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Fresh orzo salad in a white bowl.

Mediterranean Orzo Salad Recipe

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  • Author: Ben
  • Prep Time: 2 hours
  • Cook Time: 20 minutes
  • Total Time: 2 hours 20 minutes
  • Yield: 6 servings 1x
  • Category: Side Dish
  • Method: No Bake
  • Cuisine: Greek


This vibrant Mediterranean Orzo Salad is a refreshing blend of orzo pasta, fresh vegetables, and crumbled feta cheese, all tossed in a tangy lemon and olive oil dressing. Perfect for picnics, potlucks, or a light meal, this salad is easy to customize with your favorite ingredients and tastes even better after a few hours in the fridge.


Units Scale
  • 1 1/2 cups dry orzo pasta (dry, cooked according to package instructions, then cooled)
  • 1 1/2 cups cherry tomatoes (about 225 grams), halved
  • 1 medium cucumber (about 185 grams), peeled and chopped
  • 1/2 cup red onion, diced (60 grams)
  • 1/3 cup Fresh Basil, chopped
  • 1 cup crumbled feta cheese (113 g grams)
  • 1/2 cup Green Olives (about 75 g), pitted and sliced – Green olives, such as Castelvetrano or Cerignola, (optional)
  • 14 ounces Can Quartered artichoke hearts (optional), about 250 gra,s drained
  • 1/3 cups toasted pine nuts (optional)

For Dressing:

  • 1/3 cup EVOO
  • 3 Tablespoons Lemon juice (about 1 lemon)
  • 1 Tablespoon balsamic vinegar
  • 2 Cloves Garlic, minced
  • 2 teaspoon salt (or to taste)
  • 1/2 teaspoon pepper


  1. Make Dressing: Mix dressing ingredients, whisk or shake and set aside
  2. Make Pasta Salad: Combine all other ingredients in large bowl
  3. Mix Pasta Salad and Dressing: Add Dressing and stir
  4. Refrigerate for a few hours and serve


  • Cool the Orzo: Rinse the cooked orzo under cold water to stop the cooking process and cool it down quickly.
  • Use Fresh Ingredients: Fresh, ripe tomatoes and crisp cucumbers will make a big difference in flavor and texture.
  • Marinate the Salad: For best results, let the salad marinate in the refrigerator for a few hours before serving to allow the flavors to meld.