Vegetarian Mediterranean Orzo Salad with Feta and Olives

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

A refreshing orzo pasta salad tossed with sun-dried tomatoes, kalamata olives, feta cheese, and a lemon-oregano dressing perfect for warm weather lunches. This mediterranean-inspired vegetarian (mediterranean, vegetarian) ready in about 20 minutes pairs orzo pasta, chopped sun-dried tomatoes, pitted and halved kalamata olives for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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: 10 min Cook: 10 min Serves 4 Mediterranean cuisine 320 cal/serving
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Ingredients

Instructions

  1. Step 1: Bring 4 cups of salted water to a boil. Add 1 cup orzo pasta and cook for 8-9 minutes until al dente. Drain and rinse under cold water to stop cooking, then drain well.
  2. Step 2: In a large mixing bowl, combine the cooled orzo with 1/3 cup chopped sun-dried tomatoes, 1/3 cup halved kalamata olives, 1/2 cup crumbled feta cheese, 1 diced medium cucumber, 1/4 cup finely chopped red onion, and 1/4 cup chopped fresh parsley.
  3. Step 3: In a small bowl, whisk together 3 tbsp lemon juice, 3 tbsp extra virgin olive oil, 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 in the refrigerator for at least 30 minutes before serving to let flavors meld.

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Frequently asked questions

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

Total time is about 20 minutes (10 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 Vegetarian 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 Vegetarian 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 Vegetarian 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 Vegetarian 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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