The kids and I have been watching Luca on repeat and I’m letting the movie’s Italian Riveria setting take me AWAY! Is it weird that a plate of animated pasta can make me drool?
Don’t answer that question.
Anyway, the seaside village where the story takes place reminds me so much of the town Ben and I stayed in during our Amalfi Coast adventure exactly 14 lifetimes ago, with ancient stone steps, crashing coast lines, and fig, lemon, and olive trees dripping with ripe fruit. Literally Ben almost got nailed in the head by a lemon dropping off a tree in the courtyard of our hotel.
The memory (of Italy, not the head injury) inspired me to share this gorgeous side dish recipe that’s filled with the flavors of the Mediterranean – Mediterranean Orzo Salad!
This simple yet memorable orzo-based side dish recipe is packed with fresh and zesty flavors from tomatoes, kalamata olives, feta cheese, capers, and fresh parsley, dressed in a zingy Lemon Dressing. It’s great warm or cold and perfect for serving with a grilled dinner, or taking to a cookout, party, or potluck. Honestly I would just plan on doubling the recipe because you’ll eat half of it out of the mixing bowl – it is so, so good. Simple yet incredible. Let’s do this!
How to Make Mediterranean Orzo Salad
Start by cooking gluten free orzo (or regular orzo if you don’t need to eat GF) in salted, boiling water until al dente then drain and cool slightly.
Orzo is pasta that looks like rice and is so much fun to use in soups and side dishes like this one. I’ve actually never found gluten free orzo in the grocery store, so I order mine online.
While the pasta is cooking, add all the Mediterranean-inspired toppings into a mixing bowl. We’ve got:
- Grape or cherry tomatoes
- Kalamata Olives (Mezzetta brand is GF)
- Capers (Mezzetta brand is GF)
- Crumbled feta cheese
- Chopped parsley
Next, shake up the bright and tangy Lemon Dressing that will dress the orzo salad. To a mason jar with a tight fitting lid, add fresh lemon juice, garlic, honey, extra virgin olive oil, salt, and pepper then shake to combine.
Lastly, add the slightly cooled orzo to the mixing bowl then drizzle with enough dressing to coat and stir to combine. You can absolutely eat this orzo salad warm – it’s actually reeeeally delicious this way! – but I usually stick it in the fridge for 10-15 minutes to give all the flavors a chance to meld.
That’s all she wrote! This easy pasta salad recipe is not only absolutely gorgeous but absolutely DELICIOUS! I know you’ll just gobble it up. Enjoy, enjoy!
More Fresh Side Dish Recipes
- Sesame Noodle Salad
- Napa Sweet Corn Salad
- Cucumber and Tomato Salad
- Sweet Corn Caprese Salad
- The BEST Pasta Salad
- Marinated Vegetable Salad
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Mediterranean Orzo Salad
Description
Mediterranean Orzo Salad is a simple vegetarian side dish recipe that's packed with fresh and zesty flavors.
Ingredients
- 6oz dry gluten free or regular orzo pasta
- 1 cup grape or cherry tomatoes, sliced in half
- 1/2 cup crumbled feta cheese
- 1/4 cup pitted kalamata olives, sliced
- 1/4 cup chopped parsley
- 2 Tablespoons gluten free capers, drained
- For the Lemon Dressing:
- 1/2 cup extra virgin olive oil
- 1/4 cup lemon juice
- 1 teaspoon honey
- 1 clove garlic, microplaned or finely minced
- salt and pepper
Directions
- Boil pasta according to package directions then drain and set aside to cool slightly.
- For the Lemon Dressing: combine ingredients in a mason jar with a tight fitting lid then shake to combine. Alternatively, you can add lemon juice, salt, pepper, honey and garlic to a food processor then process while slowly drizzling in olive oil. Set aside.
- Add slightly cooled pasta to a large mixing bowl with tomatoes, olives, feta cheese, parsley, and capers. Drizzle on enough dressing to coat then toss to combine. Chill for 10-15 minutes before serving then add additional dressing if desired.
- Leave a comment and star rating if you loved the recipe! Thank you for considering!
Notes
- This recipe was updated on 6/25/21. The original version had 1-1/2 cups grape or cherry tomatoes so feel free to add more to this updated recipe to your liking.
This recipe is courtesy of Iowa Girl Eats, http://iowagirleats.com.
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I have not made an orzo salad in forever! This looks like the perfect side dish for spring, thanks for sharing : )
This recipe looks great! I love capers so much flavour in such a small thing :)
Looks like a perfect picnic dish! When it reaches 60 degrees, I’ll make it. :)
This looks lovely! I grew up with mediterranean style meals due to my family background so I always love finding new ways to incorporate those flavours into my meals.
Ah man, that sounds absolutely amazing. It’s kind of similar to a pasta-ish salad I had tonight that I love:
http://www.marthastewart.com/317072/mediterranean-grain-salad
It’s Martha Stewart, so it has to be good, right? ;)
This looks delicious and very similar to a salad I make for lunch. Just add some garbanzo beans and some tuna. . . . . .
As soon as I saw this, I knew I had most of the ingredients necessary and I made it right away. Delish! Based on what was in my pantry, I substituted black olives, parmesan, and dried herbs. I know, I know, dried herbs are inexcusable, but they actually rehydrated quite nicely in the dressing. Considering I was just going to make myself eggs for dinner, this was a wonderful surprise.
I’m getting so antsy for grilling/spring/summer/gardening (even though I don’t have a garden). Other people do and then bring their stuff to the farmer’s market :)
Beautiful salad!
This looks so good! We must have been craving the same flavors; I made a delicious wrap for my dinner with hummus, feta, cucumber, grape tomatoes, and kalamata olives. Delicious!
Whaaaat?! Are you pouring EVOO in the lid of your food processor? I have the same exact make and model, is this some secret I don’t know about??
Yep! There’s a little hole on each end that streams the oil in for dressings! :)
Amazing. I had no idea. I whipped it right out of the box and used it when I got it for Christmas, never bothering to read anything about it. I also just found the tiny little spatula a few weeks ago. So cute! If there are any other cool features I’m missing, you just let me know, ok? ;)
I really hope that you are right because I am SOOO ready for Spring!
Sounds delicious! I love it when I see Iowa Girl Cooks has arrived in my e-mail. Every recipe I have tried has been great! Thank you so much!!
Just got back from a little “ramble” over to A Southern Season in Chapel Hill, NC and brought back – among other goodies – a full pound and a half of roasted vegetable Orzo which is SO wonderful with asparagus and flaked salmon…haven’t quite learned how to duplicate that at home…especially the absolutely exquisite precision of the tiny cubed veggies…..but am thrilled to see this variation….Thanks Kristin and Happy travels to our Southern neighbor…..I hope you’ll have time to take in the Middleton gardens and statuary installations…..It ought to be gorgeous….because it ALWAYS is…
https://www.middletonplace.org/
This recipe is so similar to the one they used to have at Macaroni Grill – it was so good. I remember they had julienned raddichio and spinach in it along with chopped sun-dried tomatoes – and grilled chicken. Thanks so much for this recipe. 60’s? – surely you jest – how is it that it is still chilly up here in Minneapolis? Come on warm weather, we’re waiting for you. Enjoy your trip to Charleston – it’s a great city!
we’re going to be in Charleston for our anniversary (April 3), too!! would LOVE to run into you guys!!
This is the first real meal that has sounded good since I found I am preggo! So excited to make it!
As for the whole soft cheese, most things I am seeing in the grocery stores are pasteurized. I think smaller family owned or local cheeses may not go through the same processing as things carried in most grocery stores. With the exception of Brie and the like :) missing Brie but glad I can eat most cheeses I like…once my appetite returns! ;)
Yum! This looks really good. I love orzo salads, but I never think about making them!
I live in AK and we grill all year round. Granted it is more pleasent in the summer months! It’s not uncommon for us to have to shovel a path across the deck to get to our grill :)
Hope you get your spring soon! Here in Northern California we’ve been in the 60’s for the past week or two, with occasional rainy days…you should come visit :)
I absolutely love pasta salads like this during the spring & summer! I’ve got a boatload of lemons at the moment too, so I will definitely be trying this dressing!
I hear you on the ready for spring! We got married (in Minnesota) April 28 and had 6 inches of snowfall the day after the wedding, postponing the honeymoon by a day.