The Best Mediterranean Orzo Salad Recipe
A vibrant and refreshing Mediterranean Orzo Salad featuring tender orzo pasta, fresh vegetables, aromatic herbs, and a zesty lemon-olive oil dressing. Perfect as a light lunch or a side dish to complement your favorite proteins like lamb, chicken, or seafood.
- Prep Time: 15 minutes
- Cook Time: 8 minutes
- Total Time: 23 minutes
- Yield: 6 servings
- Category: Salad
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Salad
- 1 1/2 cups orzo
- 1 pint grape or cherry tomatoes, halved
- 2 green onions, trimmed and chopped (both white and green parts)
- 1 small green bell pepper, chopped
- 1 English cucumber, chopped
- 1 packed cup chopped parsley
- 1/2 packed cup chopped fresh dill
- 1/4 cup pitted Kalamata olives, sliced
- 2 teaspoons capers
- Feta cheese (optional), for garnish
Dressing
- 1 lemon, zested and juiced
- 1/4 cup extra virgin olive oil
- 1 garlic clove, minced
- 1 teaspoon dried oregano
- Kosher salt, to taste
- Black pepper, to taste
Instructions
- Cook the pasta: Bring a pot of salted water to a boil and cook the orzo pasta according to package instructions until al dente, about 8 minutes. Drain thoroughly and let cool slightly.
- Make the dressing: In a small bowl, whisk together the lemon juice, lemon zest, extra virgin olive oil, minced garlic, dried oregano, salt, and black pepper until well combined.
- Mix the salad: In a large mixing bowl, combine the halved tomatoes, chopped green onions, bell pepper, cucumber, parsley, fresh dill, sliced Kalamata olives, and capers. Stir in the cooked orzo pasta to evenly distribute the ingredients.
- Dress the salad: Pour the prepared dressing over the salad mixture and toss thoroughly to coat the orzo and vegetables evenly with the lemony dressing. Cover the bowl and refrigerate for at least 20 minutes to allow flavors to meld, or up to 3 days.
- Finish and serve: Just before serving, garnish the salad with crumbled or cubed feta cheese for a creamy, tangy contrast. Serve chilled or at room temperature and enjoy.
Notes
- Shop this recipe: Visit our shop to browse quality Mediterranean ingredients including olive oil, olives, and Greek oregano used in this recipe.
- Serving suggestions: This Mediterranean orzo salad pairs wonderfully with lamb, chicken, scallops, salmon, or as a hearty vegetarian side dish.
- How to store leftovers: Store leftover orzo salad in an airtight container in the refrigerator for 2 to 3 days. For best texture, consider storing the cucumber separately if planning to keep leftovers longer to prevent it from becoming soggy.
