Name: Mediterranean Orzo Pasta Salad
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Mediterranean
Ingredients: 1 cup uncooked orzo pasta; 1 (10-ounce) package little tomatoes (grape or cherry), halved; 3-4 mini cucumbers (or ½ English cucumber), chopped; ½ cup crumbled feta cheese; ¼ cup Kalamata olives, pitted and halved; 1-2 tablespoons chopped red onion; ¼ teaspoon dried oregano; 2 tablespoons olive oil; 1-2 tablespoons red wine vinegar; Salt & pepper, to taste; Fresh parsley (optional, for garnish)

Jump to Recipe

Mediterranean Orzo Pasta Salad is a vibrant, fresh, and flavorful dish perfect for warm weather meals, picnics, or light lunches. This salad combines tender orzo pasta with juicy cherry tomatoes, crisp cucumbers, tangy Kalamata olives, and creamy feta cheese, all brought together with a simple dressing of olive oil, red wine vinegar, and dried oregano. Its fresh ingredients and bright flavors make it a standout side or a satisfying main course on its own.

This dish is not only easy to prepare but also highly versatile, fitting effortlessly into Mediterranean or casual American menus. Its balance of textures and flavors – the softness of pasta, the crunch of cucumber, the saltiness of olives, and the creaminess of feta – delivers a refreshing taste experience that’s both wholesome and indulgent. Whether you’re serving it at a barbecue, packing it for lunch, or making it for a family dinner, this Mediterranean Orzo Pasta Salad is sure to be a crowd-pleaser.

Its quick preparation and make-ahead convenience add to its appeal, letting you enjoy a delicious, healthy meal without spending hours in the kitchen. Plus, it’s naturally vegetarian and can be customized to suit various dietary preferences with ease.

Why You’ll Love This Recipe

Fresh and flavorful: Bursting with bright Mediterranean ingredients that create a perfect harmony of taste.
Quick and easy: Ready in under 30 minutes, making it perfect for busy weeknights or last-minute gatherings.
Versatile: Great as a side dish, light main course, or picnic staple that pairs well with a variety of meals.
Make-ahead friendly: Can be prepared in advance and tastes even better after the flavors meld.
Healthy and wholesome: Packed with fresh veggies, healthy fats, and wholesome carbs to fuel your day.

Ingredients

Uncooked orzo pasta
Little tomatoes (grape or cherry), halved
Mini cucumbers or English cucumber, chopped
Crumbled feta cheese
Kalamata olives, pitted and halved
Chopped red onion
Dried oregano
Olive oil
Red wine vinegar
Salt and pepper
Fresh parsley (optional, for garnish)

Variations

Add chopped bell peppers or roasted red peppers for extra color and sweetness.
Substitute feta with goat cheese or mozzarella for a different cheese flavor.
Include fresh herbs like basil or mint for an aromatic twist.
Toss in toasted pine nuts or walnuts for added crunch.
Make it vegan by omitting the cheese or using a plant-based feta alternative.

How to Make the Recipe

Step 1: Cook the Orzo

Cook the orzo pasta in salted boiling water until al dente according to package instructions. Drain and rinse under cold water to cool and stop the cooking process.

Step 2: Prepare the Vegetables

While the orzo cooks, halve the tomatoes, chop the cucumbers, and finely chop the red onion.

Step 3: Combine Ingredients

In a large bowl, mix the cooled orzo with the tomatoes, cucumbers, olives, red onion, and crumbled feta cheese.

Step 4: Dress the Salad

Sprinkle dried oregano over the mixture. Drizzle with olive oil and red wine vinegar. Toss gently to combine everything evenly.

Step 5: Season and Garnish

Add salt and pepper to taste. Garnish with fresh parsley if desired. Chill in the refrigerator for at least 30 minutes before serving.

Tips for Making the Recipe

Rinse the cooked orzo under cold water to prevent it from sticking and to cool it quickly.
Use fresh, ripe tomatoes for the best flavor.
Adjust vinegar and olive oil quantities to suit your taste preference.
For a tangier flavor, add a splash of lemon juice.
Make sure to drain and squeeze out excess water from thawed frozen spinach if you decide to add it as a variation.

How to Serve

Serve this Mediterranean Orzo Pasta Salad chilled or at room temperature. It pairs beautifully with grilled meats, seafood, or alongside Mediterranean dishes like falafel or hummus. For a light meal, serve it with crusty bread or pita on the side. Garnish with additional fresh herbs or a sprinkle of extra feta for a beautiful presentation.

Make Ahead and Storage

Storing Leftovers

Keep leftovers in an airtight container in the refrigerator for up to 3 days. The flavors will continue to develop, making the salad taste even better the next day.

Freezing

This salad is best enjoyed fresh or refrigerated; freezing is not recommended as the texture of the vegetables and pasta may degrade upon thawing.

Reheating

No reheating needed. Serve straight from the fridge or allow it to sit at room temperature for a few minutes before serving.

FAQs

1. Can I use a different pasta instead of orzo?

Yes! Small pasta shapes like couscous, small shells, or even quinoa work well as substitutes.

2. How do I make this recipe vegan?

Simply omit the feta cheese or substitute with a plant-based cheese alternative.

3. Can I prepare this salad ahead of time?

Absolutely! It tastes great when made a few hours or even a day in advance.

4. What kind of vinegar works best?

Red wine vinegar is traditional, but white wine vinegar or lemon juice can also be used.

5. Can I add protein to this salad?

Yes, grilled chicken, shrimp, or chickpeas make excellent additions.

6. How long will the salad keep in the fridge?

Up to 3 days in an airtight container.

7. Should I rinse the orzo after cooking?

Yes, rinsing stops the cooking process and prevents sticking.

8. Can I use fresh herbs instead of dried oregano?

Yes, fresh oregano or basil can add a nice fresh flavor.

9. What’s the best way to pit Kalamata olives?

Cut the olives in half and gently squeeze to remove the pit, or use pitted olives for convenience.

10. Can I substitute the cucumbers with other vegetables?

Sure! Zucchini or bell peppers work well for added crunch and color.

Conclusion

Mediterranean Orzo Pasta Salad is a fresh, easy-to-make dish bursting with flavor and vibrant textures. Its versatility makes it perfect for a quick lunch, a side at your next BBQ, or a light, satisfying dinner. Whether you’re a seasoned cook or a beginner, this recipe offers a foolproof way to enjoy Mediterranean flavors anytime. Give it a try, and watch it become a staple in your meal rotation!