Go Back
+ servings
A large bowl of mediterranean orzo salad.
Print Recipe
4.57 from 16 votes

Easy Mediterranean Orzo Salad

This healthy mediterranean orzo salad is loaded with sun-dried tomatoes, cucumber, olives and feta cheese. It's fresh, easy and the perfect make-ahead recipe for a light meal or summer potluck.
Prep Time20 minutes
Cook Time10 minutes
Total Time35 minutes
Course: Salad
Cuisine: Mediterranean
Keyword: mediterranean orzo salad
Servings: 6


  • 1 cup uncooked whole wheat or regular orzo pasta
  • 4 ounces fresh baby spinach chopped
  • cup sun-dried tomatoes chopped
  • 1 cup diced cucumber
  • 10 kalamata olives pitted and chopped
  • ½ cup cannellini beans or other white bean
  • ¾ teaspoon dried oregano
  • sea salt and black pepper to tatste
  • ½ cup crumbled feta cheese

Balsamic Dressing

  • ¼ cup balsamic vinegar
  • 1 ½ Tablespoons maple syrup
  • 1 teaspoon dijon mustard
  • 1 clove garlic minced
  • ½ teaspoon sea salt
  • 3 Tablespoon olive oil


  • 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.
    Cooked orzo in a strainer.
  • While orzo cooks make the dressing by using a blender or whisk to combine all ingredients.
    A dressing in a small glass bowl with a whisk.
  • Add the spinach, tomatoes, cucumber, olives, beans and oregano to the orzo and toss to combine.
    A large bowl full of ingredients used for a mediterranean orzo salad.
  • Add half of the balsamic dressing and toss again. Taste it and add more dressing if needed. Season with sea salt and black pepper.
    A dressing being poured in a large bowl of ingredients used for a mediterranean orzo salad.
  • Serve at room temperature, sprinkled with feta.
    A large bowl of mediterranean orzo salad.


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