Easy Mediterranean orzo salad recipe

This Mediterranean orzo salad is perfect for taking on the go. It is light, yet substantial and dressed in a tangy vinaigrette. This cold orzo pasta salad is perfect for beach days, backyard BBQ’s, and weekday lunches.

I’ll give you variations and substitutions where I can, plus helpful tips and tricks for success. Read on for this info as well as the recipe. If you’d like to skip straight to the recipe, use the jump to recipe button at the top of the post.

You may also be interested in my shrimp and zucchini pasta and my roasted vegetable pasta recipes. For ease of browsing, you can find all of my pasta recipes in one place.

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Mediterranean orzo salad

I love this tri color orzo salad because it is packed with fresh vegetables. If you really wanted to load it up – broccoli, julienned zucchini, cauliflower, red bell pepper, and summer beans would all be great additions. 

This is the kind of cooking we can all handle when it’s “too hot to cook”. It is light and fresh, yet substantial enough to leave you satisfied. Make a big batch to last you a few days and you’ll have lunch for the week ahead.

What you need to know

One of my goals when making this Mediterranean orzo pasta recipe was to make enough for leftovers. I can have it for lunch the next day and maybe as a side for dinner the day after that. No one wants to spend hours in front of the stove when it is sweltering outside.

As with all recipes like this, use it as a guide, but feel free to change it up to suit your tastes. If you don’t care for olives, leave them out. If you have some shredded carrots in the fridge, toss them in. Nothing is written in stone here.

Ingredients

• Tri color orzo – I like to get the tri color because it gives the salad even more color, especially if I’m bring this with me to a gathering.
  • Substitutions: Regular orzo is absolutely fine, and if that’s already in the pantry, use it.
• Sherry vinegar – The flavor is not as sharp as red wine vinegar, and a bit more complex than apple cider vinegar. In my humble opinion, it is the unsung hero of vinegars. Note: this is not the same as cooking sherry.
• Feta cheese – Salty, briny feta is so good in this Greek orzo pasta.
• Lemon – The zest will go in the salad, and the juice is part of the dressing.
• Parsley and dill – Fresh herbs will brighten up this salad, and add a ton of flavor as well.
• Tomatoes – Both sun-dried tomatoes and fresh grape tomatoes give this Mediterranean orzo so much flavor.
• Cucumbers – I like these smaller cucumbers, or English cucumbers. The skin is thinner and less bitter than regular cucumbers.
• Capers, artichokes, and olives – Marinated artichokes have more flavor than the water-packed varieties. If you can find oil-cured black olives, try them here instead of Kalamata for a deliciously briny bite.

How to make

Here’s a quick summary of how to make Mediterranean orzo pasta salad. Please see the recipe card at the bottom of this post for the full recipe. 

1. Cook the orzo according to package directions. Drizzle a bit of oil over cooked pasta to keep it from clumping.
2. Whisk the vinaigrette together in a small bowl.
3. Add remaining ingredients to a mixing bowl.
4. Combine everything and serve.

Mediterranean orzo salad FAQ’s

Variations and substitutions

• Protein – Add extra protein to this orzo salata, with a can of chickpeas or chopped, grilled chicken.
• Dairy-free / vegan – Need to make it non-dairy? This salad is easily made vegan by omitting the cheese.

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Originally published 7/6/19, most recent update 5/12/25.