If you are looking for a vibrant, fresh, and utterly delicious dish to brighten up your table, the Mediterranean Orzo Salad Recipe is an absolute must-try. This salad brings together tender orzo pasta with crisp vegetables, briny olives, and creamy feta, all tossed in a zesty lemon and olive oil dressing that sings with every bite. Whether served as a light lunch, a colorful side, or a party crowd-pleaser, this recipe balances texture and bold flavors in a way that feels both indulgent and wholesome. Get ready to fall in love with this Mediterranean-inspired gem that’s as easy to make as it is delightful to eat.
Ingredients You’ll Need
Each ingredient in this Mediterranean Orzo Salad Recipe plays a special role, contributing to the overall harmony of taste, texture, and color. From the nutty orzo to the tangy feta and the bright punch of fresh vegetables, these components come together effortlessly to create a stunning and satisfying salad.
- 16 ounces orzo: The star pasta that cooks quickly and provides a perfect base to soak up all the flavors.
- 3 cups baby spinach leaves: Gently torn for a tender, leafy green addition that adds freshness and nutrition.
- 1 1/2 chopped red bell pepper: Adds sweetness and vibrant color to brighten the salad.
- 1 cup cucumber: Diced and seeded for a refreshing crunch that keeps the salad light.
- 3/4 cup red onion: Diced finely to add a mild, tangy bite without overpowering the other flavors.
- 5 ounces Castelvetrano green olives: Drained and halved; these olives are buttery with a mild briny flavor that elevates the salad.
- 5 ounces Kalamata pitted olives: Also drained and halved, these add a deep, rich, slightly fruity flavor to the mix.
- 7 ounces feta cheese: Crumbled in two parts to add creamy, salty bursts of flavor throughout.
- 1/2 cup canola oil: A neutral oil that helps balance flavors and add silkiness to the dressing.
- 1/4 cup olive oil: Brings authentic Mediterranean richness to the vinaigrette.
- 1 lemon, juiced: Offers bright acidity that ties all ingredients together beautifully.
- 1 1/2 teaspoons oregano: Dried oregano adds an earthy, herby note essential to Mediterranean cooking.
- 1 teaspoon kosher salt: Enhances and sharpens the natural flavors in the salad.
- 1 teaspoon black pepper: Adds a gentle heat that complements the freshness of the other ingredients.
How to Make Mediterranean Orzo Salad Recipe
Step 1: Cook the Orzo
Begin by bringing a large pot of salted water to a vigorous boil. Add the orzo and let it cook for about 10 minutes until tender but not mushy. Once cooked, drain it thoroughly and rinse under cool water to stop the cooking process and remove excess starch. Setting the orzo aside to cool is crucial for a refreshing salad texture.
Step 2: Combine the Fresh Ingredients
Transfer your cooled orzo to a large mixing bowl. Add the torn baby spinach leaves, chopped red bell pepper, diced cucumber, and red onion. Then, toss in the Castelvetrano and Kalamata olives. Crumble half of the feta cheese on top of this colorful mixture to start layering in that creamy, salty flavor.
Step 3: Make the Dressing
In a small bowl, whisk together canola oil, olive oil, freshly squeezed lemon juice, dried oregano, kosher salt, and black pepper. This vinaigrette is the soul of the Mediterranean Orzo Salad Recipe, adding brightness and a silky finish that ties every ingredient together.
Step 4: Toss and Marinate
Pour the dressing over the orzo and vegetable mixture. Gently fold everything together until the pasta and veggies are evenly coated. Taste the salad and adjust seasoning if needed. Finish by topping with the remaining feta cheese for an extra touch of creaminess. Refrigerate your salad for at least 1 hour or even overnight; this resting time allows the flavors to marry perfectly, making each bite even more delightful.
How to Serve Mediterranean Orzo Salad Recipe
Garnishes
To add a bit of flair and freshness, sprinkle chopped fresh parsley or basil over the salad just before serving. A few extra olives or a light drizzle of olive oil on top can also make it look irresistible on the table.
Side Dishes
This Mediterranean Orzo Salad Recipe shines when paired with grilled chicken, seared fish, or even a hearty pita with hummus. The light, fresh flavors complement a variety of proteins and sides, making it perfect for casual dinners or elegant gatherings.
Creative Ways to Present
Serve the salad in individual mason jars for a charming picnic presentation or pile it high on a rustic wooden platter surrounded by lemon wedges and extra feta. You can even stuff the salad into hollowed-out bell peppers for a beautiful and edible bowl that adds a splash of color.
Make Ahead and Storage
Storing Leftovers
This salad stores beautifully in an airtight container in the refrigerator for up to 3 days. The flavors will continue to develop, making leftovers often even tastier the next day.
Freezing
Because of the fresh vegetables and feta, this Mediterranean Orzo Salad Recipe is not ideal for freezing. Freezing can alter the texture of the fresh ingredients and cause the cheese to become grainy upon thawing.
Reheating
Since this is best enjoyed cold or at room temperature, reheating is not necessary. If you prefer it slightly warm, bring it to room temperature before serving or gently warm just a portion in the microwave without the dressing, then toss with fresh dressing afterward.
FAQs
Can I use a different type of pasta instead of orzo?
Absolutely! Small pasta shapes like acini di pepe, couscous, or even small shells can work well, but orzo is perfect because of its rice-like size and texture.
Is it possible to make this salad vegan?
Yes, simply substitute the feta cheese with a plant-based alternative or omit it altogether to keep the salad vegan and still delicious.
How far in advance can I prepare this salad?
You can make the salad up to a day in advance. In fact, letting it marinate overnight enhances the flavors wonderfully. Just keep it refrigerated until serving.
What if I don’t have Castelvetrano olives?
No worries! You can use any mild green olives or even omit them if you prefer, though the Castelvetrano olives add a lovely buttery note that’s worth trying to include.
Can this salad be served warm?
While it’s designed to be served chilled or at room temperature, some enjoy it slightly warmed. If you’d like, serve the orzo warm and toss with the room temperature veggies and dressing just before eating.
Final Thoughts
This Mediterranean Orzo Salad Recipe is one of those dishes that reminds you how food can be both simple and spectacular. Its bright colors, fresh ingredients, and light, tangy dressing make it a versatile favorite for any season. Whether you’re cooking for a crowd or just craving something fresh and satisfying, this recipe is sure to become a cherished classic in your rotation. Give it a try, and prepare to impress yourself and your loved ones with every bite!
Print
Mediterranean Orzo Salad Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 12 servings
- Category: Salad
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Vegetarian
Description
A refreshing Mediterranean Orzo Salad combining tender orzo pasta, fresh baby spinach, colorful bell pepper, cucumber, red onion, two types of olives, and creamy feta cheese, all tossed in a zesty lemon-oregano vinaigrette. Perfect for a light lunch, picnic, or as a side dish for any Mediterranean-inspired meal.
Ingredients
Salad Ingredients
- 16 ounces orzo pasta
- 3 cups baby spinach leaves, gently torn into large pieces
- 1 1/2 cups chopped red bell pepper (about one red bell pepper)
- 1 cup cucumber, diced and seeded (about one medium cucumber)
- 3/4 cup red onion, diced
- 5 ounces Castelvetrano green olives, drained and halved
- 5 ounces Kalamata pitted olives, drained and halved
- 7 ounces feta cheese
Vinaigrette
- 1/2 cup canola oil
- 1/4 cup olive oil
- 1 lemon, juiced
- 1 1/2 teaspoons dried oregano
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
Instructions
- Cook the Orzo: Bring a pot of water to a boil and season it with salt. Add the orzo to the boiling water and cook it for 10 minutes until tender. Drain the orzo in a colander, rinse with cold water to stop the cooking process, and set it aside to cool completely.
- Prepare the Salad Base: Transfer the cooled orzo into a large mixing bowl. Add the torn baby spinach leaves, chopped red bell pepper, diced cucumber, diced red onion, and both types of olives. Crumble half of the feta cheese over the salad mixture for an even distribution of flavor.
- Make the Vinaigrette: In a small bowl, whisk together the canola oil, olive oil, freshly squeezed lemon juice, oregano, kosher salt, and black pepper until the dressing is well combined and emulsified.
- Toss the Salad: Pour the vinaigrette over the orzo and vegetable mixture. Gently fold the ingredients together to coat everything evenly without crushing the ingredients. Taste the salad and adjust the seasoning if needed. Finally, sprinkle the remaining crumbled feta cheese on top.
- Chill and Serve: Refrigerate the salad for at least 1 hour, or overnight, to allow the flavors to meld and develop. Serve cold or at room temperature for the best taste and texture.
Notes
- This salad can be made up to 24 hours in advance; just be sure to keep it refrigerated.
- For a gluten-free version, substitute orzo with gluten-free pasta or quinoa.
- Add fresh herbs like parsley or mint for additional freshness.
- If you prefer a tangier salad, increase the lemon juice to 1.5 lemons.
- Use high-quality olive oil for the best flavor in the vinaigrette.
