Mediterranean Orzo Salad

For a fresh twist on pasta salad, try my easy make-ahead Mediterranean Orzo Salad. It’s packed with delicious roasted vegetables and is one of my favorite grab-and-go lunch ideas.

My friend Sandy brought this orzo salad into my life, and I will forever be in her debt.

It’s colorful, tasty, and full of fresh flavors such as lemon zest, fresh basil, crunchy pine nuts, and salty feta cheese. It’s also one of my favorite ways to eat more veggies.

And if you’re tired of the same ol’ recipes all the time (I know you are! You took my survey!) here is something unique to try.

Recipe ingredients

At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.

Ingredient notes

• Bell peppers: I love the color and flavor variation that results from a mix of red, orange, and yellow. If you prefer, stick with three peppers of one color.
• Orzo: This small cut of pasta looks a bit like supersized grains of rice. It’s perfect for this recipe because we cook it pilaf-style, which basically means toasting it lightly in oil. Israeli couscous is a terrific substitute if you can’t find orzo.
• Chicken broth: A portion of a store-bought carton or can or 1 ½ cups of homemade chicken broth; either works well. Swap in vegetable stock to make this pasta salad a vegetarian recipe.
• Feta cheese: The salty, slightly tangy quality of this crumbly cheese plays nicely with the other pasta salad elements. Goat cheese is a nice alternative.

Step-by-step instructions

1. Preheat oven to 425 degrees. In a large bowl, combine bell peppers, asparagus, and tomatoes. Drizzle with 2 tablespoons olive oil and toss to coat. Transfer to a rimmed baking sheet and roast until softened, about 25 minutes. Return to the large bowl. 

2. Meanwhile, add pine nuts to a small dry skillet. Toast over medium-low heat until golden brown and fragrant, about 15 to 20 minutes, stirring frequently to prevent scorching. Transfer to the bowl with the vegetables.

3. Heat remaining 2 tablespoons olive oil in a large (3.5 quart or larger) saucepan over medium-high heat until simmering. Add orzo and cook until golden brown, about 3 minutes, stirring frequently. 

4. Stir in garlic until fragrant, about 30 seconds. Add broth and bring to a boil. Reduce heat and simmer uncovered until all liquid has been absorbed, about 12 to 15 minutes.

5. Stir in lemon zest and juice and transfer to the bowl with the vegetables. Cool to room temperature.

6. Add basil, feta cheese, pine nuts, salt and pepper to taste (I like ½ teaspoon salt and ¼ teaspoon pepper) and toss to combine. Serve at room temperature.

Recipe tips and variations

• Yield: This recipe makes 10 (1-cup) servings of orzo and vegetables, ideal to enjoy as a side dish.
• Storage: Store leftovers covered for up to 4 days.
• Make ahead: The vegetables can be roasted a day in advance. Bring to room temperature for 30 minutes before assembling the salad.
• Take your time: Don’t overlook the final detail in Step 6. Allowing this pasta salad to cool down to room temperature is best to accentuate the finishing touches. If you mix in the feta and basil while the salad is too hot, the cheese will melt and the basil will wilt.
• Veg out: Bell peppers, asparagus, and tomatoes tend to roast to golden brown perfection at about the same time, plus they’re all in season in summer. But you could certainly adjust this pasta salad recipe to feature any vegetables you have on hand or tweak it to fit the season. Just aim for produce that cooks at about the same rate (halved Brussels sprouts, diced butternut squash, and red onion wedges would be incredible come fall), and let your creativity run wild.
• Make it a meal: For a one-bowl lunch recipe, simply add shredded or diced rotisserie chicken, leftover sliced steak or pork, flaked salmon or tuna, or a scoop of drained and rinsed canned beans.

Recipe FAQs

More Mediterranean favorites

Fish and Seafood Recipes

Baked Salmon

Salad Recipes

Mediterranean Chopped Salad

Appetizer Recipes

Hummus with Za’atar Butter

Salad Recipes

Easy Bulgur Tabbouleh

Mediterranean Orzo Salad

By Meggan Hill

For a fresh twist on pasta salad, try my easy make-ahead Mediterranean Orzo Salad. It's packed with delicious roasted vegetables and is one of my favorite grab-and-go lunch ideas.

Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr

Servings 10 servings (1 cup each)

Course Salad

Cuisine American

Calories 255

5 from 5 votes

ReviewPrint

Ingredients 

US CustomaryMetric

• ▢ 3 bell peppers diced (preferably 1 each red, orange, and yellow, see note 1)
• ▢ 1 bunch asparagus spears ends trimmed and chopped into 1-inch pieces (about 1 pound)
• ▢ 1 pint grape tomatoes halved
• ▢ 4 tablespoons olive oil divided
• ▢ 1/2 cup pine nuts
• ▢ 1 pound orzo pasta uncooked (see note 2)
• ▢ 2 cloves garlic minced
• ▢ 3 cups chicken broth (see note 3)
• ▢ 2 tablespoons lemon zest
• ▢ 1/2 cup fresh lemon juice from 2-3 lemons
• ▢ 2 tablespoons fresh basil leaves chiffonade
• ▢ 8 ounces feta cheese crumbled (see note 4)
• ▢ Salt and freshly ground black pepper

Instructions 

• Preheat oven to 425 degrees. In a large bowl, combine bell peppers, asparagus, and tomatoes. Drizzle with 2 tablespoons olive oil and toss to coat. Transfer to a rimmed baking sheet and roast until softened, about 25 minutes. Return to the large bowl. 
• Meanwhile, add pine nuts to a small dry skillet. Toast over medium-low heat until golden brown and fragrant, about 15 to 20 minutes, stirring frequently to prevent scorching. Transfer to the bowl with the vegetables.
• Heat remaining 1 tablespoon olive oil in a large (3.5 quart or larger) saucepan over medium-high heat until simmering. Add orzo and cook until golden brown, about 3 minutes, stirring frequently. 
• Stir in garlic until fragrant, about 30 seconds. Add broth and bring to boil. Reduce heat and simmer uncovered until all liquid has been absorbed, about 12 to 15 minutes.
• Stir in lemon zest and juice and transfer to the bowl with the vegetables. Cool to room temperature.
• Add basil, feta cheese, pine nuts, salt and pepper to taste (I like ½ teaspoon salt and ¼ teaspoon pepper) and toss to combine. Serve at room temperature.

Notes

1. Bell peppers: I love the color and flavor variation that results with a mix of red, orange, and yellow. If you prefer, stick with three peppers of one color.
2. Orzo: This small cut of pasta looks a bit like supersized grains of rice. It’s perfect for this recipe because we cook it pilaf-style, which basically means toasting it lightly in oil. Israeli couscous is a terrific substitute if you can’t find orzo.
3. Chicken broth:  Store-bought in a carton or can or 3 cups of homemade chicken broth; either works well. Swap in vegetable stock to make this pasta salad a vegetarian recipe.
4. Feta cheese: The salty, slightly tangy quality of this crumbly cheese plays nicely with the other pasta salad elements. Goat cheese is a nice alternative.
5. Yield: This recipe makes 10 (1-cup) servings of orzo and vegetables, ideal to enjoy as a side dish.
6. Storage: Store leftovers covered for up to 4 days.

Nutrition

Serving: 1cupCalories: 255kcalCarbohydrates: 25gProtein: 9gFat: 14gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gCholesterol: 20mgSodium: 383mgPotassium: 377mgFiber: 3gSugar: 5gVitamin A: 1429IUVitamin C: 69mgCalcium: 136mgIron: 2mg

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Meggan Hill

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Meggan Hill is a classically-trained chef and professional writer. Her meticulously-tested recipes and detailed tutorials bring confidence and success to home cooks everywhere. Meggan has been featured on NPR, HuffPost, FoxNews, LA Times, and more.

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