Dinner

Mediterranean Orzo Salad Recipe

Name: Mediterranean Orzo Salad Recipe
Prep time: 15 min
Cook time: 10 min
Total time: PT-492468H53M10S
Cuisine: Mediterranean
Ingredients: 16 ounces orzo pasta; 3 cups baby spinach leaves, gently torn into large pieces; 1 ½ chopped red bell pepper (about one red bell pepper); 1 cup cucumber, diced and seeded (about one medium cucumber); ¾ cup red onion, diced; 5 ounces Castelvetrano green olives, drained and halved; 5 ounces Kalamata olives, pitted, drained and halved; 7 ounces feta cheese; ½ cup canola oil; ¼ cup olive oil; 1 lemon, juiced; 1 ½ teaspoons dried oregano; 1 teaspoon kosher salt; 1 teaspoon black pepper

ByMarina Montclair March 6, 2026March 6, 2026

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Introduction

Mediterranean Orzo Salad is a vibrant and flavorful pasta salad filled with fresh vegetables, olives, and creamy feta cheese. It’s perfect for a light lunch, picnic, or a side dish at your next gathering.

A clear glass bowl filled with a colorful salad sits on a white marbled surface. The salad has four main layers: a base of pale yellow orzo pasta shaped like small grains, scattered fresh dark green spinach leaves, chopped red bell peppers and red onion pieces adding splashes of bright red and purple, and halved green and black olives dotted throughout. Some white crumbled feta cheese pieces are mixed in, giving a creamy contrast. A wooden spoon stands inside the bowl on the right side, partially stirring the ingredients. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

16 ounces orzo
3 cups baby spinach leaves, gently torn into large pieces
1 ½ chopped red bell pepper (about one red bell pepper)
1 cup cucumber, diced and seeded (about one medium)
¾ cup red onion, diced
5 ounces Castelvetrano green olives, drained and halved
5 ounces Kalamata pitted olives, drained and halved
7 ounces feta cheese
½ cup canola oil
¼ cup olive oil
1 lemon, juiced
1 ½ teaspoons oregano
1 teaspoon kosher salt
1 teaspoon black pepper

Instructions

Step 1: Bring a pot of water to a boil, season with salt, and cook the orzo for 10 minutes. Drain, rinse with cold water, and set aside to cool.
Step 2: Transfer the cooled orzo to a large mixing bowl. Add the baby spinach, chopped red bell pepper, diced cucumber, diced red onion, and both types of olives. Crumble half of the feta cheese over the mixture.
Step 3: In a small bowl, whisk together the canola oil, olive oil, lemon juice, oregano, kosher salt, and black pepper until well combined.
Step 4: Pour the dressing over the pasta mixture and gently fold until everything is evenly coated. Taste and adjust seasoning if needed.
Step 5: Top the salad with the remaining feta cheese. Refrigerate for at least 1 hour or overnight to allow flavors to meld before serving.

Tips & Variations

Use fresh herbs like parsley or basil to enhance the salad’s brightness.
Swap canola oil for avocado oil for a richer flavor.
Add cherry tomatoes or artichoke hearts for extra Mediterranean flair.
For a vegan version, omit feta or use a plant-based cheese alternative.

Storage

Store the salad covered in the refrigerator for up to 1 week. It is best enjoyed within 2-3 days for optimal freshness. When reheating, serve chilled or at room temperature, as this salad is traditionally served cold.