC, the Daily News, the Boston Herald, and the Chicago Sun-Times, amongst many others.
