Mediterranean Orzo Salad is packed with classic Mediterranean flavors: orzo, tomatoes, cucumbers, red onion and feta are coated in a yummy olive oil, lemon and oregano vinaigrette. This pasta salad is fast, fresh, quick and keeps well for easy side dishes or main lunches – OH and it doesn’t have mayo!
When I think pasta salad I think yummy pasta, orzo, cheese stuffed tortellini, or farfalle, tossed in olive oil, salt and pepper. What I don’t think of: mayonnaise covered macaroni. Now, each has their place in the world of pasta salads, but those that are tossed in olive oil just speak light, fresh and healthy to me. They are a perfect lunch at work, side dish to an awesome grilled something-something or a great potluck dish to bring to a BBQ. Because let’s face it: olive oil in the heat of late spring/summer is a much better thought than mayonnaise separating in the sunny heat. So this Mediterranean Orzo Salad, tossed with fresh vegetables and a light tangy dressing, is perfect for welcoming spring and sticking around all summer.
How to make this awesome Mediterranean Orzo Salad (which I’ve made multiple times recently)?
Start with a Greek salad base: tomatoes, cucumbers, red onion, feta… add some kalamata olives if you desire an extra kick of saltiness.
Cook some yummy orzo. Orzo is pasta shape that looks like rice, but you could also use other pasta types – you just might have to adjust the quantities. I cook the pasta a bit past al dente (like 30 seconds to 1 minute more) because you’re not tossing it sauce and cooking it for longer. Plus, since it is a cold salad, I like to cool the pasta by rinsing it under cold water right away, stopping its cooking process.
Then make a yummy light and tangy dressing by combining good olive oil, lemon juice, oregano, salt and pepper and tossing everything in it.
Super simple and delicious!
Honestly, sometimes the simplest recipes are the best and this Mediterranean Orzo Salad is no exception. It is one I come back to over and over again because it’s simplicity and ease, plus sometimes it beats a sushi lunch (not often, but when you know you have this amazing salad in the fridge it’s easier to say no to a pricy lunch).
Anyways! I hope this yummy pasta salad makes it’s way onto your tables, into your lunch boxes or onto a picnic blanket soon (It snowed in Montreal last night and although my taste buds and wardrobe are ready for warmer weather Mother Nature still hasn’t gotten the hint)!
Hope you enjoy!
- 1 cup orzo
- 2 cups cherry tomatoes, cut in half
- 2 cups cucumber, diced
- ½ cup feta, cubed
- ½ cup red onion, diced
- ⅓ cup olive oil
- 2 tbsp. lemon juice
- 1½ tsp. dried oregano
- ¼ tsp. salt
- ½ tsp. pepper
- Cook orzo according to the package instructions.
- Meanwhile, prep all the veggies and place in a large salad bowl.
- Mix the ingredients for the dressing in a separate bowl.
- Once the orzo is done cooking, rinse under cold water to cool it to room temperature. Add to the salad bowl and toss everything in the dressing.
Did you make this recipe?
I wanna see your tasty creations!