Mediterranean orzo salad with crunchy vegetables, briny feta, fresh herbs and tangy Greek vinaigrette. This easy recipe tastes even better the next day, perfect for lunches and make-ahead meals!

My trip to Greece inspired this orzo salad recipe

This simple orzo salad recipe was inspired by a summer trip to Greece, which basically calls for Horiatiki (Greek salad) twice a day. I was a little too hungry to call it dinner, so I quickly boiled up some orzo pasta and threw it right in.

Not only was it a tasty, fresh, comforting meal, but I also enjoyed leftovers all week. It reminded me of everything I love about orzo: quick to cook, impossible to mess up, and so flexible. (It’s delicious with shrimp, chicken and even strawberries!)

In this weeknight-friendly recipe, orzo pasta soaks up the garlic vinaigrette, along with the flavor of fresh herbs and the lingering juice of tomatoes. You get all the make-ahead benefits of a classic pasta salad and the Mediterranean magic of a zesty vinaigrette with good extra virgin olive oil. Plus, you can happily reuse leftovers for lunches all week long!

What’s in orzo salad?

I opted for a Greek orzo salad – or Greek-style, to be technical. This isn’t a traditional Greek recipe, but it embraces the sunny flavors and vibrant produce that make Greek cuisine so beloved. You will need:

For the orzo pasta salad

• Orzo: A small piece of dough cut to be about the size of rice. You can read all about it in our What is Orzo? guide. Replace them with other small forms of pasta like couscous, or replace them with cooked cereal. Choose grains with a springy texture that can stand up to fresh vegetables, like farro or smoked freekeh.
• Tomatoes: Smaller, sweeter varieties that are firm when ripe, such as grape or cherry, work best with orzo.
• Green onions: Replace with shallot, chives or red onion.
• Bell pepper : I like the earthy flavor of green peppers with sweet tomatoes, but feel free to use sweeter peppers like yellow or red.
• Fresh herbs: parsley And dill bring a distinctly Greek vibe, but you can certainly mix it with other tender green herbs like basil or cilantro.
• Kalamata olives and capers: These add texture and a nice briny flavor.
• Cucumber: Opt for English or Persian cucumbers if you can, as they have softer, more tender skin. If you’re working with a standard sandwich cucumber, peel it first.
• Feta cheese: Opt for a large block of brine-packed feta, which is generally tastier than pre-crumbled feta. Torn mozzarella works as a substitute, or leave it out if you’re avoiding dairy.

For the garlic and lemon vinaigrette

• Lemon: Replace with lime.
• Extra virgin olive oil: The orzo absorbs the flavor of the dressing, so a rich, fresh olive oil makes a huge difference. (I love our Greek Early Harvest with this recipe.)
• Garlic: Fresh garlic gives a bold touch to the Greek vinaigrette. If you are sensitive to raw garlic, let it marinate in lemon juice for about 30 minutes before cooking the recipe. Simply strain it before incorporating the rest of the dressing ingredients.
• Seasoning: Dried oregano enhances the Greek flavor, providing a strong aromatic quality. Salt And pepper revive everything.

How to make orzo salad

To make orzo salad, simply boil the orzo al dente like you would any pasta, drain it, then toss it in the dressing while it’s still hot so it absorbs all the goodness. Here are the steps:

• Cook the pasta. Cook 1 1/2 cups orzo pasta al dente according to package directions (mine took about 8 minutes). Drain and let cool briefly.
• Meanwhile, prepare the vinaigrette. In a small bowl, combine the juice and zest of 1 lemon, 1/4 cup extra virgin olive oil, 1 minced garlic clove, 1 teaspoon oregano, and a good pinch of salt and pepper. Whisk to combine.
• Mix the salad. In a large mixing bowl, combine 1 pint halved cherry tomatoes, 2 chopped green onions, 1 chopped green pepper, 1 English cucumber, 1 cup chopped parsley, 1/2 cup chopped dill, 1/4 cup sliced ​​Kalamata olives, and 2 teaspoons capers. Stir in the cooked orzo.
• Dress. Pour the dressing over the salad and toss until well combined and the orzo pasta is well coated with the dressing. Cover and refrigerate for about 20 minutes, or up to 3 days.
• Finish and serve. Just before serving, garnish with pieces of creamy feta cheese. Appreciate!

Orzo Salad Tips and Tricks

• Obviously this is an orzo pasta salad recipe, but if you don’t have orzo on hand, you can use any small pasta shape. We even have a guide to pasta shapes to help you choose the best one!
• I don’t always have the best patience, but to help the pasta absorb the dressing even more, you can cook the orzo, drain it, then toss it into the dressing while it’s still hot and let it cool in the dressing before adding the vegetables.
• Pasta salads are great recipes to throw in the fridge. So use what you have on hand. Stir in asparagus, zucchini slices or green onions. Don’t use cherry tomatoes, use red, orange or yellow pepper. Get creative and mix and match. Consider this recipe a base for Mediterranean flavors and ingredients.
• Add protein: This recipe is vegetarian, but you can easily add tuna or leftover chicken.

What to serve with Mediterranean orzo salad

I love making a big batch of this Greek Orzo Salad for Sunday dinner, then the leftovers become my favorite side dish for the week.

After a busy day, I just need to make an easy protein, like lemon garlic chicken or pan-seared salmon. For a casual picnic, serve it with pitcher drinks like watermelon lemonade and sangria.

Pasta salads with bold Mediterranean flavors

• Greek pasta salad
• Italian pasta salad
• Caprese Pasta Salad
• Mediterranean Chicken Pasta Salad
• Pasta salad with shrimp, avocado and feta

*This article has recently been updated with new information for the benefit of readers.

The post Mediterranean Orzo Salad appeared first on The Mediterranean Dish.

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