Mediterranean orzo salad with crunchy vegetables, salty feta, fresh herbs and spicy Greek dressing. This easy recipe will taste even better the next day – perfect for lunch prep and cookouts!
My trip to Greece inspired this Orzo Salad recipe
This easy orzo salad recipe was inspired by a summer trip to Greece, which essentially involves two meals a day of gariatiki (Greek salad). I was too hungry to call this dinner, so I quickly cooked some orzo pasta and threw it right away.
Not only was it a delicious, fresh, and enjoyable meal, I also happily enjoyed leftovers throughout the week. It reminded me of everything I love about orzo: quick to make, impossible to mess up, and so flexible. (It’s delicious with shrimp, chicken, and even strawberries!)
In this weekday-friendly recipe, orzo pasta is infused with a garlicky dressing along with the flavor of fresh herbs and tomato juice. You get all the added benefits of a classic pasta salad and the Mediterranean magic of a savory dressing with good extra virgin olive oil. Plus, you can happily repurpose leftovers into lunches throughout the week!
What goes into an Orzo salad?
I chose the Greek orzo salad – or, to be more technical, Greek-style. It’s not a traditional Greek recipe, but it embraces the sunny flavors and vibrant foods that make Greek cuisine so beloved. You will need:
For the Orzo Pasta Salad
- Orzo: A small pasta cut the size of rice, you can read all about it in our What is Orzo? management. Substitute other small forms of pasta, such as couscous, or substitute cooked grains. Choose grains with a springy texture that can stand up to fresh vegetables like farro or smoky fricke.
- tomatoes: Smaller, sweeter varieties that are firm when ripe, such as grapes or cherries, are best with orzo.
- Green onions: Substitute shallots, green onions or red onions.
- Bell pepper: I like the earthy flavor of green bell peppers with sweet tomatoes, but feel free to use sweeter bell peppers like yellow or red.
- Fresh herbs: parsley and dill will bring a distinctly Greek vibe, but you can certainly mix it with other mild green herbs like basil or cilantro.
- Kalamata olives and capers: They add texture and a nice salty taste.
- cucumber: If you can, choose English or Persian cucumbers, as they have a sweeter and more tender skin. If you are working with a standard sandwich cucumber, peel it first.
- feta cheese: Choose a large block of feta packed in brine, which is usually more flavorful than pre-shredded feta. Shredded mozzarella works as a substitute, or leave it out if you’re avoiding dairy.
For the garlic-lemon dressing
- Lemon: Replace with lime.
- Extra virgin olive oil: The orzo absorbs the flavor of the dressing, so a rich, fresh-tasting olive oil makes all the difference. (I love our Greek early harvest with this recipe.)
- garlic: Fresh garlic adds a punch to a Greek-style salad dressing. If you are sensitive to raw garlic, let it marinate in the lemon juice for 30 minutes or so before making the recipe. Just strain before mixing in the rest of the dressing ingredients.
- seasonings: Dried oregano takes on a Greek flavor, bringing a strong aromatic character. Salt and pepper bring everything to life.
How to make Orzo Salad
To make an orzo salad, you simply boil the orzo until it’s al dente like you would any pasta, drain it, and then toss it in the dressing while it’s still hot so it soaks up all the goodness. Here are the steps:
- Cook pasta. Cook 1 1/2 cups orzo pasta until al dente according to package directions (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 bowl, combine 1 pint 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 chopped Kalamata olives, and 2 teaspoons capers. Stir in the cooked orzo.
- a dress Pour the dressing over the salad and toss until it is well mixed and the orzo pasta is coated with the dressing. Cover and refrigerate for 20 minutes or so, or up to 3 days.
- Finish and serve. Just before serving, sprinkle with pieces of creamy feta cheese. Enjoy!
Tips and Tricks for Orzo Salad
- This is obviously an orzo pasta salad recipe, but if you don’t have orzo on hand, you can use any small pasta shape. We even have a pasta shape guide to help you choose the best one!
- I don’t always have the best patience, but to help the pasta soak up the dressing even more, you can cook the orzo, drain it, then toss it in the dressing while it’s still warm and let it cool in the dressing before adding the vegetables.
- Pasta salads are great recipes to cook in the fridge. So use what you have at hand. Add asparagus, chopped zucchini or green onions. Do not use cherry tomatoes, then use red, orange or yellow peppers. Get creative and mix and match. Consider this recipe a base for Mediterranean flavors and ingredients.
- Add protein: this recipe is vegetarian, but you can easily add tuna or leftover chicken.
What to serve with Mediterranean Orzo salad
I love making a big batch of this Greek Orzo Salad for Sunday dinner, then the leftovers become my favorite for the week.
After a busy day, I just need to whip up some easy protein, like lemon garlic chicken or roasted salmon. For a casual picnic, serve with pitcher drinks like watermelon lemonade and sangria.
Pasta salads with a bright Mediterranean flavor
- Greek salad with pasta
- Italian pasta salad
- Caprese pasta salad
- Mediterranean chicken salad with pasta
- Shrimp Pasta Salad with Avocado and Feta
Mediterranean Orzo Salad
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Ingredients
- 1 1/2 cups orzo
- 1 half a liter grape or cherry tomatoes, bad ones
- 2 green onion, trimmed and sliced (white and green parts)
- 1 small green bell pepper, sliced
- 1 English cucumber
- 1 a glass of chopped parsley
- 1/2 packed a glass of chopped fresh dill
- 1/4 a cup pitted Kalamata olives, sliced
- 2 teaspoons capers
- feta cheese (optional), for decoration
For refueling
- 1 lemon, peel and juice
- 1/4 a cup extra virgin olive oil
- 1 garlic clove mincemeat
- 1 teaspoon dried oregano
- Kosher salt
- Black pepper
Instruction
-
Cook pasta. Cook orzo pasta until al dente according to package directions (mine took about 8 minutes). Drain and cool briefly.
-
Meanwhile, make the dressing. In a small bowl, mix together 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 bowl, combine the tomatoes, green onion, bell pepper, cucumber, parsley, dill, olives and capers. Stir in the cooked orzo.
-
a dress Pour the dressing over the salad and toss until it is well mixed and the orzo pasta is coated with the dressing. Cover and refrigerate for 20 minutes or so, or up to 3 days.
-
Finish and serve. Just before serving, sprinkle with pieces of creamy feta cheese. Enjoy!
Video
Notes
- Buy this recipe: Visit our store browse quality Mediterranean ingredients including olive oil, olivesand Greek oreganois used in this recipe.
- Submission guidelines: 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 2-3 days (you can keep the cucumber and store separately if you plan to enjoy the leftovers within a week).
Nutrition
Try our Greek Oregano!
This dried herb from Greece is lemony, fragrant and perfect for daily use.
*This post was recently updated with new information for readers.
The post Mediterranean Orzo Salad appeared first on The Mediterranean Dish.
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