This Mediterranean orzo pasta salad is everything I love in a feel-good, fuss-free dish — vibrant, nourishing and full of flavour. It brings together tender orzo (or Kritharaki, as it’s called in Greece), sweet sun-dried tomatoes, lightly sautéed zucchini, sweet red peppers, marinated artichokes, briny olives and a scattering of creamy feta. Tossed with a zesty lemon and garlic vinaigrette, every bite delivers a fresh, sunshine-filled hit of Mediterranean goodness.
Ready in under 30 minutes, this Mediterranean orzo salad is exactly the kind of easy, feel-good meal I love to have on repeat. It’s light yet satisfying, full of texture and flavour, and makes a brilliant lunch or side dish — especially when you need something you can prep ahead.
Orzo Salad Recipe Ingredients
Here’s what you’ll need to make this orzo salad recipe:
Orzo, of course! This small, rice-shaped pasta — called Kritharaki in Greece — is perfect for salads. It soaks up flavour beautifully and mixes effortlessly with all the vibrant Mediterranean ingredients.
Extra-virgin olive oil – a must for both sautéing and the lemony vinaigrette. Use a good quality olive oil.
Zucchini – diced and quickly sautéed until just tender, adding a lovely mellow note.
Sweet red pepper – crisp, vibrant, and just the right amount of sweetness.
Red onion – finely chopped for a bit of sharpness and colour.
Sun-dried tomatoes – oil-packed and rich, finely chopped so they melt into every bite.
Marinated artichoke hearts – soft, tangy, and full of flavour; seek out the good stuff from a deli or organic shop.
Kalamata or mixed olives – deeply savoury and chopped roughly; I love the richness of Kalamata, but use what you like.
Oregano – dried or fresh, with Greek oregano offering the best bold, earthy flavour.
Sheep’s milk feta – creamy and tangy; go for a block stored in brine rather than pre-crumbled — it’s a total flavour upgrade.
Sheep’s milk feta – creamy, tangy and crumbled over the top. look for feta that comes in a block, preferably in brine. Its flavor and texture are SO much better.
A simple lemon-garlic dressing made with fresh lemon juice, red wine vinegar, parsley, and olive oil adds a bright, zesty kick that ties all the Mediterranean flavours together. Plus sea salt and fresh black pepper to make all the flavours pop!
How to Make Mediterranean Orzo Salad – Step-by-Step
This is a simple dish that comes together quickly. Here’s how to make it:
Cook the orzo in well-salted water until al dente, then drain and give it a quick rinse under cool water to stop the cooking process.
Sauté the zucchini (courgette) in a splash of olive oil — just enough to bring out its natural sweetness.
Whisk up the dressing with lemon, garlic, herbs and olive oil until it’s emulsified and full of zing.
Bring it all together – toss the cooled orzo with the sautéed zucchini, the rest of the chopped vegetables and that bright dressing. Add crumbled feta on top and give everything a gentle mix.
Get the exact ingredient quantities in the printable recipe card below.
Why You’ll Love This Mediterranean Orzo Pasta Salad
This orzo salad recipe makes the perfect side dish for summer picnics, BBQs, or laid-back lunches. Here’s why it deserves a spot on your table:
Big flavour, low effort – Bold Mediterranean ingredients come together in under 30 minutes.
Tastes even better the next day – Perfect for leftovers and meal prep.
Flexible ingredients – Easy to swap with whatever vegetables or herbs you have on hand.
Great for sharing – Travels well and looks beautiful on any table.
Naturally vegetarian – Plus hearty enough to be a main, or lovely as a side.
Ways to serve this orzo pasta salad
You can serve this Kritharaki salad straight away or chilled — either way, it’s a win. And here’s the best part: it actually tastes even better the next day once all those Mediterranean flavours have had time to mingle. Just pop it in the fridge, covered, and it’ll keep well for 2–3 days.
This orzo salad recipe is also ideal for packed lunches. Toss it into a Mason jar (because yes, they are fun to eat out of) and you’ve got a ready-to-go, eco-friendly lunch solution that ticks all the boxes: reduce, reuse, recycle — and enjoy.
When it comes to leftovers, I like to change things up by adding a handful of baby arugula or spinach. Both bring a fresh twist and make this Mediterranean orzo salad feel like a brand new meal. For an extra boost of protein, toss in some chickpeas — they pair beautifully with the Mediterranean flavours and make this orzo salad recipe even more filling and satisfying.
More Favorite Pasta Salad Recipes
If you love this orzo pasta salad recipe, try one of these fresh pasta salads next:
Greek Pasta Salad — a vibrant mix of crisp veggies, briny olives, and tangy feta. It’s perfect for warm summer days.
Roasted Vegetable Pasta Salad — loaded with summer veggies, sun-dried tomatoes, and herbs—all tossed in a simple balsamic-lemon dressing.
Easy Summer Pasta Salad — it’s packed with sun-dried tomatoes, capers, crisped-up prosciutto, and those irresistible little bocconcini balls. So good!
Italian Pasta Salad — brimming with juicy heirloom tomatoes, fragrant fresh basil, toasted pine nuts, shaved parmesan, and a zesty balsamic dressing.
Quick and easy to make Mediterranean orzo pasta salad recipe with artichokes, pointed red pepper, zucchini, olives, sun-dried tomatoes and feta cheese.
I’d love your feedback – just click on the stars to rate this recipe! ⭐
Course
Main Dish, Side
Category
Mediterranean
Prep Time15minutes
Cook Time10minutes
Total Time25minutes
Servings4
Calories470kcal
AutorElle
Ingredients
For the salad:
2cupsdried orzo pasta (Kritharaki)(400 g)
splash of olive oil
1medium zucchini,diced
1large pointed red pepper (or sweet red bell pepper),finely chopped
1small red onion,finely chopped
50 gsun-dried tomatoes packed in oil, finely chopped (6-8 halves)
150gmarinated artichoke hearts,preferably fresh from a delicatessen, drained and coarsely chopped
50 gpitted Kalamata or mixed olives,coarsely chopped (large handful)
4tablespoonsfreshly squeezed lemon juice(1 large lemon)
1garlic clove,minced
1tablespoonred wine vinegar
sea salt and freshly ground pepper,to taste
2tablespoonschopped fresh flat-leaf parsley
4tablespoonsextra-virgin olive oil
Method
Cook the orzo: Fill a large pot with cold water, add a generous pinch of salt, and bring to a boil. Cook the orzo according to the package instructions until al dente. Drain well, rinse under cold water to cool, and set aside.
Sauté the zucchini: In a small skillet, heat a drizzle of olive oil over medium-high heat. Add the diced zucchini, season with a little salt and pepper, and sauté briefly, just until it begins to soften (about 2 minutes). Transfer it to a large salad bowl.
Tip: For the best texture, cook the courgette just enough to warm through. It should still hold a slight bite.
Make the dressing: In a small bowl, whisk together the lemon juice, garlic, vinegar, salt, pepper and parsley. Slowly whisk in the olive oil until the dressing is emulsified.
Assemble the salad: Add the cooled orzo to the bowl with the courgette. Stir in the chopped red pepper, red onion, sun-dried tomatoes, artichokes, olives, and oregano. Toss gently to combine.
Dress and finish: Pour the dressing over the salad and toss again to coat everything evenly. Finish with crumbled feta on top and serve. Enjoy!
Notes
If you have a little extra time, let the salad sit for 20 minutes before serving. Enjoying it at room temperature gives the flavours time to really come together and shine.
Use the best ingredients you can. With simple recipes like this orzo salad, quality matters. A good olive oil, real sheep’s feta, and flavour-packed marinated artichokes, sun-dried tomatoes and olives make all the difference.
As for the artichokes, I like to use fresh marinated artichoke hearts from my local delicatessen — they add so much flavour. You can also find great options at organic or natural food shops, often packaged in herbs and olive oil. Alnatura is one of my go-to spots for consistently good quality.
Feta tip: I prefer using sheep’s milk feta in this salad as it’s creamier than the typical Greek sheep-and-goat’s milk blend, which can also be a bit tangier. That said, feel free to use traditional Greek feta or another sheep’s milk cheese with a similar texture if that’s what you have on hand.
Please let me know how this Orzo Pasta Salad recipe turned out for you! I would love to hear how you liked it. Simply rate it with the stars above ⭐or leave me a comment and rate it below.
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