Mediterranean Orzo Salad (Easy Make-Ahead Recipe)

This Mediterranean Orzo Salad is refreshing, flavorful, and perfect for picnics 👇👇

A wooden spoon is holding Mediterranean Orzo Salad.

Why I Love This Recipe

Tender orzo pasta is tossed with juicy tomatoes, crisp cucumber, briny olives, and creamy feta, all coated in a bright lemon oregano dressing. Serve it cold for an easy side dish that always impresses.

Bright & refreshing flavors with lemon and oregano
Perfect for picnics, BBQs, and potlucks
Quick to make ahead — just chill before serving
Easily customizable with your favorite Mediterranean add-ins
Naturally vegetarian-friendly

What Is Orzo?

Orzo looks like rice, but it’s actually a small, rice-shaped pasta made from durum wheat. It cooks quickly, holds its shape beautifully, and soaks up dressings and sauces perfectly. That’s why it works so well in cold pasta salads, because it stays tender yet firm after chilling.

You can swap orzo with another short pasta like ditalini or small shells if needed. Gluten-free orzo works too. Keep a box in your pantry because it’s great for soups, grain bowls, and side salads.

Next up – Recipe ingredients are below 👇👇

The ingredients to make Mediterranean orzo salad are in individual bowls.

Recipe Ingredients

1 ½ cups dry orzo pasta, cooked, drained, and cooled
6 oz Kalamata olives, halved
1 cup grape tomatoes, halved
½ cucumber, chopped
¼ cup red onion, diced
2 Tbsp fresh parsley, chopped
½ cup feta cheese

Dressing:

3 Tbsp extra virgin olive oil
Juice of 1 lemon
2 cloves garlic, minced
1 tsp oregano
Salt and pepper, to taste

Why This Salad Works So Well

This salad has the perfect balance of flavor. The salty feta, briny olives, juicy tomatoes, and bright lemon dressing come together beautifully. Every bite has something different, which makes it a crowd favorite.

You can make it a day ahead because the flavors deepen as it chills. Just wait to add the feta until right before serving so it stays creamy. If the pasta absorbs too much dressing, drizzle in an extra tablespoon of olive oil or squeeze in more lemon juice before serving.

Step-By-Step Instructions 👇👇

STEP 1: Cook the Orzo

Boil water in a medium pot. Add 1 ½ cups dry orzo pasta and cook for about 8 minutes, or until al dente. Drain, rinse under cold water, and let cool completely.

Full ingredients and instructions are also in the recipe card at the bottom of this blog post.

The dressing ingredients are mixed together in a measuring cup.

STEP 2: Make the Dressing

In a small bowl or jar, whisk together 3 Tbsp olive oil, juice of 1 lemon, 2 minced garlic cloves, 1 tsp oregano, and a pinch of salt and pepper.

The tomatoes, cucumbers, olives, and red onions are added to the cooked and chilled orzo, then the dressing is poured and everything is mixed together.

STEP 3: Combine Salad

In a large bowl, add the cooled orzo pasta, 6 oz halved Kalamata olives, 1 cup halved grape tomatoes, ½ cucumber (chopped), ¼ cup diced red onion, and 2 Tbsp parsley. Drizzle the dressing over the top and toss gently to combine.

STEP 4: Chill & Serve

Cover the salad and chill in the refrigerator for 1 hour to let the flavors meld. Just before serving, sprinkle with ½ cup crumbled feta cheese. Enjoy cold.

A large bowl of Mediterranean orzo salad.

Recipe Tips

Cool pasta completely before mixing, otherwise it will soak up too much dressing.
Use block feta (crumbled yourself) for the creamiest texture and best flavor.
Customize with extras like artichoke hearts, roasted red peppers, or chickpeas.
Make ahead — this salad tastes even better after a few hours in the fridge.
Season well — give it a taste after chilling and adjust salt, pepper, or lemon juice as needed.

Make-Ahead and Meal Prep Tips

This salad is made for meal prep. You can cook the orzo and chop the vegetables a day early, then toss everything together when ready to serve.

If you’re packing lunches, store the salad and dressing separately in containers and mix when it’s time to eat. It travels beautifully for BBQs, picnics, and potlucks. I often double the recipe so there’s enough for lunches all week. Just give it a quick stir before serving because the dressing can settle at the bottom.

Variations and Substitutions

Flavor Add-Ins and Variations
This Mediterranean orzo salad is easy to change up. Try adding:
1 cup chickpeas or white beans for protein
½ cup artichoke hearts or roasted red peppers for color
A handful of spinach or arugula for greens
A sprinkle of dill, mint, or basil for fresh flavor
Green olives or capers if you want a twist
Goat cheese or mozzarella pearls instead of feta
To make it vegan, skip the cheese or use a plant-based alternative.

What To Serve With

This salad goes with almost anything grilled. Try it with grilled chicken, shrimp, or salmon for a light summer meal. It also pairs perfectly with pita bread, hummus, and tzatziki for a Mediterranean spread.

For something heartier, serve it with grilled steak, kebabs, or lamb chops. Add chickpeas or a can of tuna to turn it into a full dinner bowl. It’s light enough for lunch, but filling enough to make a satisfying dinner.

How To Store Leftovers

Fridge: Store in an airtight container for 3–5 days.
Make-ahead: Assemble salad and dressing separately, then toss together the day you plan to serve.
Not freezer-friendly: Best enjoyed fresh and chilled.

If the pasta soaks up dressing in the fridge, just add a drizzle of olive oil or squeeze of lemon before serving.

A large white bowl filled with orzo salad with tomatoes, olives, cucumber, and feta cheese.

FAQs

Why is my orzo mushy?

It’s likely overcooked. Boil only until al dente, then rinse under cold water.

Can I serve it warm?

Yes, it’s great slightly warm with the feta just starting to soften.

Can I use bottled dressing?

You can, but homemade gives brighter flavor and better control.

Can I add protein?

Absolutely. Grilled chicken, shrimp, chickpeas, or tofu all work perfectly.

Can I make it the night before?

Yes. It actually tastes even better after a few hours in the fridge.

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