Mediterranean Orzo Pasta Salad

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This Mediterranean orzo pasta salad is bursting with flavor and is perfect for bringing to potlucks. It is packed with crisp, fresh vegetables and feta cheese and tossed in a zesty dressing.

Overhead view of salad in a white bowl with a spoon ready to serve. Green napkin in the corner.

This delightful Mediterranean orzo pasta salad is an explosion of flavors that will elevate any potluck for sure! The salad has a colorful medley of crisp, freshly chopped vegetables such as cucumbers, cherry tomatoes, and bell peppers, perfectly complemented by creamy, tangy feta cheese. The entire salad is tossed with a zesty dressing to bring it all together.

I love light and refreshing salads like this for the summer days. We also enjoy this Mojito Fruit Salad for a refreshing treat! Both kids and adults can’t get enough of this fruit salad. Or I will serve this Strawberry Cobb Salad as a lighter yet filling dinner.

Ingredients: cucumber, olives, bell pepper, onion, tomatoes, parsley, lemon, feta, red wine vinegar, oil.


ORZO PASTA: If you can’t find orzo, you can use quinoa, farro, or another really small pasta.
ENGLISH CUCUMBER: I like using an English cucumber because you don’t have to peel it, and it adds more color. Feel free to use a regular cucumber just be sure to peel it.

OLIVES: Kalamata olives work great in this salad and add great flavor, but feel free to use whatever olive you like most.

ONION: Red onion is perfect for this salad; just be sure to slice it thinly!
TOMATOES: I like to use a medley of grape tomatoes for color, but you can use any cherry or grape tomatoes.

PARSLEY: I usually have fresh parsley on hand, but this salad would also be great with other fresh herbs such as basil, mint, or dill.
OIL, FRESH LEMON, RED WINE VINEGAR, DRIED OREGANO: These are all used to make the super yummy dressing.

Six pictures showing how to make the salad. Prepping the veggies, making the dressing, and combining everything together.

How To Make Mediterranean Orzo Pasta Salad

This is just a quick overview of the method for this pasta salad. As always, specific measurements and step-by-step instructions are included in the printable recipe box at the bottom of the post.

STEP 1: Start by cooking your pasta. Drain and rinse under cold water.

STEP 2: Prepare all your veggies while the pasta is cooking.

STEP 3: Combine all the ingredients for the dressing. You can do this in a small mason jar and shake it up!

STEP 4: Combine everything in a large bowl and toss to coat with the dressing. Refrigerate for at least 30 minutes before serving to let the flavors combine.

Overhead view of salad combined.



Orzo is a tiny pasta that looks like rice. It’s easy to prepare and great served hot or cold like in this pasta salad!


Leftovers can be stored in an airtight container in the refrigerator for up to 5 days. The pasta will continue to soak up the dressing over time.


Yes! You can make the salad and store it in an airtight container up to 1 day in advance for best texture.

Close up of orzo pasta salad.

Serving Suggestions


Feel free to make changes to this salad to make it your own!! Here are a few ideas:

  • Change out the fresh parsley for other fresh herbs such as basil, dill, or mint.
  • Add your favorite greens: baby spinach, baby kale, arugula, or other mixed greens.
  • Instead of feta cheese, try parmesan or goat cheese.
  • Use different olives.
  • Use different vegetables that you have on hand!

Tips and Suggestions

BEST FLAVOR! For the best flavor, dress this salad with the dressing while the pasta is still a tad warm. It will drink up some of that wonderful dressing and taste oh-so-yummy! Also, refrigerate the salad for at least 30 minutes before serving to allow the flavors to combine.

FRESH, FRESH, FRESH! For the zest and juice, be sure to use a fresh lemon—no bottled juice, please! Also, for the freshest flavor, it’s best to use fresh herbs in the salad.

UNIFORM SIZE: Chop your vegetables (except for the onion) around the same size. This makes for the best experience and distributes in the salad more evenly. The onion you will want to slice very thinly.

Two bowls with pasta salad and forks in each ready to eat. Green napkin and bits of parsley off to the sides.

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Close up of orzo pasta salad.

Mediterranean Orzo Pasta Salad

Course: Salad
Cuisine: Mediterranean
Keyword: orzo salad, summer orzo salad
This Mediterranean orzo pasta salad is bursting with flavor and is perfect for bringing to potlucks. It is packed with crisp, fresh vegetables and feta cheese and tossed in a zesty dressing.
Prep Time: 20 minutes
Cook Time: 10 minutes
CHILL TIME:: 30 minutes
Total Time: 1 hour
Servings: 12 servings
Calories: 365kcal
Author: Malinda Linnebur
Print Recipe Save Recipe



  • 16 ounces (454g) orzo pasta
  • 1 large bell pepper, chopped
  • 1 (10 oz) (283g) container grape tomatoes, halved
  • ¾ cup (115g) chopped olives
  • 1 English cucumber, chopped
  • cup (5g) chopped fresh parsley
  • ½ small red onion, thinly sliced
  • 2 cups (260g) crumbled feta cheese


  • ½ cup (120ml) olive oil
  • ¼ cup (60ml) red wine vinegar
  • zest and juice from 1 medium lemon
  • ½ teaspoon dried oregano


  • Cook orzo pasta according to the package directions for al dente. Drain pasta and rinse with cold water. Drain well and transfer to a large bowl.
  • While the pasta is cooking, prepare the vegetables. Place in the large bowl with the cooked and drained orzo pasta.
  • In a small bowl, combine the dressing ingredients and pour over the salad. Gently toss to coat. Refrigerate for at least 30 minutes before serving. Toss just before serving.


  1. STORAGE: Store leftovers in an airtight container for up to 5 days.
  2. MAKE-AHEAD: This can be made ahead and stored in an airtight container in the refrigerator for up to 1 day for the best texture. 
  3. NUTRITION: Since different brands of ingredients have different nutritional information, the information shown is just an estimate. This website is not intended as nutritional advice, or a diet or health plan. Readers of this website are ultimately responsible for all decisions pertaining to their health.


Calories: 365kcal | Carbohydrates: 33g | Protein: 11g | Fat: 21g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 35mg | Sodium: 688mg | Potassium: 222mg | Fiber: 2g | Sugar: 2g | Vitamin A: 857IU | Vitamin C: 21mg | Calcium: 227mg | Iron: 1mg

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