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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- Fruit Salad Recipe for a Crowd
- 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.
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.
I usually double the recipe and eat it throughout the week. Gets better and better