Easy Mediterranean Orzo Salad

This healthy and hearty orzo salad is loaded with mediterranean flavors like sun-dried tomatoes, olives and feta. It’s a total crowd-pleaser that you’ll want to bring to every summer cookout and potluck.

Oh my goodness, I’ve found the perfect side salad for summer cookouts, barbecues or backyard dinners. It’s a hearty, healthy mediterranean salad with orzo, cannellini beans, olives, feta and sun-dried tomatoes. I love the fact that it’s super flavorful and delicious, but also loaded with nutrient-rich toppings.

Most pasta salads aren’t the healthiest, but this salad actually does a good job of packing a ton of nutrition into one dish!

What is Orzo?

Orzo looks kind of like rice, but it’s actually pasta! It is made from wheat so steer clear if you have a gluten intolerance or allergy. You can cook it like rice (where the orzo absorbs the liquid) or more like a pasta where you boil the orzo and drain the extra liquid after cooking. It can be eaten hot or cold and is a super versatile ingredient!

Ingredients in Orzo Salad

• orzo pasta – I like to buy whole wheat orzo because it contains more fiber than regular.
• baby spinach – baby spinach has a mild flavor and texture that works perfectly in this orzo salad.
• sun-dried tomatoes – these are a must! They add a ton of flavor.
• cucumber – for some added crunch.
• Kalamata olives – make sure you’re buying pitted olives so you can easily chop them up.
• cannellini beans – the perfect ingredient to add bulk protein. I used canned cannellini beans but you can cook your own if you want.
• dried oregano, salt and black pepper – to really bring all the flavors together!
• feta cheese – this adds such a good flavor to the salad so I wouldn’t recommend omitting it. If needed you can use a vegan feta.
• balsamic dressing – a super simple dressing made with balsamic vinegar, maple syrup, dijon mustard, garlic, sea salt, and olive oil.

Notes & Substitutions

Cannellini – Like I mentioned, I used canned cannellini beans because they’re super easy to use! If you don’t like cannellini beans you can substitute for another white bean like chickpeas or Northern beans.

Avocado – Want to add a little creaminess and healthy fats to your salad? Add in some chopped avocado!

Dressing – I love the balsamic dressing paired with this salad but any dressing would work if you’re in a pinch. Some options: Greek Salad Dressing, white balsamic vinaigrette or lemon vinaigrette.

Serving and Storing Orzo Salad

I love that this salad pairs well with just about any protein. It’s delicious served with my grilled apple cider vinegar chicken. I think the flavors go really well together. It’s also a perfect side for cookouts and potlucks.

To make it in advance: You can prep the salad the night before and let it chill in the fridge until serving. I recommend serving at room temperature.

To store leftovers: Store any leftovers in an airtight container for 3-4 days in the refrigerator.

More Summer Salads to Try:

• Ranch Pasta Salad
• Easy Quinoa Salad
• Curried Cauliflower Salad
• Blueberry Corn Chicken Salad
• Healthy Pasta Salad
• Pesto Pasta Salad
• Asparagus Salad

More Mediterranean-Inspired Recipes to Try:

• Greek Quinoa Salad
• Greek Salad
• Easy Tzatziki (Greek Yogurt Cucumber Sauce)
• Greek Chickpea Salad

Easy Mediterranean Orzo Salad

4 from 13 votes

This healthy and hearty orzo salad is loaded with mediterranean flavors like sun-dried tomatoes and feta. A total crowd-pleaser that you’ll want to bring to every summer cookout and potluck. 

Print Recipe Pin Recipe

Prep Time 25 minutes

Cook Time 10 minutes

Servings 6

Ingredients

• 1 cup uncooked whole wheat orzo pasta
• 4 ounces fresh baby spinach, chopped
• 1/3 cup sun-dried tomatoes, chopped
• 1 cup diced cucumber
• 10 Kalamata olives, pitted and chopped
• 1/2 cup cannellini beans or other white bean
• 3/4 teaspoon dried oregano
• sea salt and black pepper
• 1/2 cup crumbled feta cheese

Balsamic Dressing

• 1/4 cup balsamic vinegar
• 1 1/2 Tablespoons maple syrup
• 1 teaspoon dijon mustard
• 1 clove garlic, minced
• 1/2 teaspoon sea salt
• 3 Tablespoon olive oil

Instructions

 

• Cook orzo: Bring a saucepan of water to a boil over high heat. Add orzo and cook according to the package directions until just tender, about 8-10 minutes. Drain, and rinse under cold water until the pasta cools to room temp. Drain well and transfer to a large bowl.
• Prep dressing: While orzo cooks make the dressing by using a blender or whisk to combine all ingredients.
• Mix ingredients: Add the spinach, tomatoes, cucumber, olives, beans and oregano to the orzo and toss to combine.
• Add dressing: Add half of the balsamic dressing and toss again. Taste it and add more dressing if needed. Season with sea salt and black pepper.
• Serve: Serve at room temperature, sprinkled with feta.

Notes

Cannellini – If you don’t like cannellini beans you can substitute for another white bean like chickpeas or Northern beans.

Avocado – Want to add a little creaminess and healthy fats to your salad? Add in some chopped avocado!

Dressing – I love the balsamic dressing I created for this salad but any dressing would work if you’re in a pinch. Some options: Greek Salad Dressing, white balsamic vinaigrette or lemon vinaigrette.

Nutrition

Serving: 1/6 of recipe Calories: 255kcal Carbohydrates: 33g Protein: 7g Fat: 11g Fiber: 3g Sugar: 7g

Author: Brittany Mullins

Course: Salad

Cuisine: Mediterranean

Keyword: orzo salad

DID YOU MAKE THIS RECIPE?

Please leave a comment and star rating on this post and share on social media using the hashtag #eatingbirdfood. I love seeing your recipe shares!