Need a healthy, colorful side dish that serves a crowd or leaves plenty of leftovers for the week? This easy Mediterranean orzo salad does the trick, and it’s served with a tangy red wine vinaigrette that brightens the dish and keeps it light.
Jessica’s Recipe Science
- Orzo’s small size and tender starch structure quickly absorb the dressing’s flavors and marinates the pasta for a bold taste.
- For a stable, flavorful dressing, whisk red wine vinegar and lemon juice with Dijon to emulsify, then blend in olive oil for richness.
- Colorful veggies add dimension like sweet tomatoes, crisp cucumbers, earthy onions, peppers, briny artichokes, and olives.
Featured Comment 12
“Made this the other night and it is a wonderful dish. Light and refreshing. I particularly like using orzo instead of larger pasta.”—Richard
Why It Works
This Mediterranean orzo salad is vibrant, easy to make ahead, and only gets better as it sits, making it ideal for picnics, potlucks, cookouts, or casual entertaining. Orzo may look like rice, but it’s actually a small pasta that quickly soaks up flavor and turns tender when tossed with other ingredients. I pair it with sweet cherry tomatoes, crisp cucumbers, and bell peppers for a refreshing crunch.
To round out the Mediterranean flavors, I add briny kalamata olives and marinated artichokes for tang and saltiness. Fresh herbs and creamy feta bring brightness and richness. I make an easy homemade vinaigrette by whisking red wine vinegar and extra-virgin olive oil until smooth. The dressing ties everything together with bold Mediterranean flavor!
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Ingredients You’ll Need
- Orzo: The tiny orzo pasta has a very neutral flavor and cooks in under 10 minutes. And the small size provides a lighter pasta salad experience.
- Vegetables: Sliced cherry tomatoes add juicy sweetness, while thinly sliced English cucumbers bring a refreshing crunch. Red onions give a crisp, earthy bite. I like using roasted red bell pepper strips for a smoky twist. Marinated artichokes and kalamata olives deepen the dish’s briny notes.
- Herbs: Fresh parsley and basil add enticing herbaceous notes.
- Cheese: Tangy, creamy crumbled feta adds a little fat and richness.
- Red Wine Vinaigrette: Red wine vinegar and fresh lemon juice provide a bright, acidic base, while minced garlic, dried oregano, salt, and pepper build savory depth. Dijon mustard adds a sharp, pungent note and helps emulsify the dressing, and extra-virgin olive oil balances it all with smooth richness.
See the recipe card below for all ingredients and measurements (US and metric).
Ingredient Substitutions
This Mediterranean orzo salad recipe is easy to customize! Try these delicious options:
- Orzo Substitutes: Try other types of pasta that are small in size, like pastina, Acini De Pepe, or ditalini. Use Israeli couscous or regular couscous, as in my couscous salad recipe. Quinoa, barley, farro, or brown rice are good swaps.
- Veggies: Add sun-dried tomatoes, baby spinach, roasted bell peppers, grilled zucchini, corn, eggplant, or pickled red onions.
- Cheese: Add fresh mozzarella, Parmesan, grilled halloumi, or ricotta salad.
- Add Protein: Add grilled meats, grilled shrimp, roasted chicken, or fish. Add vegetarian protein such as garbanzo beans or tofu.
- Dressing: Try my tangy Italian dressing or balsamic vinaigrette dressing.
How to Make Mediterranean Orzo Salad
Step 1: Cook the Orzo
It’s best to cook the orzo slightly softer than al dente. Doing so keeps it tender and holds its shape without becoming mushy.
Step 2: Cool the Orzo
Drain and rinse the cooked orzo with cold water to stop the cooking process by quickly cooling down the temperature.
Tips for Perfect Execution: Rinsing washes away any excess starch that sticks to the pasta’s surface, which can soak up moisture and lead to a mushy texture.
Step 3: Add the Mix-ins
Add the vegetables, herbs, and cheese to the cooked orzo. The crisp, water-rich produce provides freshness and crunch, the briny olives and artichokes contribute salt and acidity, and the feta adds a tangy richness.
Step 4: Make the Vinaigrette
Whisk together red wine vinegar, lemon juice, mustard, lemon zest, garlic, salt, pepper, and oregano. Slowly drizzle in extra-virgin olive oil while whisking constantly until the mixture emulsifies and lightly thickens. I like to make extra so there’s plenty to toss with the salad and a little more to serve on the side for added flavor.
Ingredient Chemistry: This emulsification step is key! The vigorous whisking breaks the oil into tiny droplets that remain suspended in the vinegar, creating a smooth, stable dressing rather than one that separates.
Step 5: Dress the Salad
I like to start by tossing the orzo salad with just half the dressing so the orzo soaks up the flavor without getting too heavy, then serve the rest on the side so everyone can add as much as they like. A sprinkle of extra feta, parsley, and basil on top makes it look fresh and adds a little more flavor to each bite.
Frequently Asked Questions
Orzo, which means barley in Italian, is a type of short pasta. However, it appears to be uncooked long-grain rice. It’s typically made from white flour or semolina, but healthier whole wheat versions are available. A quarter cup (2 ounces) of dry orzo delivers around 200 calories, 7 grams of protein, 2 grams of fiber, and 41 grams of carbohydrates. They are commonly used in pasta salads or soups. It would be a tasty swap in a hearty minestrone.
Mustard not only adds flavor but also contains complex polysaccharides that aid emulsification. It’s not a permanent fix, but it keeps the dressing creamy (uniformly suspended) for longer. This trick is ideal when enjoying the dressing the same day. Whisk in the mustard with the vinegar to disperse the natural emulsifying agents, making it more effective when adding the oil.
The salad can be stored in an airtight container in the fridge for up to 5 days. This is a great dish to make for meal prep! If making for a party, you can prepare the components a day ahead and store them separately, then toss them together right before serving for the best taste.
Serve This With
If you tried this Mediterranean Orzo Salad, please leave a 🌟 star rating and let me know how it went in the 📝 comments below!
Mediterranean Orzo Salad
Ingredients
Mediterranean Orzo Salad
- 4 quarts water
- 1 tablespoon kosher salt
- 1 pound orzo
- 1 cup English cucumbers, quartered then sliced ⅛" thick
- 1 cup green bell pepper, ¼" dice
- 1 cup baby tomatoes, halved
- 1 cup marinated artichokes, roughly chopped
- ½ cup red onion, ⅛" dice
- ½ cup kalamata olives, sliced
- ½ cup jarred roasted bell peppers, cut into ½" pieces
- 1 tablespoon chopped parsley
- 1 tablespoon thinly sliced basil
- ¼ cup crumbled feta cheese
Red Wine Vinaigrette
- ¼ cup red wine vinegar
- ¼ cup lemon juice
- 4 teaspoons dijon mustard
- 2 teaspoons lemon zest
- 2 teaspoon minced garlic
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- ½ teaspoon dried oregano
- 1 cup extra-virgin olive oil
Instructions
- Cook the Orzo – In a large pot, bring water to a boil. Add 1 tablespoon salt. Stir until dissolved. Add the orzo, stirring occasionally to prevent sticking. Reduce the heat if the water starts to foam. Cook the pasta according to package directions, about 10 minutes, or until slightly softer than al dente.
- Cool the Orzo – Drain the pasta in a colander and rinse with cold water for about 1 minute, stirring until cooled down. Drain well and transfer to a large bowl.
- Add the Mix-ins – To the bowl of orzo, add the cucumbers, green bell pepper, tomatoes, artichokes, red onion, kalamata olives, roasted bell peppers, parsley, basil, and feta cheese. Set aside.
- Make the Vinaigrette – In a medium bowl, whisk together red wine vinegar, lemon juice, mustard, lemon zest, garlic, 1 teaspoon salt, pepper, and oregano. Slowly drizzle in the olive oil, constantly whisking until an emulsified, lightly thickened dressing forms. Season with salt and pepper to taste.
- Dress the Salad – Pour half of the dressing over the orzo salad. Toss to combine. Taste and add more dressing as desired. Serve the remainder on the side. If desired, garnish the salad with additional crumbled feta cheese, parsley, basil, salt, and pepper.
Notes
- Recipe Yield: 12 cups of orzo salad
- Serving Size: 1 cup
- Vinaigrette Yield: 1 ½ cups
- Storing: The salad can be refrigerated for up to 5 days. Toss with more dressing before serving.
Nutrition Facts
Percent Daily Values are based on a 2000-calorie diet. All nutritional information is based on estimated third-party calculations. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
Shelly says
How does it hold up can I make it a day ahead
Jessica Gavin says
Yes, you can make the orzo salad a day ahead. I would recommend waiting to add the dressing, or only doing a light coating, then adding more right before serving.
Kristin says
I made this salad today since we are heading into a few very warm days and I wanted something refreshing for leftovers. The flavors of all the veggies, the spices and herbs and the delectable dressing were a hit. I also added the chicken to make it a full meal. My husband said he felt like he had a meal at Olive Garden! Next time I want to try it with salmon. I had lots of this wonderful dressing left over so I will use it on side salads for other meals. I may cut down on the orzo, since I love all the veggies so much and want the veggies to be more of a balance for orzo.
I wonder for those who are trying to stay away from pasta, if rice would work as well as orzo. Any thoughts, Jessica?
Jessica Gavin says
I love that you added extra protein, and enjoy more veggies for the orzo. Yes, you can use cooled rice, quinoa, farro, or barley instead of the orzo.
Richard L Smith says
Made this the other night and it is a wonderful dish. Light and refreshing. I particularly like using orzo instead of larger pasta. Served it with some baked salmon.
Jessica Gavin says
What a wonderful pairing with fish, Richard!
Mary Koss says
I have been looking for a recipe like this using barley instead of pasta. What do you think? This looks really good to me.
Jessica Gavin says
I think you can definitely use barely in the salad instead of orzo.
Donna L Johnston says
I’m fixing a luncheon for my quilt group; 16 women. What might you suggest to serve along with this wonderful salad?
Jessica Gavin says
That sounds like fun! You can make so baked or grilled chicken, or go skewer style. Shrimp would be a kick and easy protein, or salmon.
JJ says
Love anything ORZO!
Can you give me an idea in volume what one serving would be, to understand calorie/nutrients? I see this is 12 servings, and a pound of cooked orzo, with other ingredients. I just don’t know the volume of the finished salad to know how big a serving would be…3/4 C? 1 C?
Would love to know!!
BTW…LOVE your YouTube website!
Jessica Gavin says
Hi JJ! I serving is 1 cup, and provides 12 servings. Thank you for checking out my youtube channel, that means a lot to me!