Mediterranean Orzo Salad is a simple vegetarian side dish recipe that's packed with fresh and zesty flavors.
“I have made this recipe a thousand times and I will make it a thousand more. Delicious!”
While I tend to make pasta salad more often in the warmer months, it truly rounds out a dinner plate no matter the season.
Simple, satisfying, and fun to eat, my Mediterranean Orzo Salad is packed with zesty flavor. Pair with any grilled, baked, or sauted protein, and dinner’s done!
Watch How to Make It
Fresh and Easy Orzo Pasta Salad
This simple yet memorable orzo-based side dish recipe is packed with fresh and zippy flavors from tomatoes, kalamata olives, feta cheese, capers, and fresh parsley that comes together with a zingy Lemon Dressing.
It’s great warm or cold and perfect for serving with a dinner, or taking to a cookout, party, or potluck.
Simple yet incredible. Let’s do this!
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Pin ItHow 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 love Dellalo and Jovial brands of gluten free orzo.
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 incredibly 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!
More Summery Side Dish Recipes
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- The Best Pasta Salad
- Green Beans with Bacon
- Best Baked Beans EVER
- Sesame Noodle Salad
- Napa Sweet Corn Salad
- Cucumber and Tomato Salad
- Marinated Vegetable Salad
Ingredients
- 6 oz dry gluten free 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
- Cook orzo according to package directions then drain and set aside to cool slightly.
- Add slightly cooled pasta to a large mixing bowl with tomatoes, olives, feta cheese, parsley, and capers. Drizzle on enough Lemon Dressing to coat then toss to combine. Chill for 10-15 minutes before serving then add additional dressing if desired.
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. Can be made up to 5 days ahead of time.
Nutrition
Nutritional values are estimates only. Please read our full nutrition information disclaimer.
Made the Mediterranean orzo salad absolutely delicious
I am making the Mediterranean Orzo Salad for 25 ladies, at a bridal shower. How many people will this recipe serve?
Hi Janice! This recipe will generously serve 6, so I’d triple or quadruple the recipe if you plan on everyone taking a big scoop.
Litehouse has a few really awesome Balsamics. You should try Litehouse Organics Rosemary Balsamic or Balsamic.
They’re both delicious!
How many people does this serve?
This should serve 4-6 as a side.
Made this, several times and it is delish! I just shake the oil and lemon, in a jar and added a small crunchy cucumber m from the, garden! Thank you so much for posting this recipe!
I am planning to make this salad, but is it supposed to be 16 oz of orzo? I see that the package says 16 oz, but the recipe states 6 oz. If it is 6 oz, how do you measure that? Thanks so much for your response!
It would be about 3/4 cup dry pasta!
I estimated that 1 handful dry orzo = 1 oz or thereabouts when I made this and it came out about right. Though I have small hands – if you have big hands maybe try 4 or 5 handfuls.
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.
I made this tonight for guests and we all loved it!
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.
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 :)
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!
I’m making this with wild rice since that’s what I have and I can’t wait!
This looks like the perfect side dish for anything grilled. I love all the fresh flavors.