Mediterranean Orzo Salad

This Mediterranean orzo salad combines al dente orzo (optionally gluten-free) with fresh, crunchy vegetables, and a bright lemon vinaigrette for a low-fuss, healthy, super simple summery vegan pasta salad – perfect for potlucks, picnics, BBQs, and mid-week meals!

Simple, Bright, and Summery Mediterranean Orzo Salad

Hearty salads have become one of my quick, easy, fresh, healthy Summer-time favorites – especially when jam-packed with bold Greek/Mediterranean flavors, like my protein-dense quinoa salad or this light Mediterranean orzo salad.

This lemon orzo salad is bursting with texture and flavor, including plenty of fresh, crunchy veggies, a bright lemon olive oil dressing, and protein-rich white beans or chickpeas. It’s super flexible, too – ready to boost with extra veggies and herbs you have on hand.

Best of all, this orzo pasta salad is loaded with nutrients, takes just 20 minutes to prepare, is meal prep friendly (in fact, it tastes even better on day two!), and can be enjoyed as a nutritious side dish, light lunch, or hearty main, perfect for summer cookouts and other large gatherings.

What Is Orzo?

While orzo (also called ‘risoni’) may look fairly rice-like, it’s a type of short-cut pasta usually made from durum wheat. However, there are now several whole-grain and gluten-free options available.

In terms of its uses, it’s quick and easy to cook, and works well in both warm and cold dishes, particularly within Mediterranean and Middle Eastern cuisine. It’s a popular addition to soups, pilaf, pasta ‘risotto,’ and salads – like this Mediterranean orzo salad.

The Ingredients

You only need a few basic ingredients to assemble a Mediterranean orzo pasta salad packed with texture, color, and flavor.

• Orzo: Use regular or gluten-free orzo pasta. I used red lentil risoni/ orzo, which is naturally gluten-free. Other small pasta shapes work, like giant couscous.
• Vegetables: I use a fairly typical Mediterranean-inspired combination of
  • Onion (white or red onion)
  • Grape or cherry tomatoes (or large tomatoes/ sun-dried tomatoes)
  • Cucumber (use English/ Persian cucumber, which have fewer seeds and a thin peel)
  • Bell pepper (any color – red, orange, yellow, green)
• White beans: Or chickpeas. Use home-cooked or canned (regular/ low sodium) chickpeas/beans to add protein to this summery orzo pasta salad.
• Lemon vinaigrette: This simple citrusy vinaigrette is wonderfully tangy and bright, combining lemon juice (and optionally lemon zest!), EVOO, garlic, Dijon mustard, and fresh herbs (or dried oregano/Italian seasoning), with salt and pepper to create a refreshing Mediterranean orzo salad.

Recipe Variations and Add-Ins

One reason I’m as obsessed with this vegan orzo salad as I am is its versatility. It’s one of the best ‘fridge clear out’ summer pasta salads I make.

• Kalamata olives: For a briny, tangy flavor. Green or black olives will work.
• Other vegetables: Here are just a few that may work.
  • Roasted/ grilled zucchini, eggplant, and/or bell peppers
  • Baby spinach or massaged kale
  • Arugula
  • Shredded carrot
  • Marinated artichoke
  • Avocado
• Vegan feta: For salty, tangy, creamy flavor, sprinkle over your favorite vegan feta cheese.
• Fresh herbs: Boost the lemon orzo salad with extra fresh parsley, green onion, dill, and/or basil.
• Nuts/seeds: Lightly toasted pine nuts, pepitas, sunflower seeds, etc., will add crunch, protein, and heart-healthy fats.

For the full ingredients list, measurements, complete recipe method, and nutritional information, read the recipe card below.

How to Make Mediterranean Orzo Salad

• First, cook the orzo following the package directions minus 1-2 minutes, until al dente.

Use vegetable stock/ bouillon when cooking the orzo pasta for more flavor.

• Then, drain the pasta and leave it to cool.

• Meanwhile, prepare all the vegetables. To do so, rinse and dice them into similar bite-sized pieces. Then, prepare the lemon vinaigrette by combining all the ingredients in a small bowl – whisk (or blend) well.

• Finally, assemble the vegan orzo salad by combining all the ingredients in a large bowl/ serving dish. Pour over the dressing, and toss to combine, then enjoy!

How to Store Orzo Salad?

Make ahead: You can prepare several elements in advance. The dressing stores for 5-7 days, and cooked orzo will last several days, too. You can also assemble the entire vegan pasta salad. It holds up well, and the flavors will develop and improve over time.

Store: Once assembled, store the Mediterranean orzo salad in airtight containers in the fridge for 4-5 days.

The orzo will continue to soak up the dressing as it sits, so you might like to save some/ make a little extra to toss in when serving.

Serving Suggestions

Enjoy this summery Mediterranean orzo salad alone, as a light lunch, or as part of a larger meal. It pairs with practically any protein and other sides, including:

• Vegan proteins like gyros, tofu kebabs, souvlaki, and more
• Burgers or hotdogs
• Roasted or grilled cauliflower steaks
• Potato salad
• Coleslaw
• A baked potato
• Falafel (and optionally hummus)
• Vegetable fritters

FAQs

Is orzo gluten-free?

Traditionally, it’s made with durum wheat, so is not gluten-free. However, like the red lentil version I’ve used for this recipe, gluten-free versions are now available. Just note that the texture of gluten-free pasta is usually more tender/mushy, so be careful not to overcook it.

Can you freeze orzo salad?

I don’t recommend freezing the fresh, raw vegetables, as they will become watery/mushy upon thawing. However, leftover orzo (plain or dressed) will freeze for up to 3 months. It will soften upon thawing, but still tastes delicious.

Recipe Notes and Tips

• Cook the orzo al dente: It will absorb the dressing while it sits, so if it’s overcooked, it will become mushy (especially using gluten-free orzo pasta).
• Chop bite-sized pieces: So you can get a little of every flavor in each bite.
• Add ½ the dressing while the orzo is warm: This increases how much it absorbs for super flavorful orzo pasta salad. Add the rest when serving.
• Reserve some dressing: Especially if you plan to store the orzo pasta salad for several days. That way, you can brighten the dish with a little when serving.
• To cool orzo quickly: Spread it in a thin layer across a large tray and optionally transfer it to the refrigerator.
• Allow it to rest: If you have the time, 30-60 minutes allow the flavors to meld and develop, making for an even tastier orzo salad.

Other Vegan Salad Recipes

• Couscous Salad
• Brown Rice Salad
• Thai Glass Noodle Salad
• Lentil Salad with Tahini Dressing
• Mexican Avocado Salad 
• Lebanese Fattoush Salad
• Kidney Bean Salad

If you try this healthy Mediterranean orzo salad recipe, I’d love a comment and ★★★★★ recipe rating below. Also, please don’t forget to tag me in re-creations on Instagram or Facebook with @elavegan #elavegan—I love seeing them.

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