Can I make this salad a day ahead of time?

Absolutely! In fact, making it the night before allows the flavors to meld beautifully. Just give it a gentle toss and maybe refresh with a touch more lemon and olive oil before serving.

What if I don’t have orzo?

No problem. Small pasta shapes like ditalini, couscous, or even small shells work just as well. Just be sure to cook and cool them similarly.

How can I make this salad vegan or dairy-free?

Simply skip the feta cheese or use your favorite plant-based feta substitute. Toasted sunflower seeds or pine nuts add that satisfying richness.

Does this travel well for picnics or potlucks?

It’s perfect for taking on the go! Since it’s best served cold and doesn’t wilt quickly, pack it in a well-sealed container and keep chilled until serving.

Mediterranean Orzo Salad Recipe

Name: Mediterranean Orzo Salad Recipe
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Cuisine: Mediterranean
Ingredients: 16 ounces orzo; 3 cups baby spinach leaves, gently torn into large pieces; 1 ½ cups chopped red bell pepper (about one red bell pepper); 1 cup cucumber, diced and seeded (about one medium); ¾ cup red onion, diced; 5 ounces Castelvetrano green olives, drained and halved; 5 ounces Kalamata pitted olives, drained and halved; 7 ounces feta cheese; ½ cup canola oil; ¼ cup olive oil; 1 lemon, juiced; 1 ½ teaspoons oregano; 1 teaspoon kosher salt; 1 teaspoon black pepper

If a burst of sunshine could be captured in a bowl, it would look and taste just like this Mediterranean Orzo Salad. Ready in just 30 minutes, this cheerful salad combines the freshest vegetables, briny olives, and creamy feta with tender orzo pasta—making it the ultimate solution for busy nights, meal prepping, or impromptu gatherings. Each bite offers vibrant, zesty Mediterranean flavors mingling with satisfying textures that are both light and hearty. It’s a surefire way to upgrade any mealtime with minimal effort!

Why You’ll Love This Recipe

Ridiculously Quick and Easy: All you need is about half an hour and one pot. No complicated steps—just straightforward chopping, tossing, and mixing.
Incredible Fresh Flavors: Crunchy veggies, salty olives, tangy feta, and a lemony oregano dressing brighten each bite.
Crowd-Pleaser: Whether for weekday lunches, family dinners, or potlucks, this salad always disappears fast.
Flexible and Forgiving: It’s perfect for last-minute ingredient swaps and lets you customize the flavors exactly how you like.

Ingredients You’ll Need

Orzo Pasta: The real star here! Orzo cooks in minutes and soaks up all the dressing and veggie flavors.
Baby Spinach: Adds color and a gentle, leafy bite—tear into big pieces for the perfect forkful.
Red Bell Pepper: Brings sweetness, crunch, and vibrant color.
Cucumber: Keeps everything cool, crisp, and refreshing; removing seeds prevents sogginess.
Red Onion: For a zesty, slightly sharp kick—dice finely so it blends into the salad without overpowering.
Castelvetrano Green Olives: Their buttery, mild flavor is irresistible and balances the other salty ingredients.
Kalamata Olives: Bring a deep, tangy brininess that wakes up the whole dish.
Feta Cheese: Salty, creamy, and crumbly—split between mixing in and sprinkling on top for texture.
Canola Oil & Olive Oil: The combo creates a light, silky dressing; olive oil brings that iconic Mediterranean finish.
Lemon Juice: For tartness and brightness; absolutely essential for tying the salad together.
Oregano: Dried oregano infuses a warm, herby flavor that sets this salad apart.
Kosher Salt & Black Pepper: Adjust to bring out all the lively flavors—taste and tweak as needed.

Tip: Fresh, high-quality ingredients make all the difference!

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Switch Up Your Greens

Arugula gives a peppery twist if spinach isn’t your vibe.
Replace a portion of spinach with chopped fresh parsley or mint for more herbal freshness.

Play with the Veggies

Try cherry tomatoes, roasted red peppers, or artichoke hearts for more Mediterranean flair.
Dice in crisp celery, shredded carrots, or sun-dried tomatoes to add more crunch and zing.

Change the Cheese

Goat cheese offers a tangier, creamier bite.
Omit cheese for a vegan version, or sprinkle toasted pine nuts or walnuts for a plant-based richness.

Make it a Main

Stir in grilled chicken, shrimp, or chickpeas to bulk it up as a hearty one-bowl meal.

How to Make Mediterranean Orzo Salad

Step 1: Cook the Orzo

Bring a large pot of water to a boil and season generously with salt—think seawater-level salty. Add the orzo and cook until perfectly tender (about 10 minutes). Drain, give it a quick rinse to cool, and set aside.

Step 2: Prepare the Salad Base

Transfer the cooled orzo to a big mixing bowl. Add torn spinach, crisp red bell pepper, cucumber, red onion, and both types of olives. Crumble in half of the feta—leaving the rest for garnish later.

Step 3: Whisk the Dressing

In a small bowl or jar, whisk together canola oil, olive oil, fresh lemon juice, oregano, kosher salt, and black pepper. Whisk until everything comes together into a silky, fragrant vinaigrette.

Step 4: Toss and Combine

Pour the dressing over the pasta and veggie mixture. Gently fold everything together with a large spatula or spoon, making sure every corner is coated and glistening.

Step 5: Season and Finish

Taste for seasoning—add a touch more salt or lemon juice if you like it brighter. Top the finished salad with the remaining crumbled feta cheese for that perfect finish.

Step 6: Chill and Let the Flavors Bloom

Cover and refrigerate for at least an hour—or even overnight—so the flavors meld. The wait truly pays off!

Note: If making ahead, you may want to save a little extra dressing to freshen it up before serving.

Pro Tips for Making the Recipe

Don’t Overcook the Orzo: Al dente orzo holds its shape and absorbs the dressing without getting mushy.
Rinse to Cool Down: Rinsing the orzo not only cools it quickly but also helps stop the cooking process and prevents sticking.
Layer the Flavors: Crumble feta in two batches to ensure creamy bites throughout and an eye-catching topping.
Chill for Best Flavor: One hour in the fridge brings all the flavors together. If you have time, overnight is even better.

How to Serve

This Mediterranean Orzo Salad is versatile—serve it chilled straight from the fridge for the best texture and taste. Pair with grilled meats or seafood for a summery main course, or offer it as a hearty side alongside pita bread, hummus, and a simple green salad.

Party-Perfect Platter: Sprinkle the top with extra feta, fresh herbs, and a drizzle of olive oil.
Lunchbox Hero: Pack leftovers with a wedge of lemon or a side of tzatziki sauce.
Picnic Ready: Spoon into jars for portable, single-serve portions.

Make Ahead and Storage

Storing Leftovers

Store in an airtight container in the refrigerator. This salad is best within 2–3 days, but will keep up to 1 week—though the veggies may lose some crunch after several days.

Freezing

Not ideal for freezing—it’s all about the fresh, crisp veggies and bright dressing, which won’t hold up after thawing.

Reheating

No reheating needed! This salad is at its best served cold or at room temperature. If you notice it’s a bit dry after storing, revive with a splash of olive oil or a squeeze of fresh lemon juice.

FAQs

Can I make this salad a day ahead of time?

Absolutely! In fact, making it the night before allows the flavors to meld beautifully. Just give it a gentle toss and maybe refresh with a touch more lemon and olive oil before serving.
What if I don’t have orzo?

No problem. Small pasta shapes like ditalini, couscous, or even small shells work just as well. Just be sure to cook and cool them similarly.
How can I make this salad vegan or dairy-free?

Simply skip the feta cheese or use your favorite plant-based feta substitute. Toasted sunflower seeds or pine nuts add that satisfying richness.
Does this travel well for picnics or potlucks?

It’s perfect for taking on the go! Since it’s best served cold and doesn’t wilt quickly, pack it in a well-sealed container and keep chilled until serving.

Final Thoughts

Mediterranean Orzo Salad brings all the best flavors of the Mediterranean coast to your kitchen in under 30 minutes. With its bright veggies, tangy dressing, and creamy feta, it’s a recipe that’s as cheerful as it is easy. Whether you make it ahead for busy weekdays, share it with friends, or enjoy a solo lunch, every forkful will have you coming back for more. Don’t wait—give this vibrant salad a try, and enjoy a taste of sunshine any time of year!