🥗 Mediterranean Orzo Salad
📝 Description
Mediterranean Orzo Salad is a light yet satisfying pasta salad made with tender orzo, crisp vegetables, olives, feta, and a lemony olive-oil dressing. It’s refreshing, colorful, and packed with classic Mediterranean flavors—perfect as a side dish, meal prep lunch, or a make-ahead dish for gatherings. Even better after it sits for a bit, this salad is all about simple ingredients done right.
🛒 Ingredients (Serves 4–6)
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1½ cups dry orzo pasta
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1 cup cherry tomatoes, halved
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1 small cucumber, diced
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¼ cup red onion, finely chopped
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⅓ cup Kalamata olives, sliced
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½ cup crumbled feta cheese
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¼ cup fresh parsley, chopped
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2 tbsp fresh mint or basil, chopped (optional but lovely)
Lemon Dressing
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¼ cup extra-virgin olive oil
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Zest & juice of 1 lemon
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1 small garlic clove, minced
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½ tsp dried oregano
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Salt & black pepper, to taste
👩🍳 Instructions
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Cook the Orzo
Cook orzo in well-salted boiling water until al dente.
Drain and rinse briefly with cool water. Set aside. -
Prepare the Vegetables
In a large bowl, combine tomatoes, cucumber, red onion, olives, parsley, and mint/basil. -
Make the Dressing
Whisk olive oil, lemon zest and juice, garlic, oregano, salt, and pepper. -
Combine
Add cooked orzo to the bowl. Pour dressing over and toss gently. -
Finish
Fold in feta cheese. Taste and adjust seasoning. -
Chill or Serve
Serve immediately or refrigerate 20–30 minutes for best flavor.
🍽 Serving Ideas
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With grilled chicken, fish, or shrimp
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As a picnic or potluck salad
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Stuffed into pita or wraps
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As a light vegetarian lunch
❓ Q & A
Q: Can I make this ahead of time?
A: Yes! It actually tastes better after a few hours. Add a splash of olive oil before serving if needed.
Q: Can I make it vegan?
A: Absolutely—just skip the feta or use a plant-based alternative.
Q: What can I add for extra protein?
A: Chickpeas, grilled chicken, tuna, or shrimp work beautifully.
Q: Will the orzo soak up the dressing?
A: Yes, slightly. That’s why a little extra olive oil before serving helps.
Q: How long does it keep?
A: Store in the fridge up to 3 days in an airtight container.
