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Mediterranean Orzo Salad
krista
January 20, 2026
Mediterranean Orzo Salad is a colorful dish that combines the delightful textures of tender orzo pasta with the vibrant crunch of fresh vegetables like cucumbers, bell peppers, and red onion. Finished with a zesty lemon vinaigrette, this salad strikes an enticing balance between bright, zippy flavors and the comforting nature of pasta, making it perfect for warm weather dining.
Reviews
Ingredients:
Adjust Servings
| 1cup orzo pasta uncooked | |
| 1cup cherry tomatoes halved | |
| 1medium cucumber diced | |
| 1medium red bell pepper diced | |
| 1/2medium red onion finely chopped | |
| 1/2cup feta cheese crumbled | |
| 1/4cup fresh parsley chopped | |
| 1/4cup extra-virgin olive oil for dressing | |
| 2tablespoons lemon juice freshly squeezed | |
| 1clove garlic minced | |
| salt to taste | |
| black pepper to taste |
Directions
1.
Cook the Orzo
Bring a pot of salted water to a boil and add the orzo pasta.
Cook according to package instructions until al dente, then drain and rinse under cold water.
Mark as complete
2.
Prepare the Vegetables
While the orzo is cooking, chop the cherry tomatoes, cucumber, red bell pepper, and red onion.
Set aside in a large mixing bowl.
Mark as complete
3.
Make the Dressing
In a small bowl, whisk together the olive oil, lemon juice, minced garlic, salt, and black pepper.
Taste and adjust seasoning as needed.
Mark as complete
4.
Combine Ingredients
In the bowl with the chopped vegetables, add the cooked orzo and crumbled feta cheese.
Pour the dressing over the salad and toss gently to combine.
Mark as complete
5.
Add Fresh Herbs
Finally, sprinkle the chopped parsley over the salad.
Give everything one last gentle toss to distribute the herbs.
Mark as complete
6.
Serve or Chill
Serve immediately for a fresh experience or chill in the refrigerator for 30 minutes.
This enhances the flavors and is perfect for meal prep.
Mark as complete
Notes
Store leftovers in an airtight container in the fridge for up to 3 days.
Make-ahead: This salad can be prepared a day in advance and served cold.
Substitutions: Use any seasonal vegetables you prefer, such as olives or artichokes.
