Lemony Mediterranean Orzo Pasta Salad

This Lemon Mediterranean Orzo Pasta Salad is such a great side or meatless main dish! Bright flavors from the fresh herbs and saltiness from the feta and kalamata olives. Plus a homemade vinaigrette! So tasty!


Salad in a white bowl with forks and a napkin.


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hand with a fork scooping the pasta salad.


This recipe was photographed and updated 7/2022.


My family absolutely loves orzo! We make it so many different ways as a side dish and also add it to our chicken or beef vegetable soups.

Today's recipe is completely homemade, right down to the lemon vinaigrette! It's fresh, perfect for summer and my kids love it too! We sometimes leave out the feta cheese since my oldest isn't a fan and it still has tons of flavor and tastes delicious.

My favorite orzo is from Trader Joe's. We don't have one nearby, so when I do get the chance to go, I always stock up on several bags. It's still only 99 cents for a one pound bag, as of 7/2022, so it's definitely affordable.

I hope you try this for your next BBQ! The recipe can be easily doubled or tripled for a crowd.


Keep scrolling for tips, process photos, additional orzo side dish recipes and more! 


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What are the ingredients in this recipe?


recipe ingredients displayed in bowls.



How to make:


collage photo of recipe making process.


Scroll down to the printable recipe card for measurements and instructions!


Recipe tips:


  • I like to grate my garlic for vinaigrettes so it incorporates smoothly. 
  • Olive oil gives the vinaigrette structure and flavor– just make sure to add it slowly so it incorporates smoothly into the vinaigrette. 
  • Orzo is a small rice-like pasta– it’s available in most grocery stores with the pasta.
  • I’m using fresh thyme and basil in this recipe but oregano or parsley would also be delicious. Feel free to use whatever mix of herbs you like. I recommend about 2 tablespoons of basil/parsley and/or 1 teaspoon of thyme/oregano. 



salad in a large white bowl.


More orzo side dish recipes you might like:



You can add or substitute with these ingredients:


  • use black or green olives instead of kalamata
  • add finely diced green bell pepper
  • use ditalini or small shell pasta instead of orzo
  • use flavored olive oil instead of regular
  • use grape or campari tomatoes instead of cherry


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close up of salad in a white bowl.
Yield 6 servings
Author Hot Eats and Cool Reads
Prep time
15 Min
Cook time
15 Min
Total time
30 Min

Lemony Mediterranean Orzo Pasta Salad

Ingredients

  • For the Lemon Vinaigrette:
  • 1 lemon, juiced (about 3 tablespoons)
  • 1 tablespoon minced shallot
  • 1 clove garlic, grated (about 1 teaspoon)
  • 1 tablespoon dijon mustard
  • 1 teaspoon fresh thyme, minced
  • ⅓ cup olive oil
  • For the Orzo Salad:
  • 8 ounces orzo pasta
  • 1 cup cherry tomatoes, halved
  • 1 cup kalamata olives, pitted and halved
  • 2 ounces feta cheese, crumbled
  • ¼ cup toasted pine nuts
  • Fresh herbs, for garnish (see notes)

Instructions

  1. For the Lemon Vinaigrette:
  2. Place the lemon juice, minced shallot, and garlic in a medium bowl and allow it to sit for 5 minutes.
  3. Next whisk in the dijon and thyme.
  4. Slowly add the olive oil, whisking constantly until the dressing is fully emulsified.
  5. Set aside until ready to use.
  6. For the Orzo Salad
  7. Bring a large pot of salted water to a boil. Add the orzo and cook until al dente (make sure to check the time on the box as it will vary). Rinse with cold water and drain the orzo. Place it in a large bowl.
  8. Add the lemon vinaigrette to the bowl with the orzo and toss to combine. Add the cherry tomatoes, olives, feta, and pine nuts. Toss to combine. Garnish with fresh herbs and serve immediately.

Notes

Store any leftovers in an airtight container in the fridge for up to three days. 


Olive oil gives the vinaigrette structure and flavor– just make sure to add it slowly so it incorporates smoothly into the vinaigrette.


I’m using fresh basil and thyme in this recipe, but oregano or parsley would also be delicious. Feel free to use whatever mix of herbs you like. I recommend about 2 tablespoons of basil/parsley and/or 1 teaspoon of thyme/oregano. 

Nutrition Facts

Calories

351.45

Fat

22.04

Sat. Fat

3.77

Carbs

32.22

Fiber

2.58

Net carbs

29.66

Sugar

2.25

Protein

7.75

Sodium

492.32

Cholesterol

8.41

Hot Eats and Cool Reads is not responsible for the outcome of any recipe you try from this blog/website. You may not always have the same results due to variations in ingredients, humidity, altitude, cooking temperatures, typos, errors, omissions, or individual cooking abilities. 


You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful. I am not a certified nutritionist and make no claims to the contrary. Each individual's dietary needs and restrictions are unique to the individual.



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