10-Minute Prep Mediterranean Orzo Salad

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Fresh veggies, hearty orzo, creamy feta cheese, briny olives, and a zesty lemon dressing combine to create this one-bowl, easy, vibrant, and bold-flavored Mediterranean Orzo Salad. It can be made in advance and is easily adaptable to meet your dietary needs. Adding protein like firm tofu or cooked chicken makes it a complete meal.

Ingredients For Quick Prep Mediterranean Orzo Salad

To make this one-bowl vibrant salad you need the following ingredients:

  • Extra virgin olive oil is the best oil for salads. It should be eaten uncooked to boost its health benefits. Make sure you buy pure olive oil. 
  • Lemon (juice and zest) gives this salad dressing its zesty and tangy flavor. You can also use lime juice.
  • Honey provides a sweetness that balances the tanginess of the lemon juice. If you don’t have honey, you can use maple syrup, agave syrup, or sugar.
  • Chopped fresh parsley for the dressing. You can use dry parsley flakes but use 1/3 of the amount of fresh parsley. Dry herbs have a more potent flavor than fresh ones. 
  • Salt and pepper are used to taste. 
  • Orzo pasta is a rice-sized pasta that’s perfect for salads. Its size and shape make it perfect because you get a little of everything in every forkful of salad.
  • Chickpeas are a great source of fiber and a good plant-based protein. Make sure to drain and rinse them well before adding them to the salad.
  • Grape tomatoes not only add great flavor but also color. Slice them in half or into thirds depending on their size.
  • English cucumbers are great for salads because they have few small seeds. You can use them without peeling them.
  • Baby spinach has the perfect leaf size for salads. No need to chop them. Wash it well before adding it to the salad.
  • Kalamata olives give the perfect Mediterranean touch to this salad. If you can’t find them, you can use black or green olives.
  • Green olives have a slightly different flavor than Kalamata olives. They are not as tangy as Kalamatas. They provide saltiness to the salad.
  • Crumbled Feta cheese gives this salad a creamy, slightly salty touch. 
  • Red onion gives a beautiful purple splash of color as well as flavor. You can use yellow or white onions too.

10-Minute Prep Mediterranean Orzo Salad

How To Make Zesty Quick Prep Mediterranean Orzo Salad

  1. Cook the orzo in a large pot of salted boiling water according to package instructions, drain, and rinse with cold water. While the pasta is cooking, chop the veggies.
  2. In a measuring cup, whisk together the olive oil, lemon juice, lemon zest, honey, chopped parsley, salt, and pepper until well combined.
  3. To a large salad bowl, add the cooked orzo, drained chickpeas, tomatoes, cucumbers, olives, red onion, baby spinach, and crumbled Feta cheese. Toss to combine.

Drizzle the dressing over the veggies and gently toss until all ingredients are well covered with the dressing. Chill for one hour in the fridge before serving and top with extra Feta cheese if desired.

Make Ahead and Storage Instructions

You can make this salad a day ahead, but add the fresh spinach and sliced tomatoes the day you plan to serve the salad or the spinach might wilt and the tomatoes could make the salad a bit runny. 

Store any leftovers in an airtight container in the fridge for up to 3 days. 

Variations and Substitutions

Use A Different Type Of Pasta: If you don’t have orzo, feel free to swap it with any small pasta like ditalini, mini bowtie, or acini di pepe. Want a healthier option? Quinoa is a great alternative that’s high in protein.

Cucumber Substitutes: No English cucumbers? No problem! You can use Persian cucumbers or if you have regular cucumbers, just peel and seed them for the best texture.

Cheese Options: Not a fan of feta? You can replace it with goat cheese or mini mozzarella balls, or skip the cheese entirely.

Add Protein for a Complete Meal: To turn this salad into a full meal, toss in your favorite protein. Try grilled chicken, shrimp, canned tuna, or even crispy pan-fried tofu for a plant-based option.

Lemon Juice Substitute: Fresh lemon juice is best but if you’re in a pinch bottled lemon juice works too. You might need to adjust the amount since it’s a bit more acidic. Another great alternative is red wine vinegar, which also adds a nice tang.

10-Minute Prep Mediterranean Orzo Salad2

Tips and Tricks:

Prevent Orzo From Sticking: After cooking, rinse the orzo with cold water to stop the cooking process and remove any starch that might make it sticky. You can also drizzle a little olive oil to keep it from clumping together.

Adjust the Dressing to Taste: Feel free to tweak the dressing to your liking. Add more lemon juice for extra zest, or a little more olive oil for a smoother finish.

Use Fresh Herbs: Fresh parsley really brightens up the salad, but you can also try adding fresh mint or basil for a different flavor. Be sure to add the herbs just before serving to keep them vibrant.

Serving Suggestions:

Pair with Greek Roasted Eggplant Dip and Warm Pita: Serve this orzo salad alongside a simple Greek roasted eggplant dip and warm pita bread for an easy Mediterranean-inspired meal.

Add Saganaki (Greek Fried Cheese): For a touch of indulgence, serve crispy fried saganaki cheese on the side. It’s quick to make and adds a delicious, savory element.

Grilled Meats or Seafood: This salad goes great with grilled meats like lamb burgers, marinated chicken breast, or seafood such as seared scallops, salmon, or trout. Perfect for a summer cookout!

Mediterranean Grilled Chicken: For a healthier meal, serve with grilled balsamic chicken topped with an olive tapenade. The flavors complement the freshness of the salad perfectly.

10-Minute Prep Mediterranean Orzo Salad

This one-bowl, easy, vibrant, and bold-flavored Mediterranean Orzo Salad can be made in advance and is easily adaptable to meet your dietary needs.
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Course: Salad, Side Dish
Cuisine: American
Prep Time: 10 minutes
Cook Time: 10 minutes
CHILL TIME: 1 hour
Total Time: 1 hour 20 minutes
Servings: 10 SERVINGS
Calories: 354kcal
Author: Kathy

Equipment

  • Measuring cup
  • Large salad bowl
  • Pot
  • Knife and cutting board

Ingredients

For the dressing:

  • cup extra virgin olive oil
  • Juice of one lemon
  • Zest of one lemon
  • 1 tbsp honey
  • 3 tbsp fresh parsley, chopped
  • Salt and freshly ground pepper to taste

For the salad:

  • 12 oz orzo pasta
  • 1 ½ cups grape tomatoes, quartered
  • 1 large English cucumbers, diced
  • 2 cups baby spinach, stems removed
  • ¼ cup red onion, chopped
  • ½ cup kalamata olives, pitted and halved
  • ½ cup green olives, pitted and halved
  • 1-15 oz can chickpeas, drained and rinsed
  • 1 ½ cups Feta cheese, plus more for serving

Instructions

  • Cook the orzo in large pot of boiling water according to package instructions, drain, and rinse with cold water. While the pasta is cooking, chop the veggies.
  • In a measuring cup, whisk together the olive oil, lemon juice, lemon zest, honey, chopped parsley, salt, and pepper until well combined.
  • To a large salad bowl, add the cooked orzo, drained chickpeas, tomatoes, cucumbers, spinach, olives, red onion, and crumbled Feta cheese. Toss to combine.
  • Drizzle the dressing over the veggies and gently toss until all ingredients are well covered with the dressing. Chill for one hour in the fridge before serving and top with extra Feta cheese if desired.

Nutrition

Calories: 354kcal | Carbohydrates: 40g | Protein: 10g | Fat: 17g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.6g | Cholesterol: 12mg | Sodium: 412mg | Potassium: 103mg | Fiber: 2g | Sugar: 4g | Vitamin A: 6IU | Vitamin C: 16mg | Calcium: 6mg | Iron: 11mg

Frequently Asked Questions about Mediterranean Orzo Salad

10-Minute Prep Mediterranean Orzo Salad2

1. Can I Use A Different Type Of Pasta Instead Of Orzo?

You can use any small pasta shape like ditalini, small bow tie, stelline (small stars), or acini di pepe. You can also use quinoa for a healthier salad. Quinoa is high in protein.

2. What If I Don’t Have English Cucumbers?

You can use Persian cucumbers or regular cucumbers. They both make great options. You don’t have to peel Persian cucumbers, but if you use regular ones, peel and seed them.

3. What If I Don’t Like Feta Cheese?

Don’t add anything you don’t like. That’s the beauty of this salad. You can customize to your liking. You could use goat cheese or mini mozzarella balls if you like them, or omit the cheese altogether.

4. Is It Possible To Add Protein To Make This A Main Dish?

You can add the protein of your choice. Grilled chicken, shrimp, canned tuna, or crispy pan-fried firm tofu are just some of the options.

5. How Do I Prevent The Orzo From Sticking Together After Cooking?

This tip works for any type of pasta: rinse it with cold water after it’s done cooking. This removes the wheat starch on the surface of the pasta. You can also drizzle it with a little olive oil.

6. Can I Substitute Fresh Lemon Juice With Bottled Lemon Juice?

Fresh lemon juice is highly recommended, but if you don’t have it on hand, you can use bottled juice. You may have to adjust the amount because it is a bit more acidic. This salad also tastes amazing with red wine vinegar.

7. How Long Will This Salad Last In The Fridge?

Stored in an airtight container, this salad will keep for up to 3 days in the fridge. If it starts to dry out, simply drizzle a bit more olive oil or lemon juice to refresh it.

8. Can I Use Canned Vegetables Instead Of Fresh?

Fresh veggies give the salad its vibrant flavor and crunchy texture, but you can use canned or jarred alternatives in a pinch. For example, canned chickpeas work great, and jarred roasted red peppers or marinated artichokes can be used instead of fresh tomatoes or cucumbers.

9. Can I Make This Salad Gluten-Free?

Absolutely! Simply swap out the orzo for a gluten-free pasta option or use quinoa, which is naturally gluten-free and works well in this salad.

10. Should I Serve This Salad Cold Or At Room Temperature?

This salad is best served chilled, but it’s also delicious at room temperature. If you’re making it ahead, just give it a quick stir before serving to redistribute the dressing.

11. How Much Salt Should I Add?

The amount of salt can be adjusted to taste but keep in mind that ingredients like olives and feta are already quite salty. Start with a small pinch of slat in the dressing and add more if needed after mixing everything together.

12. Can I Use Dried Herbs Instead Of Fresh?

Yes, if you don’t have fresh herbs on hand, dried herbs can work. Use about one-third of the amount listed for fresh herbs, as dried herbs are more concentrated in flavor. However, fresh parsley and basil add a brighter, more refreshing taste to the salad.

13. Can I Serve This Salad Warm?

While this salad is typically served cold, you can serve it slightly warm if you prefer. Just let the orzo cool slightly before adding the veggies and dressing to avoid wilting the greens.

14. How Can I Adjust The Dressing To My Taste?

Feel free to adjust the dressing based on your preferences. If you like more tang, add extra lemon juice or a splash of vinegar. For a touch of sweetness, a bit more honey can balance out the acidity.

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