Why You’ll Love Herby Olive Italian Orzo Salad Recipe
This salad is quick to make, full of bold Mediterranean-inspired flavor, and easy to customize. The orzo makes it hearty, while the vegetables, herbs, olives, and feta keep every bite fresh and satisfying. It also holds up well in the fridge, making it great for preparing ahead.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the dressing:
- ¼ cup olive oil
- 3 tablespoons lemon juice
- 1 garlic clove, finely minced
- 1 teaspoon Dijon mustard
- ½ teaspoon dried oregano
- ½ teaspoon salt
- Freshly ground black pepper
For the salad:
- 10 ounces orzo
- 1 ½ cups halved cherry or grape tomatoes
- 2 Persian cucumbers, sliced and quartered
- 1 red bell pepper, diced
- ½ cup chopped or sliced kalamata olives
- ½ cup chopped or sliced green olives
- ⅓ cup sliced pepperoncini
- ¼ cup thinly sliced red onion
- ½ cup feta crumbles
- ⅓ cup chopped fresh basil
- ¼ cup chopped fresh parsley
Directions
Cook the orzo in salted boiling water until al dente, then drain it well and transfer it to a large bowl.
In a small bowl or jar, combine olive oil, lemon juice, garlic, Dijon mustard, oregano, salt, and black pepper. Whisk or shake until smooth.
Add the tomatoes, cucumbers, bell pepper, olives, pepperoncini, red onion, feta, basil, and parsley to the bowl with the orzo.
Pour the dressing over the salad and toss until everything is evenly coated. Serve right away, or chill before serving for an even fresher flavor.
Servings and timing
This recipe makes 6 servings.
Prep time: 20 minutes
Cook time: 10 minutes
Total time: 30 minutes
Variations
Use gluten-free orzo or your favorite gluten-free pasta to make it gluten-free.
Add chickpeas, white beans, grilled chicken, or salmon for extra protein.
Swap feta for mozzarella pearls, goat cheese, shaved parmesan, or cubed provolone.
Try other pasta shapes like bowties, fusilli, pearl couscous, or tortellini.
Add artichoke hearts, black olives, roasted red peppers, or salami for a different flavor.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 5 days.
This salad is best served cold or at room temperature, so reheating is not needed. If it seems dry after chilling, add a small splash of olive oil or lemon juice and toss before serving.
FAQs
Can I make this orzo salad ahead of time?
Yes. You can make the full salad ahead and store it in the refrigerator until ready to serve.
Is this salad served warm or cold?
It can be served either way, but it is especially good chilled or at room temperature.
Can I use another pasta instead of orzo?
Yes. Bowties, fusilli, pearl couscous, or small shells all work well.
Can I make this recipe gluten-free?
Yes. Use gluten-free orzo or another gluten-free pasta shape.
What can I use instead of feta?
Mozzarella pearls, goat cheese, parmesan, or provolone are great options.
Can I add protein?
Yes. Chickpeas, white beans, grilled chicken, or salmon are all good additions.
How long does it last in the fridge?
It keeps well for up to 5 days in an airtight container.
Can I leave out the pepperoncini?
Yes. Leave them out if you prefer a milder salad.
Can I double this recipe?
Yes. Double the ingredients and taste the dressing before adding extra salt.
What should I serve with this salad?
Serve it with grilled chicken, fish, sandwiches, burgers, or as part of a picnic or BBQ spread.
Conclusion
Herby olive Italian orzo salad is bright, hearty, and loaded with flavor. With fresh vegetables, briny olives, creamy feta, herbs, and a simple lemon dressing, it is an easy recipe that works for lunches, parties, meal prep, and warm-weather dinners.
Herby Olive Italian Orzo Salad
A fresh and vibrant Italian-inspired orzo salad tossed with herbs, vegetables, and a light dressing. Perfect as a side dish or a light meal.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: Boil
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
- 1 cup dry orzo pasta
- 1 cup cherry tomatoes, halved
- 1/2 cup cucumber, diced
- 1/4 cup red onion, finely chopped
- 1/3 cup feta cheese, crumbled
- 1/4 cup kalamata olives, sliced
- 1/4 cup fresh parsley, chopped
- 2 tablespoons fresh basil, chopped
- 2 tablespoons olive oil
- 1 tablespoon red wine vinegar
- 1 teaspoon lemon juice
- 1/2 teaspoon dried oregano
- Salt and pepper to taste
Instructions
- Cook the orzo pasta according to package instructions until al dente. Drain and rinse under cold water to cool.
- In a large bowl, combine the cooled orzo, cherry tomatoes, cucumber, red onion, feta cheese, and olives.
- In a small bowl, whisk together olive oil, red wine vinegar, lemon juice, oregano, salt, and pepper.
- Pour the dressing over the salad and toss until everything is well combined.
- Fold in the fresh parsley and basil.
- Chill for at least 20 minutes before serving for best flavor.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Add grilled chicken or chickpeas for extra protein.
- Swap feta with a dairy-free alternative to make it vegan.
- Best served cold or at room temperature.
Nutrition
- Serving Size: 1 serving
- Calories: 280 kcal
- Sugar: 3 g
- Sodium: 320 mg
- Fat: 12 g
- Saturated Fat: 4 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 2 g
- Protein: 8 g
- Cholesterol: 15 mg
