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–+ servings
A white bowl filled with Mediterranean Orzo Salad—packed with cherry tomatoes, cucumber, spinach, olives, and feta cheese—with a fork resting inside.

Mediterranean Orzo Salad with Lemon Vinaigrette

Yield: 8 servings
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
This Mediterranean orzo salad is my family's favorite—I’ve made it so many times, and it always disappears fast! It’s fresh, flavorful, and perfect for any meal.

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

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
    Image for recipe instruction: A metal strainer containing cooked orzo pasta, perfect for preparing a refreshing Mediterranean Orzo Salad, sits on a white marble surface.
  • 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
    Image for recipe instruction: A bowl containing Mediterranean Orzo Salad, with spinach, shredded chicken, sliced red onions, black olives, cucumber, cherry tomatoes, feta cheese, and fresh herbs arranged in separate sections.
  • 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
    Image for recipe instruction: A white bowl filled with yellow soup sits on a white marble surface, next to a refreshing Mediterranean Orzo Salad.
  • 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.
    Image for recipe instruction: A bowl of Mediterranean Orzo Salad with cherry tomatoes, cucumbers, spinach, olives, and crumbled cheese on a white marble surface.

Notes

Salt and pepper: The dressing will taste too salty, but once it mixes with all of the unseasoned veggies and pasta, it will be perfect. 
Serving: 1 = 1 big scoop, Calories: 338kcal, Carbohydrates: 19g, Protein: 21g, Fat: 20g, Saturated Fat: 4g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 10g, Cholesterol: 65mg, Sodium: 885mg, Potassium: 193mg, Fiber: 2g, Sugar: 3g, Vitamin A: 1032IU, Vitamin C: 13mg, Calcium: 74mg, Iron: 1mg