Welcome to your new favorite summer staple! This Mediterranean-inspired Orzo Pasta Salad Recipe is a vibrant symphony of flavors and textures, featuring fresh cherry tomatoes, briny Kalamata olives, crisp red onion, sweet corn kernels, fragrant parsley, tangy feta cheese, all beautifully tied together with a zesty, homemade lemon dressing. It’s not just a salad; it’s an experience that transports you straight to the sun-drenched coasts of the Mediterranean with every forkful.
Whether you’re looking for a refreshing main dish salad or a perfect accompaniment to your grilled favorites like grilled chicken or grilled steak, this orzo pasta salad fits the bill perfectly. Its bright flavors and wholesome ingredients make it an ideal choice for any meal, from casual weeknight dinners to elegant outdoor gatherings. Prepare to impress your family and friends with this unbelievably delicious and surprisingly simple recipe.
author’s note
My Most Requested Summer Side: A True Crowd-Pleaser!
There are some recipes that just stick with you, becoming instant classics. This orzo pasta salad is, without a doubt, one of those recipes for me. It’s incredibly simple in its construction, yet the medley of fresh ingredients and that vibrant lemon dressing create a flavor profile that is truly exceptional. Every single summer, I find myself returning to this recipe, often making it three to five times a month. When fresh sweet corn is in peak season, my frequency skyrockets – it’s simply irresistible!
Over the years, this humble orzo pasta salad has organically evolved into my signature dish for any potluck, BBQ, or family gathering. The requests pour in constantly from friends and family, and I’ve lost count of how many times I’ve happily shared the recipe. If its consistent popularity among my inner circle isn’t enough to sway you, I promise you’ll just have to experience it for yourself. This Mediterranean Orzo Pasta Salad isn’t just delicious; it’s truly next-level incredible and guaranteed to become a beloved staple in your home too.
Why You’ll Love This Mediterranean Orzo Pasta Salad
This isn’t just another pasta salad; it’s a celebration of fresh, wholesome ingredients and bold Mediterranean flavors. Here’s why this recipe stands out and why it’s destined to become a regular in your culinary rotation:
- Unforgettable Flavor: The combination of salty feta, briny olives, sweet corn, juicy tomatoes, and bright lemon dressing creates a harmonious and incredibly delicious taste experience.
- Effortlessly Easy: With straightforward steps and readily available ingredients, this salad comes together quickly, making it perfect for busy weeknights or last-minute entertaining.
- Perfect for Any Occasion: From casual picnics and backyard barbecues to elegant brunches and light dinners, its versatility makes it suitable for countless events.
- Healthy & Wholesome: Packed with fresh vegetables, whole-grain orzo (if using), and healthy fats from olive oil, it’s a nutritious option that doesn’t compromise on taste.
- Excellent Make-Ahead Meal: The flavors actually deepen and meld beautifully as it chills, making it an ideal candidate for meal prep or preparing ahead of time for gatherings.
- Customizable: Easily adapt the recipe to your preferences by adding grilled vegetables, different herbs, or even a protein for a heartier meal.
Key Ingredients for the Perfect Orzo Salad
Each ingredient in this Mediterranean orzo pasta salad plays a vital role in its overall deliciousness. Here’s a closer look at what you’ll need and some helpful tips or potential swaps to make it your own:
| Ingredient | Tip or Swap |
|---|---|
| Orzo Pasta | Rinse immediately after cooking with cold water to halt the cooking process and cool it down, preventing it from clumping and becoming mushy. This ensures a perfectly al dente texture for your salad. Whole wheat orzo is a great, healthier alternative. |
| Cherry & Yellow Grape Tomatoes | Using a mix of both cherry and yellow grape tomatoes adds a delightful variety in color and subtly different bursts of sweet, juicy flavor. However, if you only have one type on hand, or prefer just one, the salad will still be fantastic. Sun-dried tomatoes (packed in oil, drained and chopped) can also add a richer, concentrated tomato flavor. |
| Kalamata Olives | For convenience and to save time, opt for pitted Kalamata olives. Simply slice them in half or quarters before tossing them into the salad. If you’re not a fan of Kalamata, black olives or even green olives can be used, though the briny, fruity flavor of Kalamata is truly unmatched in this recipe. |
| Feta Cheese | For the absolute best flavor and texture, we highly recommend buying a block of feta cheese and crumbling it yourself. Pre-crumbled feta can sometimes be drier and less flavorful. Goat cheese or even fresh mozzarella pearls could be interesting swaps if feta isn’t your preference. |
| Fresh Parsley | Fresh herbs are non-negotiable for this salad! Parsley adds a bright, fresh, and slightly peppery note. Don’t be shy with it. Chop a little extra to sprinkle on top just before serving for an appealing garnish. Dill or mint could also be lovely additions. |
| Red Onion | Red onion provides a sharp, pungent bite that perfectly balances the other ingredients. To temper its intensity and soften the flavor, soak the finely diced red onion in cold water for about 10 minutes before draining thoroughly and adding to the salad. This step is a game-changer! |
| Fresh Sweet Corn | Sweet corn brings a wonderful sweetness and crisp texture. You can use it raw for an extra crunch, or for a smoky depth of flavor, quickly grill the corn on the cob before cutting off the kernels. Frozen corn, thawed, can also be used in a pinch. |
| Lemon Dressing | The dressing is the heart of this salad! Make it first and allow it to chill while you prepare the other ingredients. This allows the flavors of fresh lemon zest and juice, olive oil, garlic, and Dijon mustard to meld and intensify, creating a truly spectacular dressing. |
How To Make Orzo Pasta Salad: Step-by-Step Guide
Creating this irresistible Mediterranean Orzo Pasta Salad is wonderfully simple. Follow these easy steps to bring this dish to life in your kitchen:
- Prepare the Zesty Lemon Dressing: Begin by zesting and juicing a fresh lemon. Combine the lemon zest, lemon juice, olive oil, finely minced garlic, Dijon-style mustard, and granulated sugar in a large mason jar. Season generously with salt and freshly cracked black pepper. Seal the jar tightly and shake vigorously until all ingredients are well combined and emulsified. Place the dressing in the refrigerator to chill and allow the flavors to deepen while you prepare the rest of the salad components.
- Cook and Cool the Orzo Pasta: Bring a large pot of generously salted water to a rolling boil. Add the orzo pasta and cook according to the package directions until it’s perfectly al dente. Once cooked, immediately drain the orzo in a colander and rinse it thoroughly under cold running water. This crucial step stops the cooking process, removes excess starch, and cools the pasta, preventing it from clumping and ensuring a light, distinct texture. Let it cool completely.
- Chop and Combine the Fresh Vegetables: While the orzo cools, prepare your vibrant array of vegetables. Halve the cherry and grape tomatoes. If using whole Kalamata olives, slice them in half. Finely dice the red onion (remember to soak it in cold water first if you prefer a milder flavor, then drain well). Chop the fresh parsley. If desired, grill your sweet corn for added smoky flavor, or simply slice the raw kernels directly from the cob for a crisp, fresh bite.
- Assemble the Salad: In a large mixing bowl, combine the cooled orzo pasta, halved tomatoes, sliced olives, diced red onion, fresh parsley, and crumbled feta cheese. Add the fresh corn kernels.
- Dress and Toss: Retrieve the lemon dressing from the refrigerator and give it another good shake. Pour the dressing evenly over the assembled salad ingredients. Using large tongs or serving spoons, gently toss everything together until all the orzo and vegetables are thoroughly coated in the delicious dressing.
- Chill and Serve: For the best flavor and texture, cover the bowl and refrigerate the orzo pasta salad for at least 30 minutes to an hour before serving. This allows the flavors to meld beautifully. Give it a final toss right before presenting it to your guests. Enjoy this incredible Mediterranean creation!
Featured Comment
“What a savory recipe, indeed! Served this for dinner and it has instantly become a family favorite recipe in our home! Delicious!”
– Sara
Storage and Make-Ahead Tips
Storage Tips
This Mediterranean Orzo Pasta Salad is an excellent make-ahead dish, perfect for picnics, potlucks, or meal prepping for the week. It typically lasts 3-5 days when stored properly in an airtight container in the refrigerator. For optimal freshness and to maintain the best texture, especially if making it several days in advance, consider storing the salad ingredients and the dressing separately. Dress only the portion you plan to eat immediately.
Be aware that the flavors, particularly from the olives and red onions, tend to intensify over time. While many enjoy this heightened flavor, the salad is truly at its peak and best enjoyed on the first day or within two days of preparation. If you’ve dressed the entire salad, a quick toss before serving will help redistribute the flavors and keep it fresh.
Customizing Your Mediterranean Orzo Pasta Salad
One of the joys of this orzo salad recipe is its flexibility. Feel free to experiment and make it your own!
- Add Protein: For a heartier meal, stir in cooked, shredded chicken (especially grilled chicken), canned chickpeas or cannellini beans (rinsed and drained), or even grilled shrimp.
- Vary the Veggies: Incorporate finely chopped cucumber for extra crunch, roasted red bell peppers, artichoke hearts, or thinly sliced zucchini.
- Herb Power: Beyond parsley, fresh dill, mint, or oregano would complement the Mediterranean theme beautifully.
- Spice It Up: A pinch of red pepper flakes can add a subtle kick.
- Cheese Alternatives: While feta is traditional, small mozzarella balls (bocconcini) or crumbled goat cheese can offer a different creamy element.
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Rating: 4.85 from 13 votes
Orzo Pasta Salad
By Chelsea Lords
Mediterranean Orzo Salad Recipe with fresh tomatoes, olives, red onion, corn, parsley, feta, and a zesty lemon dressing. Bright, flavorful, and so easy!
Prep Time: 20 minutes
Cook Time: 9 minutes
Total Time: 29 minutes
Servings: 6 servings, as a side
Video
Equipment
- Medium pot
Ingredients
- 1-1/2 cups orzo pasta (12 ounces)
- 1-1/2 cups cherry tomatoes (1 pint)
- 1-1/2 cups yellow grape tomatoes (or more cherry tomatoes, 1 pint)
- 3/4 cups Kalamata olives, halved
- 1-1/2 cups crumbled feta cheese
- 3 tablespoons chopped fresh parsley (and more for topping if desired)
- 1/2 cup finely diced red onion (see note 1)
- 2 ears fresh sweet corn
- 1 large lemon (zest and juice)
- 1/4 cup + 1 tablespoon olive oil
- 1/2 teaspoon finely minced garlic
- 1 teaspoon Dijon-style mustard
- 1 teaspoon granulated sugar
- Salt and pepper to taste
Instructions
- Start with the dressing so the flavors have time to meld and intensify. Zest and juice a lemon to get 2 teaspoons zest and 3 tablespoons juice. Place zest and juice in a large mason jar. Add olive oil, garlic, mustard, and sugar. Season to taste with salt and pepper (I add 1/2 teaspoon salt and 1/4 teaspoon pepper). Seal and shake to combine; refrigerate while preparing the salad.
- Bring a pot of water to boil, generously salt the water, and cook the orzo according to package directions. Drain, rinse under cold water and allow to cool thoroughly.
- Meanwhile, prep the veggies. Halve the tomatoes and olives. Finely dice the red onion (see note 1) and the parsley. Add all veggies to a large bowl. Add feta. If desired, grill corn (see note 2). Cut the kernels from the cob (you don’t have to cook the corn; you can add it raw for a nice crunch!). Pour dressing over salad and toss. Taste and season as needed with additional salt and pepper. Store in the fridge for 30 minutes to an hour before serving. Toss right before serving. This salad is best enjoyed the same day it is made.
Recipe Notes
Note 2: Grill Corn: Preheat grill to medium-high, around 400°F. Once hot, clean the grill grates. Remove the husks and silk from the corn. Pour about 1 teaspoon vegetable oil on each corn cob and rub the oil into all sides. Lightly sprinkle all sides with salt and pepper. Place corn right on grill grates (don’t wrap in foil) and close grill. Cook for about 3 minutes per side undisturbed, about 12 minutes total. When all sides are browned, remove to a plate.
Storage: Keep Orzo pasta salad up to 3–5 days in the fridge. For best freshness, store the salad and dressing separately and only dress the portions you’re eating immediately.
Nutrition
Calories: 369kcal | Carbohydrates: 53g | Protein: 15g | Fat: 12g | Saturated Fat: 6g | Cholesterol: 33mg | Sodium: 716mg | Potassium: 494mg | Fiber: 4g | Sugar: 6g | Vitamin A: 682IU | Vitamin C: 32mg | Calcium: 229mg | Iron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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