Mediterranean Orzo Salad With Feta & Herbs – Bright, Fresh, and Satisfying

Warm-weather meals don’t have to be complicated. This Mediterranean Orzo Salad with Feta & Herbs delivers bold flavor, crunchy texture, and a satisfying bite in every forkful. It’s the kind of dish you can pack for lunch, bring to a picnic, or serve alongside grilled chicken or fish.

The orzo stays tender, the dressing is zesty and clean, and the herbs make everything pop. If you love a salad that actually fills you up and tastes better the next day, this one’s a keeper.

Print Pin

Mediterranean Orzo Salad With Feta & Herbs – Bright, Fresh, and Satisfying

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Total Time 25 minutes minutes

Servings 6 servings

Ingredients

• Orzo pasta (about 12 ounces)
• Cherry or grape tomatoes (2 cups, halved)
• English cucumber (1 medium, diced)
• Red bell pepper (1, diced)
• Red onion (1/4 to 1/2, finely minced)
• Kalamata olives (1/2 cup, pitted and sliced)
• Feta cheese (6–8 ounces, crumbled)
• Fresh herbs: flat-leaf parsley, dill, and mint (about 1 cup total, chopped)
• Extra-virgin olive oil (1/3 cup)
• Lemon (2, for zest and juice)
• Red wine vinegar (1–2 tablespoons)
• Garlic (1–2 cloves, minced)
• Dried oregano (1 teaspoon)
• Salt and black pepper
• Optional add-ins: capers, artichoke hearts, sun-dried tomatoes, arugula, chickpeas, grilled chicken, or shrimp

Instructions

• Cook the orzo: Bring a large pot of salted water to a boil. Add orzo and cook until just al dente according to package directions.Don’t overcook—it should have a slight bite.
• Drain and cool: Drain the orzo in a colander. Rinse briefly under cool water to stop the cooking and prevent sticking. Shake off excess water and transfer to a large mixing bowl.
• Whisk the dressing: In a small bowl, whisk together olive oil, juice and zest of 1–2 lemons, red wine vinegar, minced garlic, dried oregano, salt, and pepper.Taste and adjust acidity and salt.
• Toss the warm orzo: Pour half the dressing over the warm orzo and toss to coat. This helps the pasta absorb flavor and keeps it from clumping.
• Prep the vegetables: Halve the tomatoes, dice the cucumber and red bell pepper, and finely mince the red onion. Slice the olives.Pat vegetables dry if very wet so the salad doesn’t get watery.
• Add the mix-ins: Add tomatoes, cucumber, bell pepper, red onion, and olives to the orzo. Toss gently.
• Fold in herbs and feta: Chop parsley, dill, and mint. Fold most of the herbs and the crumbled feta into the salad, reserving a little for garnish.
• Finish with dressing: Add the remaining dressing and toss again.Adjust seasoning with salt, pepper, extra lemon juice, or a splash more vinegar if needed.
• Rest and serve: Let the salad sit for 10–15 minutes so the flavors meld. Garnish with remaining herbs and a drizzle of olive oil before serving.

What Makes This Recipe So Good

• Big flavor, minimal fuss: A simple lemon-olive oil dressing brightens the pasta and pulls all the ingredients together.
• Perfect make-ahead salad: The flavors develop as it rests, making it ideal for meal prep, potlucks, and picnics.
• Balanced and satisfying: Tender orzo, juicy tomatoes, crisp cucumbers, briny olives, and creamy feta create a complete bite.
• Flexible and forgiving: Swap veggies, add protein, or adjust the herbs to whatever’s on hand.
• Light yet hearty: It feels refreshing but still leaves you satisfied—great as a main or a side.

Shopping List

• Orzo pasta (about 12 ounces)
• Cherry or grape tomatoes (2 cups, halved)
• English cucumber (1 medium, diced)
• Red bell pepper (1, diced)
• Red onion (1/4 to 1/2, finely minced)
• Kalamata olives (1/2 cup, pitted and sliced)
• Feta cheese (6–8 ounces, crumbled)
• Fresh herbs: flat-leaf parsley, dill, and mint (about 1 cup total, chopped)
• Extra-virgin olive oil (1/3 cup)
• Lemon (2, for zest and juice)
• Red wine vinegar (1–2 tablespoons)
• Garlic (1–2 cloves, minced)
• Dried oregano (1 teaspoon)
• Salt and black pepper
• Optional add-ins: capers, artichoke hearts, sun-dried tomatoes, arugula, chickpeas, grilled chicken, or shrimp

How to Make It

1. Cook the orzo: Bring a large pot of salted water to a boil. Add orzo and cook until just al dente according to package directions.

   Don’t overcook—it should have a slight bite.

2. Drain and cool: Drain the orzo in a colander. Rinse briefly under cool water to stop the cooking and prevent sticking. Shake off excess water and transfer to a large mixing bowl.
3. Whisk the dressing: In a small bowl, whisk together olive oil, juice and zest of 1–2 lemons, red wine vinegar, minced garlic, dried oregano, salt, and pepper.

   Taste and adjust acidity and salt.

4. Toss the warm orzo: Pour half the dressing over the warm orzo and toss to coat. This helps the pasta absorb flavor and keeps it from clumping.
5. Prep the vegetables: Halve the tomatoes, dice the cucumber and red bell pepper, and finely mince the red onion. Slice the olives.

   Pat vegetables dry if very wet so the salad doesn’t get watery.

6. Add the mix-ins: Add tomatoes, cucumber, bell pepper, red onion, and olives to the orzo. Toss gently.
7. Fold in herbs and feta: Chop parsley, dill, and mint. Fold most of the herbs and the crumbled feta into the salad, reserving a little for garnish.
8. Finish with dressing: Add the remaining dressing and toss again.

   Adjust seasoning with salt, pepper, extra lemon juice, or a splash more vinegar if needed.

9. Rest and serve: Let the salad sit for 10–15 minutes so the flavors meld. Garnish with remaining herbs and a drizzle of olive oil before serving.

How to Store

• Refrigerator: Store in an airtight container for 3–4 days. The flavors improve after a few hours.
• Keep it bright: If storing overnight, hold back a little dressing and fresh herbs.

  Stir them in just before serving to refresh the salad.

• Avoid sogginess: If using watery add-ins like cucumbers or tomatoes, pat them dry. You can also add extra lemon juice and herbs on day two to perk it up.
• Do not freeze: Pasta salads don’t freeze well; the texture suffers.

Health Benefits

• Heart-healthy fats: Extra-virgin olive oil provides monounsaturated fats and polyphenols that support cardiovascular health.
• Vegetable variety: Tomatoes, cucumbers, peppers, and onions bring vitamins, minerals, antioxidants, and fiber.
• Protein and calcium: Feta adds protein and calcium. Choose a reduced-sodium feta if watching salt.
• Mediterranean-style eating: Emphasizes plants, healthy fats, and balanced portions.

  This salad fits that template and keeps you satisfied without feeling heavy.

• Customizable nutrition: Add chickpeas or grilled chicken for extra protein, or swap in whole-wheat orzo for more fiber.

Pitfalls to Watch Out For

• Overcooking the orzo: Soft, mushy pasta will make the salad heavy. Cook to al dente and rinse briefly.
• Under-seasoning: Cold salads need more seasoning. Taste at the end and adjust salt, pepper, and acidity.
• Watery veggies: Juicy tomatoes and cucumbers can dilute the dressing.

  Pat dry and seed cucumbers if needed.

• Too much feta at once: Feta can overwhelm. Start with less, then add more to taste.
• Skipping the rest: A brief rest helps flavors meld. Even 10 minutes makes a difference.

Recipe Variations

• Whole-grain swap: Use whole-wheat orzo or even pearled couscous for extra fiber and a nutty flavor.
• Protein boost: Add grilled chicken, shrimp, tuna, or chickpeas.

  Toss in at the end with a touch more dressing.

• Green and herby: Fold in a few handfuls of arugula or baby spinach just before serving for peppery freshness.
• Roasted twist: Roast cherry tomatoes and peppers with olive oil and oregano for a sweeter, deeper flavor.
• Briny bites: Add capers or chopped artichoke hearts. A little goes a long way.
• Creamy-lemon dressing: Whisk a spoonful of Greek yogurt into the dressing for extra creaminess and tang.
• No-olive option: Skip olives and increase cucumbers and herbs, or use green olives for a milder taste.

FAQ

Can I make this a day ahead?

Yes. In fact, it tastes even better after a few hours in the fridge.

Keep a little extra dressing and herbs aside to refresh just before serving.

What can I use instead of orzo?

Pearled couscous, small shells, ditalini, or even farro work well. Adjust cooking time and add a touch more dressing if using whole grains.

Is there a dairy-free option?

Use a dairy-free feta alternative or skip the cheese and add creamy avocado or toasted pine nuts for richness.

How do I keep the pasta from sticking?

Rinse the orzo briefly after draining and toss it with some of the dressing while still warm. This coats the pasta and prevents clumping.

What herbs work best?

Parsley, dill, and mint are classic.

Basil and chives also pair nicely. Use a mix for layered flavor and freshness.

How can I lower the sodium?

Rinse olives, choose a lower-sodium feta, and season with lemon and vinegar first, then add salt gradually to taste.

Can I serve it warm?

Yes. Toss the freshly cooked orzo with the dressing and vegetables, then serve slightly warm.

Add the feta and herbs last so they stay fresh.

Final Thoughts

This Mediterranean Orzo Salad with Feta & Herbs is the kind of recipe that fits any season and any table. It’s simple enough for a weekday lunch, but bright and beautiful for entertaining. Keep the base the same, then tweak the herbs, add-ins, and dressing to match your mood.

Make it once, and it’ll quickly become a staple you can count on—fresh, flavorful, and reliably delicious.