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Mediterranean Orzo Salad

  • Author: Michelle Minnaar
  • Total Time: 25 minutes
  • Yield: 8 portions, as side dish 1x
  • Diet: Vegetarian


Perfect for summer BBQs, meal prep, date nights, and picnics, this Mediterranean Orzo Salad can be used as a side dish or tasty main.


Units Scale
  • 500g (2 1/2 cups) dry orzo
  • 250g (1 1/2 cups) cherry tomatoes
  • 200g (1 cup) kalamata olives
  • 1 red pepper, thinly sliced
  • 240g (1 cup) cooked chickpeas
  • 1 red onion, halved and thinly sliced
  • 1/2 cucumber, cut into thin quartered slices
  • 200g (1 1/4 cup) feta cheese, crumbled
  • 30ml (2 tbsp) balsamic vinegar
  • 90ml (6 tbsp) extra virgin olive oil
  • Salt and pepper, to taste
  • basil leaves, for garnishing


  1. Cook the orzo according to package instructions, which should take around 10 minutes to boil. Drain and set aside to cool down while you prepare the rest of the salad.
  2. Place the tomatoes, olives, red pepper, chickpeas, onion and cucumber in a large salad bowl and mix. 
  3. Stir in the cooked orzo then the feta cheese. 
  4. Just before serving, place the vinegar and oil in a jar, then shake well. Season to taste then drizzle over the salad and give it a stir. 
  5. Garnish with basil and serve immediately. Enjoy!


  • Feel free to play around with the ratios of the different ingredients. You can even add or omit ingredients as you please. 
  • To bulk up the meal even more, you can add grilled salmon or chicken to turn this dish into a decent dinner.
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Category: Salad
  • Method: Boil
  • Cuisine: Greek

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