No-Cook Mediterranean Orzo Salad with Feta and Olives

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

A refreshing orzo pasta salad tossed with crisp vegetables, briny olives, and crumbled feta cheese, dressed in a bright lemon-oregano vinaigrette. This mediterranean-inspired salads (vegetarian) ready in about 25 minutes pairs orzo pasta, water, halved cherry tomatoes 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 300 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: 10 min Serves 4 Mediterranean cuisine 300 cal/serving
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Ingredients

Instructions

  1. Step 1: Bring 4 cups water to a boil in a medium saucepan. Add 1 cup orzo pasta and cook for 8-10 minutes until al dente. Drain and rinse under cold water to cool completely.
  2. Step 2: In a large bowl, combine the cooled orzo with 1 cup halved cherry tomatoes, 1 diced medium cucumber, 1/2 cup halved kalamata olives, 1/2 cup crumbled feta, and 1/4 cup chopped fresh parsley.
  3. Step 3: Whisk together 3 tbsp extra virgin olive oil, 2 tbsp fresh lemon juice, 1 tsp dried oregano, 1/2 tsp salt, and 1/4 tsp black pepper until emulsified.
  4. Step 4: Pour the dressing over the salad and toss gently to combine. Chill for at least 30 minutes before serving to allow flavors to meld.

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Frequently asked questions

How long does No-Cook Mediterranean Orzo Salad with Feta and Olives 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 No-Cook 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 orzo pasta from drying out.

Can I substitute ingredients in No-Cook 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 No-Cook 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 No-Cook 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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