This post may contain affiliate links.
This Mediterranean pasta salad recipe is a bright, herb-forward dish made by tossing tender orzo with crisp vegetables, briny olives, creamy feta, and a zesty Greek-style dressing. The orzo is cooked until al dente, then mixed with the fresh ingredients while still slightly warm so it absorbs the vinaigrette. The result is a fresh, vibrant, and delicious salad in just 30 minutes!
I’ve always had a soft spot for orzo salads, whether it’s my fresh summer orzo pasta salad, this tomato feta orzo salad, a peppery arugula orzo salad, or this Mediterranean pasta salad with orzo. They all share that perfect balance of fresh, vibrant flavors and satisfying texture, making them just as welcome at a weeknight dinner as they are on a big family table.
Why We Love this Mediterranean Pasta Salad
This easy pasta salad mixes orzo with fresh tomatoes, cucumber, roasted red peppers, red onion, kalamata olives, Castelvetrano olives, fresh herbs, creamy feta cheese, and a Greek dressing. It is a great way to use summer produce from your garden or farmers’ market.
Don’t skip the fresh herbs! They take this salad to the next level. The pairing of all of those flavors is just so good. It would be a perfect, simple side dish to bring to a backyard barbecue, summer parties, a picnic, or make it for meal-prep and eat it for lunches or dinners. Nothing beats a cold pasta salad on a hot day!
Ingredients You’ll Need
- Orzo pasta: Creates a tender base that holds onto dressing without becoming heavy. If you love orzo as I do, you’ll love my roundup of the best 9 orzo pasta salad recipes.
- Baby spinach: Adds softness and color.
- Roasted red peppers: Bring sweetness and depth.
- English cucumber, red onion, and cherry tomatoes: Provide crisp texture and freshness.
- Kalamata olives: Add a bold, salty bite.
- Castelvetrano olives: Soften that intensity with buttery richness.
- Feta cheese: Adds creaminess and salt.
- Fresh basil, mint, and parsley: Make this salad vibrant and herb-forward.
Ways to Modify this Mediterranean Orzo Pasta Salad
- beans: add beans like chickpeas or white beans
- vegetables: bulk up the vegetables with Quick Pickled Red Onions, celery, radish or add these Easy Marinated Tomatoes
- seeds & nuts: add in sesame seeds, pine nuts, sliced almonds or walnuts
- cheese: swap feta cheese for goat cheese
- spices: add more flavor by adding crushed red pepper, cayenne red pepper or paprika
How to Make Mediterranean Pasta Salad with Orzo
Step 1: Cook the orzo according to the package to al dente. Remove, drain and rinse under cold water to keep it from cooking any longer. Drain the water completely and set aside.
Step 2: In a large mixing bowl add the spinach, roasted red pepper, cucumber, red onion, cherry tomatoes, kalamata olives, Castelvetrano green olives, basil, mint and parsley and mix well.
Step 3: In a mason jar or salad dressing container mix together the olive oil, red wine vinegar, garlic, oregano, lemon juice, honey, dijon mustard, salt and pepper.
Step 4: Add the orzo to the large bowl with the salad ingredients and mix well.
Step 5: Pour half of the dressing over the salad and mix well. Taste and add more dressing to your liking or save the remaining dressing for when you serve the salad. Add in the feta cheese and gently mix.
Step 6: Cover and refrigerate until ready to eat. When you are ready to eat, taste the salad and add the remaining salad dressing. Gently toss. Serve or keep in the fridge until ready to serve. The salad will last up to 5 days in an airtight container.
Recipe Tips
- Add only half of the dressing initially. Orzo absorbs liquid as it sits, especially once chilled. Reserving some dressing ensures the salad stays bright and fresh instead of drying out the next day!
- If the salad tastes flat after chilling, add a squeeze of fresh lemon juice and a small pinch of salt before serving. Cold temperatures mute flavor slightly, so a quick refresh makes everything pop again.
- If the red onion feels too sharp, soak the slices in cold water for 5-10 minutes before adding them to the salad. This softens their bite without losing flavor.
Make Ahead & Storage
- This pasta salad actually gets better after a few hours in the fridge. The flavors meld and deepen, making it perfect for meal prep or preparing the night before you need it.
- Store in an airtight container for up to 5 days. Before serving leftovers, add the reserved dressing or a small drizzle of olive oil and toss gently to refresh.
- You can also turn this into a complete meal by adding grilled shrimp, rotisserie chicken, baked salmon, or chickpeas.
For another make-ahead Mediterranean salad, try my Mediterranean quinoa salad next!
Recipe FAQs
Mediterranean pasta salad features olive oil-based dressing, fresh herbs, feta, olives, and vegetables. The flavor profile is bright and savory rather than creamy.
Yes! It tastes even better after chilling for several hours. Just refresh with extra dressing before serving.
Yes. Small pasta shapes like ditalini, small shells, or rotini work well. Just cook to al dente so the salad doesn’t become soft after chilling.
This easy Mediterranean pasta salad is fresh, vibrant, and perfect for everything from weeknight dinners to summer gatherings. I love how the herbs, olives, and lemony dressing come together in every bite. If you try it, leave a comment below and let me know how you served it!
More Pasta Salad Recipes
Salads
Summer Orzo Pasta Salad
Vegetarian
Greek Orzo Pasta Salad
Sides
Italian Pasta Salad
Salads
Caprese Orzo Pasta Salad
Tried this recipe? Leave a star rating and comment below! Subscribe to my newsletter or follow me on Facebook, Instagram, or Pinterest for the latest.
Easy Mediterranean Pasta Salad with Orzo
Video
Ingredients
- 16 ounces orzo pasta,, cooked according to package to al dente
- 3 cups baby spinach, torn into small pieces
- 1 cup roasted red peppers, drained, chopped
- 1/2 of an english cucumber, diced
- 1/2 cup red onion, diced
- 1 cup cherry tomatoes, halved
- 6 ounces pitted kalamata olives, halved
- 6 ounces pitted Castelvetrano green olives, halved
- 6 ounces feta cheese, crumbled
- 1/2 cup fresh basil, chopped
- 1/4 cup mint, chopped
- 1/4 cup fresh Italian parsley, chopped
For the dressing:
- 2/3 cup extra virgin olive oil
- 1/3 cup red wine vinegar
- 2 garlic cloves, minced
- 2 teaspoons oregano, dried
- 1 lemon, juiced
- 1 teaspoon honey
- 2 teaspoons honey dijon mustard
- 1/2 teaspoon kosher salt
- 1/8 teaspoon black pepper
Instructions
- Cook the orzo according to the package to al dente. Remove, drain and rinse under cold water too keep it from cooking any longer. Drain the water completely and set aside.
- In a large mixing bowl add the spinach, roasted red pepper, cucumber, red onion, cherry tomatoes, kalamata olives, Castelvetrano green olives, basil, mint and parsley and mix well.
- In a mason jar or salad dressing container mix together the olive oil, red wine vinegar, garlic, oregano, lemon juice, honey, dijon mustard, salt and pepper.
- Add the orzo to the large bowl with the salad ingredients and mix well.
- Pour half of the dressing over the salad and mix well. Taste and add more dressing to your liking or save the remaining dressing for when you serve the salad. Add in the feta cheese and gently too.
- Cover and refrigerate until ready to eat. When you are ready to eat taste the salad and add the remaining salad dressing. Gently toss. Serve or refrigerate until ready to serve. The salad will last up to 5 days in an airtight container.
Notes
- This pasta salad actually gets better after a few hours in the fridge. The flavors meld and deepen, making it perfect for meal prep or preparing the night before you need it.
- Store in an airtight container for up to 5 days. Before serving leftovers, add the reserved dressing or a small drizzle of olive oil and toss gently to refresh.
- You can also turn this into a complete meal by adding grilled shrimp, rotisserie chicken, baked salmon, or chickpeas.
- Add only half of the dressing initially. Orzo absorbs liquid as it sits, especially once chilled. Reserving some dressing ensures the salad stays bright and fresh instead of drying out the next day!
- If the salad tastes flat after chilling, add a squeeze of fresh lemon juice and a small pinch of salt before serving. Cold temperatures mute flavor slightly, so a quick refresh makes everything pop again.
- If the red onion feels too sharp, soak the slices in cold water for 5-10 minutes before adding them to the salad. This softens their bite without losing flavor.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This is a great summer side dish for any BBQ or picnic. It holds up well and is a great use of summer produce.