Chilled Mediterranean Orzo Salad with Feta and Olives

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A refreshing orzo pasta salad tossed with crisp cucumbers, Kalamata olives, and creamy feta cheese, dressed in a zesty lemon vinaigrette. This mediterranean-inspired salads (vegetarian) ready in about 24 minutes pairs (dry) orzo pasta, medium, diced (about 1 cup) cucumber, pitted and halved Kalamata olives into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 280 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 9 min Serves 4 Mediterranean cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: Bring a medium pot of salted water to a boil. Add 1 cup dry orzo pasta and cook for 8-9 minutes until al dente. Drain and rinse under cold water until cooled completely.
  2. Step 2: In a large bowl, combine the cooled orzo with 1 cup diced cucumber, 1/3 cup halved Kalamata olives, 1/2 cup crumbled feta cheese, 1/4 cup finely diced red onion, and 1/4 cup chopped fresh parsley.
  3. Step 3: Whisk together 3 tbsp lemon juice, 2 tbsp extra virgin olive oil, 1/2 tsp dried oregano, 1/2 tsp salt, and 1/4 tsp black pepper until emulsified. Pour the dressing over the salad and toss gently until evenly coated.
  4. Step 4: Refrigerate the salad for at least 30 minutes before serving to allow flavors to meld.

Frequently asked questions

How long does Chilled Mediterranean Orzo Salad with Feta and Olives take to make?

Total time is about 24 minutes (15 min prep + 9 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Chilled Mediterranean Orzo Salad with Feta and Olives?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep (dry) orzo pasta from drying out.

Can I substitute ingredients in Chilled Mediterranean Orzo Salad with Feta and Olives?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Chilled Mediterranean Orzo Salad with Feta and Olives for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Chilled Mediterranean Orzo Salad with Feta and Olives vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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