Mediterranean Orzo Salad with Lemon Vinaigrette
This post may contain affiliate links. Please read our disclosure policy.
This Mediterranean orzo salad is my go-to quick fix for something flavorful, fresh, colorful, and satisfying in just 25 minutes. It’s packed with bright flavors, a little tang from feta, and plenty of crunch—perfect as a light dinner or a vibrant side dish that steals the show!
Whenever I’m in the mood for something fresh and satisfying, this Mediterranean orzo salad is the recipe I reach for. The tender orzo mixed with juicy tomatoes, crisp cucumbers, and salty Kalamata olives instantly transports me to a sunny afternoon by the sea. And when that creamy feta and fragrant basil hit the bowl, I know dinner is going to be amazing!
I created this recipe after making my pasta salad with Italian dressing countless times one summer. I wanted something a little different but with a similar flavor profile, and that’s how this orzo pasta salad with Mediterranean flavors was born.
I love that it only takes 25 minutes to make, which means I can throw it together after a busy day or whip it up for a last-minute gathering. Sometimes I add rotisserie chicken to make it a full meal, and other times I serve it as a vibrant side dish that everyone raves about. Either way, it’s always a hit at my table.
The best part? It tastes just as good the next day, so I often make extra for easy lunches. Whether it’s for a picnic, potluck, or a quick weeknight dinner, this salad never lets me down—I’ve made it so many times I could practically do it with my eyes closed!
Make ahead and store
Store: Leftovers can be stored in a covered container in your fridge for up to 4 days.
Make-ahead: Whether you’re meal-prepping or taking this to a party, you can get a jump start on this recipe. Add all of the salad ingredients, except the basil, to a salad bowl and keep it covered in your fridge for up to a day. You can also make the dressing and store it in your fridge for up to a week. The dressing will harden in the cold, so let it come to room temperature and whisk it before using. Add the chopped basil shortly before serving, as it starts to turn brown when cut.
Mediterranean Orzo Salad with Lemon Vinaigrette
Ingredients
Mediterranean Orzo Salad
- 1 cup uncooked orzo
- 2 mini cucumbers
- 2 cups cherry tomatoes (quartered)
- 2 cup baby spinach
- 2 cups cooked/rotisserie chicken
- 1 cup pitted Kalamata olives
- ½ cup crumbled feta cheese
- ¼ cup thinly sliced red onion
- ¼ cup thinly sliced basil
Lemon Vinaigrette
- 6 tablespoons olive oil
- 2 tablespoons lemon juice
- 2 teaspoons honey
- 1 teaspoon dijon mustard
- 1 teaspoon EACH: salt and pepper (see notes)
Instructions
- Bring a pot of well-salted water to a boil over high heat. Add the orzo and cook according to the package directions. Drain, rinse the orzo under cold running water, and set aside.1 cup uncooked orzo
- While the orzo is cooking, place the rest of the salad ingredients into a large salad bowl.2 mini cucumbers, 2 cups cherry tomatoes, 2 cup baby spinach, 2 cups cooked/rotisserie chicken, 1 cup pitted Kalamata olives, ½ cup crumbled feta cheese, ¼ cup thinly sliced red onion, ¼ cup thinly sliced basil
- In a small bowl, whisk the lemon juice, dijon, honey, salt, and pepper. Slowly pour in the olive oil, whisking at the same time so it emulsifies and turns a little creamy.6 tablespoons olive oil, 2 tablespoons lemon juice, 1 teaspoon dijon mustard, 2 teaspoons honey, 1 teaspoon EACH: salt and pepper
- When the orzo is cooked and cooled, add it to the salad bowl. Pour the dressing over the top and toss well. Serve right away.
Notes
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.
Variations to try
I absolutely love this recipe exactly as written, but I have made substitutions when I don’t have an ingredient on hand or jsut feel like switching things up. Here are a few ideas you can try:
- Pasta: If you don’t have orzo on hand, choose another short-shaped pasta.
- Spinach: You can also try arugula or chopped swiss chard.
- Olives: Choose your favorite variety or omit them if you’re not a fan.
- Cheese: I’ve also tried this with goat cheese and it worked well.
- Meat: Instead of chicken, try chopped pepperoni, crispy prosciutto, or bacon.
More pasta salads to try next
For more inspiration, check out all of my pasta salad recipes!
