Lemon-Garlic Mediterranean Orzo Salad
A refreshing orzo pasta salad tossed with lemon, garlic, fresh herbs, and Mediterranean vegetables for a bright side dish. This Mediterranean-inspired salad recipe (vegetarian), ready in about 25 minutes, pairs orzo pasta, olive oil, 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 320 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 1/2 cups orzo pasta
- 3 tbsp olive oil
- 3 tbsp lemon juice
- 2, minced garlic cloves
- 1 medium, diced cucumber
- 1 cup, halved cherry tomatoes
- 1/4 cup, finely chopped red onion
- 1/2 cup, crumbled feta cheese
- 3 tbsp, chopped fresh parsley
- 2 tbsp, chopped fresh mint
- 1 tsp salt
- 1/2 tsp black pepper
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Bring a large pot of salted water to a boil. Add 1 1/2 cups orzo pasta and cook for 8-10 minutes until just tender but firm to the bite. Drain and rinse under cold water to cool, then drain again thoroughly.
- Step 2: In a large mixing bowl, whisk together 3 tbsp olive oil, 3 tbsp lemon juice, 2 minced garlic cloves, 1 tsp salt, and 1/2 tsp black pepper until well combined.
- Step 3: Add the cooled orzo, 1 medium diced cucumber, 1 cup halved cherry tomatoes, 1/4 cup finely chopped red onion, 1/2 cup crumbled feta cheese, 3 tbsp chopped fresh parsley, and 2 tbsp chopped fresh mint to the bowl. Toss gently until everything is evenly coated with the dressing.
- Step 4: Refrigerate for at least 30 minutes before serving to allow flavors to meld. Serve chilled or at room temperature as a bright Mediterranean side dish.
Frequently asked questions
How long does Lemon-Garlic Mediterranean Orzo Salad 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 Lemon-Garlic Mediterranean Orzo Salad?
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 orzo pasta from drying out.
Can I substitute ingredients in Lemon-Garlic Mediterranean Orzo Salad?
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 Lemon-Garlic Mediterranean Orzo Salad 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 Lemon-Garlic Mediterranean Orzo Salad 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.
