Mediterranean Orzo Salad

5 from 3 votes

Mediterranean Orzo Salad is packed with fresh veggies and tossed in a zesty lemon vinaigrette. Quick, easy, and always a hit!

Prep Time30

Total Time30

Course: Dinner, Lunch, Salad, Side Dish

Cuisine: Healthy, Mediterranean, Vegetarian

Keyword: Mediterranean Orzo Salad

Servings: servings

Author: Chelsea Lords

Cost: $9.12

Equipment

Zester optional, see note 1
Juicer optional

Ingredients

1 cup uncooked orzo pasta
2 cups grape tomatoes 12 ounces, halved
2 mini cucumbers diced, 1-1/3 cups
3/4 cup kalamata olives halved
2 ounces feta cheese 1/2 up to 1 cup, crumbled, see note 2
1 large avocado optional, diced
1/4 cup finely chopped flat-leaf parsley optional

Dressing

2 tablespoons red wine vinegar
1 tablespoon Dijon-style mustard
1/2 teaspoon Italian seasoning
1/2 teaspoon minced garlic
1/4 cup olive oil
1-1/2 teaspoons honey
1 lemon
1/4 teaspoon salt
1/8 teaspoon pepper

US - Metric

Instructions

Combine all dressing ingredients in a jar. Add 1/4 teaspoon lemon zest and 1-1/2 tablespoons lemon juice. Shake well and pop in the fridge until ready to use. Shake again before using. (Can make ahead of time—see note 3.)
Cook orzo in salted boiling water (2 tsp salt in 8 cups water) as per package instructions. Drain, rinse with cold water, and toss with 2 tbsp dressing.
For immediate serving, mix orzo with all salad ingredients, add dressing to taste, adjust seasoning, and serve. If you want to enjoy salad throughout the week, store components separately and assemble as needed to prevent sogginess and avocado browning.

Video

Notes

Note 1: I like to zest the lemon with a fine grater and juice with this citrus juicer.

Note 2: Add feta as you like it. Begin with 1/2 cup, then add more to personal preference. If using less feta, you might need a bit more salt.

Note 3: The dressing can be prepared in advance. If it solidifies or clumps, that’s just the olive oil hardening. Let it sit at room temp for 20 minutes, then give it a good shake to re-emulsify.

Storage: Store the salad, veggies, and dressing separately in airtight containers. Mix before serving and enjoy within 3–4 days. Combining early will make the pasta soggy.

Nutrition