orzo salad recipe

A healthy and easy Mediterranean orzo salad served with a tangy red wine vinaigrette that brightens the dish and keeps it light.

Mediterranean Orzo Salad

water

salt

orzo

English cucumbers (sliced ⅛-inch thick and then quartered)

green bell pepper (¼-inch dice)

tomatoes

marinated artichokes (roughly chopped)

red onion (⅛-inch dice)

kalamata olives (sliced)

roasted bell peppers

parsley (plus more for garnish)

basil (plus more for garnish)

feta cheese (crumbled,

red wine vinegar

lemon juice

dijon mustard

lemon zest

garlic

black pepper

½ teaspoon dried oregano (plus extra for sprinkling)

olive oil

In a large pot, bring water to a boil. Add 1 tablespoon salt. Stir until dissolved. Add the orzo to the boiling water, stirring occasionally to prevent the noodles from sticking together. Reduce heat if the water starts to foam. Cook the pasta according to package directions, about 10 minutes or until slightly softer than al dente.

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 cucumbers, green bell pepper, tomatoes, artichokes, red onion, kalamata olives, roasted bell peppers, parsley, basil, and feta cheese to the large bowl.  Set aside.

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 and lightly thickened dressing forms. Season with salt and pepper to taste.

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.

Garnish the salad with crumbled feta cheese, parsley, basil, salt, and pepper.

This orzo salad recipe is a fresh, delicious side dish or vegetarian lunch! If you make it ahead of time, save the herbs to add at the last minute. I also recommend tossing the salad with a drizzle of olive oil before serving.

Orzo Salad

orzo pasta

Greek Salad Dressing

oregano

sea salt

Persian cucumbers (halved vertically, and sliced ¼-inch thick)

cherry tomatoes

chickpeas

feta cheese

red onion

Kalamata olives

basil mint leaves

Bring a large pot of salted water to a boil. Prepare the pasta according to the package directions, or until slightly past al dente. Drain the orzo and toss it with a little olive oil, so that it doesn’t stick together. Spread onto a baking sheet to cool.

Prepare the Greek Salad Dressing and add in the red wine vinegar, lemon juice, oregano, and sea salt.

In a large bowl, toss together the cooked orzo, cucumbers, tomatoes, chickpeas, feta, red onion, and olives. Drizzle the dressing over the salad, add half the herbs, season with freshly ground black pepper, and toss to coat. Garnish with the remaining herbs and serve.

This herby orzo salad is a crowd favorite, bursting with Greek flavors from fresh dill and mint, to feta cheese and tangy lemon.

Greek Orzo Salad Recipe

orzo pasta (1 1/4 cup dry)

chickpeas,

lemon, juice and zest (about 2 tablespoons juice)

shallot onion

English cucumber (2 cups diced,

red peppers

dill,

mint

white wine vinegar

Dijon mustard

feta cheese crumbles

Kalamata olives, halved

Black pepper

Prepare the orzo according to the package instructions. Taste the orzo a few minutes before completion to ensure it’s ‘al dente’ (chewy, but with a little firmness in the center). When it’s done, drain it and then rinse it under cold water until it comes to room temperature.

Place the chickpeas in a bowl with the lemon zest, lemon juice, and 1/4 teaspoon kosher salt.

Mince the red onion, then place it in a bowl with water (this helps to remove the sharp onion taste). Dice the cucumber. Dice the roasted red pepper. Chop the herbs.

Stir together the orzo, chickpeas and bowl of lemon juice, red onion, cucumber, red pepper, dill, mint, white wine vinegar, olive oil, Dijon mustard, oregano, feta crumbles, black olives, and several grinds of black pepper. Taste and if necessary, season with more kosher salt.

You&#039;ll love this easy orzo salad loaded with chopped veggies, fresh herbs and other Mediterranean favorites. Tossed in a bold lemony dressing. For the best flavor, dress the Mediterranean orzo salad while the orzo is still a little warm. Pasta that hasn&#039;t cooled completely will drink up the dressing really well. And allow the salad to sit for at least a few minutes (or up to an hour in the fridge) for the flavors to meld before serving.

dry orzo pasta

grape or cherry tomatoes, (halved)

green onions, (trimmed and chopped (both white and green parts))

green bell pepper, (seeds removed, chopped)

½ cup packed chopped fresh dill, (about 0.5 ounces)

¼ cup sliced pitted kalamata olives, (about 1 ounce)

capers

Feta cheese, (to your liking)

lemon, (zested and juiced)

extra virgin olive oil

garlic clove, (minced)

Cook the orzo pasta according package instructions (mine took about 8 minutes). Drain and cool briefly.

In a large mixing bowl, combine the grape tomatoes, green onions, bell peppers, parsley, dill, olives and capers (hold the feta for now). Add the orzo pasta.

Make the dressing. In a small bowl, combine the lemon juice, lemon zest, extra virgin olive oil, garlic, oregano and a good pinch of kosher salt and black pepper. Whisk to combine.

Pour the dressing over the salad and toss until well combined and the orzo pasta is well coated with the dressing.

Top with pieces of creamy feta cheese. Cover and refrigerate for a bit before serving.

https://content.jwplatform.com/videos/Y53lVQbG.mp4

This easy Mediterranean orzo salad recipe is loaded with crunchy veggies and fresh herbs and dressed with a light lemony dressing you’ll love.

Mediterranean Orzo Salad Recipe

This Orzo Salad is tossed with a lemon basil dressing, with fresh cucumbers, tomatoes and arugula. A healthy, vegan, pasta salad that can be made ahead for midweek lunches or potlucks. Keep it vegan or add feta!

Orzo Salad 

dry orzo pasta (uncooked)

Turkish cucumbers, sliced (about 2 cups) or use English cucumbers

cherry tomatoes, halved

baby arugula (optional or sub baby spinach)

basil

lemon

½ teaspoon salt, more to taste

cracked pepper

Cook orzo in generously salted water. Drain and rinse with cold water until cooled.

Place basil, garlic, and lemon zest in a food processor. Pulse repeatedly until uniformly chopped. Add lemon juice, oil, salt and pepper. Pulse a couple more times until combined, but not smooth.

Place cooled orzo into a bowl and toss with the flavorful basil lemon sauce. Add any additions like; cherry tomatoes, cucumber, chickpeas, snap peas, goat cheese, avocado, nuts, seeds, arugula, etc.

Orzo will soak up much of the salt after it sits, so make sure to taste for salt right before serving. I&#8217;ll usually add another ¼ teaspoon. Adjust the lemon adding more to taste.

I just finished making it for a potluck that got canceled for smoke reasons... but oh my,  it is delicious!  So happy I get to eat it all week now for lunch.   I think I will add some steamed beans to up the veggies even more.  Thinking some sweet peppers might also be good.  Only real change - I added pinenuts to the pesto recipe.  Pulled everything from the garden.   Will be making again for sure.   Thanks so much!!

Over and over I find myself loving your recipes - they're delicious as written, have lots of options and stimulate my imagination, plus my husband loves them!  What could be better!

This was so wonderful. Im making a second batch because the first went so fast!!!!  I added chickpeas and used whole wheat orzo. Tip for the dressing ( which was perfect as is): I added some shallots and the liquid from a can of chickpeas  into the dressing to stretch it and reduce calories, it was very very good). Thank you! I’ll be making many more of your recipes

This salad is simply superb. I didn't add any suggested extras and it is just delicious. It doesn't need anything extra, the lemon and basil is so refreshing. Everyone loved it. A keeper that I will be making again and again.

Orzo is my favorite pasta for summer salads - thank you for this new addition to my rotation! It was so easy and the flavors so fresh and bright. I used purple basil from my garden, and added cucumbers and baby kale, and sheep's milk feta, garnishing with halved cherry tomatoes and a few kalamata olives. I can't get enough of this and it is better the next day for lunch!

Such a simple and delicious recipe with easy to find ingredients.

really simple recipe but incredibly tasty and so-vegan-friendly xxx added pine nuts and for the non-vegans - topped it with parmesan.  Will definitely be making again.

I want to make this for a potluck and need 16 servings! Any advice on how to increase the servings? 
(I just had a house guest here who devoured this salad! Had to make another batch!)
Thanks!

Forgot to do the rating!! Top marks for sure :)

Another favourite to add to my list!  Took this to a BBQ and it was a hit!

So fresh with basil and lemon.  I added arugula, sunflower seeds and feta.

I will be making this one again, for sure!

This was so simple but so delicious! I added feta and poached chicken. I made extra dressing so I could use it in other dishes.

Delicious. I added fresh corn off the cob, feta, and avocado. Yum!

A delicious easy Greek Orzo Salad. This is a fantastic make-ahead recipe for any time of year. Even better made a day ahead.  Greek-inspired flavors top the pasta and veggie salad. Perfect for lunch, picnics, side for burgers, gyros.

Easy Greek Orzo Salad Recipe

English cucumber, chopped

any color bell pepper, seeded and diced

red onion,

½ cup cherry or grape tomatoes, halved (Note 3)

kalamata olives, pitted and sliced

garlic,

Tablespoons red wine vinegar

salt and ground black pepper,

Cook the orzo according to package instructions. Let pasta cool.

In a large mixing bowl, combine the cooked and cooled orzo, diced cucumbers, bell pepper, diced red onion, grape tomatoes, kalamata olives, and feta cheese.

Mix in the Greek Lemon Vinaigrette,( recipe below) combine well.

Refrigerate for at least an hour, up to overnight to blend flavors.

In a small mixing bowl, whisk together the garlic, lemon juice, red wine vinegar, olive oil, oregano, salt, and black pepper. Taste for seasoning, re-season if needed.

Serve over the orzo salad.

Greek Vinaigrette

This salad has all the Greek flavors I love! And you have great suggestions for add ons. This orzo salad will be on our weekly rotation this summer. Thank you for the great recipe.

This Greek Orzo salad looks perfect! I   love all the delicious flavors and ingredients, this will be great for summer picnics for sure!

Any recipe with the word Greek in it has my attention. This is a gorgeous salad and we love it here! The mix of flavors is fresh and delicious, and I also love the lemon tahini dressing you mention. Can't wait to try that one too.

I love orzo salad! It's easy to make, filling, and perfect for any Summer party! Want to try your version this weekend, it looks delicious!

Mmmm I LOVE Orzo so much and this salad looks scrumptious! I bet this would be awesome as a main dish with shrimp or chicken! Adding this to my meal plan for sure!

This salad is just too good. Love the amount of healthy ingredients and I bet the taste goes through the roof!

Love orzo and the flavor combo you have used in this dish.  Perfect recipe for summer.  Yum!

Saving this recipe to make this summer for sure! Love that I can make it ahead of time too! Thanks for sharing:)

I love orzo pasta and pasta salads so this is a must try recipe. It seems super simple and easy to make for a summer bbq :) Thank you!

Orzo pasta that is filled with corn, black beans, cilantro, avocado and cherry tomatoes.  The cilantro lime ranch dressing on top is incredible!  

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Top 8 orzo salad recipe recipes from across the web

The most viewed orzo salad recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Mediterranean Orzo Salad

Orzo Salad

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The most viewed orzo salad recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine