Say goodbye to boring side dishes and hello to your new summer obsession: this vibrant and incredibly easy Mediterranean Orzo Salad. It’s a delightful mix of tender orzo pasta, crisp cucumbers, juicy tomatoes, and salty feta, all tossed in a bright and zesty lemon vinaigrette. This recipe isn’t just a dish; it’s a celebration of fresh flavors that comes together in under 30 minutes. Perfect for potlucks, light lunches, or as a refreshing side, this orzo salad is a guaranteed crowd-pleaser that you’ll make again and again.
Why You’ll Love This Mediterranean Orzo Salad
If you’re looking for a recipe that’s as reliable as it is delicious, you’ve found it. This salad is a true workhorse in the kitchen.
- Incredibly Fast: From start to finish, you can have this beautiful salad on the table in about 25 minutes. It’s perfect for those busy weeknights.
- Packed with Flavor: Every single bite is bursting with fresh Mediterranean ingredients like crisp veggies, briny feta, and a tangy homemade lemon dressing.
- Wonderfully Versatile: This recipe is a fantastic starting point. You can easily customize it with different vegetables, proteins, or herbs. It’s also a great way to use up produce you have on hand.
- Perfect for Meal Prep: It holds up beautifully in the refrigerator, making it an ideal choice for make-ahead lunches or stress-free entertaining.
What is Orzo?
Despite its rice-like appearance, orzo is a type of pasta. The name “orzo” is Italian for “barley,” which refers to its small, grain-like shape. It’s made from semolina flour, just like spaghetti or penne. Its small size and tender texture make it a fantastic base for salads, soups, and pilafs, as it absorbs flavors beautifully without overwhelming other ingredients.
Key Ingredients for the Perfect Orzo Salad
The magic of this dish lies in its simplicity and the quality of its ingredients. Here’s what you’ll need to bring this Mediterranean Orzo Salad to life.
For the Salad
- Orzo Pasta: The star of the show. Cook it just to al dente for the best texture.
- English Cucumber: Adds a cool, crisp crunch. I prefer English cucumbers for their thin skin and minimal seeds.
- Cherry Tomatoes: These bring a burst of sweetness and color. Halve or quarter them depending on their size.
- Red Onion: Provides a sharp, zesty bite that cuts through the richness of the other ingredients.
- Kalamata Olives: For a briny, salty punch that is essential for that classic Mediterranean flavor.
- Feta Cheese: Use a block of feta packed in brine for the best creamy texture and flavor. Crumble it yourself.
- Fresh Herbs: A combination of fresh dill and parsley adds a layer of bright, aromatic freshness.
For the Lemon Vinaigrette
- Olive Oil: A good quality extra virgin olive oil is the foundation of this dressing.
- Lemon Juice: Always use freshly squeezed lemon juice for the brightest, most vibrant flavor.
- Red Wine Vinegar: Adds a little extra tang and complexity.
- Garlic: A minced garlic clove provides a subtle, savory depth.
- Dried Oregano: For that unmistakable Mediterranean aroma.
- Salt and Pepper: To taste, to enhance all the flavors.
How to Make The Best Orzo Salad (Step-by-Step)
Making this salad is as easy as 1-2-3. Follow these simple steps for a perfect result every time.
- Cook the Orzo: Bring a large pot of salted water to a boil. Add the orzo and cook according to package directions until al dente, usually about 8-10 minutes. Drain the pasta well and rinse briefly with cold water to stop the cooking process.
- Prepare the Vinaigrette: While the orzo is cooking, whisk together the olive oil, lemon juice, red wine vinegar, minced garlic, dried oregano, salt, and pepper in a small bowl. Set aside.
- Chop the Vegetables: Chop the cucumber, tomatoes, red onion, and fresh herbs. If you love feta as much as I do, consider pairing this with a main dish like Hot Honey Feta Chicken for a true feta feast.
- Combine Everything: In a large serving bowl, combine the cooked and cooled orzo, cucumber, cherry tomatoes, red onion, kalamata olives, feta cheese, parsley, and dill.
- Dress and Serve: Pour the lemon vinaigrette over the salad and toss gently to combine everything. For the best flavor, let the salad sit for about 15-20 minutes before serving to allow the orzo to absorb the dressing.
Pro Tips for a Flawless Orzo Salad
Want to take your salad from great to absolutely unforgettable? Here are a few expert tips.
- Don’t Overcook the Orzo: The key to a great pasta salad is pasta that’s cooked al dente. Mushy orzo will make the salad heavy and unappealing. Rinsing it with cold water helps keep that perfect texture.
- Salt Your Pasta Water: This is the only chance you get to season the pasta itself. Be generous with the salt—it should taste like the sea.
- Use Fresh Ingredients: The beauty of this orzo salad is its freshness. Use fresh herbs, fresh lemon juice, and the best quality vegetables you can find for the most vibrant flavor.
- Let It Marinate: Allowing the salad to sit for at least 15 minutes before serving gives the flavors time to meld together. The orzo will soak up the delicious dressing, making every bite more flavorful.
Delicious Variations to Try
This recipe is a fantastic canvas for your culinary creativity. Here are some ideas to make it your own:
- Add a Protein: Turn this into a complete meal by adding grilled chicken, shrimp, or chickpeas. For a similar vibe with chickpeas, check out this Greek Chickpea Salad.
- Switch up the Veggies: Feel free to add other fresh vegetables like bell peppers, artichoke hearts, or spinach.
- Change the Cheese: If you’re not a fan of feta, try crumbled goat cheese or small fresh mozzarella balls instead.
- Make it Spicy: Add a pinch of red pepper flakes to the dressing for a little kick of heat.
What to Serve with Orzo Salad
This versatile salad pairs wonderfully with a variety of main courses. It’s a perfect companion for grilled meats and seafood. Think about serving it alongside grilled chicken, steak, or some flavorful Lemon Garlic Shrimp. It’s also an excellent standalone dish for a light lunch. If you enjoy summer salads, you might also like our Grilled Chicken Caesar Salad.
How to Store Leftover Orzo Salad
Store any leftover orzo salad in an airtight container in the refrigerator for up to 3-4 days. The flavors will continue to develop, so it often tastes even better the next day. If the salad seems a little dry after being stored, you can refresh it with a small drizzle of olive oil and a squeeze of fresh lemon juice before serving.
Frequently Asked Questions About Orzo Salad
Yes, absolutely! Orzo salad is perfect for making ahead. The flavors actually get better as they have more time to meld. Store it in an airtight container in the refrigerator. You may want to refresh it with a little extra lemon juice or olive oil before serving.
The key is to cook the orzo just until it’s al dente (firm to the bite). After draining, immediately rinse it with cold water. This stops the cooking process and removes excess starch, preventing it from clumping and becoming mushy.
Yes, for a cold pasta salad, it’s best to rinse the orzo after cooking. This cools it down quickly, stops the cooking process to prevent it from getting soft, and washes away excess starch that can make the salad sticky.
This salad is very versatile. You can add protein like grilled chicken, shrimp, or chickpeas. Other great additions include bell peppers, artichoke hearts, sun-dried tomatoes, or a handful of spinach or arugula.
Orzo’s small, rice-like shape makes it incredibly versatile. It’s excellent in salads like this one, but also works wonderfully in soups, pilafs, and as a base for saucy dishes. It’s great at absorbing flavor.
More Delicious Salad Recipes
If you loved this Orzo Salad, be sure to check out some of our other reader-favorite salad recipes that are perfect for any occasion!
Orzo Salad (The Ultimate Mediterranean Recipe)
Orzo Salad (The Ultimate Mediterranean Recipe)
Ingredients
Equipment
Method
- Cook the Orzo: Bring a large pot of salted water to a boil. Add the orzo and cook according to package directions until al dente, usually about 8-10 minutes. Drain the pasta well and rinse briefly with cold water to stop the cooking process.
- Prepare the Vinaigrette: While the orzo is cooking, whisk together the olive oil, lemon juice, red wine vinegar, minced garlic, dried oregano, salt, and pepper in a small bowl. Set aside.
- Chop the Vegetables: Chop the cucumber, tomatoes, red onion, and fresh herbs.
- Combine Everything: In a large serving bowl, combine the cooked and cooled orzo, cucumber, cherry tomatoes, red onion, kalamata olives, feta cheese, parsley, and dill.
- Dress and Serve: Pour the lemon vinaigrette over the salad and toss gently to combine everything. For the best flavor, let the salad sit for about 15-20 minutes before serving to allow the orzo to absorb the dressing.
Notes
Tip 2: Use a block of feta in brine for the best flavor and creamiest texture.
Tip 3: Let the salad marinate for at least 15 minutes before serving to allow the flavors to meld together beautifully.
Share Your Creation!
We hope you love this delicious and easy Orzo Salad recipe! If you make it, please let us know how it turned out in the comments below. We love hearing from you! For more amazing recipes and culinary inspiration, be sure to follow us on Pinterest.
