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!
Watch How to Make It!
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 Summery Side Dish Recipes
- The Best Pasta Salad
- Gluten Free Potato Salad
- Best Baked Beans EVER
- Peach Caprese Salad
- Sesame Noodle Salad
- Napa Sweet Corn Salad
- Mediterranean Orzo Salad
- Cucumber and Tomato 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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cheryl 07.05.2013
I made this at the last minute to bring to a 4th of July bbq. Made a few changes – added diced cucumber (seeds removed), regular black olives, and mint instead of parsley. I did not have honey so just omitted that. It was so refreshing and light. I did throw in a few more capers. The mint just brightened it up.
Lisa Richtmann 06.30.2013
I made this tonight for guests and we all loved it!
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Ryan 04.14.2013
We made this here in Des Moines tonight and it was AMAZING! Already added to our recipe cache and will be making many appearances this summer.
Meredith 04.07.2013
What a great side dish for grilled chicken! Made this the other night to go along with dinner, it was a huge hit! Will be making it again throughout this spring and summer :)
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traci 04.01.2013
This was THE HIT for our Easter Girls lunch! Everyone loved it!! Thank you. I added a little of the olive juice and caper juice to the dressing as well! Right now i’m marinating my chicken in the extra dressing to make for dinner tonight! Hope you are having a great vacation!
Anna 03.30.2013
I’m making this with wild rice since that’s what I have and I can’t wait!
Dana @ Conscious Kitchen Blog 03.28.2013
This looks like the perfect side dish for anything grilled. I love all the fresh flavors.
Julia Jolliff 03.28.2013
Love Mediterranean inspired salads! This looks so yummy
Chantal 03.28.2013
Your anniversary is on my birthday!!! What a good day.
Looks delicious, I’ll try it one night next week.
Jeri Wendzel 03.28.2013
Did you see the chance for snow Monday???? :)
Iowa Girl Eats 03.28.2013
I’m ignoring it since I won’t be here! ;)
Jeri Wendzel 03.28.2013
:-P
Ani 03.28.2013
This looks perfect for spring! I live in Iowa City and I cannot wait for the wamer weather they are promising!!
Sara @ Magia e Pasta 03.28.2013
Holy yum! I love all Mediterranean flavors and this is making my mouth water. A jar of kalamata olives would not last long in my house :)
Erica 03.28.2013
This is also delicious with shrimp. I make a variety of it quite a bit during the summer and is good hot or cold!
I don’t know why I have such an easy time creating orzo entrees but struggle with most other noodles! Just so versatile!