A bright, fresh Mediterranean salad that's perfect for meal prep, potlucks and summer BBQs. Tender orzo tossed with cherry tomatoes, crisp cucumber, red onion, kalamata olives, salty feta and loads of fresh herbs, all in a lemony olive oil dressing. It tastes even better after it chills, travels beautifully, and disappears fast.
Fun fact: despite looking like rice, orzo is 100% pasta — its name means "barley" in Italian, after the grain it resembles. In Greece it's called "kritharaki" and is a staple in baked dishes and salads.
Why this recipe works
- RINSE the orzo. A quick cold rinse stops the cooking and removes starch so the salad isn't gummy.
- DRESS while warm. Adding a little dressing to warm orzo lets it soak in for deeper flavor.
- CHILL to meld. Time in the fridge lets the lemon, herbs and feta flavor every bite.
Nutrition information
- Calories: 280 kcal per serving
- Protein: 7 g
- Carbohydrates: 30 g
- Fat: 15 g
- Saturated Fat: 4 g
- Fiber: 2 g
Pro tips for the best orzo pasta salad
- Save some dressing. Orzo soaks up dressing as it sits — reserve a little to refresh it before serving.
- Add protein. Grilled chicken, shrimp or chickpeas turn it into a main.
- Cook orzo al dente. Slightly firm orzo holds up better than mushy in a salad.
- Make it ahead. Best a few hours to a day ahead; add fresh herbs just before serving.
Frequently asked questions
Why is my orzo salad dry or sticky?
Rinse the cooked orzo to remove excess starch, and reserve some dressing to stir in before serving since orzo absorbs it as it sits.
Can I make it ahead?
Yes — it's a great make-ahead. Flavors improve overnight; refresh with a little dressing or lemon before serving.
How long does it last?
3-4 days refrigerated in an airtight container.
Can I use a different pasta?
Yes — small shapes like ditalini, couscous or small shells work similarly.
Is orzo gluten-free?
Standard orzo is wheat pasta. Use a gluten-free orzo or rice for a GF version.
