This Mediterranean Lemon Orzo Salad is super easy to make and filled with a ton of fresh flavors. It's the perfect side dish for any dinner, Summer BBQ or party.
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Why You'll Love this Recipe
- Delicious salad. This orzo salad combines fresh veggies, fresh herbs and garbanzo beans for the perfect fresh salad. Try my Pesto Orzo Salad next!
- Crowd pleaser. This recipe is ideal for Spring and Summer parties. It's perfect to make for a picnic in the park with your family, Mother's and Father's Day festivities, Summer cookouts with friends and any holiday party.
- Easy to make. The only cooking involved is cooking the orzo and the rest of the ingredients are chopped and added to the bowl. This great recipe comes together very quickly! Serve alongside my Greek Cucumber Salad for the ultimate salad spread.
Ingredients and Substitutions
- Orzo pasta- any kind of orzo or other small cut pasta will do.
- Cucumber- English or Persian cucumbers will work in this salad.
- Olives- I used ½ cup of pitted Mediterranean-blend olives. You can use Kalamata, Castelvetrano green olives or a mix.
- Feta- this salad calls for crumbled feta cheese but goat cheese is also a great option.
- Parsley- use fresh parsley over dried, it provides a lot more flavor and freshness. Feel free to add any other herbs such as mint or dill.
See the recipe card below for the remaining ingredients and quantities.
Instructions
- Begin by cooking the orzo in a large saucepan. Follow the package instructions. Drain the orzo then rinse thoroughly in a strainer with cold water. Transfer the pasta to a large mixing bowl.
- Add the remaining ingredients, aside from lemon juice, olive oil, salt and pepper, to the bowl with the orzo. Pour in the lemon juice and olive oil and season with salt and black pepper.
- Toss the salad to combine everything and serve immediately.
Recipe FAQs
The salad can be served on its own as an appetizer or snack at a BBQ or cookout. It also pairs great with any grilled protein- steak, shrimp, fish and chicken. This would go great with my Grilled Mediterranean Chicken Thighs or Air Fryer Sausage and Peppers.
Yes! You can add additional ingredients or make substitutions. Some great options: baby spinach, chopped red bell pepper, cherry tomatoes, artichokes, cannellini beans and/or arugula.
Make sure you cook the pasta just to al denté as it will absorb the lemon juice and olive oil the longer it sits. Rinse and drain the pasta with cold water after cooking.
Chef Tips
- The salad can be stored in a bowl, covered, or in another airtight container in the fridge for up to one week. However, it is best if eaten within 3 days.
- Try your best to chop the vegetables into similar-sized pieces. This will create a more even texture and distribution in the salad.
- Use fresh herbs over dried. Fresh herbs are more vibrant and provide more flavor.
Serving
This salad can stand on its own as a main dish but it pairs really well with other dishes such as Air Fryer Caprese Chicken and Greek Turkey Meatballs.
More Salad Recipes
Did you make this recipe? Please leave a 5-star ⭐️⭐️⭐️⭐️⭐️ rating & comment below to let me know how it came out. Thanks for visiting!
🍳Recipe
Mediterranean Lemon Orzo Salad
Equipment
Ingredients
- 16 ounces uncooked orzo
- ½ English cucumber, diced
- ½ small red onion, diced
- ½ cup Kalamata olives, Castelvetrano green olives or a mix
- ½ cup crumbled feta cheese
- ½ cup sliced pepperoncini from a jar
- 1 (15 ounce) can of chickpeas, drained and rinsed
- ¼ cup fresh parsley, roughly chopped
- 1 lemon, juiced
- ¼ cup extra virgin olive oil
- salt and black pepper, to taste
Instructions
- Cook the orzo in a large saucepan, according to package instructions. Drain the orzo then rinse thoroughly in a strainer with cold water. Transfer pasta to a large mixing bowl.
- Add the remaining ingredients, aside from lemon juice, olive oil, salt and pepper, to the bowl with the orzo. Pour in lemon juice and olive oil and season with salt and black pepper, about 1 teaspoon of each.
- Toss the salad and serve immediately.
Notes
- The salad can be stored in a bowl, covered, or in another airtight container in the fridge for up to one week. However, it is best if eaten within 3 days.
- Try your best to chop the vegetables into similar-sized pieces. This will create a more even texture and distribution in the salad.
- Use fresh herbs over dried. Fresh herbs are more vibrant and provide more flavor.
Nutrition
Nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.
Marlene says
I really enjoyed this recipe. I would probably add more lemon next time and more feta, but that's a personal preference. Thank you for sharing!
Sarah Holt says
Hi Marlene, thanks for the great review, I'm glad you enjoyed the recipe! More lemon and more feta is a great idea!
Sisley White - Sew White says
What an incredible salad. I would love to dive right in. Thank you for linking up to CookBlogShare
Sarah Holt says
Thank you Sisley!
Alisa Infanti says
This is such a great side dish for everything summer!
Sarah Holt says
so perfect and easy to bring to any event!
Beth says
This looks so yummy and flavorful! My hubby is going to love this for lunch today! Excited to make this!
Sarah Holt says
thank you Beth, I hope you guys enjoy it!
Kechi says
Am loving all the components of this salad; such much freshness and deliciousness!
Sarah Holt says
thank you Kechi!
Michelle says
This is such a fresh and delicious salad for summer! Orzo is the perfect choice of pasta!
Sarah Holt says
I love orzo, thanks Michelle
Beth Sachs says
A delicious side dish for a summer BBQ. Olives, feta and lemon pair so well together!
Sarah Holt says
Some of my favorite flavors, thanks Beth