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–+ servings
A white bowl filled with Mediterranean Orzo Pasta salad.
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4.88 from 8 votes

Mediterranean Orzo Salad

This Mediterranean Orzo Salad recipe is so colorful and fresh, chock full of tender orzo, crunchy veggies, kalamata olives, tangy feta, and capers.
Author: Nikki Lee
Servings: 6 servings
Prep Time 15 minutes
Cook Time 8 minutes
Total Time 23 minutes

Ingredients

Lemon Vinaigrette Dressing

  • 1 cup olive oil
  • 2 lemons zested & juices
  • 1 garlic clove minced
  • 1 teaspoon honey
  • 1 teaspoon dried dill
  • 1 teaspoon oregano
  • ⅛ teaspoon coarse kosher salt (or to taste)
  • ⅛ teaspoon ground black pepper (or to taste)

Salad Ingredients

  • 1 ½ cups dry orzo pasta cooked and cooled
  • 1 cup cherry or grape tomatoes halved
  • 1 cup cucumber chopped
  • 1 cup pitted kalamata olives
  • ½ cup chopped green bell pepper (approximately ½ a bell pepper)
  • ½ cup chopped red bell pepper (approximately ½ a bell pepper)
  • ½ cup chopped parsley
  • ½ cup feta cheese
  • 1 tablespoons capers (optional)

Instructions

  • Cook the orzo according to the directions. Approximately 8 minutes or until Al dente. Drain and rinse with cold water until the orzo is cool. Set aside.
  • To your serving bowl, add the olive oil, lemon zest, lemon juice, minced garlic, honey, dill, oregano, salt, and pepper. Whisk ingredients togehter with a fork or whisk until well combined. Set aside.
  • To the dressing, add cooked and cooled orzo pasta, tomatoes, cucumber, olives, green and red bell pepper, parsley, feta cheese, and capers.
  • Toss together with a spoon and serve. Or refrigerate for a few hours to let flavors develop more.

Notes

TIPS:
  • Chop the veggies small, so you get a mix of all the flavors in each bite.
  • Allow time for the salad to rest in the fridge; an hour will do. The flavors marry, and the orzo absorbs some of the juices.
Storage
Make Ahead: If you'd like to make this ahead to serve the next day, prepare the vinaigrette in a separate bowl or mason jar and dress the salad before serving so the pasta doesn’t dry out.
Storage: Cover with foil or plastic wrap or place in an airtight container and store in the refrigerator for up to 3 days (It can be stored with or without dressing on it). After storing it with dressing, you can add more oil if the salad is dry.

Nutrition

Serving: 1serving | Calories: 548kcal | Carbohydrates: 38g | Protein: 9g | Fat: 42g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 29g | Cholesterol: 7mg | Sodium: 559mg | Potassium: 316mg | Fiber: 4g | Sugar: 5g | Vitamin A: 1107IU | Vitamin C: 58mg | Calcium: 54mg | Iron: 2mg

Find it online:

www.soulfullymade.com/mediterranean-orzo-salad-recipe/