This Mediterranean inspired orzo pasta salad is the perfect side dish for dinner, something to bring to a gathering or cookout, or even a great meal prep option! The pasta salad features cherry tomatoes, cucumbers, Kalamata olives, feta cheese and lots of fresh basil. Everything is brought together with a lemony vinaigrette that I’m fully obsessed with. You can make this grain-free or gluten-free.

Mediterranean Orzo Pasta Salad Ingredients

Orzo: If you want to make this recipe grain-free, the grain-free options I recommend are either Jovial Foods grain-free orzo or Banza chickpea rice, which has a very similar shape to orzo. I’ve had success with both and love the flavor! Otherwise, you can of course use regular or gluten-free orzo depending on your needs.

Chopped Veggies: The chopped veggies you’ll need for this recipe include cherry tomatoes, cucumber and Kalamata olives. These are my favorite classic Mediterranean veggies that go perfectly with all things lemon and basil. Feel free to adjust to your taste!

Feta Cheese: In my eyes, a pasta salad is not complete without a little bit of crumbled feta cheese. The feta balances out the oil and vinegar so perfectly, and gives the best flavor all in one bite. If you’re dairy-free, you can of course omit the feta or grab a vegan version to replace it.

Olive Oil: The main component of the dressing is olive oil; the rich and fatty taste of olive oil is everything you want – I recommend some high quality extra virgin olive oil for the best taste.

Red Wine Vinegar: Red wine vinegar is the other big component of the lemony dressing. I love the taste of red wine vinegar, but you could also use white wine vinegar or even apple cider vinegar as a replacement, with just a slightly different taste.

Lemon: A fresh lemon, juice and zest included, is the recommended ingredient for adding the lemon flavor to the dressing alongside the oil and vinegar. If you don’t have any fresh lemons on hand, it’s totally fine to use lemon juice from a bottle. Just use a bit extra to make up for not having lemon zest.

Garlic, Basil & Spices: The spices you’ll need for this recipe include fresh basil, dried oregano, garlic powder, salt, and black pepper. I definitely recommend using fresh basil, but work with what you have an use dried if needed.

MEDITERRANEAN ORZO PASTA SALAD

Recipe by Jenn Lueke

4.4 from 28 votes

Servings

–

servings

Prep time

minutes

Cooking time

minutes

Cook Mode

Keep the screen of your device on

Ingredients

12 ounces orzo, cooked according to package instructions and cooled (use gluten-free orzo for gluten-free)
1 English cucumber, diced
1 1/2 cups cherry tomatoes, halved
1 cup basil leaves, roughly chopped
3/4 cup crumbled feta cheese
1/2 cup pitted Kalamata olives, halved
Lemon Red Wine Vinaigrette
1/4 cup olive oil
1/4 cup red wine vinegar
juice and zest of 1/2 lemon
2 teaspoons dried oregano
1 teaspoon garlic powder
1 teaspoon kosher salt
1/2 teaspoon ground black pepper

Directions

Add the cooked and cooled orzo, cucumber, cherry tomatoes, basil, feta, and olives to a large mixing bowl. Toss to evenly mix and set aside.
Make the vinaigrette: add the olive oil, red wine vinegar, lemon juice, lemon zest, oregano, garlic powder, salt, and black pepper to a small bowl or jar. Whisk or shake vigorously until well mixed.
Pour the vinaigrette over the pasta salad components and gently toss again to coat.
For best results, transfer to the refrigerator and chill for at least 30 minutes before serving.