A bright Mediterranean orzo salad with feta, kalamata, sun dried tomatoes, and lemon herb dressing. Meal prep gold. ♡
This Mediterranean orzo salad packs every Greek deli flavor into one bright bowl that holds up for 5 days in the fridge. Tender orzo tosses with cucumber, tomato, kalamata olives, feta, and a zippy lemon herb dressing. For more ideas, see our Tropical Green Smoothie.
Healthy meal prep that gets better the second day. Let’s make it together.
Ingredients
Mediterranean Orzo Salad
- 1 cup dry orzo pasta
- 1 cup cherry tomatoes, halved
- 1 cup diced English cucumber
- 1/2 cup kalamata olives, halved
- 1/3 cup diced red onion
- 1/3 cup sun dried tomatoes, drained and chopped
- 1 cup block feta, crumbled by hand
- 1/4 cup olive oil, extra virgin
- 2 tbsp red wine vinegar
- 1 tbsp lemon juice
- 2 cloves garlic, minced
- 1 tsp dried oregano
- 1 tsp kosher salt
- 1/4 cup fresh parsley, chopped
How to Make Mediterranean Orzo Salad
- **Boil.** Cook orzo in salted water 1 minute past al dente. Drain and rinse with cool water.
- **Whisk.** In a large bowl whisk olive oil, vinegar, lemon juice, garlic, oregano, and salt. Let sit 5 minutes.
- **Toss.** Add warm orzo, tomatoes, cucumber, olives, red onion, and sun dried tomatoes to the dressing. Toss well.
- **Rest.** Let sit 30 minutes at room temp for flavors to meld.
- **Finish.** Stir in feta and parsley right before serving.
Why This Recipe Works
Cooking orzo in salted boiling water 1 minute past al dente lets it soak in dressing without turning mushy. Most pasta salads stay rubbery because the pasta was undercooked, expecting it to absorb dressing. Past al dente plus a 30 minute rest is what makes every bite seasoned.
Deli style olive oil and red wine vinegar dressing in a 3 to 1 ratio is the Greek classic. Add fresh oregano, garlic, and lemon zest to mimic restaurant lemon herb dressings without buying a bottle.
Feta added last and crumbled large keeps the chunks intact through stirring. Pre crumbled feta turns to paste in dressing, so block feta crumbled by hand is the move. The big shards keep their character through 5 days of leftovers. For more ideas, see our Air Fryer Crispy Brussels Sprouts.
Tips
- Cook orzo 1 minute past al dente so it absorbs dressing without going mushy.
- Use block feta and crumble by hand for chunky bites.
- Toss while orzo is warm so it soaks up the dressing.
- Store in the fridge up to 5 days.
- Common mistake: do not skip the rest, 30 minutes lets flavors meld.
- Bring to room temp before serving for best flavor.
Variations
- Add grilled chicken or chickpeas for protein.
- Swap orzo for farro or pearl couscous.
- Add roasted red peppers for sweet bell flavor.
- Use mint instead of parsley for a brighter herb finish.
- Add pine nuts for crunch and richness.
- Top with grilled shrimp for a summer dinner upgrade.
Looking for more recipes? Try our Bang Bang Chicken Bowls or Vegan Creamy Tuscan Pasta next.
Common Mistakes to Avoid
- Cooking orzo al dente only: Cook 1 minute past al dente so it absorbs dressing without staying chewy.
- Adding feta first: Stir in feta last. Stirring through dressing turns it to paste.
- Skipping the herb dressing rest: Whisk and let sit 5 minutes. Lets the garlic mellow into the oil.
- Using cold orzo: Warm orzo absorbs dressing best. Cool 5 minutes only before tossing.
Mediterranean Orzo Salad
Ingredients
Method
- **Boil.** Cook orzo in salted water 1 minute past al dente. Drain and rinse with cool water.
- **Whisk.** In a large bowl whisk olive oil, vinegar, lemon juice, garlic, oregano, and salt. Let sit 5 minutes.
- **Toss.** Add warm orzo, tomatoes, cucumber, olives, red onion, and sun dried tomatoes to the dressing. Toss well.
- **Rest.** Let sit 30 minutes at room temp for flavors to meld.
- **Finish.** Stir in feta and parsley right before serving.
Notes
Sources: USDA FoodData Central for nutrition data and Harvard T.H. Chan School of Public Health Nutrition Source.
