Mediterranean Orzo Salad

Overhead view of Mediterranean orzo mixture in a glass bowl with feta and parseley sprinkled over top.

5 from 6 votes

Mediterranean Orzo Salad is a delicious picnic pasta salad featuring fresh cucumber, olives, and feta in a lemon-herb vinaigrette.

Prep Time10

Cook Time15

Total Time25

Course: lunch, Salad, Side Dish, Snack

Cuisine: Mediterranean

Servings: cups

Calories: 336kcal

Author: Rachel

Cost: $12

Ingredients

ORZO

2 cups Uncooked orzo pasta 12 ounces
4 cups Low sodium chicken broth or 2 cans, plus water according to package directions.
¼ teaspoon Salt & pepper

SALAD

½ cup Sliced Almonds
½ cup Red Onion diced
2 cups English Cucumber sliced and quartered
1 Red Bell Pepper chopped
1 cup Cherry Tomatoes halved
15 oz. Canned Garbanzo Beans {chickpeas} drained and rinsed
½ cup Pitted Kalamata olives sliced or halved
¼ cup Parsley chopped, optional
½ cup Feta Cheese

DRESSING

⅓ cup Extra Virgin Olive Oil
¼ cup Red Wine Vinegar
2 tablespoon Lemon Juice
2 teaspoon White Sugar
2 teaspoon Dijon Mustard
1 teaspoon Garlic Powder
¼ teaspoon Pepper & Salt each
2 teaspoon Oregano or 2 tablespoon fresh herbs
2 teaspoon Dried Basil or 2 tablespoon fresh herbs

Instructions

Make dressing by whisking all of the ingredients in a small bowl or shaking in a jar. Refrigerate until ready to use.
Boil orzo according to package directions, substituting chicken broth for some of the water. Boil until orzo is al dente, about 8 minutes, stirring occasionally. Drain orzo and allow to cool. You might want to stir it occassionally to keep it from sticking together.
Toast the almonds. Place sliced almonds in a dry skillet (no oil) over medium heat. Heat, stirring often with a wooden spoon, until fragrant and evenly browned, about 4 to 5 minutes. The nuts can quickly burn so watch them carefully and remove immediately from the pan when finished.
In a very large bowl, add all of the salad ingredients to the orzo followed by the dressing. Toss to coat.
Taste and season with additional lemon juice or salt and pepper.

Notes

Make Ahead. Mediterranean Orzo Salad can be made the day before serving. As it marinates, the pasta and other ingredients get time to absorb the seasoning from the dressing for flavorful bites. Reserve about half the dressing to toss in right before serving.

Leftovers and storage. When stored in the fridge in a closed airtight container, this Mediterranean orzo salad will last 3 to 5 days. Keep in mind that if you sprinkle it with feta cheese, it shouldn't sit out at room temperature longer than an hour.

Nutrition