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

Description

This vibrant Mediterranean Orzo Salad is packed with fresh vegetables, tangy olives, creamy feta, and tossed in a zesty olive oil-lemon vinaigrette. Quick to prepare and perfect for meal prep, it’s a refreshing side dish or stand-alone meal ideal for potlucks, picnics, or healthy lunches.

Ingredients

Units Scale

Pasta Salad:

16 ounces orzo
3 cups baby spinach leaves, gently torn into large pieces
1 1/2 cups chopped red bell pepper (about one red bell pepper)
1 cup cucumber, diced and seeded (about one medium)
3/4 cup red onion, diced
5 ounces Castelvetrano green olives, drained and halved
5 ounces Kalamata pitted olives, drained and halved
7 ounces feta cheese

Dressing:

1/2 cup canola oil
1/4 cup olive oil
1 lemon, juiced
1 1/2 teaspoons oregano
1 teaspoon kosher salt
1 teaspoon black pepper

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Instructions

Cook the Orzo: Bring a large pot of salted water to a boil. Add the orzo and cook for 10 minutes or until tender. Drain the orzo, rinse it under cold water to stop the cooking process, and set aside to cool completely.
Combine the Salad Ingredients: Once the orzo is cooled, transfer it to a large mixing bowl. Add the baby spinach, chopped red bell pepper, cucumber, red onion, Castelvetrano olives, and Kalamata olives. Crumble half of the feta cheese over the top.
Make the Dressing: In a separate small bowl, whisk together the canola oil, olive oil, lemon juice, oregano, kosher salt, and black pepper until fully blended and emulsified.
Toss the Salad: Pour the dressing over the pasta-vegetable mixture. Using a large spoon or spatula, gently fold all ingredients together until the orzo and veggies are well coated with the vinaigrette.
Adjust & Finish: Taste for seasoning, and add more salt, pepper or lemon juice if needed. Sprinkle the remaining feta cheese over the salad.
Chill and Serve: Refrigerate the salad for at least 1 hour or overnight. Serve cold for best flavor and texture.

Notes

Storage: Best enjoyed within 2-3 days but will keep in the refrigerator for up to 1 week in an airtight container.
Tastes even better after chilling, as flavors meld together.
Can be made ahead for meal prep or gatherings.
Feel free to add cooked chickpeas or grilled chicken for extra protein.

Nutrition

Serving Size: 1/12 of recipe (about 1 cup)
Calories: 285
Sugar: 2g
Sodium: 640mg
Fat: 17g
Saturated Fat: 4g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 27g
Fiber: 2g
Protein: 7g
Cholesterol: 15mg