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featured mediterranean orzo salad.

Mediterranean Orzo Salad Recipe

Course: Side Dish
Cuisine: Greek, Mediterranean
Prep Time: 15 minutes
Cook Time: 15 minutes
Cool Time: 20 minutes
Total Time: 50 minutes
Servings: 6
Calories: 352kcal
Author: Becky Hardin
Looking for a new and exciting summer pasta salad? Then you need to try Mediterranean Orzo Salad! This flavorful dish is perfect for a warm summer day, and it's also packed with healthy ingredients.
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Ingredients

For the Lemon Vinaigrette

  • 1 lemon juiced (about 3 tablespoons)
  • 1 tablespoon minced shallot
  • 1 clove garlic grated
  • 1 tablespoon Dijon mustard
  • 1 teaspoon minced fresh thyme
  • cup olive oil

For the Orzo Salad

  • 8 ounces dry orzo pasta ½ box
  • 1 cup cherry tomatoes halved
  • 1 cup Kalamata olives pitted and halved
  • 2 ounces feta cheese crumbled
  • ¼ cup pine nuts toasted
  • Fresh basil, parsley, thyme, or oregano for garnish

Instructions

For the Lemon Vinaigrette

  • Place the lemon juice, shallot, and garlic in a medium bowl and allow it to sit for 5 minutes.
    1 lemon, 1 tablespoon minced shallot, 1 clove garlic
    overhead view of lemon juice shallot and garlic in a white bowl.
  • Whisk in the Dijon and thyme.
    1 tablespoon Dijon mustard, 1 teaspoon minced fresh thyme
  • Slowly add the olive oil, whisking constantly until the dressing is fully emulsified. Set aside.
    ⅓ cup olive oil
    overhead view of lemon vinaigrette for mediterranean orzo salad in a white bowl.

For the Orzo Salad

  • Bring a large pot of salted water to a boil. Add the orzo and cook until al dente. Drain the orzo and transfer it to a large bowl.
    8 ounces dry orzo pasta
  • Pour the lemon vinaigrette into the bowl with orzo and toss to combine. Set aside to cool slightly (to prevent the feta from melting).
    overhead view of cooked orzo in a white bowl.
  • When the orzo is cool to the touch, add the tomatoes, olives, feta, and pine nuts. Toss to combine. Garnish with fresh herbs and enjoy.
    1 cup cherry tomatoes, 1 cup Kalamata olives, 2 ounces feta cheese, ¼ cup pine nuts, Fresh basil, parsley, thyme, or oregano
    overhead view of mediterranean orzo salad in a white bowl.

Notes

Storage: Store orzo salad in an airtight container in the refrigerator for up to 3 days. I don’t recommend freezing this salad. 

Nutrition

Calories: 352kcal | Carbohydrates: 32g | Protein: 8g | Fat: 22g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 13g | Cholesterol: 8mg | Sodium: 492mg | Potassium: 209mg | Fiber: 3g | Sugar: 2g | Vitamin A: 270IU | Vitamin C: 9mg | Calcium: 75mg | Iron: 1mg