Name: Orzo Salad
Prep time: 15 min
Cook time: 10 min
Total time: PT-489805H26M17S
Cuisine: Mediterranean
Ingredients: 1 cup orzo pasta; 1 cup cherry tomatoes, halved; 1 cup cucumber, diced; 1/4 cup red onion, finely chopped; 1/3 cup Kalamata olives, sliced; 1/2 cup feta cheese, crumbled; 1/4 cup fresh parsley or dill, chopped; 2 tbsp lemon juice; 3 tbsp olive oil; 1 clove garlic, minced; Salt, to taste; Black pepper, to taste

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Orzo Salad is one of my favorite light yet satisfying dishes. It’s fresh, colorful, and packed with flavor—perfect as a side or a stand-alone lunch. I love how the small, rice-shaped pasta absorbs all the zesty dressing and mixes so well with crisp vegetables, herbs, and cheese. It’s easy to make and even easier to enjoy.

Why You’ll Love This Recipe

I love this salad because it’s bright, customizable, and holds up beautifully in the fridge. It works great for meal prep, picnics, or potlucks. The orzo gives it a soft, satisfying bite, and the mix of lemon, olive oil, and fresh herbs makes it incredibly refreshing. It goes with everything from grilled meats to sandwiches. Orzo Salad

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Orzo pasta
Cherry tomatoes, halved
Cucumber, diced
Red onion, finely chopped
Kalamata olives, sliced
Feta cheese, crumbled
Fresh parsley or dill, chopped
Lemon juice
Olive oil
Garlic, minced
Salt
Black pepper

Directions

I cook the orzo according to the package instructions, then rinse it under cold water to cool and drain it well.
I whisk together olive oil, lemon juice, garlic, salt, and pepper to make the dressing.
I toss the orzo with the tomatoes, cucumber, red onion, olives, and herbs.
I pour the dressing over the salad and mix until everything is well coated.
I fold in the feta last so it doesn’t break down too much.
I chill the salad for at least 30 minutes to let the flavors blend, then taste and adjust seasoning if needed.

Servings and timing

This recipe makes 6 servings. It takes about 15 minutes to prep and 10 minutes to cook the orzo.

Variations

Sometimes I add grilled chicken, shrimp, or chickpeas to make it a complete meal. I’ve also used spinach or arugula for extra greens, or tossed in roasted red peppers or artichoke hearts. For a Mediterranean twist, I use sun-dried tomatoes and a splash of red wine vinegar in the dressing.

Storage/Reheating

I store the salad in an airtight container in the fridge for up to 3 days. It’s best served cold or at room temperature—no reheating needed. If the pasta absorbs too much dressing, I just stir in a little more olive oil or lemon juice before serving again. Orzo Salad

FAQs

Can I use a different pasta?

Yes, I’ve made it with couscous, quinoa, or even small shells. Orzo gives the best texture, but other options work too.

Is this salad good for meal prep?

Absolutely. I make it at the start of the week and enjoy it for lunches. It holds up well and tastes even better the next day.

What’s the best cheese substitute for feta?

If I want something milder, I use goat cheese or mozzarella pearls. For a dairy-free version, I skip the cheese or use a plant-based option.

Can I make it without olives?

Yes, I often leave them out or swap them for capers or pickled onions for a similar salty bite.

How do I keep the salad from drying out?

I add a bit of extra dressing before serving if it’s been in the fridge for a while. Orzo tends to soak up liquid, so a splash of olive oil helps refresh it.

Conclusion

Orzo Salad is a fresh, flavorful dish that’s perfect for any occasion. With its crisp veggies, bright herbs, and tangy dressing, it’s light yet satisfying. Whether I serve it alongside grilled chicken or take it to a picnic, this salad always brings a pop of flavor and color to the table.