This Mediterranean orzo salad is easy, fresh, healthy, and quick! It makes a satisfying and nutritious side dish or light meal.
This Greek orzo salad comes together fast (in about 15-20 minutes), and it’s great for meal prepping as well. Make the salad, portion it out, and you’ve got healthy lunches or easy dinners for a few days.
This salad is pretty much your standard Greek salad but with some orzo added to make it extra filling. I love how fresh this salad is! I think many people think of salads as a summer food, but really this works year-round to get some veggies in.
This Mediterranean orzo pasta salad has feta, Kalamata olives, tomatoes, cucumber, red onions, oregano, and a bit of parsley. I left out the bell peppers, but you could definitely add them (I forgot to pick them up at the store… story of my life). 😀
It’s easily customizable. Don’t love olives? Leave ’em out. Want to make this vegan? Leave the feta cheese out. You could even add ingredients like sun-dried tomatoes or artichoke hearts depending on what you have in your pantry/enjoy eating. If you’re going to eat it right away, you could even add some arugula or spinach. I love pairing them with orzo (you may also like my spinach and orzo salad).
Pro tip: Make sure to adjust the oil and vinegar quantities to suit your tastes. And make sure to season it well since there’s a fair bit of orzo in here.
What to serve with this orzo salad
More Mediterranean-inspired recipes to try:
- Mediterranean Lentil Salad
- Mediterranean Quinoa Salad
- Mediterranean Chickpea Salad
- Easy Greek Pasta Salad
Questions about this Mediterranean orzo salad? Made this recipe? I’d love it if you left me a comment below!
Mediterranean Orzo Salad
This Mediterranean orzo salad is easy, fresh, healthy, and quick! The perfect healthy side dish or light meal.
- 1 cup uncooked orzo
- 2.5 ounces cubed feta (I used one packed in oil + herbs)
- 1-2 tablespoons red onion chopped
- 1 (10.5 ounce) package little tomatoes (grape or cherry) halved
- 4 Persian (mini) cucumbers sliced
- 1/4 cup Kalamata olives pitted & halved
- 1/4 teaspoon dried oregano
- 1-2 tablespoons red wine vinegar
- 2 tablespoons olive oil
- Salt & pepper to taste
- Fresh parsley chopped (optional)
- Cook orzo al dente according to package directions. Drain and rinse with cold water.
- Prep your other ingredients.
- Once the orzo has cooled, add all ingredients to a large bowl. I suggest starting with 1 tablespoon red wine vinegar, tossing the salad, then adding more if needed. Garnish with fresh parsley if using.
- Serves 2-4 depending on how much people eat.
- Feel free to eyeball the ingredients such as the olives and onion.
- You can replace the red wine vinegar with fresh lemon juice if you prefer.
- Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.