Mediterranean Orzo Vegetable Salad
Inspired by the colourful pasta salads I kept seeing at deli counters, I had to try making my own—and this Mediterranean orzo salad turned out even better than I hoped. Tender orzo is tossed with crisp vegetables, sun-dried tomatoes, Kalamata olives, fresh herbs and a bright lemon olive oil dressing for a salad that tastes fresh, vibrant and full of flavour. It is the perfect summer pasta salad for barbecues, picnics, potlucks or an easy side dish with grilled chicken, fish or burgers.
Short Description of the Recipe
This Mediterranean orzo pasta salad is loaded with tender orzo, crisp vegetables, sun-dried tomatoes, Kalamata olives and plenty of fresh herbs. Everything is tossed with a bright lemon and olive oil dressing that keeps the salad fresh, colourful and full of flavour.
Why It’s Good
I love how every bite has a little something different—salty olives, sweet sun-dried tomatoes, fresh herbs and crunchy vegetables. The orzo soaks up the lemony dressing beautifully, especially when it is added while the pasta is still slightly warm. It tastes light and fresh but is still filling. Even better, this healthy summer pasta salad can be made ahead.
When to Serve It
Serve this easy orzo vegetable salad at summer barbecues, picnics, potlucks or family gatherings. It also makes a delicious side dish with grilled chicken, salmon, burgers or kebabs. I like it for lunch straight from the fridge, too. It is especially handy when you need a colourful make-ahead salad that travels well.
This colourful Mediterranean orzo vegetable salad is packed with tender orzo pasta, crisp broccoli, kale, carrots, red pepper, sun-dried tomatoes, Kalamata olives and fresh herbs. Tossed in a bright lemon olive oil dressing, it is fresh, satisfying and full of texture—an easy summer pasta salad that works beautifully for barbecues, potlucks, picnics or a simple make-ahead side dish.
Tips and Tricks
Cook the orzo just until al dente. It softens a little more as it absorbs the lemon olive oil dressing.
Add the dressing while the pasta is still slightly warm. The orzo really soaks up the flavour this way.
Chop the broccoli, kale and peppers into small pieces so every spoonful has a good mix of pasta and vegetables.
Let the Mediterranean orzo salad rest for 15 to 20 minutes before serving. It tastes better once the herbs, olives and sun-dried tomatoes mingle with the dressing.
If the salad seems dry after chilling, toss it with a small drizzle of olive oil and a squeeze of lemon juice.
Taste before adding extra salt. Kalamata olives, sun-dried tomatoes and feta can already be quite salty.
Ingredient Notes
Orzo pasta: This small rice-shaped pasta makes the salad easy to scoop and gives it a tender, satisfying texture.
Sun-dried tomatoes: Oil-packed sun-dried tomatoes are softer and more flavourful. Drain them well, but save a spoonful of the oil for the dressing if you like.
Kalamata olives: Their rich, briny flavour gives this Mediterranean pasta salad plenty of character. Slice or halve them for easier eating.
Broccoli: Cut it into small florets and cook it briefly so it stays bright green with a little bite.
Kale: Remove the tough stems and chop the leaves quite finely. The dressing helps soften it as the salad rests.
Fresh herbs: Parsley, basil, oregano and dill add freshness. Use what you have, but parsley and basil are especially good here.
Olive oil: A good-quality extra-virgin olive oil makes a noticeable difference because it forms the base of the dressing.
Feta cheese: Optional, but it adds creamy, salty flavour that pairs beautifully with the lemon dressing and Kalamata olives.
Variations
- Add grilled chicken, shrimp or chickpeas to make this Mediterranean orzo salad a complete meal.
- Swap kale for spinach or arugula, and use any crisp vegetables you have.
- Stir in feta, goat cheese or toasted pine nuts for extra flavour and texture.
- Add a little cucumber for an even fresher summer orzo pasta salad.
Storage Tips
- Store the orzo salad in an airtight container in the refrigerator for up to 4 days.
- Give it a good stir before serving, as the dressing settles and the pasta absorbs some of the moisture.
- Refresh leftovers with a drizzle of olive oil and a squeeze of fresh lemon juice.
- This salad is best enjoyed cold or at room temperature and is not suitable for freezing.
Mediterranean Orzo Vegetable Salad
Equipment
- Large pot
- Fine-mesh strainer or colander
- Large mixing bowl
- Small bowl or measuring jug
- Whisk
- Cutting board
- Sharp knife
- Measuring cups and spoons
- Large serving spoon or salad tongs
Ingredients
Orzo Salad
- 1½ cups orzo pasta dry
- 2 cups broccoli florets small
- 1 cup kale finely chopped and tough stems removed
- 1 red bell pepper diced
- 1 cup carrots shredded
- ½ cup sun-dried tomatoes oil-packed, drained and sliced
- ½ cup Kalamata olives pitted and halved
- ⅓ cup red onion finely chopped
- ½ cup feta cheese crumbled and optional
- ¼ cup pine nuts toasted or sliced almonds optional
Fresh Herbs
- ¼ cup parsley chopped and fresh
- 2 tbsp basil chopped and fresh
- 1 tbsp oregano chopped and fresh
- 1 tbsp dill chopped and fresh
Lemon-Herb Olive Oil Dressing
- ⅓ cup olive oil extra-virgin
- 3 tbsp lemon juice fresh
- 1 tbsp red wine vinegar
- 1 tsp Dijon mustard
- 1 garlic clove small and finely minced
- ½ tsp oregano dried
- ½ tsp honey
- ½ tsp salt or to taste
- ¼ tsp freshly ground black pepper
Instructions
- Bring a large pot of salted water to a boil. Cook the orzo according to the package directions until just tender.
- Add the broccoli during the final 2 minutes of cooking. Drain well and rinse briefly under cool water. Let the excess water drain completely.
- Whisk together the olive oil, lemon juice, red wine vinegar, Dijon mustard, garlic, oregano, honey, salt and pepper.
- Place the orzo and broccoli in a large bowl. Add the kale, red pepper, carrots, sun-dried tomatoes, Kalamata olives and red onion.
- Pour the dressing over the salad while the orzo is still slightly warm. Toss well so the pasta absorbs all that lemony flavour.
- Fold in the parsley, basil, oregano, dill and feta. Taste and add more lemon juice, salt or pepper as needed.
- Let the salad rest for about 15 minutes before serving. Finish with toasted pine nuts or almonds, if using.
Notes
- Cook the orzo just until al dente so the Mediterranean pasta salad does not become soft or mushy.
- Add the lemon olive oil dressing while the orzo is still slightly warm—it absorbs much more flavour this way.
- Drain oil-packed sun-dried tomatoes well, but save a little of the seasoned oil for extra flavour.
- Chop the broccoli, kale and vegetables into small pieces for the best texture in every bite.
- Taste before adding extra salt because Kalamata olives, sun-dried tomatoes and feta are naturally salty.
- Let the Mediterranean orzo vegetable salad rest for 15 minutes before serving so the flavours blend.
- After chilling, refresh the salad with a drizzle of olive oil and a squeeze of fresh lemon juice.
- This easy make-ahead orzo salad is best served cold or at room temperature.
Nutrition
Ellen Britt
Hi, I’m Ellen — a passionate home cook dedicated to creating easy, flavorful recipes inspired by real-life cooking and shared family traditions. Every recipe on this site is a true collaboration, developed and tested together in our kitchen to ensure it’s reliable, simple to follow, and absolutely delicious.