4.9 from 246 votes
Mediterranean Orzo Salad
You'll love this easy orzo salad loaded with chopped veggies, fresh herbs and other Mediterranean favorites. Tossed in a bold lemony dressing. For the best flavor, dress the Mediterranean orzo salad while the orzo is still a little warm. Pasta that hasn't cooled completely will drink up the dressing really well. And allow the salad to sit for at least a few minutes (or up to an hour in the fridge) for the flavors to meld before serving.
Prep Time
10 mins
Cook Time
10 mins
Servings: 6 people
Calories: 1111 kcal
Course:
Salad
Cuisine:
Mediterranean , Greek
Ingredients
- 1 ½ cup dry orzo pasta
- 1 pint grape or cherry tomatoes, halved
- 2 green onions, trimmed and chopped (both white and green parts)
- ½ green bell pepper, seeds removed, chopped
- 1 cup packed chopped fresh parsley, about 1 ½ ounces
- ½ cup packed chopped fresh dill, about 0.5 ounces
- ¼ cup sliced pitted kalamata olives, about 1 ounce
- 2 teaspoons capers
- feta cheese, to your liking
For the Dressing
- 1 lemon, zested and juiced
- ¼ cup extra virgin olive oil
- 1 garlic clove, minced
- 1 teaspoon oregano
Instructions
- Cook the orzo pasta according package instructions (mine took about 8 minutes). Drain and cool briefly.
- In a large mixing bowl, combine the grape tomatoes, green onions, bell peppers, parsley, dill, olives and capers (hold the feta for now). Add the orzo pasta.
- Make the dressing. In a small bowl, combine the lemon juice, lemon zest, extra virgin olive oil, garlic, oregano and a good pinch of kosher salt and black pepper. Whisk to combine.
- Pour the dressing over the salad and toss until well combined and the orzo pasta is well coated with the dressing.
- Top with pieces of creamy feta cheese. Cover and refrigerate for a bit before serving.
Cup of Yum
Notes
- For best flavor, mix the orzo salad while the pasta is still somewhat warm so it will absorb as much of the dressing flavors as possible. Cover and refrigerate for a bit (up to an hour) before serving to allow flavors to meld.
- Serving suggestions: This Mediterranean orzo salad pairs well with a variety of dishes, from lamb and chicken to scallops and salmon.
- How to store leftovers: Leftover orzo salad will keep in an airtight container in the fridge for 2 to 3 days. If sprinkled with feta, be sure to refrigerate leftovers within an hour of serving.
- Visit our online shop to browse quality Mediterranean ingredients including extra virgin olive oils and spices.
Nutrition Information
Calories
111.1kcal
(6%)
Carbohydrates
6.9g
(2%)
Protein
1.7g
(3%)
Saturated Fat
1.4g
(7%)
Cholesterol
0.4mg
(0%)
Sodium
39.4mg
(2%)
Potassium
324.4mg
(9%)
Fiber
2.3g
(9%)
Vitamin A
1878.2IU
(38%)
Vitamin C
45.9mg
(51%)
Calcium
42.7mg
(4%)
Iron
1.5mg
(8%)
Nutrition Facts
Serving: 6people
Amount Per Serving
Calories 1111
% Daily Value*
| Calories | 111.1kcal | 6% |
| Carbohydrates | 6.9g | 2% |
| Protein | 1.7g | 3% |
| Saturated Fat | 1.4g | 7% |
| Cholesterol | 0.4mg | 0% |
| Sodium | 39.4mg | 2% |
| Potassium | 324.4mg | 7% |
| Fiber | 2.3g | 9% |
| Vitamin A | 1878.2IU | 38% |
| Vitamin C | 45.9mg | 51% |
| Calcium | 42.7mg | 4% |
| Iron | 1.5mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.