This Mediterranean Orzo Salad is bursting with flavor and contrasting textures.
It is a delicious and nutrient-rich lunch, dinner, or side dish. I love salads that are simple like this – it doesn’t take much to throw everything together and whip up a quick dressing. At the same time, it is so tasty and completely packed with healthy nutrients.
How to Make Mediterranean Orzo Salad
To make this Mediterranean Orzo Salad, start by cooking 1 ½ cups of orzo pasta according to the package instructions. Once tender, drain and rinse it under cold water to cool it down, then set it aside. While the orzo cools, prepare the dressing by whisking together ¼ cup of olive oil, 2 tablespoons of fresh lemon juice, 1 tablespoon of red wine vinegar, 1 minced garlic clove, 1 teaspoon of dried oregano, and a pinch of salt and pepper in a small bowl.
In a large mixing bowl, combine the cooked orzo with 1 cup of halved cherry tomatoes, 1 diced cucumber, ½ cup of sliced Kalamata olives, ½ cup of chopped marinated artichoke hearts, and ¼ cup of freshly chopped parsley. Drizzle the dressing over the salad and toss everything together gently to evenly coat. For a finishing touch, sprinkle the salad with crumbled vegan feta cheese and a tablespoon or two of hemp seeds if you like. Serve immediately or refrigerate for 30 minutes to let the flavors meld. This vibrant salad is perfect as a refreshing side or a light main dish.
Tips
- Cook Orzo Just Right: Make sure to cook the orzo al dente, as it will hold its shape and texture better when tossed with the other ingredients and dressing. Overcooked orzo can become mushy.
- Cool the Orzo Quickly: Rinse the cooked orzo under cold water to stop it from cooking further and to prevent it from clumping together. Toss it with a small drizzle of olive oil to keep the grains separate.
- Use Fresh Ingredients: Opt for ripe, juicy cherry tomatoes and crisp cucumbers for the best flavor and crunch. Fresh parsley is key to adding a bright, herbal note.
If you enjoyed this salad, you might like my Apple Walnut Salad with Dijon Lemon Dressing or my Vegan Moroccan Stew.
Mediterranean Orzo Salad
Ingredients
Salad:
- 1 ½ cups orzo pasta cooked and cooled
- 1 cup cherry tomatoes halved
- 1 large cucumber diced
- ½ cup Kalamata olives pitted and sliced
- ½ cup marinated artichoke hearts drained and chopped
- ¼ cup fresh parsley chopped
- ¼ cup crumbled vegan feta cheese
Dressing:
- ¼ cup extra virgin olive oil
- 2 tablespoon fresh lemon juice
- 1 tablespoon red wine vinegar
- 1 garlic clove minced
- 1 teaspoon dried oregano
- Salt and pepper to taste
Instructions
- Prepare the Orzo: Cook the orzo according to package instructions, then drain and rinse under cold water to cool it down. Set aside.
- Make the Dressing: In a small bowl, whisk together olive oil, lemon juice, red wine vinegar, minced garlic, dried oregano, salt, and pepper. Adjust seasonings to taste.
- Assemble the Salad: In a large mixing bowl, combine the cooked orzo, cherry tomatoes, cucumber, Kalamata olives, artichoke hearts, and chopped parsley.
- Add the Dressing: Pour the dressing over the salad and toss gently to coat everything evenly.
- Optional Toppings: Sprinkle with vegan feta.
- Serve & Enjoy: Serve immediately or refrigerate for 30 minutes to let the flavors meld together. This salad keeps well in the fridge for up to 2 days.
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