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Each bite of this Mediterranean Orzo Salad is packed with tender orzo pasta, fresh vegetables, protein-packed chickpeas, briny olives, fresh herbs, and bold Greek salad dressing. It’s easy to prep ahead, perfect for potlucks and cookouts, and just as good as a light lunch as it is served alongside grilled chicken, shrimp, steak, or tofu.
Table of Contents
- Kellie’s Note Orzo Pasta Salad
- Ingredients for Mediterranean Orzo Salad
- Why Homemade Greek Dressing Makes This Better
- How to Make Orzo Salad
- Kellie’s Tips for the Best Orzo Salad
- Easy Substitutions and Add-Ins
- Make Ahead and Storage
- What To Serve with Orzo Salad
- What to Serve with Orzo Salad
- More Easy Pasta Salad Ideas
- Mediterranean Orzo Salad Recipe
Our cucumbers are coming in, so I made this today. Delicious!
– Mary
Kellie’s Note
Orzo Pasta Salad
I make this orzo salad when I need something fresh, colorful, and easy to serve cold. The key is the homemade Greek dressing – it soaks into the orzo just enough to flavor every bite without making the salad heavy. After a quick chill, the tomatoes, cucumbers, chickpeas, olives, and herbs all come together into the kind of side dish that disappears fast at a summer table.
If you’re already a fan of my famous Mediterranean Chickpea Salad, then you’re really going to love this Mediterranean orzo salad too!
Ingredients for Mediterranean Orzo Salad
- Orzo pasta: The base of the salad. Cook it just until tender so it holds its shape after chilling.
- Chickpeas: Add protein and make the salad hearty enough for lunch.
- Cucumber: Brings cool crunch and freshness.
- Grape tomatoes: Add juicy sweetness and color.
- Red onion: Gives the salad a little bite. Dice it finely so it doesn’t overpower the other ingredients.
- Manzanilla and black olives: Add briny, salty flavor that works so well with the Greek dressing.
- Fresh parsley: Brightens up the whole salad.
- Fresh mint: Optional, but highly recommended for a fresh Mediterranean finish.
- Greek salad dressing: Homemade Greek dressing gives this salad the best bold, tangy flavor.
Why Homemade Greek Dressing Makes This Better
The dressing is what ties this Mediterranean orzo salad together. A homemade Greek salad dressing tastes fresher and brighter than bottled dressing, and it coats the orzo, chickpeas, vegetables, and olives with just the right amount of tangy flavor.
I like using my Easy Greek Salad Dressing for this recipe because it gives the salad a bold, zesty finish without overpowering the fresh vegetables and herbs.
How to Make Orzo Salad
- Cook the orzo. Cook the orzo according to the package directions until tender, but not mushy. Drain and cool to room temperature.
- Combine the salad ingredients. Add the cooled orzo to a large bowl with the chickpeas, cucumber, tomatoes, red onion, manzanilla olives, black olives, parsley, and mint, if using.
- Add the dressing. Pour the Greek salad dressing over the salad and toss until everything is evenly coated.
- Chill. Cover and refrigerate for at least 30 minutes so the flavors can blend.
- Stir and serve. Stir again before serving to redistribute any dressing that settled at the bottom of the bowl.
Kellie’s Tips for the Best Orzo Salad
- Don’t overcook the orzo. Soft orzo can turn mushy once it’s mixed with dressing and chilled.
- Cool the orzo first. Letting the pasta cool helps keep the cucumber, tomatoes, and herbs fresh and crisp.
- Chop everything small. Smaller pieces make it easier to get orzo, vegetables, olives, herbs, and dressing in every bite.
- Use homemade dressing. The Greek dressing is a big part of the flavor, so homemade is best here.
- Go easy on the mint. Mint adds freshness, but too much can overpower the salad.
- Stir before serving. Some dressing may settle as the salad chills, so give it a good toss before serving.
Easy Substitutions and Add-Ins
This orzo salad is easy to customize with what you have on hand.
- Add protein: Grilled chicken, shrimp, steak, crispy baked tofu, or extra chickpeas all work well.
- Use different olives: Kalamata olives or Castelvetrano olives can be used instead of manzanilla or black olives.
- Add more vegetables: Bell peppers, spinach, artichoke hearts, or roasted tomatoes are great additions.
- Make it gluten-free: Use gluten-free orzo, if available, and cook according to the package directions.
- Make it dairy-free: This recipe is naturally dairy-free as written if your dressing is dairy-free.
- Add cheese: Feta cheese is a great addition if you want a salty, creamy finish.
- Swap the herbs: Parsley is classic, but basil, dill, or a small amount of extra mint can also work.
Make Ahead and Storage
Mediterranean orzo pasta salad is a great make-ahead recipe because the flavors get even better after the salad has time to chill.
- To make it ahead, prepare the salad up to 2 days in advance and store it in an airtight container in the refrigerator. Stir before serving to redistribute the dressing.
- Leftovers are best enjoyed within 2–3 days for the freshest texture. If the salad seems a little dry after chilling, add a small splash of Greek dressing or olive oil and toss again before serving.
What To Serve with Orzo Salad
This orzo salad is filling enough for a light lunch, but it also makes a fresh side dish for grilled meats, seafood, and vegetarian mains.
Serve it with:
- Perfect Oven Baked Chicken Breast
- Grilled Lemon Chicken
- Cast Iron Skillet Steak
- Caesar Chicken Kabobs
- Crispy Baked Tofu
- Grilled Bacon Wrapped Shrimp with Romesco Sauce
- Easy Grilled Vegetables
It’s also a great potluck, picnic, or cookout side because it can be made ahead and served cold.
What to Serve with Orzo Salad
More Easy Pasta Salad Ideas
If you love this Mediterranean orzo salad, try these easy pasta salad recipes next:
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Mediterranean Orzo Salad Recipe
Equipment
- stockpot
Ingredients
- 1 pound Orzo Pasta
- 1 15 ounce can Chickpeas, rinsed and drained well
- 1 English Cucumber, Chopped
- 2 cups grape tomatoes, sliced in half
- 1/2 cup diced red onion
- 1/2 cup sliced manzanilla olives
- 1/2 cup sliced black olives
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh mint, optional
Greek Salad Dressing
- 1/4 cup pitted kalamata olives
- 2 ounces feta cheese
- 1 clove garlic
- 1/2 cup red wine vinegar
- 1 tablespoon chopped fresh basil
- 1 teaspoon chopped oregano
- 1 lemon, juice and zest
- 3/4 cup extra virgin olive oil
- kosher salt and fresh ground pepper
Instructions
- Cook the pasta according to package directions until tender, but not mushy. Drain and cool to room temperature before mixing with the vegetables.
- While the pasta cooks, make the dressing by adding the olives, cheese and garlic to the bowl of a food processor or blender. Pulse until a thick paste forms.
- Transfer the olive mixture to a bowl and whisk in the vinegar, basil oregano, lemon zest and juice. Continue whisking while slowly streaming in the olive oil until thoroughly combined. Cover and set aside.
- Transfer the pasta to a large mixing bowl and add the chickpeas, cucumber, tomatoes, red onion, manzanilla olive, black olive, parsley and mint, if using. Toss to combine.
- Pour the dressing over the salad and stir to coat.
- Cover and chill for 30 minutes before serving.
- Right before serving, stir the salad to redistribute any dressing that may have settled at the bottom of the bowl.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Orzo is a small, rice-shaped pasta. It cooks quickly and works well in pasta salads because it mixes easily with chopped vegetables, herbs, olives, chickpeas, and dressing.
Yes! This is a great make-ahead salad. Prepare it up to 2 days in advance, store it in the refrigerator, and stir before serving.
For the best texture, enjoy orzo salad within 2–3 days. Store it in an airtight container in the refrigerator.
Yes. Chickpeas already add plant-based protein, but grilled chicken, shrimp, steak, or crispy baked tofu are all great additions.
Yes, if you can find gluten-free orzo. Cook it according to the package directions and avoid overcooking so it holds up in the salad.
Yes. The salad will still taste great without mint, but a small amount adds a fresh flavor that works really well with the Greek dressing. Just don’t add too much, or it can overpower the salad.
Yes. Feta cheese adds a salty, creamy bite that works well with the olives, chickpeas, tomatoes, cucumber, and Greek dressing.
This recipe looks delicious but it calls for 1 cup of Greek Salad Dressing but you did not provide the recipe for the dressing! Bummer!
Here it is! I did link to it in the recipe notes above. https://thesuburbansoapbox.com/easy-greek-vinaigrette/
My husband often forwards recipes from your site that he thinks I would like (or he wants me to make!) Our cucumbers are coming in, so I made this today. Delicious!
I’m so happy you liked it!