Mediterranean Orzo Salad Recipe

You’ll love this easy orzo salad loaded with chopped veggies, fresh herbs and other Mediterranean favorites. Tossed in a bold lemony dressing. For the best flavor, dress the Mediterranean orzo salad while the orzo is still a little warm. Pasta that hasn’t cooled completely will drink up the dressing really well. And allow the salad to sit for at least a few minutes (or up to an hour in the fridge) for the flavors to meld before serving.


  • 1 ½ cup dry orzo pasta
  • 1 pint grape or cherry tomatoes, halved
  • 2 green onions, trimmed and chopped (both white and green parts)
  • ½ green bell pepper, seeds removed, chopped
  • 1 cup packed chopped fresh parsley, about 1 ½ ounces
  • ½ cup packed chopped fresh dill, about 0.5 ounces
  • ¼ cup sliced pitted kalamata olives, about 1 ounce
  • 2 teaspoons capers
  • Feta cheese, to your liking
For The Dressing
  • 1 lemon, zested and juiced
  • ¼ cup extra virgin olive oil
  • 1 garlic clove, minced
  • 1 teaspoon oregano
    • Cook the orzo pasta according package instructions (mine took about 8 minutes). Drain and cool briefly.
    • In a large mixing bowl, combine the grape tomatoes, green onions, bell peppers, parsley, dill, olives and capers (hold the feta for now). Add the orzo pasta.
    • Make the dressing. In a small bowl, combine the lemon juice, lemon zest, extra virgin olive oil, garlic, oregano and a good pinch of kosher salt and black pepper. Whisk to combine.
    • Pour the dressing over the salad and toss until well combined and the orzo pasta is well coated with the dressing.
    • Top with pieces of creamy feta cheese. Cover and refrigerate for a bit before serving
  • For best flavor, mix the orzo salad while the pasta is still somewhat warm so it will absorb as much of the dressing flavors as possible. Cover and refrigerate for a bit (up to an hour) before serving to allow flavors to meld. 
  • Serving suggestions: This Mediterranean orzo salad pairs well with a variety of dishes, from lamb and chicken to scallops and salmon
  • How to store leftovers: Leftover orzo salad will keep in an airtight container in the fridge for 2 to 3 days. If sprinkled with feta, be sure to refrigerate leftovers within an hour of serving. 

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