This post contains affiliate links. As an Amazon associate I earn qualifying purchases. Click here for more about this policy.
If you’re looking for the perfect pasta salad to take to a barbecue or potluck, this Mediterranean Orzo Salad Recipe is for you. With just 15 minutes to prep, it’s packed with flavor from the feta cheese, lemon dressing, roasted red peppers, and two kinds of olives.
Quick Summary: Mediterranean Orzo Salad Recipe
- Flavor and Texture: This orzo pasta salad is bursting with flavor thanks to ingredients like feta cheese, roasted red peppers, and olives. It also contains plenty of veggies and a light dressing to make it more nutritious.
- Nutrition: 378 calories + 10g protein per serving
- Diet: Vegetarian
- Time: Less than 20 minutes of hands-on cooking and an hour in the refrigerator.
- Best for: Side Dishes and Lunchtime Meal Prep
- Tip: Set aside some dressing to add to the pasta salad just before serving.
This no-tomato orzo pasta salad isn’t watery and made with flavorful ingredients. It utilizes roasted red peppers, artichoke hearts, and both green olives and Kalamata olives to give it a bold and savory flavor.
The orzo pasta is tender, making the dressing and vegetables shine. This is a great dish to share with friends at parties or as a side dish for dinner. You can also make it a full meal for meal prep if you add some protein!
If you like pasta salad recipes, you will love healthy tuna pasta salad and zucchini pasta salad!
Why You’ll Love This Recipe
- It’s Bursting With Flavor: This easy Mediterranean orzo salad recipe contains so much flavor from naturally bold ingredients like feta cheese, kalamata olives, roasted red peppers, and the lemon dressing.
- Comes Together in Minutes: This pasta salad comes together in less than 15 minutes and then rests in the refrigerator for an hour. While the resting time is important, it’s not hands-on cooking time that requires your attention.
- Great for Potlucks and Parties: This delectable salad is the perfect appetizer or side dish for your next backyard party or for a potluck dinner party! It’s light, refreshing, and pairs well with a variety of other dishes, just like this tabbouleh salad with quinoa.
Table of Contents
Ingredients
- Orzo: This small pasta may look like rice, but it is not. It’s made from wheat and tastes like any other pasta. If you love cooking healthy meals with orzo, try this chicken orzo soup too!
- Roasted Red Peppers: These peppers have a softer texture and a sweeter flavor than raw bell peppers. Use jarred peppers in water for ease, but pat them dry to avoid liquid in your salad.
- Artichoke Hearts: Use artichoke hearts canned in water for an earthy, slightly nutty flavor. They’re packed with fiber and full of nutrients. Grab an extra can and make a higher-protein spinach and artichoke dip.
- Green and Kalamata Olives: A combination of kalamata olives and green olives makes this salad unique. Green olives have a mild and nutty flavor while kalamata olives are bold, sharp, and slightly fruity.
- Feta Cheese: This salty, tangy, and sharp cheese brings the perfect Mediterranean flavor to the pasta salad.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations & Dietary Modifications
- Make It Gluten-Free: Use a gluten-free pasta made from brown rice or chickpeas as a substitute for regular orzo to make this pasta salad suitable for gluten-free diets.
- Add Protein: Turn this pasta salad into a full meal by adding a boost of protein to it. Top it with shrimp, shredded Instant pot chicken, white beans, or chickpeas to get your protein in.
- Try It Dairy-Free: The feta cheese adds a sharp, creamy flavor to the salad. You can substitute it with a dairy-free alternative or skip it and add a drizzle of olive brine to the salad for the same bite.
How to Make This Mediterranean Orzo Salad Recipe
This Mediterranean orzo salad recipe with feta is the perfect side dish for a light and refreshing lunch or a summer party. You can make it with fresh veggies, a few jarred options, and a simple dressing in just a few minutes.
- Step 1: Cook the Orzo. Follow the cooking instructions for the brand of orzo you’re using. Cook until the pasta is al dente, then strain and rinse the pasta with cold water and set it aside to cool.
- Step 2: Combine the Ingredients. In a large mixing bowl, add the spinach, roasted red peppers, cucumber, artichoke hearts, olives, and orzo. Toss them together, then mix in the crumbled feta cheese. In a separate bowl, whisk together the olive oil, lemon juice, salt, pepper, and oregano. Pour the dressing over the salad and toss it together.
- Step 3: Chill and Serve. Refrigerate the salad for an hour, or up to 24 hours, until you’re ready to serve it. Top with the remaining crumbled feta cheese before serving.
Expert Tips
- Set Aside Some Dressing: Reserve 2-3 tablespoons of the lemon dressing to add to the salad just before serving. This helps moisten it and adds a burst of fresh flavor.
- Rinse the Pasta: Rinse the orzo with cold water to stop the cooking process and to help it chill faster. This helps keep it al dente and not mushy.
- Taste Before Serving: Be sure to taste the pasta salad before serving it, as chilling can dilute the flavor.
- Storage Directions: You can store this pasta salad in an airtight container in the refrigerator for up to 4 days. Be sure to toss it and taste it before serving leftovers. It’s not suitable for freezing.
Serving Suggestions
Whether you’re making this Mediterranean orzo salad with lemon vinaigrette to take to a potluck or to serve with dinner, it’s sure to be a hit. It’s easy to make in advance and let the flavors marinate in the refrigerator until you’re ready to make dinner. It’s also great to add to your lunch prep for the week.
- This pasta salad pairs perfectly with a protein-packed meal, like BBQ chicken in the slow cooker for a filling and flavorful dinner.
- If you’re making this for a side dish at a potluck, bring along this delicious hot shrimp dip too!
- Make lunch prep delicious and satisfying and pair this pasta salad with a healthy turkey burger as your source of protein.
Mediterranean Orzo Salad Recipe FAQs
If the salad seems a bit dry, it may need some additional dressing, as the pasta will absorb the dressing as it sits. I like to set a few tablespoons of dressing aside to mix into the salad just before serving to restore the moisture. If it still feels dry you can mix up a bit more dressing, or simply add a bit more lemon juice or olive oil to add a bit more moisture.
Most likely the orzo is overcooked. You should cook the pasta until it is al dente or a little less done than al dente. Also, use cold water to rinse the pasta and stop the cooking process quickly.
Chilling dishes tends to mute the flavors a bit. If your salad tastes a little bland after chilling, you can always add more lemon, salt, pepper, or oregano to give it more flavor. Be sure to taste it before adding the salt, as the feta, olives, and other jarred vegetables already contain a decent amount of salt.
More Healthy Greek-Inspired Recipes
If you tried this Mediterranean Orzo Salad Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how you go in the 📝 comments below.
Mediterranean Orzo Salad Recipe
Ingredients
For the Pasta Salad:
- 16 oz Orzo
- 3 cups Baby Spinach
- 1 ½ cups Roasted Red Peppers, roughly chopped
- 1 cup Cucumber, diced with skin on
- 1 cup Artichoke Hearts from a can, drained and roughly chopped
- ⅔ cup Red Onion, diced
- 5 oz. Green Olives, pitted, drained and sliced in half
- 5 oz. Kalamata Olives, pitted, drained and sliced in half
- 6 oz. Feta Cheese, crumbled
For the Dressing:
- 1/3 cup Extra Virgin Olive Oil
- 1 Lemon, juiced
- 1 ½ tsp Oregano dried
- Salt and Pepper to taste
Instructions
- Cook the orzo according to package instructions. Drain, rinse and set aside to cool.
- In a large bowl, add the spinach, roasted red peppers, cucumber, artichoke hearts, olives and orzo then toss together. Then add half the feta cheese.
- In a small bowl, prepare the dressing by mixing the olive oil, lemon juice, oregano, salt and pepper. Pour the dressing over the salad, toss and adjust the seasonings as required.
- Refrigerate one hour (can be up to 24 hours). When ready to eat, add the remaining feta cheese on top and enjoy.
Notes
- Set aside 2-3 tablespoons of dressing to redress and moisten the salad after it chills in the refrigerator.
- Rinse the orzo pasta in cold water to end the cooking process and speed up the chilling time.
- Taste the pasta salad after chilling and before serving to ensure it stays flavorful and not bland.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
You will love this fresh and light Mediterranean salad! It’s perfect for a meal prepping ahead of time for lunches paired with a protein like shredded chicken. It also makes a great side for parties!