Name: Mediterranean Ozo Salad
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Cuisine: Mediterranean
Ingredients: 1½ cups uncooked orzo pasta; 2 cups packed arugula or baby spinach, roughly chopped; 1½ cups cherry tomatoes, halved; 1 cup canned chickpeas, drained and rinsed; 4 ounces crumbled feta cheese (about 1 cup); ½ cup sliced kalamata olives (or marinated artichokes); 1/3 cup chopped oil-packed sun-dried tomatoes (or chopped roasted red peppers); ¼ cup thinly sliced green onions (or diced red onions); ¼ cup chopped fresh basil leaves, mint, dill, or parsley; 1/3 cup extra virgin olive oil; 2 tablespoons balsamic vinegar (white or regular); 2 tablespoons freshly squeezed lemon juice; 1 tablespoon honey (or pure maple syrup); 1 garlic clove, finely minced or pressed; ½ teaspoon Dijon mustard; ¼ teaspoon fine sea salt; ¼ teaspoon freshly ground black pepper

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This Mediterranean-inspired orzo salad is a fresh and flavorful side dish that’s perfect to serve for summer potlucks, picnics, or cookouts. It’s made with juicy cherry tomatoes, protein-rich chickpeas, feta cheese, kalamata olives, tangy sun-dried tomatoes, fresh basil, arugula, and a light balsamic vinaigrette dressing.

If you need an easy crowd-pleasing pasta salad, this orzo salad is a total winner! It’s loaded with fresh veggies and bold Mediterranean flavor.

I could live off pasta salad during the summer months. When it’s too hot to cook, I love nothing more than having a make-ahead salad ready for lunch in the fridge.

This orzo salad is my new favorite and even my picky toddler enjoyed it!

Table of Contents

Mediterranean Orzo Salad Ingredients

Orzo pasta: This is a short, rice-shaped pasta that has a firm and chewy texture. It’s the perfect blank canvas to soak up the dressing.

Arugula or baby spinach: I like to use arugula in this orzo salad because it has a bold, peppery flavor that goes well with the other ingredients.

You can use baby spinach if you prefer.

Cherry tomatoes: I love using cherry tomatoes in this pasta salad because they are juicy and have a slightly sweet and tangy flavor. You can use grape tomatoes if you prefer.

Chickpeas: I like using cooked chickpeas in this orzo salad because they are rich in protein and fiber. They pair well with the crumbled feta cheese.

Feta cheese: This adds a nice tangy flavor to the orzo salad. For the best texture and flavor, I recommend buying a block of feta and crumbling it yourself.

Kalamata olives: This adds a savory and briny flavor to the pasta salad. It also pairs well with the feta cheese.

If you don’t like olives, you can use marinated artichoke or diced cucumber.

Sun-dried tomatoes: They have a deep and savory umami flavor with a chewy texture that’s similar to dried fruit. I love adding them to this orzo salad because they taste delicious.

If you don’t like sun-dried tomatoes, you can use chopped roasted red pepper or diced red bell pepper instead.

Green onions (scallions): These have a mild, sweet and savory onion flavor. It’s less sharp than red onions. But if you prefer, you can use diced red onions in this orzo salad.

Fresh basil: I like using fresh basil leaves because they have a sweet and savory taste.

Adding fresh herbs to pasta salad instantly elevates the dish. If you don’t like basil, you can use fresh parsley, mint, or dill.

Balsamic vinaigrette dressing: Balsamic vinegar has a natural sweetness, which tastes incredible in this orzo salad.

My balsamic vinaigrette dressing is made with extra virgin olive oil, balsamic vinegar (you can use regular or white), freshly squeezed lemon juice, Dijon mustard, garlic, honey (or pure maple syrup), salt, and freshly ground black pepper.

How to make Mediterranean Orzo Salad

Cook the orzo. Bring a large pot of salted water to a boil. Cook the orzo 1 minute past al dente, according to the package instructions.

Drain the orzo and rinse under cool water for 30 seconds. Drain and set aside to cool. Drizzle a little olive oil (about 1-2 teaspoons) over the pasta to prevent it from sticking.

Prepare the dressing. In a jar with a fitted lid (or small bowl), add the extra virgin olive oil, balsamic vinegar, fresh lemon juice, honey (or pure maple syrup if using), minced garlic, Dijon mustard, salt, and freshly ground black pepper.

Secure the lid on the jar and shake until the dressing has fully combined. Or use a whisk to combine the dressing.

Assemble the salad. In a large mixing bowl, add the cooled orzo, chopped arugula (or baby spinach if using), cherry tomatoes, chickpeas, crumbled feta cheese, kalamata olives (or artichokes if using), sun-dried tomatoes (or roasted red pepper if using), green onions (or red onion if using), and chopped basil (mint, dill, or parley if using).

Pour about ½ cup of the dressing over the salad and gently toss to evenly coat. Cover the salad and chill in the fridge for at least 1 hour.

Drizzle the remaining dressing (about 2 tablespoons) just before serving.

What to serve with orzo salad

This orzo pasta salad is a delicious side dish for picnics, BBQ cookouts, or summer potlucks. You can serve it with other side dishes or a main dish.

Proteins: Baked chicken breast, baked salmon, air fryer salmon, grilled meats.

Sandwiches: Tuna salad sandwich, egg salad sandwich, chicken salad sandwich, veggie tortilla roll ups.

BBQ favorites: Mediterranean turkey burgers, cranberry turkey burgers, classic potato salad, baked beans.

Lighter options: Fresh fruit platter, strawberry cucumber salad, strawberry arugula salad, blueberry arugula salad.

More Summer Pasta Salad Recipes to Try:

Please let me know how you like this orzo salad recipe in the comments below! Your feedback and review encourages me to keep creating new and yummy recipes. I hope you love this pasta salad as much as I do.