If there’s one salad I make on repeat all summer long, it’s this Mediterranean Orzo Pasta Salad. It’s got pasta (so the kids are into it), fresh crunchy veggies (so I feel like I’m winning), and a creamy tangy dressing that pulls the whole thing together. It comes together fast, makes a big batch, and tastes even better the next day. Total fridge hero.
Whether you’re heading to a potluck or BBQ, meal prepping lunches, or just trying to clean out the veggie drawer, this salad has your back. Toss everything in one bowl, give it a good stir, and boom – dinner, sorted. You’re so welcome.
The combo of pasta, veggies, briny olives, and feta is a nod to Mediterranean flavors, especially when you toss it in a tangy olive oil and red wine vinegar dressing with a hit of garlic and oregano. I added a little mayo to the dressing to give it that creamy balance (without it being too heavy), and it honestly makes it kind of irresistible.
Fun fact: Orzo might look like rice, but it’s 100% pasta. That’s why it holds up so well in salads without turning mushy.
Like this vibe? Try my Dill Pickle Pasta Salad, Tuna Pasta Salad, Greek Pasta Salad or Cucumber Tomato Feta Salad too!
Step-by-step photos and instructions are below, but you can jump right to the recipe card if you wish!
Would you like to save this recipe?
Why you’ll love this recipe
- Quick. Ready in about 20 minutes. Makes a flavorful side dish, main dish or snack.
- Customizable. Use whatever veggies you’ve got.
- Meal prep friendly. Easy to make ahead, great cold straight from the fridge.
What to serve with Pasta Salad
This orzo salad is great on its own for lunch, but it also works as a side for grilled chicken, shrimp, burgers, or even hot dogs. I like packing it for picnics or serving it with whatever’s coming off the grill. Bonus points if there’s fruit salad or corn on the cob on the table too.
I have included step-by-step photos and instructions, as well as tips and tricks in the post. If you’d rather skip all that, scoot right on down to the full recipe card located at the bottom of the post.
Key Recipe Ingredients
Remember: this is just an overview and the why of the ingredients I choose here. The full list of ingredients and amounts is found in the printable recipe card below.
- Orzo. This is a rice-shaped pasta that cooks quickly and holds onto the dressing well. You can sub with any small pasta shape or even cooked rice if needed.
- Cherry tomatoes. Grape tomatoes or chopped Roma tomatoes work too.
- Cucumber. Use English cucumber or peel a regular one.
- Kalamata olives. Use black olives if you prefer a milder flavor.
- Red bell pepper. Yellow or orange bell peppers also work great.
- Red onion. Adds a little punch. Soak in cold water for 10 minutes to mellow the flavor.
- Feta cheese. I like to grab a block and crumble my own instead of buying pre crumbled feta for the best creamy flavor. Goat cheese or cubed mozzarella can be used instead.
- Extra-virgin olive oil. Forms the base of the dressing. Use the good stuff!
- Red wine vinegar. Tangy and bright. Apple cider vinegar totally works in a pinch. Or lemon juice.
- Mayonnaise. Adds creamy balance to all the tang. Just a little goes a long way. Sour cream or plain Greek yogurt will also work.
- Garlic. One clove is enough, but measure that with your heart if you’re a garlic lover.
- Dried oregano. A must-have Mediterranean vibe. Don’t skip it!
- Dijon mustard. Helps emulsify the dressing and adds depth.
- Salt and pepper. This is super important. Add a little, taste then add a little more if it needs it. Go easy to begin with and add more as needed.
How to make Mediterranean Orzo Salad
Scroll for Recipe
This next part is only a photo tutorial of the recipe steps. The full list of ingredients, quantities and instructions can be found in the printable recipe card below.
STEP 1: Chop the veggies, make the dressing, cook the pasta
Chop up all your veggies, measure out your dressing ingredients and whisk together. Cook the pasta.
STEP 2: Assemble the salad and chill
Add the cooled orzo and chopped veggies to a large mixing bowl. Pour the dressing over the top, toss to coat everything, then stir through the feta.
Frequently Asked Questions
Can I make this pasta salad ahead of time?
Yes! It’s even better after a few hours in the fridge. Give it a good stir before serving.
Can I use bottled salad dressing?
Sure, but homemade has way more flavor. Totally worth the 2 minutes. If buying a bottled one, go for Greek dressing
Can I use a different type of pasta?
Sure! Small shapes like ditalini, rotini, penne, or bowties all work well.
Kylee’s Notes
- Cook the orzo slightly past al dente if you plan to chill it longer – it firms up as it sits.
- Rinse the pasta with cold water after cooking to stop it from overcooking.
- Make the dressing a day ahead to let the flavors mingle.
- Stir the salad before serving – some of the dressing may settle.
- Add grilled chicken or chickpeas to turn it into a meal.
How to store pasta salad
Refrigerator
Store in an airtight container in the fridge for up to 4 days. The flavors get better as it sits!
Some more of our favorite Pasta Salad Recipes:
- Easy Southwest Pasta Salad with Lime Vinaigrette Dressing. Black beans, corn, red peppers, jalapenos, cilantro and red onions feature in this easy to make pasta salad. With the addition of the lime vinaigrette… oh, myyyyyyy.
- Mexican Street Corn Pasta Salad. With roasted corn, chilled pasta and a delicious creamy chili lime dressing, this Mexican Street Corn Pasta Salad is perfect as a side dish, and super easy to make!
Get free recipes in your inbox!
Find me on Pinterest, Facebook & Instagram.
If you make this recipe, please comment and let me know how it turned out and leave a star rating!
Mediterranean Orzo Pasta Salad
Ingredients
For the Salad
- 1 cup dry orzo pasta (8.5oz)
- 1 cup cherry tomatoes (halved (5oz))
- 1 cup cucumber (diced (4.5oz))
- 1/2 cup red bell pepper (diced (2.5oz))
- 1/2 cup kalamata olives (sliced in half (2oz))
- 1/2 cup red onion (finely chopped)
- 1/4 cup fresh parsley
- 3 oz feta cheese (crumbled )
For the dressing
- 1/4 cup extra-virgin olive oil
- 3 tablespoons red wine vinegar
- 2 tablespoons mayonnaise
- 1 garlic clove (minced)
- 1 teaspoon dried oregano
- 1 teaspoon Dijon mustard
- 1 tablespoon honey
- ½ teaspoon kosher salt
- 1/4 teaspoon pepper
Directions
Cook the orzo and cool
- Cook 1 cup dry orzo pasta according to package directions until al dente. Drain and rinse under cold water to cool it. It should still be warm, but not hot.1/4 cup fresh parsley
Chop the veggies
- Halve the 1 cup cherry tomatoes, dice the 1 cup cucumber and1/2 cup red bell pepper, and slice the 1/2 cup kalamata olives in half. Finely chop the 1/2 cup red onion and chop the 1/4 cup fresh parsley.
Make the dressing
- Whisk together 1/4 cup extra-virgin olive oil, 3 tablespoons red wine vinegar, 2 tablespoons mayonnaise, 1 garlic clove, 1 teaspoon dried oregano, 1 teaspoon Dijon mustard, 1 tablespoon honey, ½ teaspoon kosher salt, and 1/4 teaspoon pepper in a small bowl or shake them up in a jar with a lid.
Assemble the salad
- In a large mixing bowl, combine the warm orzo, cherry tomatoes, cucumber, red bell pepper, olives, red onion, and parsley. Pour the dressing over the top and toss well to coat everything evenly.
Add the finishing touches
- Gently stir in the 3 oz feta cheese. Taste and season with extra salt and pepper if needed. Chill for at least 30 minutes before serving for best flavor.
Would you like to save this recipe?
Notes
- Cook the orzo slightly past al dente if you plan to chill it longer – it firms up as it sits.
- Rinse the pasta with cold water after cooking to stop it from overcooking.
- Make the dressing a day ahead to let the flavors mingle.
- Stir the salad before serving – some of the dressing may settle.
- Add grilled chicken or chickpeas to turn it into a meal.
Nutrition Facts
Disclaimer
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
Leave a Reply