Mediterranean Orzo Salad

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This simple and fresh Mediterranean Orzo Salad is perfect for a summer potluck or quick weekday lunch. Packed full of veggies and flavor this vegetarian dish is easily meal-prepped and will last all week.


  • 2 cups uncooked orzo
  • 1 1/2 cups cherry tomatoes, halved
  • 1 cup black olives, pitted + halved
  • 1/3 cup red onion, finely chopped
  • 1/2 cup sundried tomatoes, chopped
  • handful fresh parsley, roughly chopped
  • 1/2 cup crumbled feta


  • 1/4 cup extra virgin olive oil
  • 1 lemon, juiced
  • 2 tbsp red wine vinegar
  • 1 tbsp honey
  • 1 tsp dijon mustard
  • salt and pepper, to taste


  1. Cook orzo according to package instructions
  2. In a large bowl combine cherry tomatoes, black olives, red onion, sundried tomato and parsley.
  3. When orzo is finished drain and add to bowl with veggies.
  4. Combine all dressing ingredients in a mason jar. Give it a good shake.
  5. Top salad with desired amount of dressing (leftover dressing can be stored in the fridge for up to 2 weeks).
  6. Once salad has cooled slightly add crumbled feta.
  7. Serve room temp or cold from the fridge.