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
free email bonus
Dinner Made EASY
5 days of simple yet flavorful recipes that take the stress out of dinnertime!
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.
Video
Added 1/2 cup toasted pinenuts to this recipe and it was fabulous
YUM! Great addition – I’m so glad you loved the recipe!
I’ll make this for dinner tonight, using radishes in place of tomatoes, Parmesan for feta, and sautéed mushrooms for more protein. Sounds great. I’ll rate it later, but I’m sure it will be great!
Sounds delicious, Nancy! I hope it’s a hit!
Thank you for a great recipe. It’s super nice and complete and helpful
I’m so glad you loved it, and found the recipe to be easy to follow. Thanks for your comment!
Can I use a different cheese instead of feta? Feta is a little too strong for me
Delicious recipe! Added cilantro.
YUM! Bring on all the fresh herbs for this dish!
Yummm!!! Will be trying this recipe this week! Thank you for sharing. :)
My pleasure – I hope its a hit!
I have seen this asked a few times but don’t see an answer. How many servings is this recipe?
Hi Kathy! Sorry I missed those questions! This should serve 5-6 as a side.
My partner’s SIL brought this to a Mother’s Day bbq and I fell in love! Got the recipe from her and made it toinght for dinner and added grilled chicken and arugula. Definitely keeping this recipe!
LOVE to hear that, Madeline! Thanks so much for stopping by and leaving a comment and recipe review – I really appreciate it!
How many servings does this make?
This is such a refreshing yet simple side dish. I love the flavourful combination. Looking forward to serving it lots this grilling season!
Fabulous! Took it to a luncheon and came back with an empty bowl.
The best feeling! So glad it was a hit, Michell – Thank you so much for your feedback and recipe rating!
I have made this about eight times! That was just over the last month or two. It is so delicious and so refreshing. Since my orzo comes in an 18 Oz package, I just triple the recipe. I just finished making it while camping. I want to share pictures but I don’t see how I can post a picture here.
I would love to share this recipe on my Pampered Chef site period would you have a problem with that it would be the link to your page.
I’ve made this over and over again this summer. The only changes I made/suggest are…I use however much lemon juice I can get out of one lemon…and I zest that lemon and add all the zest as well. The lemon zest really brightens it up. I forgot to do it for one batch and sorely missed it!
So..I’m reading your ingredient list (which is why I chose this recipe) and it calls for 6oz of orzo ? or should it read, 16oz of orzo? Please clarify.. xoxo
6oz, as written.
Love this orzo salad. I see fresh basil instead of parsley because I had it and tossed in some roasted canned artichoke hearts and red pepper. Yum.
I made this salad for a family dinner and it was great. . Regardless, this was so tasty and still crunchy and delicious the next day for lunch. Love veggie salads! Especially when it’s hot I often crave nice fresh crisp veggies. Yummy!!!
hi! – just wondering how many this serves?
So many good flavours come together in this salad! This was my first time cooking with orzo – but it won’t be my last! I love the addition of capers – an unexpected flavour bite.
Looks yummy!
I made a variation with a can of garbanzo beans. I love it. My co-workers loved it, when I brought it for potluck.