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.
I love this recipe! I have made it so many times and it’s always a hit. Perfect for a Side dish to any Mediterranean entrées. Thanks for the great recipe!
Oh I’m so glad, Kimberly!! Thank you so much for leaving your feedback – I so appreciate it!!
Delicious!! I added some chopped artichoke hearts!
Loe that addition, Mary!!
I can not find the measurements for the Mediterranean salad dressing? Can anyone help me out?
Hi Susan! It’s in the recipe card under the header titled “For the Lemon Dressing”. I’ll copy it here for you!
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
Shucks, don’t have orzo, could I use little pasta shells instead?
Sure! Rotini would be good too!
I served it with hamburgers and thought it was a nice change from mayonnaise based salads. I like the idea of adding pine nuts.
So glad you enjoyed, Elaine! Pine nuts would be delicious in here!
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!