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This Mediterranean Orzo Pasta Salad With Feta is great for sharing at summer potlucks, and even better as a side dish for weeknight dinners. You get chewy orzo, feta, fresh veggies, and a red wine vinaigrette to tie it all together.
A good pasta salad is a guaranteed hit in the summertime, whether you’re bringing it to a gathering to share or just want something in the fridge to lend itself as a dinner side for the week. This Mediterranean orzo pasta salad hits all the right notes with fresh and simple ingredients that pair well with just about everything. It also works great as a light lunch if you add some protein! I’ve used leftovers from my spatchcocked chicken before, and it worked wonderfully.
If you’re on the hunt for more tasty pasta salads, check out my pesto pasta salad or this lemon and dill macaroni salad.
Table of Contents
Why You’ll Love This Orzo Pasta Salad
- The ingredients are fresh and simple
- It lasts in the fridge for days
- Can be made in advance as a side dish for several weeknight dinners
- Easy to transport to potlucks
- Doubling or cutting the recipe in half is easy
Ingredient Overview
A quick look at the essentials before we dive into the recipe card:
- Orzo: I like using this particular pasta shape because it’s tiny and lets you get a good forkful of everything.
- Toasted almonds: These add a nice crunch and a bit of warmth.
- Feta: The perfect cheese to accompany olives, tomatoes, and cucumbers.
- Red wine vinegar: The base of the vinaigrette, which adds a nice tangy flavor.
- Honey: This sweetens the vinaigrette, balancing it out.
- Lemon: Optional, since we’ve already got an acidic vinaigrette, but I do love adding a bright punch of lemon by stirring in some lemon zest and a modest squeeze of juice.
How to Make Mediterranean Orzo Pasta Salad
Step 1: Cook the Orzo
In a small pot, cook the orzo as per the directions on the packaging. Drain and rinse under cool water, and set aside.
Tip: For extra flavor, cook the orzo in chicken or vegetable broth instead of salted water.
Step 2: Whip Up the Vinaigrette
In a small bowl, whisk together the red wine vinegar, grated garlic, Dijon mustard, honey, thyme, sea salt, and pepper. Slowly pour in the olive oil while continuing to whisk vigorously to create a stable emulsion.
Another option is to put all of the vinaigrette ingredients into a small blender, like a Magic Bullet, and blend until smooth.
Step 3: Toss Everything Together
Transfer the cooked orzo, toasted almonds, chopped veggies, feta, and chopped parsley to a large mixing bowl. Drizzle with half of the dressing to start, and give it a good toss. Taste, stir in more dressing if necessary, and serve.
Optional: Before serving, stir in the zest of one lemon and a squeeze of juice from half a lemon.
Substitutions & Variations
- More Veggie Options: Marinated artichoke hearts, Castelvetrano olives, capers, and roasted red peppers are all great additions or swaps for this salad.
- Nut-Free: Use toasted sunflower seeds or pepitas.
- Nut Options: Pine nuts, walnuts, pecans, and pistachios are also great choices.
- Vegan-Friendly: Swap the honey in the dressing for maple syrup or agave nectar, and omit the feta cheese or use a vegan feta option (Trader Joe’s carries a few).
- Pasta Options: Ditalini works great in this recipe. You could also use larger pasta shapes, like elbow macaroni or rotini.
- Vinegar: No red wine vinegar? Apple cider vinegar or white wine vinegar both work.
Storage
- Orzo pasta salad—can be stored in an airtight container for up to 5 days.
- Red wine vinaigrette—store separately from the salad in an airtight jar or dressing bottle.
What to Serve With It
Frequently Asked Questions
Orzo is pasta. It has more protein and fiber than white rice and less than brown, which puts it squarely in the “perfectly reasonable” category. Whole-wheat orzo is the better choice if it matters to you.
A bright and acidic vinaigrette is the move. Use a base of red wine vinegar, lemon juice, apple cider vinegar, or white wine vinegar, then add flavor with garlic, spices, herbs, and mustard; something sweet to balance, like honey and maple syrup. Whisk in olive oil, and you’re set.
Yes, and it’s better the next day! Hold back some fresh herbs and a splash of dressing, add them before serving, and no one will know it’s been in the fridge for a day.
Mediterranean Orzo Pasta Salad With Feta
Ingredients
- 1.5 cups uncooked orzo
- 1/2 cup thinly sliced red onion, I use a mandolin to thinly slice the red onion, then roughly chop the red onion into smaller pieces.
- 1 cup diced cucumber
- 1 cup grape or cherry tomatoes, cut in half (quartered if they're on the larger side)
- 1/4 cup chopped parsley, more for garnish
- 1 cup Kalamata olives, cut in half
- 1 cup crumbled feta
- 1/2 cup toasted slivered almonds, *See notes
Red Wine Vinaigrette
- 1/4 cup red wine vinegar
- 1 small garlic clove, grated , I use a microplane to grate it. If you don't have one, finely mince it.
- 1 tsp Dijon mustard
- 1/2 tsp raw honey
- 1/2 tsp dried or fresh thyme
- 1/4 tsp sea salt
- Cracked black pepper
- 1/4 cup extra virgin olive oil
- 1 lemon (optional)
Instructions
- Cook the orzo in a small pot of salted water as per the package directions. When done, drain and rinse under cool water, and set aside.*For extra flavor, cook the orzo in chicken or vegetable broth instead of salted water.
- In a small bowl, whisk together the red wine vinegar, grated garlic, Dijon mustard, honey, thyme, sea salt, and pepper. While whisking, slowly pour in the olive oil to create a stable emulsion.*If you have a small blender, like a Magic Bullet, you could put all of the vinaigrette ingredients into it and blend until smooth.
- Transfer the cooked orzo to a large mixing bowl, then add the toasted almonds, chopped veggies, feta, and chopped parsley. Drizzle half of the dressing over it to start, then give it a good toss. Taste, stir in more dressing if necessary, and serve.Optional: Before serving, add the zest of one lemon and a squeeze of juice from half a lemon.
Oh my goodness this is just one awesome recipe! Thank you so much!
Thanks so much, Ned! I’m glad you think so.