This orzo salad is packed with fresh vegetables, fragrant herbs, and a bright lemon dressing that brings everything together. Made with either whole-wheat or gluten-free orzo, it’s an easy dish to customize based on your family’s preferences. 

I recently brought this orzo salad to a backyard barbecue with friends, and it disappeared quickly! The combination of fresh vegetables, herbs, and lemon makes it the perfect side dish for summer gatherings, potlucks, or weeknight dinners. Pair it with grilled chicken, shrimp, steak, or fish for a simple and delicious weeknight meal.

Tammy’s Tips

Pine Nuts:
I like to serve the toasted pine nuts on the side so they stay crunchy. Sprinkle them over individual servings just before eating for the best texture. Pine nuts add a delicious buttery flavor, but they can be pricey. Feel free to substitute toasted slivered almonds, chopped pistachios, walnuts, or pepitas.

Protein:
Looking to make this salad a complete meal? Add grilled chicken, shrimp, fish, or chickpeas for protein.

Feta Cheese:
Feta cheese adds a salty, creamy flavor to this salad, but feel free to leave it off if you are dairy-free or prefer the salad without it. If serving a crowd, you can leave it on the side with the nuts and let guests add their own.

Preparation:
This salad tastes even better after it has been refrigerated for at least an hour, allowing the flavors to meld. It is a great make-ahead option for potlucks, picnics, and weekly meal prep.

This recipe makes a large batch, making it perfect for feeding a crowd or for leftovers throughout the week. Feel free to halve the recipe if needed.

If you try this orzo salad, please let me know. You can leave a comment and/or a rating below, and be sure to tag me on Instagram. I love hearing from you and seeing your creations! 

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Orzo Salad With Sun-Dried Tomatoes, Pine Nuts, And Feta

This orzo salad is packed with fresh vegetables, fragrant herbs, and a bright lemon dressing that brings everything together. Made with either whole-wheat or gluten-free orzo, it's an easy dish to customize based on your family's preferences. 

Course Main Course, Salad, Side Dish

Cuisine Mediterranean

Keyword whole wheat orzo salad, Mediterranean orzo salad, orzo salad

Author Tammy Small

Ingredients

Salad

• 16 oz whole wheat or gluten-free orzo pasta I use Jovial brand gluten-free
• 1-2 tbsp olive oil
• 1 cup sun-dried tomatoes I used julienne cut
• 1 small red pepper, seeded and thinly sliced
• 1 small red onion, thinly sliced
• 1 cucumber, roughly chopped
• 2 cups cherry tomatoes, halved
• 1/2 cup Kalamata olives, halved
• 1/2 cup fresh basil, sliced
• 1/2-1 cup toasted pine nuts can sub pistachios or toasted slivered almonds
• 6 oz feta cheese, crumbled, optional
• fresh Italian parsley, chopped for garnish
• salt and pepper to taste

Dressing

• 1/2 cup olive oil
• 1/2 cup freshly squeezed lemon juice
• 2 tbsp fresh mint, chopped
• 1-2 cloves fresh garlic, chopped
• salt and pepper to taste

Instructions

1. For the dressing, whisk together olive oil, lemon juice, garlic, mint, salt, and pepper. Set aside.

2. Cook orzo according to package directions. Do not overcook. Drain the orzo and transfer to a large serving bowl. Toss with a few tablespoons of olive oil. Let cool to room temperature.

3. Add the sun-dried tomatoes, red pepper, onion, cucumber, cherry tomatoes, olives, and basil to the orzo. Toss with dressing, and season with salt and pepper to taste.

4. At this point, if I have time, I like to refrigerate for at least 1 hour. Just before serving, stir in toasted pine nuts and feta. Garnish with parsley and serve. You can also serve the nuts and feta on the side.

Recipe Notes

This recipe makes a large salad. It can easily be halved. For a main dish, add grilled chicken or fish. You could also add chickpeas for higher protein.

Try some of my other go-to summer salads.

Buffalo Chicken Salad

Green Bean Salad with Balsamic Glaze

Whole Wheat Couscous Salad with Feta