Fresh, vibrant, and absolutely packed with flavor, this Mediterranean Orzo Pasta Salad is the perfect side or light main dish for warmer days. With a colorful medley of crisp cucumbers, juicy tomatoes, tangy feta, and briny olives tossed with tender orzo and a simple lemon-olive oil dressing, it brings the sunny flavors of the Mediterranean straight to your table.

This salad is a dream to whip up for potlucks, weekday lunches, or picnic spreads. Not only does it hold up well after being made, but the flavors deepen beautifully as it sits. Whether you serve it chilled or at room temperature, it’s always a crowd-pleaser.

What Kind of Orzo Should I Use?

Regular orzo works perfectly here, whether you choose traditional white pasta or go for a whole wheat or gluten-free version. What matters most is cooking it just to al dente so it doesn’t get mushy in the salad. Rinse it well after cooking to cool it quickly and stop the cooking process—this also prevents clumping.

Ingredients for the Mediterranean Orzo Pasta Salad

Orzo Pasta – This rice-shaped pasta is the base of the salad. Its tender bite and size are ideal for holding onto dressing and mixing evenly with other ingredients.

Cherry Tomatoes – Their sweetness and pop of color bring balance and freshness.

Cucumber – Adds a cool crunch and subtle flavor to lighten the salad.

Kalamata Olives – Their rich, briny bite offers a signature Mediterranean twist.

Feta Cheese – Crumbled feta brings a creamy, salty element that contrasts beautifully with the veggies.

Fresh Parsley – For a hit of herbaceous brightness that freshens up the whole dish.

Lemon Juice – Fresh lemon juice adds the perfect zippy tang that ties everything together.

Olive Oil – A good quality extra virgin olive oil gives the salad body and richness.

Salt & Pepper – Essential for seasoning and enhancing all the other flavors.

How To Make the Mediterranean Orzo Pasta Salad

Step 1: Cook the Orzo

Bring a pot of salted water to a boil and cook the orzo according to the package directions until al dente. Drain and rinse under cold water to stop the cooking process. Set aside to cool.

Step 2: Prepare the Vegetables

While the orzo cooks, halve the cherry tomatoes, dice the cucumber, and chop the parsley. Make sure everything is bite-sized for easy eating.

Step 3: Make the Dressing

In a small bowl or jar, whisk together the lemon juice, olive oil, salt, and pepper. Adjust seasoning to taste. You can also add a pinch of oregano or garlic powder if desired.

Step 4: Assemble the Salad

In a large mixing bowl, combine the cooled orzo, tomatoes, cucumber, olives, and parsley. Pour the dressing over the top and toss until everything is evenly coated.

Step 5: Add the Feta

Gently fold in the crumbled feta cheese at the end to avoid breaking it down too much. Give the salad a final toss and taste for seasoning.

Serving and Storing Mediterranean Orzo Pasta Salad

This salad can be served immediately, but it tastes even better after an hour in the fridge, letting the flavors meld. It pairs beautifully with grilled chicken, fish, or as part of a mezze platter. Add chickpeas or grilled shrimp to turn it into a more filling entrée.

Store leftovers in an airtight container in the fridge for up to 4 days. Give it a quick stir before serving again, and feel free to add a drizzle of olive oil or an extra squeeze of lemon to refresh the flavors.

Frequently Asked Questions

Can I make this salad ahead of time?

Absolutely. This dish is ideal for making a day ahead—the flavors get even better as it sits.

Can I substitute the feta cheese?

Yes! If you’re dairy-free, try a vegan feta or omit it entirely. Goat cheese is another creamy option that works well.

What other vegetables can I add?

Bell peppers, red onions, or artichoke hearts make great additions. Just keep the pieces small and balanced.

Is this salad gluten-free?

Not by default, but you can easily use gluten-free orzo to make it so.

Can I use bottled dressing?

While homemade dressing is best, a high-quality lemon vinaigrette or Greek dressing can work in a pinch.

How do I keep the salad from drying out?

If storing for a few days, add a bit more olive oil and lemon juice before serving to revive the moisture and flavor.

Want More Salad Ideas with a Mediterranean Twist?

If you loved this Mediterranean Orzo Pasta Salad, check out these flavorful favorites next:

Pan-Seared Mediterranean Cod in Tomato Basil Sauce for a protein-packed entrée with a fresh herb finish.
Soft and Fluffy Homemade Naan Bread to scoop up every last bite of dressing.
Non-Alcoholic Christmas Sangria that’s refreshing all year round.
Creamy Jamaican Shrimp Rasta Pasta for something creamy and bold with tropical flair.
Orange Dreamsicle Salad when you want a sweet, citrusy contrast on the side.

Save This Pin + Share Your Results

📌 Save this recipe to your Pinterest salad board so you can come back to it any time.

And let me know in the comments how yours turned out. Did you add roasted red peppers or swap in pearl couscous? Maybe tossed in some grilled chicken?

I love seeing your variations and helping answer any questions. Let’s keep making simple food taste incredible together.

Mediterranean Orzo Pasta Salad

Author: Olivia McKenney
Total Time: 25 minutes
Yield: 4–6 servings

Print Recipe

Description

A refreshing blend of orzo pasta, juicy cherry tomatoes, crisp cucumber, salty olives, and creamy feta tossed in a zesty lemon-olive oil dressing. This Mediterranean Orzo Pasta Salad is a vibrant, make-ahead favorite perfect for summer meals and light lunches.

Instructions

1. Cook the Orzo: Bring salted water to a boil and cook orzo until al dente. Drain and rinse under cold water.
2. Chop the Veggies: Halve cherry tomatoes, dice cucumber, and chop parsley.
3. Make the Dressing: Whisk lemon juice, olive oil, salt, and pepper.
4. Assemble the Salad: In a bowl, combine orzo, tomatoes, cucumber, olives, and parsley. Add dressing and toss.
5. Add Feta: Gently fold in crumbled feta and taste for seasoning.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Dinner