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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!
This Mediterranean pasta salad comes together in 30 minutes and holds up beautifully for days in the fridge. Tender orzo gets tossed with crisp cucumbers, cherry tomatoes, two kinds of olives, fresh herbs, and crumbled feta, then dressed in a homemade Greek vinaigrette made with lemon, red wine vinegar, and honey Dijon. It is the kind of salad that works as a quick side dish, a make-ahead lunch, or the dish everyone asks about at a summer cookout. 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.
Why This Recipe Works
Most Mediterranean pasta salads lean on bottled Italian dressing and call it a day. This one is built differently, and every choice has a reason behind it.
- Two olives, not one. Kalamata olives bring bold, briny depth. Castelvetrano olives bring buttery, mild richness. Together they create a flavor balance that one olive alone can’t deliver.
- A real homemade dressing. Red wine vinegar, fresh lemon juice, oregano, garlic, and a touch of honey Dijon, it clings to the orzo instead of pooling at the bottom.
- Three fresh herbs. Basil, mint, and parsley is a classic Lebanese herb combination. It is what gives this salad a genuinely Mediterranean character rather than just a Greek one.
- Orzo absorbs the dressing. Unlike chunky pasta that lets dressing slide off, orzo soaks it in, so every bite is flavorful all the way through.
- Better the next day. The flavors deepen as it chills, which makes it ideal for meal prep, potlucks, or making the night before.
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 like 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
- pickled vegetables: add Pickled Red Onions, Pickled Vegetables or Sumac Onions
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 or this Roasted Vegetable Orzo Salad with Feta next!
Recipe FAQs
Mediterranean pasta salad uses ingredients rooted in Mediterranean cooking, olives, feta, fresh herbs, and an olive oil and vinegar dressing, rather than the mayonnaise base or Italian dressing you find in classic American pasta salads. The result is lighter, brighter, and more herb-forward. This version specifically uses a Lebanese-inspired trio of basil, mint, and parsley, which gives it a freshness most versions don’t have.
Yes, and it actually improves with time. Make it up to 24 hours in advance and store it covered in the fridge. Add the reserved dressing right before serving since orzo continues to absorb liquid as it sits. If it tastes flat after chilling, a squeeze of fresh lemon juice and a small pinch of salt will bring it back.
You can, though orzo works best here because its small size absorbs the dressing evenly and holds the salad together in every scoop. Good alternatives are ditalini, small shells, or pearl couscous. Avoid large pasta shapes, they make it harder to get a good mix of ingredients in each bite.
More Pasta Salad Recipes
Salads
Summer Orzo Pasta Salad
Vegetarian
Greek Orzo Pasta Salad
Sides
Italian Pasta Salad
Salads
Caprese Orzo Pasta Salad
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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 toss.
- 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.