Mediterranean Orzo Salad Recipe

5 from 4 votes
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Ready in 30 minutes, this Mediterranean orzo salad has all the flavors you love. It’s made with fresh ingredients and creamy feta cheese.

Overhead shot of Mediterranean orzo salad on a black backdrop.


 

We love flavorful summer salads and this orzo salad is delivering! Just like our tortellini salad and Greek pasta salad this one is packed with Mediterranean flavors and is perfect for a gathering. Read on to see how I make this delicious orzo salad with fresh Mediterranean ingredients.

Why This Recipe Works

  • Flavors: Thanks to all the delicious ingredients including feta and olives, this orzo salad is a celebration of bright flavors.
  • Easy: As easy as chop and mix, this Mediterranean orzo pasta salad is perfect for a new cook!
  • Make ahead: Looking for a dish to take to the next potluck or picnic? This one is for you! Make this dish a few hours in advance and enjoy it later.

What Goes Into Orzo Salad?

To make this recipe you need cooked orzo, cucumbers, red onion, dill, mint, feta, olives and tomatoes.
  • Orzo: The main ingredient in this salad is cooked orzo. You can check out my tutorial to learn how to cook orzo using 2 easy methods.
  • Cucumbers: I usually use Persian cucumbers but English cucumbers work too.
  • Red onion: Finely chopped red onion adds a lot of flavor to this salad.
  • Tomatoes: Make sure to remove the middle part with the seeds so they don’t release much juice.
  • Olives: I used a combination of chopped kalamata and green olives.
  • Dill: Adds a lot of flavor to the salad. If dill is not available, use other herbs such as parsley or green onions.
  • Dried mint: This is the Mediterranean touch you don’t want to miss. Find dried mint at Middle Eastern or Mediterranean shops as well as online.
  • Olive oil: A drizzle of some good extra virgin olive oil brings this salad together.
  • Lemon: For some bright flavors. Freshly squeezed lemon juice works best for this recipe.
  • Feta: Finish the salad with some crumbled feta. It’s best to use a block of feta, preferably in brine, and crumble it yourself.

How To Make Orzo Salad

Mix the orzo with the vegetables, olive oil and feta.
  1. Cook the orzo and let it cool completely. Place the cooked orzo in a bowl and add the cucumbers and red onion.
  2. Add in the tomatoes as well as the olives.
  3. Add he chopped dill, dried mint, salt and pepper. Pour in the olive oil and lemon juice.
  4. Mix well to combine, transfer to a serving bowl and top with crumbled feta.

Tips To Make The Best Orzo Salad

  • Taste test: Make sure to taste the salad right before serving and add more salt and pepper or lemon juice if needed.
  • Make ahead: If making this orzo salad ahead of time, it’s best to drizzle it with some olive oil right before serving to give it a fresh look.
  • Cool orzo: Make sure the orzo is completely cool before you add the rest of the ingredients. Adding fresh vegetables to warm orzo will wilt them.
Close up shot of a bowl of orzo pasta salad.

Variations

There are a few ingredients you can add to this orzo salad to jazz it up:

  • Add some grilled chicken or tuna to turn it into a complete meal.
  • Add legumes such as chickpeas or white beans.
  • Use cherry tomatoes instead of regular tomatoes.
  • Use goat cheese instead of feta. You can also just skip the cheese to make this orzo salad dairy-free.
  • Use pickles such as dill pickles, preserved lemon or banana pepper to add a kick.
  • Stir in a couple tablespoons of basil pesto for an Italian flair.

Serving Suggestions

This Mediterranean orzo salad makes a delicious side dish for summer dishes such as grilled salmon, shrimp skewers, harissa chicken thighs, lamb chops and spatchcock chicken.

You can also serve it alongside dishes such as baked chicken legs with sumac, Greek style mahi mahi or pan seared salmon.

Leftovers

Transfer the leftovers into an airtight container and refrigerate for up to 3 days. Drizzle with some olive oil and lemon juice before serving to freshen it up.

You can add tomatoes to the orzo salad if desired.

Frequently Asked Questions

Can I make this recipe ahead of time?

Yes, you can make orzo pasta salad up to 6 hours in advance. It’s best to keep it refrigerated until you’re ready to serve it.

Can I use gluten-free orzo for this recipe?

Yes, make sure to follow the cooking instructions on the packaging to cook the orzo.

Is orzo pasta or rice?

Orzo is a type of pasta. It’s shape resembles rice grains but it’s actually pasta.

Did you make this recipe? I’d love to hear about it! Please comment and leave a 5-star🌟 rating below. You can also follow us on Instagram, Facebook, Pinterest or subscribe to our newsletter to get a free e-Cookbook!

Overhead shot of Mediterranean orzo salad.
5 from 4 votes

Mediterranean Orzo Salad Recipe

Ready in 30 minutes, this Mediterranean orzo salad has all the flavors you love. It's made with fresh ingredients and creamy feta cheese.
Prep: 15 minutes
Cook: 10 minutes
Total: 25 minutes
Servings: 4
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Ingredients 

  • 1 cup dry orzo
  • 2 Persian cucumber, chopped
  • 1/4 red onion , chopped
  • 1 roma tomato, chopped
  • 1/3 cup kalamata olives , chopped
  • 1/3 cup green olives, chopped
  • 1/2 cup fresh dill , chopped
  • 1 tbsp dried mint
  • 3 tbsp olive oil
  • 1 lemon , juice of
  • Kosher salt
  • Freshly ground pepper
  • 4 oz feta

Instructions 

  • Bring a pot of water to a boil and add the orzo. Cook for 10 minutes until the orzo is cooked. Drain and rinse with cold water to stop the cooking process. Mix the orzo with 1 tablespoon olive oil to avoid sticking. Let the orzo cool completely.
  • Once the orzo is completely cool, place it in a bowl and add the cucumbers, red onion, tomatoes, kalamata olives, green olives and fresh dill.
  • Add in the dried mint, olive oil, lemon juice, salt and pepper to taste. Mix so all is well combined.
  • Transfer to a serving bowl and crumble the feta on top of the salad. Taste and add more salt and pepper if needed. Serve cold.

Video

Notes

  • You can use gluten-free orzo to make this salad gluten-free. 
  • Leave out the feta to make this orzo salad dairy-free. 
  • If using feta, it’s best to use a block of feta in brine and crumble it yourself. 
  • You can add other ingredients such as peppers, pickles or grilled chicken to this orzo salad if desired. 
  • Store the leftovers in an airtight container and refrigerate for up to 3 days. 

Nutrition

Calories: 222kcal | Carbohydrates: 7g | Protein: 5g | Fat: 20g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Cholesterol: 25mg | Sodium: 682mg | Potassium: 203mg | Fiber: 2g | Sugar: 2g | Vitamin A: 868IU | Vitamin C: 23mg | Calcium: 184mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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About Shadi HasanzadeNemati

I'm here to show you how to make delicious Persian, Middle Eastern and Mediterranean food at home. My easy to follow recipes will bring exciting new flavors to your table!

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5 Comments

  1. I have a question. In the list of ingredients you listed 1/2 c fresh dill but in the instructions you say to add fresh mint then the dry mint. Could you please clarify for me as I plan to make this tomorrow. Thank you so very much,