Cold Orzo Salad with Kalamata Olives and Mint
A refreshing chilled orzo pasta salad bursting with briny Kalamata olives, fresh mint, and lemon vinaigrette. This mediterranean-inspired salads (mediterranean, vegetarian) ready in about 25 minutes pairs (about 6 oz) orzo pasta, extra virgin olive oil, fresh lemon juice 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.
Ingredients
- 1 cup (about 6 oz) orzo pasta
- 3 tbsp extra virgin olive oil
- 2 tbsp fresh lemon juice
- 1/2 cup, pitted and halved Kalamata olives
- 1 cup, halved cherry tomatoes
- 1/2 medium, diced cucumber
- 1/4 small, finely diced red onion
- 2 tbsp, chopped fresh mint leaves
- 1/3 cup, crumbled feta cheese
- 3/4 tsp salt
- 1/2 tsp black pepper
Instructions
- Step 1: Bring a medium pot of salted water to a boil. Add 1 cup orzo pasta and cook for 8-9 minutes until tender but still firm to the bite. Drain and rinse under cold water until cool.
- Step 2: In a large bowl, whisk together 3 tbsp extra virgin olive oil, 2 tbsp fresh lemon juice, 3/4 tsp salt, and 1/2 tsp black pepper to create the vinaigrette.
- Step 3: Add the cooled orzo to the bowl along with 1/2 cup pitted and halved Kalamata olives, 1 cup halved cherry tomatoes, 1/2 diced cucumber, 1/4 finely diced red onion, and 2 tbsp chopped fresh mint. Toss gently to combine.
- Step 4: Sprinkle 1/3 cup crumbled feta cheese over the salad and toss lightly once more.
- Step 5: Cover and refrigerate for at least 30 minutes to let flavors meld. Serve chilled as a bright side dish or light lunch.
Frequently asked questions
How long does Cold Orzo Salad with Kalamata Olives and Mint take to make?
Total time is about 25 minutes (15 min prep + 10 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 Cold Orzo Salad with Kalamata Olives and Mint?
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 (about 6 oz) orzo pasta from drying out.
Can I substitute ingredients in Cold Orzo Salad with Kalamata Olives and Mint?
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 Cold Orzo Salad with Kalamata Olives and Mint 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 Cold Orzo Salad with Kalamata Olives and Mint 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.
What others are saying
- ★★★★☆
My family loved it. So easy and healthy.
- ★★★★☆
Great with grilled chicken. The mint really brightened it up.
- ★★★★☆
Loved the fresh taste! Perfect for summer.
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