Easy Mediterranean Orzo Salad

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This tangy Mediterranean Orzo Salad is one my kids ask for ALL the time. And to be honest I don’t mind, as it’s mostly healthy and one of my favorites too.

I love how this easy salad comes together with just a few pantry staples and fresh veggies, and it tastes even better the next day!

The chewy orzo pasta works perfectly with the crunchy cucumbers, salty olives and creamy feta, all tossed in a light lemony vinaigrette. Inspired by our other family favorite, Greek Salad, but a bit more hearty and filling. Which means it can also be used as a light dinner when it’s too hot to cook.

It’s also the perfect side salad for fall, spring or summer dinners, backyard BBQ cookouts or those random Wednesdays year round when you want something comforting and tasty. It also makes our list of favorite summer pasta salads for a crowd.

I like to mix this up when I’m craving that yummy Greek Orzo Pasta salad taste.

Mediterranean Pasta Salad Ingredients You’ll Need

Lemon Olive Oil Dressing Ingredients

• ¼ cup extra virgin olive oil
• 2 tablespoons red wine vinegar
• 1 lemon, juiced
• 1 to 2 garlic cloves, minced
• Salt and pepper, to taste

Use our homemade lemon vinaigrette recipe above. Or grab your favorite store bought red wine vinaigrette. Balsalmic vinaigrette also works well and tastes delicious.

Salad Instructions

1. Cook The Orzo

Bring a large pot of salted water to a boil.

Add the orzo and cook according to the package directions until al dente.

Once cooked, drain and rinse the orzo under cold water to stop the cooking. Set aside to cool completely.

2. Prep the Veggies

While the orzo is cooling, slice the cherry tomatoes, dice the cucumbers, finely chop the red onion, and slice the kalamata olives if needed.

Crumble the feta, and chop the parsley. Drain the chickpeas if using canned ones. Then add everything to a large mixing bowl.

3. Make the Dressing

In a small bowl or 250 ml mason jar, whisk together the olive oil, red wine vinegar, lemon juice, minced garlic, and a pinch of salt and pepper.

4. Assemble the Salad

Add the veggies, chickpeas, kalamata olives, feta and parsley to the bowl with the cooled orzo.

Pour the lemon dressing over top and toss gently to combine everything well.

5. Chill and Serve

Taste and adjust the seasoning if needed (add more lemon juice, salt, or pepper to suit your taste).

Chill the salad in the fridge for at least 30 minutes before serving to let the flavors meld.

6. Storage

Store leftovers in an airtight container in the fridge for up to 3 days.

Give it a quick toss before serving again and add a little extra olive oil or lemon juice if needed to freshen it up.

Enjoy this as a quick and easy summer salad, fall salad, light dinner, or BBQ or potluck side dish. It’s so versatile all year round.