Description
Mediterranean Orzo Pasta Salad is a bright, refreshing dish filled with tender orzo pasta, crisp vegetables, briny olives, and creamy feta, all tossed in a zesty lemon-olive oil dressing. This simple, flavor-packed salad is perfect for warm days, easy lunches, or entertaining guests. It’s flexible, easy to prep ahead, and delicious served cold or at room temperature.
Ingredients
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1 1/2 cups dry orzo pasta
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1 pint cherry tomatoes, halved
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1 cucumber, diced
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1/4 red onion, thinly sliced
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1/2 cup Kalamata olives, pitted and sliced
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1/2 cup crumbled feta cheese
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1 cup canned chickpeas, rinsed and drained
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1/4 cup chopped fresh parsley or mint
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1/4 cup fresh lemon juice
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1/4 cup extra virgin olive oil
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Salt and black pepper, to taste
Optional Add-ins:
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1/4 cup sun-dried tomatoes
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1/4 cup artichoke hearts
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1/4 cup diced peperoncini
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1 tbsp capers
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Handful of fresh spinach or arugula
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Toasted pine nuts or sunflower seeds for garnish
Instructions
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Cook Orzo:
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Boil salted water. Cook orzo for 7–9 minutes until al dente.
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Drain and rinse under cold water. Toss with a little olive oil to prevent clumping.
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Prepare Veggies:
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While orzo cooks, chop tomatoes, cucumber, onion, olives, and herbs. Rinse and drain chickpeas. Crumble the feta.
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Mix Dressing:
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In a small bowl, whisk together lemon juice, olive oil, salt, and pepper. Add herbs.
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Assemble Salad:
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In a large bowl, combine orzo, veggies, chickpeas, feta, and dressing. Toss gently.
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Chill & Serve:
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Let it sit in the fridge for at least 30 minutes. Taste and adjust the seasoning before serving.
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Top with extra feta or herbs if desired.
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Notes
Rinse orzo well for a cold salad to avoid clumping.
Add proteins like grilled chicken, shrimp, tofu, or falafel for a complete meal.
Best served chilled or at room temperature.
Tastes better after marinating for a few hours in the fridge.
Keeps well for up to 5 days in an airtight container.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Boiling, Chilling
- Cuisine: Mediterranean