This easy Mediterranean Orzo Salad is colorful, flavorful, & healthy. The simple pasta side dish has a ton of veggies, briny olives, salty cheese, & an homemade lemon vinaigrette dressing. It packs a flavor punch that is irresistible.
Why this Mediterranean Orzo Salad Recipe is Amazing: I cannot get enough of this hearty summer salad. Chopped vegetables and al dente orzo is filling - perfect for picnics, lunch, BBQ cookouts, as a side dish, or for potlucks.
If you love a good cold pasta salad, but want something a bit different - try this. Orzo has a small shape & some people confuse it with rice - it's pasta, not rice!
Because of the tiny shape, each grain of pasta really takes on the other flavors. Bonus, kids love the easy to chew pasta.
This was inspired by my recipe for Antipasto Rice Salad on this site, and pairs well with some grilled Italian Chicken Drumsticks. Ok, now we cook!
Ingredients
The combination of classic mediterranean ingredients traditionally found in Italian & Greek cuisine are the stars of this recipe. This recipe is vegan/vegetarian and the fresh citrus dressing brings it all together.
Both fresh & jarred vegetables combine for a colorful & pretty orzo salad. From sun-dried tomatoes to fresh cherry tomatoes plus kalamata olives & fresh spinach & arugula - so much to love about this.
Here are the ingredients needed to make orzo pasta salad with lemon vinaigrette.
- Orzo - the short-cut pasta made from semolina flour is similar in shape to a large grain of rice.
- Cherry Tomatoes - fresh juicy tomatoes burst with flavor.
- Sun-Dried Tomatoes - the sweet intense taste is a foodie favorite.
- Roasted Bell Peppers - fresh or jarred that have been drained & sliced.
- Fresh Greens - Spinach & Arugula are best, one will wilt & one added at the end to stay fresh.
- Kalamata Olives - pitted & sliced.
- Lemon Juice -fresh citrus juice for the salad dressing.
- Olive Oil - nothing more Mediterranean that this type of oil.
- Garlic Cloves - finely minced for the dressing.
- Dried Herbs - basil, oregano, & parsley.
- Salt & Pepper - season to taste.
- OPTIONAL - crumbled feta and/or diced salami for protein (not vegan/vegetarian)
See the recipe card for quantities & substitutions/variations.
How to Make Mediterranean Orzo Salad
It only takes about 20 minutes to prep this recipe. Then it's ready to eat in just 30 minutes total.
It's quick & easy to make. Bonus: it's one of my favorite make-ahead recipes for meal planning. Used to be one of my go-to lunches to pack for work when I went into an office.
Here are the easy steps for making a cold pasta salad with orzo.
- Cook the Orzo
- Prep & Chop the Vegetables
- Make the Dressing & Toss
See the summary of the step-by-step instructions below plus full info in the recipe card at the end of the post.
1 - Cook the Orzo
Just like making any pasta, bring a large pot of salted water to boil. Once it is at a rolling boil, add the box of orzo & give it a quick stir. (move onto step 2 while this cooks)
Let the orzo cook for about 8-10 minutes, until it is al dente. DO NOT over cook it. Once ready, drain in a colander & run cold water over it.
I KNOW - Italians do not rinse pasta! I make this exception for cold pasta salads. It helps bring down the temperature to cool it off & keep it from sticking together. Plus all that starchy water isn't needed like when making saucy hot pasta dishes like my Pesto Tuna Pasta.
2 - Prep & Chop the Veggies
While the pasta is cooking, prep the other ingredients as needed. This includes washing and drying the spinach, arugula, and tomatoes if not done so already.
You want everything to be small and bite-sized. Slice the cherry tomatoes & olives in half. Chop the sun-dried tomatoes & roasted red bell peppers if needed.
If not keeping this vegan/vegetarian, prep the optional items. Crumble the feta if you purchased it in a large block & dice the salami.
3 - Make the Dressing & Toss
Add the cool orzo, chopped veggies (all expect the arugula) to a large serving bowl. ** add optional diced salami & feta.
In a mason jar or large bowl, add all the ingredients for the dressing. Shake or whisk to combine. Immediately pour it over the salad.
Gently toss so the dressing coats all the ingredients. Season with salt & pepper as needed.
Serving Suggestions
I recommend serving this in individual bowls or plates. It is great immediately while slightly warm or just as tasty cold out of the fridge.
Add a bit of fresh arugula to the top & gently toss. This keeps the peppery greens crisp to give it some crunch & texture.
What to Serve with Orzo Salad : My favorite is serving this with grilled meats like BBQ Chicken Breasts or Grilled Tri-Tip Roast. Or try it as a side with my Grilled Flank Steak & Gorgonzola Sandwich.
Recipe Tips & Behind the Scenes
Here is my recipe for success - including what I learned when testing, funny stories or bloopers, and more.
- #1 tip - do not OVERCOOK the pasta or it will be soggy & mushy, especially after it marinates or sits with the dressing on it.
- For a nutty or toasted flavor, try using fregola instead of orzo.
- For a shortcut, use bottled store-bought dressing.
- Orzo is the Italian word for "barley" which is similar in shape/size.
- My kids love rice so when they were young they thought this was rice & I just went along with it - I miss those cute innocent days.
- I highly recommend adding the cheese, I find any orzo pasta salad with feta tastes even better with the addition of the tangy white sheep's milk cheese.
- Since this pasta salad has no mayo, it can sit out at room temperature for hours safely making it ideal for parties, picnics, family reunions, & packing it for travel.
- If you love this recipe, you will also want to try my recipe for Mediterranean Chopped Salad.
Mediterranean Orzo Salad
Ingredients
- 1.5 cups dry orzo pasta
- 1 cup cherry tomatoes cut in half
- ½ cup sun-dried tomatoes chopped
- 1 cup kalamata olives pitted & chopped
- 1 cup jarred roasted red peppers in oil chopped
- 1 cup spinach leaves rough chop
Dressing Ingredients
- ⅓ cup olive oil
- 3 tablespoons lemon juice fresh squeezed
- 2 cloves garlic finely minced
- ¼ teaspoon dried basil
- ¼ teaspoon dried parsley
- ⅛ teaspoon dried oregano
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
- 1 cup baby arugula
- feta crumbles and/or diced salami - ½ cup each OPTIONAL
Instructions
- Bring a large pot of salted water to a rolling boil over high heat. Add the dry pasta & stir to combine, reduce heat to medium-high. Cook until al dente - about 8-10 minutes or per the package instructions.** while the pasta is cooking, prep the other ingredients.1.5 cups dry orzo pasta
- Wash, dry, chop, or cut any of the fresh or jarred produce items. Add to a large serving bowl.1 cup cherry tomatoes, ½ cup sun-dried tomatoes, 1 cup kalamata olives, 1 cup jarred roasted red peppers in oil, 1 cup spinach leaves
- OPTIONAL - add the crumbled feta and/or the diced salami if using these optional ingredients.feta crumbles and/or diced salami - ½ cup each
- DO NOT over cook the pasta, check regularly . Once ready, drain in a colander & run cold water over it. The cold water helps cool off the orzo, removes the starch so it doesn't stick together, & shocks it so it doesn't continue to cook (aka get mushy!)
- Once cool, add the orzo to the mixing bowl with the other ingredients. The residual heat will wilt the spinach a bit & that is expected.
- In a mason jar or large bowl, add all the ingredients for the dressing. Shake or whisk to combine. Immediately pour it over the salad.Gently toss so the dressing coats all the ingredients. Season with salt & pepper as needed.⅓ cup olive oil, 3 tablespoons lemon juice, 2 cloves garlic, ¼ teaspoon dried basil, ¼ teaspoon dried parsley, ⅛ teaspoon dried oregano, ¼ teaspoon salt, ⅛ teaspoon black pepper
- Serve in individual bowls or plates along with a divide a bit of fresh arugula leaves to each serving. This adds texture & crunch. Enjoy while slightly warm. Or refrigerate and enjoy later cold from the fridge.1 cup baby arugula
Notes
- the above nutritional information is calculated without the optional feta & salami
- Use store-bought dressing instead of homemade for a timesaver.
- Instead of kalamata olives, use any sliced/pitted black or green olives.
- Omit the arugula & use only fresh spinach leaves if you don't like the bitter & peppery flavor of this green.
- Use gluten-free orzo if needed for dietary needs or allergies.
- Store in the refrigerator for up to 5 days.
- DO NOT overcook the pasta, it needs to be al dente or it will become mushy in the salad.
- Make sure all the ingredients are small & bite-size for easy eating.
Nutrition
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