Orzo Salad

If there’s one dish that never lets me down at a potluck, picnic, or “friends showed up hungry” moment, it’s Orzo Salad. Bright, zesty, and loaded with Mediterranean-inspired goodness, this is the kind of salad that disappears fast—and somehow tastes even better the next day.

This Orzo Salad hits that sweet spot busy cooks love: quick to make, flexible with ingredients, and fancy enough to feel like you tried way harder than you actually did. Whether you’re meal-prepping lunches, planning a backyard barbecue, or just craving something fresh and satisfying, you’re in the right kitchen. Grab your apron—let’s do this.

Why You’ll Love This Orzo Salad

• 20 minutes, start to finish. Yes, really.
• Make-ahead friendly (hello, stress-free entertaining).
• Fresh, bold flavors from lemon, balsamic, feta, and olives.
• Totally flexible—swap veggies, greens, or cheese with what you have.
• Served warm, chilled, or room temp (because life happens).

This is one of those recipes that works just as well for a quiet weekday lunch as it does for feeding a hungry crowd at a cookout.

What Is Orzo, Anyway?

Quick kitchen chat! Orzo looks like rice, but surprise—it’s pasta. That tiny shape is perfect for salads because it soaks up dressing without turning soggy (as long as we rinse it—more on that in a second). Think of it as the ultimate base for bold flavors.

Ingredients You’ll Need

Pasta

• 1 cup uncooked orzo

Zesty Homemade Dressing

• ¼ cup extra virgin olive oil
• 2 tablespoons freshly squeezed lemon juice
• 2 tablespoons balsamic vinegar
• 1 tablespoon Dijon mustard (add more if you love a punchy bite)
• ½ teaspoon dried oregano or Italian seasoning
• ¼ teaspoon salt
• Freshly ground black pepper, to taste

Salad Ingredients

• 10 oz cherry or grape tomatoes (red and yellow), halved
• 2 medium cucumbers, quartered
• ⅓ cup pitted black olives, sliced
• ⅓ cup pitted green olives, sliced (Castelvetrano olives are dreamy here)
• 4 oz feta cheese, crumbled
• 2 oz baby spinach

Fresh, colorful, and simple—just how I like it.

How to Make Orzo Salad (Step by Step)

1. Cook the Orzo

Bring 2 cups of water to a simmer and cook 1 cup of orzo for about 10 minutes, stirring occasionally. If the water absorbs too fast, add a splash more.

Once the orzo is al dente, drain it and rinse under cold water in a fine mesh strainer. This stops the cooking and keeps the pasta from turning mushy. Nobody wants sad pasta salad.

2. Make the Dressing

While the orzo cooks, grab a small jar or bowl. Add olive oil, lemon juice, balsamic vinegar, Dijon mustard, oregano, salt, and pepper. Whisk (or shake!) until it’s beautifully blended.

Chef tip: Taste it now. Adjust the lemon or mustard if your taste buds say so.

3. Assemble the Salad

In a large bowl, add tomatoes, cucumbers, and both olives. Pour the dressing over the veggies and toss well so everything gets cozy.

Add the cooled orzo, feta cheese, and baby spinach. Toss gently. Season with extra salt and pepper if needed, and add a splash more lemon juice if you want extra brightness.

And just like that—Orzo Salad magic.

Chef Omar’s Best Tips (From One Busy Kitchen to Another)

• Rinse the orzo. I know, it feels optional—but it’s not. This step keeps the salad light and fluffy.
• Let the veggies marinate. Mixing them with the dressing first builds flavor fast.
• Spinach last. Add it right before serving if you want maximum freshness.
• Too bold? Add a drizzle of olive oil to mellow things out. Too shy? More lemon.

If your dressing looks a little rebellious at first, don’t worry—it behaves once everything’s mixed together.

Easy Variations to Make It Yours

This Orzo Salad loves creativity. Here are some favorite swaps:

• Veggies: Sun-dried tomatoes, marinated artichokes, mushrooms, or zucchini
• Greens: Arugula for a peppery kick
• Cheese: Mozzarella pearls, shaved Parmesan, or cubed fresh mozzarella
• Gluten-Free: Use gluten-free orzo, quinoa, jasmine rice, or GF pasta (rinse well!)

You can also use store-bought Italian or Greek dressing when time is tight—no judgment here.

A Little Kitchen Story

This salad became a staple after I threw it together for friends who dropped by unannounced on a hot afternoon. I had orzo, some veggies, and feta in the fridge—and suddenly everyone was asking for the recipe. That’s when I knew this one was a keeper. Simple food, shared casually, always tastes better.

FAQs About Orzo Salad

A Fresh Finish You’ll Come Back To

This Orzo Salad is proof that simple ingredients can create something truly crave-worthy. It’s fresh, filling, and flexible—exactly what modern home cooks need. Whether you’re feeding family, friends, or just yourself with a good book nearby, this salad brings sunshine to the table.

If you try it, I’d love for it to become one of your go-to recipes too. Here’s to easy meals, big flavors, and salads that steal the show.

More Fresh Mediterranean Ideas You’ll Love

If this Orzo Salad brought a little Mediterranean sunshine to your table, here are a few more delicious dishes that pair beautifully with it or keep those bright, bold flavors going. These recipes are perfect for rounding out a meal, planning a gathering, or simply adding variety to your weekly menu:

• Serve it alongside Mediterranean Coleslaw with Fresh Herbs and Citrus for an extra crunch and refreshing contrast that’s ideal for picnics and potlucks.
• Make it a satisfying, well-rounded meal by adding Greek Chicken Gyro Bowls with Tzatziki—they’re loaded with flavor and complement the lemony, feta-rich notes of the salad.
• Create a colorful Mediterranean spread with Mediterranean Bean Salad with Feta, another easy make-ahead option that’s perfect for sharing.
• For cooler days or cozy dinners, this salad pairs wonderfully with Greek White Bean Soup, keeping the flavors comforting yet fresh.
• If you’d like to explore another classic take on this dish, you may also enjoy this Mediterranean-style orzo salad inspiration for even more ideas and variations.

These recipes make it easy to mix, match, and keep Mediterranean cooking exciting—no matter the season or occasion.

Orzo Salad

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• Author: Omar
• Total Time: 20 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

This fresh and zesty Orzo Salad is packed with cherry tomatoes, cucumbers, olives, feta cheese, and spinach, all tossed in a bright Mediterranean-style dressing. Perfect for potlucks, picnics, meal prep, or an easy weeknight side dish.

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Ingredients

Scale 1x2x3x

Pasta

• 1 cup uncooked orzo

Salad Dressing

• ¼ cup extra virgin olive oil

• 2 tablespoons freshly squeezed lemon juice

• 2 tablespoons balsamic vinegar

• 1 tablespoon Dijon mustard

• ½ teaspoon dried oregano or Italian seasoning

• ¼ teaspoon salt

• Freshly ground black pepper, to taste

Salad

• 10 oz cherry or grape tomatoes, halved

• 2 medium cucumbers, quartered

• ⅓ cup pitted black olives, sliced

• ⅓ cup pitted green olives, sliced

• 4 oz feta cheese, crumbled

• 2 oz baby spinach

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Instructions

1. Cook the orzo in 2 cups of water over a gentle simmer for about 10 minutes until al dente. Add small amounts of water if needed.

2. Drain the orzo and rinse under cold water using a fine mesh strainer. Set aside.

3. In a small jar or bowl, whisk together olive oil, lemon juice, balsamic vinegar, Dijon mustard, oregano, salt, and pepper.

4. In a large bowl, combine tomatoes, cucumbers, and olives. Pour dressing over vegetables and toss well.

5. Add the cooled orzo, feta cheese, and spinach. Toss gently to combine.

6. Season with additional salt, pepper, or lemon juice as desired and serve.

Notes

Rinsing the orzo prevents mushy pasta and keeps the salad light.

For make-ahead meals, add spinach and dressing just before serving.

Easily customize with artichokes, sun-dried tomatoes, or arugula.

Serve warm, chilled, or at room temperature.

• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Category: Salad
• Method: Boiled, Tossed
• Cuisine: Mediterranean, Greek, Italian

Nutrition

• Serving Size: 1 serving
• Calories: 407 kcal
• Sugar: 6 g
• Sodium: 882 mg
• Fat: 24 g
• Saturated Fat: 6 g
• Unsaturated Fat: 16 g
• Trans Fat: 0 g
• Carbohydrates: 38 g
• Fiber: 4 g
• Protein: 11 g
• Cholesterol: 25 mg