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Mediterranean Orzo Salad

This simple yet memorable orzo-based side dish recipe is packed with fresh and zesty flavors from tomatoes, kalamata olives, feta cheese, capers, and fresh parsley, dressed in a zingy Lemon Dressing. It’s great warm or cold and perfect for serving with a grilled dinner, or taking to a cookout, party, or potluck.[1]

  • Total Time: 26 minutes
  • Yield: 6 1x

Ingredients

Scale
  • 6 oz dry orzo pasta
  • 1 cup grape or cherry tomatoes, sliced in half
  • 1/2 cup crumbled feta cheese
  • 1/4 cup pitted kalamata olives, sliced
  • 1/4 cup chopped parsley
  • 2 Tablespoons capers, drained
  • 1/2 cup extra virgin olive oil
  • 1/4 cup lemon juice
  • 1 teaspoon honey
  • 1 clove garlic, microplaned or finely minced
  • salt and pepper

Instructions

  1. Cook orzo according to package directions then drain and set aside to cool slightly.[1]
  2. Add slightly cooled pasta to a large mixing bowl with tomatoes, olives, feta cheese, parsley, and capers.[1]
  3. Drizzle on enough Lemon Dressing to coat then toss to combine. Chill for 10-15 minutes before serving then add additional dressing if desired.[1]

Notes

Double the recipe as it disappears quickly. Serve warm or cold. Add more dressing after chilling if needed.[1]

  • Author: Olivia Bennett
  • Prep Time: 15 minutes
  • Cook Time: 11 minutes
  • Method: Side Dish
  • Cuisine: Mediterranean

Nutrition

  • Calories: 350
  • Sugar: 3g
  • Sodium: 450mg
  • Fat: 24g
  • Saturated Fat: 5g
  • Unsaturated Fat: 18g
  • Trans Fat: 0g
  • Carbohydrates: 28g
  • Fiber: 2g
  • Protein: 8g
  • Cholesterol: 17mg