Last Updated 08-05-2024
Orzo pasta is tossed with tomatoes, red pepper, olives and spinach and a simple balsamic vinaigrette for a light, healthy salad you can prepare in no time.
Orzo is one of my favorite little pastas, and this Mediterranean Orzo Salad is simple, delicious and healthy.
This light, refreshing salad is great for a picnic, summer potluck or quick, light lunch. If you take your own lunch to work, this is a great option!
Feel free to make substitutions based on what you have handy. Any color of bell pepper works well and so do regular olives and chopped whole tomatoes.
You could even change up the veggies (kale would be great in place of spinach), or add a protein, like leftover chicken, or my personal favorite, chickpeas.
If you grow a garden, you’ll probably have many of the ingredients–like the basil and tomatoes–for this salad right in your own backyard!
Tips for making this recipe
- Feel free to change the ingredients in this recipe to suit your tastes–regular olives in place of kalamata, goat cheese in place of feta–you get the idea.
- To change things up, I often make this salad with a long noodle, like fettucine, linguine or even spaghetti.
- If you make this salad ahead of time, be sure to taste and re-season before serving. You might also want to stir in an extra splash of olive oil and vinegar.
I’m sure you’ve heard all about the Mediterranean Diet and how healthy it is.
Which means this is a salad you can feel good about eating and serving to your friends and family.
Don’t have orzo? Almost any pasta will work in this recipe. So will other grains, like quinoa, cous cous and brown rice.
The recipe does make a lot, but it keeps in the refrigerator for up to a week. We never have trouble finishing it at my house!
This Mediterranean Orzo Salad is so versatile and easy, it’s one I find myself making again and again.
What should I serve with Mediterranean Orzo salad?
This orzo salad is one of my favorite summer sides. It goes especially well with grilled beef, chicken and seafood.
These are some of our favorite main dishes to enjoy with this colorful pasta salad.
FAQS
Can I make this recipe gluten-free?
Absolutely! Just use your favorite gluten-free pasta.
Can I make this pasta salad ahead of time?
Yes, this salad can be made several days ahead of time and stored, covered, in the refrigerator until serving. Be sure to taste and adjust the seasonings just before serving, and add a little extra oil and vinegar, if needed.
Should I cook pasta al-dente for pasta salad?
Actually no–pasta salad is one time you want to fully cook your pasta, and maybe even cook it a few minutes extra. Slightly undercooked, cold pasta isn’t very appetizing.
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what do I need to make this recipe?
- Orzo pasta – or your favorite shape pasta
- Bell peppers – any color
- Cherry tomatoes – or diced large tomatoes
- Fresh basil
- Spinach – I use fresh baby spinach
- Kalamata olives – regular olive work too
- Feta
- Olive oil
- Balsamic vinegar
- Salt and pepper
Be sure to save this Mediterranean Orzo Salad recipe to your favorite Pinterest board for later.
Mediterranean Orzo Salad
Ingredients
- 16 ounces orzo pasta
- 1 yellow or red pepper diced
- 1 cup cherry tomatoes halved
- 1/2 cup kalamata olives chopped
- 1 cup fresh spinach finely chopped
- 1/2 cup fresh basil finely chopped
- 1/2 cup feta crumbles
- 1/2 cup extra virgin olive oil
- 1/2 cup balsamic vinegar
- Salt & pepper to taste
Instructions
- Cook 16 ounces orzo pasta according to package directions. Rinse with cold water and drain.
- In a large bowl, toss pasta with chopped 1 yellow or red pepper, c1 cup cherry tomatoes, o1/2 cup kalamata olives, 1 cup fresh spinach, ba1/2 cup fresh basil and 1/2 cup feta crumbles Season with salt and pepper, to taste.
- In a medium bowl, whisk together 1/2 cup extra virgin olive oil and 1/2 cup balsamic vinegar. Pour over pasta vegetable mixture and stir to combine. Chill before serving.
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Nutrition
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Who Dished It Up First: I came across this recipe at 33 Shades of Green and couldn’t wait to try it. Thanks Alissa!
Hello! I’m Danelle. Thanks for visiting.
Uptown foodie meets real life at Let’s Dish, where I share all my favorite recipes. Making meal time easy, but doing it in style!
Teresa
Can this be made the day before an event?
Katie
What did I do wrong mine is very dark brown? It seems like the bus sonic vinegar is too strong but I only used half a cup.
Judi
I used 1/2 c bal vinegar and I also thought the vinegar was too strong. I might try this recipe again using very little vinegar and see if the taste is better.
rogerafrance
Thank you so much for sharing this recipe.
Monica
I made this exactly as posted and it was FANTASTIC!!
alissa
So glad you liked this! I’m following you now – ALL of your recipes sound delicious!
Alissa
Cherine
Looks wonderful!
Kristin
What a beautiful food blog! It’s making me hungry and anxious to get in the kitchen!
Kristin
nancycreative
Oh, this sounds so good and healthy, too!
the country cook
What a pretty side dish! It looks like an excellent accompaniment to a cookout. – http://www.delightfulcountrycookin.com
JessieLeigh
This looks great! I absolutely love orzo… it’s such a fun pasta to work with. Thanks for sharing the recipe.
Lisa@BlessedwithGrace
This recipe looks so great for a summer day! Thanks for sharing your recipe and linking to Tempt My Tummy Tuesday.
Christy
this looks delish..my cousin makes a version similar to this and it is great for picnics and bbqs!