Mediterranean Orzo Salad with Lemon and Herb

This Mediterranean Orzo Salad with Lemon and Herb is the perfect side dish for summer cookouts. It’s light, fresh, and packed with flavor. After making this many times, I’ve discovered the trick to making it better than takeout every time. If you love recipes like this, you’ll also enjoy The Best Homemade Alfredo Sauce Recipe Ever! and 12 Orzo Recipes You Need to Try!.

What You'll Need for Mediterranean Orzo Salad with Lemon and Herb

Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.

• 1 cup orzo pasta
• 1 pint cherry tomatoes, halved
• 1 cucumber, diced
• 1/2 red onion, finely chopped
• 1/2 cup crumbled feta cheese
• 1/4 cup chopped fresh parsley
• 1/4 cup olive oil
• 1/4 cup lemon juice
• 1 clove garlic, minced
• 1 tsp dried oregano
• Salt and pepper, to taste
• Optional: Chopped Kalamata olives
• Optional: Crumbled feta cheese
• Optional: Chopped fresh parsley

How to Make Mediterranean Orzo Salad with Lemon and Herb

1. Cook the orzo: Cook orzo according to package instructions. Drain and rinse under cold water. Set aside.
2. Prepare the veggies: Halve the cherry tomatoes, dice the cucumber, and finely chop the red onion. Add them to a large bowl with the cooked orzo.
3. Make the dressing: In a small bowl, whisk together olive oil, lemon juice, minced garlic, dried oregano, salt, and pepper. Pour over the orzo and veggies.
4. Add the toppings: Stir in the crumbled feta cheese and chopped parsley. Taste and adjust seasoning if necessary. Serve immediately or refrigerate for at least 30 minutes to let the flavors meld.

Storing & Reheating Mediterranean Orzo Salad with Lemon and Herb

Short-Term Storage

Store in an airtight container in the fridge. Store in an airtight container in the fridge for up to 5 days. Make-ahead tip: This salad can be made up to 1 day ahead. Store in the fridge and let it come to room temperature before serving.

Freezing Mediterranean Orzo Salad with Lemon and Herb

Not recommended for freezing.

How to Reheat Without Drying It Out

Oven: Not necessary, as this is a cold salad. Microwave: Not necessary, as this is a cold salad.

Recipe Notes

• Chef tip: Using high-quality ingredients like fresh herbs and good olive oil will make a big difference in the flavor of this salad.
• Best substitution: If you don't have orzo, you can use other small pasta shapes like farfalle or fusilli.
• Make-ahead: This salad can be made up to 1 day ahead. Store in the fridge and let it come to room temperature before serving.
• Scaling: This recipe can easily be doubled or tripled to serve a crowd.
• Troubleshooting: If your salad is too dry, add a little more olive oil and lemon juice. If it's too wet, add more orzo or let it sit in the fridge for a while to drain.

Mediterranean Orzo Salad with Lemon and Herb

⏱

Prep

15 mins

🍳

Cook

10 mins

⏳

Total

25 mins

🍽

Serves

4 servings

🥗

Diet

Vegetarian

Ingredients

Main Ingredients

• 1 cup orzo pasta
• 1 pint cherry tomatoes, halved
• 1 cucumber, diced
• 1/2 red onion, finely chopped
• 1/2 cup crumbled feta cheese
• 1/4 cup chopped fresh parsley

Seasonings

• 1/4 cup olive oil
• 1/4 cup lemon juice
• 1 clove garlic, minced
• 1 tsp dried oregano
• Salt and pepper, to taste

Optional Toppings

• Chopped Kalamata olives
• Crumbled feta cheese
• Chopped fresh parsley

Instructions

1. Cook the orzo: Cook orzo according to package instructions. Drain and rinse under cold water. Set aside.
2. Prepare the veggies: Halve the cherry tomatoes, dice the cucumber, and finely chop the red onion. Add them to a large bowl with the cooked orzo.
3. Make the dressing: In a small bowl, whisk together olive oil, lemon juice, minced garlic, dried oregano, salt, and pepper. Pour over the orzo and veggies.
4. Add the toppings: Stir in the crumbled feta cheese and chopped parsley. Taste and adjust seasoning if necessary. Serve immediately or refrigerate for at least 30 minutes to let the flavors meld.

Notes

• Chef tip: Using high-quality ingredients like fresh herbs and good olive oil will make a big difference in the flavor of this salad.
• Best substitution: If you don't have orzo, you can use other small pasta shapes like farfalle or fusilli.
• Make-ahead: This salad can be made up to 1 day ahead. Store in the fridge and let it come to room temperature before serving.
• Scaling: This recipe can easily be doubled or tripled to serve a crowd.
• Troubleshooting: If your salad is too dry, add a little more olive oil and lemon juice. If it's too wet, add more orzo or let it sit in the fridge for a while to drain.

Storage

• Fridge: Store in an airtight container in the fridge for up to 5 days.
• Freezer: Not recommended for freezing.
• Oven reheat: Not necessary, as this is a cold salad.
• Microwave reheat: Not necessary, as this is a cold salad.
• Make ahead: This salad can be made up to 1 day ahead. Store in the fridge and let it come to room temperature before serving.

Nutrition Per Serving

• Calories: 250
• Protein: 8g
• Fat: 10g
• Carbs: 35g
• Fiber: 3g
• Sugar: 4g
• Sodium: 350mg
• Cholesterol: 10mg
• Sat. Fat: 2g

Nutritional values are estimates only. Actual values may vary by brand and portion size.

Mediterranean Orzo Salad with Lemon and Herb FAQs

A Warm Final Note

I can’t wait for you to try Mediterranean Orzo Salad with Lemon and Herb and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!