This Mediterranean Orzo Salad is the perfect vegetarian side dish to throw together with your weeknight meals. It’s packed with tons of flavor, veggies, and can even be made vegan if you leave out the cheese!
I love any type of dinner that doubles as leftovers for the week. One thing I love about this orzo salad is that the longer it marinates, the better it tastes. I usually serve it at room temp when I make it, then eat it cold the following day as a quick lunch. Serve it as is or with your favorite protein!
Here’s what you’ll need for this Mediterranean Orzo Salad:
I used a cassava based orzo for this recipe and it tasted amazing, but regular or whole wheat would work great, too!
- BASE: orzo
- VEGGIES: cucumbers, red onions, tomatoes
- EXTRA FLAVOR: chickpeas, kalamata olives, feta cheese
- DRESSING: olive oil, lemon juice, balsamic vinegar, salt & pepper
This orzo salad is completely customizable, so you can leave out any toppings you don’t like. I personally love this veggie combo paired with the zesty dressing. Other topping options I would choose are red bell pepper, roasted artichokes, or chopped spinach.
It’s one of those simple recipes that take 30 minutes to whip up. I love topping my bowl with feta cheese for extra flavor, and pairing it with a side of grilled salmon- like this pan-seared salmon recipe.
I typically leave out the feta cheese until i’m ready to eat. Since we keep kosher and can’t mix meat with dairy, I leave the orzo salad dairy-free so that my husband can enjoy it with grilled chicken.
My followers always love when I share easy weeknight dinners that can be made ahead of time, and this recipe is the perfect meal prep meal! I can’t wait to hear what you guys think.
Mediterranean Orzo Salad
Ingredients
- 2 cups orzo, I used a cassava based orzo but any works!
- 6 cups water
- 1/2 tsp salt
TOPPINGS
- 2 Persian cucumbers, chopped
- 1 tomato, diced
- 1/2 red onion, diced
- 1/4 cup kalamata olives
- 1 can can of chickpeas, 15.5 oz
- 1/3 cup crumbled feta cheese
DRESSING
- Juice from 1 lemon, about 1/4 cup
- 2 tbsp olive oil
- 1 1/2 tbsp balsamic vinegar
- 1/2 tsp salt
- 1/2 tsp crushed black pepper
Directions
- Pour the orzo, water and salt into a pot, cover with a lid and bring to a boil.
- Once boiling, reduce the heat to let it simmer and cook the orzo for about 15 minutes. Drain and pour into a bowl.
- In a small bowl, whisk together the dressing ingredients.
- Pour the orzo into a large mixing bowl. Drain and rinse your chickpeas and mix them in with the orzo and all topping ingredients. Toss together with the dressing.
- Top with feta cheese before serving. I usually serve this at room temperature or cold!
- Leftovers will stay good in the fridge for up to a week.
Ratings and Reviews
write a review