Mediterranean Orzo Salad Recipe

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When I think about summer gatherings or quick lunches, my Mediterranean Orzo Salad always comes to mind. I love how the delicate orzo pasta blends perfectly with fresh, crunchy vegetables and leafy spinach. Every bite bursts with the tangy flavor of briny olives and creamy feta cheese. It’s a dish that feels refreshing, wholesome, and comforting at the same time. I remember making this recipe for a family picnic last year, and it was gone before anything else on the table. Since then, it has become my go-to salad whenever I want something simple yet packed with flavor.

Why You’ll Love This Recipe
This salad is perfect for so many occasions, from meal prep to weekend get-togethers. The light pasta and fresh vegetables make it a refreshing choice that doesn’t feel heavy. Plus, the zesty lemon dressing brightens the flavors and brings everything together beautifully. If you’re looking for a dish that feels vibrant, healthy, and satisfying, this orzo salad will win your heart.

Versatile
What I love most is its versatility. You can swap out vegetables depending on the season or what you have in your kitchen. Try adding cherry tomatoes, grilled zucchini, or even some roasted chickpeas for extra protein. It’s equally great as a side dish for grilled chicken or fish, or it can stand alone as a light lunch.

Budget-Friendly
This recipe uses simple, affordable ingredients that you can find in any grocery store. Orzo pasta, fresh vegetables, and a handful of pantry staples come together to create a dish that feels special but doesn’t break the bank. Since it makes a large batch, it’s ideal for serving a crowd without spending too much.

Ingredients for Recipe
To create this Mediterranean Orzo Salad, you’ll need the following ingredients:

  • 16 ounces orzo – the base of the salad, light and tender.

  • 3 cups baby spinach leaves – gently torn for freshness.

  • 1 1/2 cups chopped red bell pepper – adds sweetness and crunch.

  • 1 cup cucumber – diced and seeded for a refreshing bite.

  • 3/4 cup red onion – brings sharpness and color.

  • 5 ounces Castelvetrano green olives – mild and buttery.

  • 5 ounces Kalamata pitted olives – for a briny punch.

  • 7 ounces feta cheese – creamy and tangy.

  • 1/2 cup canola oil & 1/4 cup olive oil – for a smooth, rich dressing.

  • 1 lemon, juiced – adds brightness.

  • 1 1/2 teaspoons oregano, 1 teaspoon kosher salt, 1 teaspoon black pepper – for seasoning.

    How to Make This Recipe
    I enjoy preparing this Mediterranean Orzo Salad because it’s both straightforward and rewarding. The combination of textures and flavors feels balanced and vibrant. The base of orzo pasta absorbs the dressing beautifully, and the mix of vegetables, olives, and feta adds layers of flavor in every bite. Preparing it is a smooth process, and I always end up with a colorful, crowd-pleasing dish.

    Step-by-Step Instructions for Making

    1. Cook the Orzo:
      Begin by bringing a large pot of salted water to a rolling boil. Add the orzo pasta and cook according to the package instructions, usually around 8–10 minutes, until it is tender but still firm. Stir occasionally to prevent the pasta from sticking together. Once done, drain the orzo in a fine-mesh strainer and immediately rinse it under cold running water. This step cools the pasta quickly and prevents overcooking.

    2. Prepare the Vegetables:
      While the orzo is cooking, chop the vegetables and other mix-ins. Dice the cucumber, red bell pepper, and red onion into small, bite-sized pieces. Tear the baby spinach leaves into halves if they are too large. Place all the vegetables in a large mixing bowl.

    3. Slice the Olives:
      Take both the Castelvetrano and Kalamata olives, slice them into halves or quarters depending on your preference, and add them to the bowl with the vegetables. This mix of mild and briny olives gives the salad a bold yet balanced flavor.

    4. Make the Dressing:
      In a separate small bowl or a mason jar, combine the canola oil, olive oil, lemon juice, oregano, kosher salt, and black pepper. Whisk everything together or shake well until the dressing is emulsified and smooth. Taste the dressing and adjust the seasoning as needed.

    5. Combine Everything:
      Add the cooled orzo to the large bowl containing the vegetables and olives. Pour the dressing over the mixture. Using a large spoon or spatula, gently toss everything together until the pasta and vegetables are evenly coated with the dressing.

    6. Add the Feta Cheese:
      Crumble the feta cheese over the salad. Give the mixture another gentle toss, being careful not to mash the feta. The creamy texture of the feta complements the fresh, crunchy vegetables beautifully.

    7. Chill and Serve:
      For the best flavor, cover the salad with plastic wrap and let it chill in the refrigerator for at least 30 minutes before serving. This allows the dressing to soak into the orzo and vegetables, enhancing the overall taste.

    Quick and Easy
    One of my favorite things about this recipe is how quickly it comes together. From start to finish, you can prepare it in about 25–30 minutes. The steps are simple, and there’s no complicated cooking involved. Even on busy days, this salad can be ready in no time, making it perfect for meal prep or last-minute gatherings.

    Customizable
    This orzo salad is incredibly flexible. You can add roasted vegetables like zucchini, eggplant, or cherry tomatoes to bring a different depth of flavor. If you want more protein, grilled chicken or chickpeas work wonderfully. For a slightly different dressing, you can swap lemon juice with a touch of apple vinegar for extra tanginess. It’s easy to adjust the ingredients to suit your preferences or dietary needs.

    Crowd-Pleasing
    Whenever I serve this salad, I get asked for the recipe. The mix of fresh vegetables, briny olives, and creamy feta is universally loved. It’s bright, flavorful, and has that Mediterranean charm that appeals to everyone. Whether it’s for a potluck, picnic, or a simple family dinner, it’s a guaranteed success.

    FAQs

    1. Can I make this salad ahead of time?
    Yes, this Mediterranean Orzo Salad is perfect for making ahead. You can prepare it up to 24 hours in advance. I recommend keeping the dressing separate until just before serving to maintain the best texture and freshness.

    2. How do I store leftovers?
    Store any leftover salad in an airtight container in the refrigerator. It will stay fresh for up to 3 days. Before serving again, give it a quick toss and, if needed, add a small drizzle of olive oil or lemon juice to refresh the flavors.

    3. Can I substitute orzo with another pasta?
    Absolutely. If you don’t have orzo, small pasta shapes like ditalini, elbow macaroni, or couscous work well. Just keep an eye on the cooking time as it may vary.

    4. Is this salad suitable for vegetarians?
    Yes, this recipe is vegetarian-friendly. If you want to make it vegan, simply replace the feta cheese with a plant-based alternative.

    5. Can I add protein to this salad?
    Yes, grilled chicken, turkey bacon, or roasted chickpeas can be added for extra protein while keeping the flavors balanced and delicious.

    Print

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    Mediterranean Orzo Salad Recipe

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    Print Recipe

    This Mediterranean Orzo Salad combines tender orzo pasta with fresh vegetables, briny olives, and creamy feta cheese. Tossed in a bright lemon-oregano dressing, it’s a refreshing dish that works perfectly for picnics, meal prep, or as a light side for grilled meats.

    • Total Time: 25 minutes
    • Yield: 6–8 servings 1x

    Ingredients

    Scale

    • 16 ounces orzo pasta

    • 3 cups baby spinach leaves, torn

    • 1 1/2 cups chopped red bell pepper

    • 1 cup diced cucumber, seeded

    • 3/4 cup finely chopped red onion

    • 5 ounces Castelvetrano green olives, halved

    • 5 ounces Kalamata pitted olives, halved

    • 7 ounces feta cheese, crumbled

    • 1/2 cup canola oil

    • 1/4 cup olive oil

    • Juice of 1 lemon

    • 1 1/2 teaspoons oregano

    • 1 teaspoon kosher salt

    • 1 teaspoon black pepper

    Instructions

    • Cook the orzo pasta in salted boiling water for 8–10 minutes until tender. Drain and rinse under cold water.

    • Dice the cucumber, red bell pepper, and onion. Tear spinach leaves. Add all vegetables to a large bowl.

    • Slice the olives and add them to the bowl.

    • In a small bowl, whisk canola oil, olive oil, lemon juice, oregano, salt, and pepper to create the dressing.

    • Add cooled orzo to the vegetable bowl and pour in the dressing. Toss gently to combine.

    • Add crumbled feta cheese and mix lightly.

    • Chill for 30 minutes before serving for the best flavor.

    Notes

    • You can add grilled chicken or roasted chickpeas for protein.

    • Swap lemon juice with apple vinegar for extra tang if desired.

    • Use fresh herbs like parsley or basil for an added burst of flavor.

    • Author: Layla
    • Prep Time: 15 minutes
    • Cook Time: 10 minutes

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