Orzo Salad

A fresh, vibrant Mediterranean-inspired salad featuring tender orzo pasta, crisp vegetables, briny olives, creamy feta, and a zesty Italian-style dressing. This Orzo Salad is perfect for potlucks, picnics, or make-ahead lunches with its bright flavors and easy prep.

Why You’ll Love This Recipe

This orzo salad strikes the perfect balance between light and satisfying. The tender pasta pairs beautifully with juicy tomatoes, crunchy cucumbers, and salty olives, while the feta adds creaminess and the lemon-balsamic dressing brings a refreshing tang. It’s quick to make, keeps well, and can be customized with your favorite Mediterranean ingredients.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Pasta:
1 cup uncooked orzo

Salad Dressing:
¼ cup extra virgin olive oil
2 tablespoons freshly squeezed lemon juice
2 tablespoons balsamic vinegar
1 tablespoon Dijon mustard (or more, to taste)
½ teaspoon dried oregano or Italian seasoning
¼ teaspoon salt
Freshly ground black pepper, to taste

Salad Ingredients:
10 oz cherry or grape tomatoes (red and yellow), halved
2 medium cucumbers, quartered
⅓ cup pitted black olives, sliced
⅓ cup pitted green olives (such as Castelvetrano), sliced
4 oz crumbled feta cheese
2 oz baby spinach

Directions

1. Cook orzo: In a saucepan, cook orzo in 2 cups water over a simmer for about 10 minutes until al dente. Add extra water as needed if absorbed before pasta is done. Drain and rinse under cold water.

2. Prepare dressing: In a mason jar, whisk together olive oil, lemon juice, balsamic vinegar, Dijon mustard, oregano, salt, and black pepper until emulsified.

3. Mix vegetables: In a large mixing bowl, combine tomatoes, cucumbers, olives, and dressing. Toss well to coat.

4. Assemble salad: Add drained orzo, feta, and baby spinach to the bowl. Toss gently to combine. Adjust seasoning and add more lemon juice if desired.

Servings and timing

Servings: 4 servings
Prep time: 10 minutes
Cooking time: 10 minutes
Total time: 20 minutes
Calories: 407 kcal per serving

Variations

• Add roasted red peppers or artichoke hearts for extra flavor.

• Swap baby spinach for arugula or mixed greens.

• Use kalamata olives instead of black olives.

• Toss in fresh herbs like basil, parsley, or mint.

• Add grilled chicken or shrimp for a protein boost.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Serve chilled or at room temperature. This salad is best enjoyed cold and does not require reheating.

FAQs

Can I make this salad ahead of time?

Yes, it tastes even better after resting a few hours in the fridge.

Can I use other pasta shapes?

Yes, small pasta like ditalini or small shells work well.

Is this salad gluten-free?

Not as written—use gluten-free orzo or substitute with quinoa.

How do I keep the salad from getting soggy?

Drain the orzo well and toss with dressing just before serving.

Can I use fresh mozzarella instead of feta?

Yes, small mozzarella balls add a milder creaminess.

Can I freeze leftovers?

No, freezing will affect the texture of the vegetables and cheese.

What’s the best way to slice the cucumbers?

Quarter lengthwise then slice into bite-sized pieces for crunch and ease of eating.

Can I omit the olives?

Yes, but they add a salty, briny flavor that balances the dish.

How do I make the dressing thicker?

Add a bit more Dijon mustard or blend the dressing for a creamy consistency.

Can I add nuts or seeds?

Yes, toasted pine nuts or pumpkin seeds add great texture and flavor.

Conclusion

Orzo Salad is a fresh, flavorful, and easy-to-make dish that’s perfect for any occasion. With its vibrant colors, Mediterranean-inspired ingredients, and bright dressing, it’s a crowd-pleasing recipe you’ll return to again and again.

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