Tangy Mediterranean Orzo Salad With Feta

Here is my go-to Mediterranean orzo salad recipe, loaded with fresh vegetables, tangy feta cheese, briny olives, and a simple lemon-oregano dressing that brings everything together.

This salad is perfect for summer potlucks and weeknight dinners when it’s too hot to turn on the oven. I love making a big batch on Sunday and eating it throughout the week for easy lunches.

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What Kind of Orzo Should I Use?

Any standard orzo pasta you find at the grocery store will work perfectly for this salad. You can use regular white orzo, or if you want to add some extra nutrition, whole wheat orzo is a great option that adds a slightly nuttier flavor. Just make sure to cook it according to the package directions and rinse it with cold water after draining to stop the cooking process and cool it down for the salad. If you’re gluten-free, there are some decent gluten-free orzo options available now, though they can be a bit pricier and may have a slightly different texture.

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Options for Substitutions

This salad is pretty forgiving when it comes to swaps, so feel free to work with what you have:

• Orzo: Orzo is really the star here and gives this salad its signature texture, so I’d recommend sticking with it. But if you’re in a bind, small pasta shapes like ditalini, acini de pepe, or even couscous can work – just adjust cooking times according to package directions.
• Baby spinach: Arugula makes a great swap if you want a peppery kick, or try chopped romaine for extra crunch. Just add it right before serving so it stays fresh.
• Castelvetrano and Kalamata olives: You can use just one type of olive if that’s what you have – about 10 ounces total. Green olives or black olives from a can work fine too, though the flavor will be a bit milder.
• Feta cheese: Crumbled goat cheese or diced fresh mozzarella can step in for feta. The flavor will be different but still tasty.
• Canola and olive oil: You can use 3/4 cup of just one type of oil if you prefer. All olive oil will give you a stronger flavor, while all canola keeps things more neutral.
• Red bell pepper: Yellow or orange bell peppers work just as well. You could also try sun-dried tomatoes for a different Mediterranean twist.

Watch Out for These Mistakes While Cooking

The biggest mistake with orzo salad is not rinsing the pasta after cooking, which leaves behind excess starch that makes everything clump together into a gummy mess – always rinse with cold water until the orzo is completely cool.

Overdressing the salad right away can also be a problem since orzo absorbs liquid as it sits, so start with about three-quarters of your dressing and add more just before serving if needed.

Another common issue is adding the feta too early and stirring too vigorously, which breaks up the cheese into tiny bits instead of keeping those nice chunks – gently fold in half the feta at the end and save the rest for topping.

Finally, make sure to taste and adjust your seasoning after the salad has chilled for an hour, as cold temperatures can dull flavors and you’ll likely need to add a bit more salt, lemon juice, or black pepper.

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What to Serve With Orzo Salad?

This orzo salad is pretty filling on its own, but it pairs beautifully with grilled chicken, lamb kebabs, or even some simple grilled shrimp if you want to add protein. I love serving it alongside other Mediterranean dishes like hummus, tzatziki, and warm pita bread for a full spread that’s perfect for summer gatherings. It also works great as a side dish with grilled salmon or as part of a mezze platter with stuffed grape leaves and roasted red peppers. Since the salad is already packed with veggies and has a tangy, briny flavor from the olives and feta, keep your main dish simple and let the orzo shine.

Storage Instructions

Store: This orzo salad actually gets better as it sits! Keep it in an airtight container in the fridge for up to 4 days. The flavors really meld together overnight, making it perfect for meal prep or bringing to potlucks the next day.

Make Ahead: You can prep this salad a day or two in advance, which is great for parties or busy weeks. If you’re making it ahead, I’d suggest adding the spinach and feta right before serving so they stay fresh and the feta doesn’t get too soft.

Serve: Give the salad a good stir before serving since the dressing tends to settle at the bottom. It tastes great cold straight from the fridge, or you can let it sit at room temperature for about 15 minutes if you prefer it less chilled.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 3500-3700
• Protein: 70-80 g
• Fat: 210-230 g
• Carbohydrates: 340-360 g

Ingredients

For the salad:

• 1 lb orzo (Barilla recommended for al dente texture)
• 3 1/2 cups spinach (roughly chopped into 1/2-inch ribbons)
• 1 1/2 cups bell pepper (diced into 1/4-inch pieces)
• 1 1/4 cups cucumber (diced)
• 2/3 cup onion (finely diced)
• 5 oz green olives
• 5 oz black olives (sliced Greek Kalamata recommended)
• 7 oz feta (block in brine for moisture, crumbled by hand)
• 1/4 cup fresh Italian parsley (chopped)

For the vinaigrette:

• 1/4 cup canola oil
• 1/2 cup olive oil (Extra Virgin recommended)
• 1.5 lemons (juiced and zested)
• 1 1/2 tsp dried oregano
• 1 tsp salt
• 1 1/4 tsp black pepper
• 1 clove garlic (finely minced)

Step 1: Prepare the Mise en Place and Cook the Orzo

• 1 lb orzo
• 3 1/2 cups spinach
• 1 1/2 cups bell pepper
• 1 1/4 cups cucumber
• 2/3 cup onion
• 5 oz green olives
• 5 oz black olives
• 1/4 cup fresh Italian parsley
• 1 clove garlic

While bringing a large pot of salted water to boil for the orzo, prepare all your vegetables: dice the bell pepper into 1/4-inch pieces, dice the cucumber, finely dice the onion, chop the spinach into 1/2-inch ribbons, chop the parsley, and mince the garlic.

Slice the olives if using whole ones.

Once the water is boiling, add the orzo and cook for 10 minutes to achieve an al dente texture.

Drain the orzo and rinse it under cool water to stop the cooking and remove excess starch—this prevents the salad from becoming gummy.

Set aside to cool completely.

Step 2: Build the Vinaigrette

• 1/4 cup canola oil
• 1/2 cup olive oil
• 1.5 lemons
• 1 clove garlic
• 1 1/2 tsp dried oregano
• 1 tsp salt
• 1 1/4 tsp black pepper

In a small bowl, whisk together the canola oil, extra virgin olive oil, lemon juice, lemon zest, minced garlic, dried oregano, salt, and black pepper.

Let the vinaigrette sit for a moment to allow the flavors to meld.

I like to add the garlic to the vinaigrette rather than mixing it directly into the salad—this way it infuses the dressing evenly and prevents any harsh raw garlic bites in certain forkfuls.

Step 3: Assemble and Dress the Salad

• cooled orzo from Step 1
• chopped vegetables and olives from Step 1
• 3.5 oz feta
• vinaigrette from Step 2

In a large bowl, combine the cooled orzo from Step 1 with the chopped spinach, diced bell pepper, diced cucumber, diced onion, and both the green and black olives.

Crumble about half of the feta cheese by hand directly into the bowl—I prefer hand-crumbling over cutting because it creates irregular, rustic pieces that distribute better throughout the salad.

Pour the vinaigrette from Step 2 over the entire mixture and toss well to coat everything evenly.

Step 4: Finish and Rest the Salad

• 1/4 cup fresh Italian parsley
• 3.5 oz feta

Add the chopped parsley from Step 1 and toss once more to incorporate.

Top the salad with the remaining crumbled feta cheese.

Let the salad rest at room temperature for at least 15 minutes before serving—this allows the flavors to meld and the orzo to absorb the dressing.

The salad tastes even better after a few hours in the refrigerator, making it perfect for meal prep or bringing to gatherings.

Tangy Mediterranean Orzo Salad With Feta

Delicious Tangy Mediterranean Orzo Salad With Feta recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 27 minutes mins

Servings 8 servings

Calories 3600 kcal

Ingredients

  

For the salad

• 1 lb orzo (Barilla recommended for al dente texture)
• 3 1/2 cups spinach (roughly chopped into 1/2-inch ribbons)
• 1 1/2 cups bell pepper (diced into 1/4-inch pieces)
• 1 1/4 cups cucumber (diced)
• 2/3 cup onion (finely diced)
• 5 oz green olives
• 5 oz black olives (sliced Greek Kalamata recommended)
• 7 oz feta (block in brine for moisture, crumbled by hand)
• 1/4 cup fresh Italian parsley (chopped)

For the vinaigrette

• 1/4 cup canola oil
• 1/2 cup olive oil (Extra Virgin recommended)
• 1.5 lemons (juiced and zested)
• 1 1/2 tsp dried oregano
• 1 tsp salt
• 1 1/4 tsp black pepper
• 1 clove garlic (finely minced)

Instructions

 

• While bringing a large pot of salted water to boil for the orzo, prepare all your vegetables: dice the bell pepper into 1/4-inch pieces, dice the cucumber, finely dice the onion, chop the spinach into 1/2-inch ribbons, chop the parsley, and mince the garlic. Slice the olives if using whole ones. Once the water is boiling, add the orzo and cook for 10 minutes to achieve an al dente texture. Drain the orzo and rinse it under cool water to stop the cooking and remove excess starch—this prevents the salad from becoming gummy. Set aside to cool completely.
• In a small bowl, whisk together the canola oil, extra virgin olive oil, lemon juice, lemon zest, minced garlic, dried oregano, salt, and black pepper. Let the vinaigrette sit for a moment to allow the flavors to meld. I like to add the garlic to the vinaigrette rather than mixing it directly into the salad—this way it infuses the dressing evenly and prevents any harsh raw garlic bites in certain forkfuls.
• In a large bowl, combine the cooled orzo from Step 1 with the chopped spinach, diced bell pepper, diced cucumber, diced onion, and both the green and black olives. Crumble about half of the feta cheese by hand directly into the bowl—I prefer hand-crumbling over cutting because it creates irregular, rustic pieces that distribute better throughout the salad. Pour the vinaigrette from Step 2 over the entire mixture and toss well to coat everything evenly.
• Add the chopped parsley from Step 1 and toss once more to incorporate. Top the salad with the remaining crumbled feta cheese. Let the salad rest at room temperature for at least 15 minutes before serving—this allows the flavors to meld and the orzo to absorb the dressing. The salad tastes even better after a few hours in the refrigerator, making it perfect for meal prep or bringing to gatherings.