Mediterranean Orzo Salad

Mediterranean Orzo Salad from A Thousand Crumbs (3 of 4)

I’ve been a little behind on the blog this week mostly because I have HAWAII on the brain!  That’s right!  T-minus 3 days until I am sipping Mai Tais on the beach with David.  Eeeeeekkk!  David has been in Japan for two weeks, so on his way back to the States, he’s meeting me halfway in Maui.  A pretty near perfect plan, if I say so myself.  I will be shutting down all next week (no new recipes), but I’ll definitely sneak in some Instagram and Facebook posts so you guys can follow along on our trip!  We’ve got some pretty epic meals planned, including all the poke we can find!  I am buzzing with excitement!

But before I leave, I want to share two more recipes to get you through the next 10 days, starting with this…drum roll please…Mediterranean orzo salad!  I know after Labor Day everyone is all, “PUMPKIN!” but Summer is not over yet people, so we’re sticking with fresh, cool recipes (for now).  And plus, orzo salad shouldn’t be confined to a season, so eat up!  I was totally thinking of the scene from Dirty Dancing, “No body puts baby in a corner!” when I typed that.  Don’t judge me.

This simple salad is packed with fresh flavors like kalamata olives, spinach, basil, bell peppers, sun dried tomatoes, and feta.  It is super light, and can be eaten on its own, but it pairs very well with your favorite meat or fish.  The dressing is very simple and compliments the flavors in the salad really well.  The secret ingredient is rice wine vinegar.  I know, surprising, right?  Rice wine vinegar is not just for Asian dishes.

So seriously, what are you waiting for?  Go make this Mediterranean orzo salad right now!  You won’t regret it, I promise!

Mediterranean Orzo Salad

Print Recipe
Serves: 4 Cooking Time: 30 Minutes


  • 1 cup (uncooked) orzo pasta, cooked according to package directions, about 3 1/13 cups when cooked
  • 1/2 cup feta cheese cubes
  • 1/4 cup sun dried tomatoes, thinly sliced
  • 1/3 cup Kalamata olives, roughly chopped
  • 1/4 cup packed spinach leaves, cut into ribbons (chiffonade)
  • 1/4 cup packed basil leaves, cut into ribbons (chiffonade)
  • 1/4 cup diced red bell pepper
  • 1/4 cup diced yellow bell pepper
  • 1/4 cup olive oil
  • 1/2 lemon, juiced
  • 1 tsp rice wine vinegar
  • salt and pepper, to taste



Cook orzo pasta according to package directions. Do not overcook. Transfer to a large bowl, and toss with a drizzle of olive oil to prevent from sticking. Allow orzo to cool.


Prepare the dressing in a 1 cup measuring cup. Add the olive oil, lemon juice, rice wine vinegar, and salt and pepper. It should be about 1/3 cup total. Whisk to combine. Set aside.


Add the feta, sun dried tomatoes, Kalamata olives, spinach, basil, and two kinds of peppers to the cooled orzo.


Pour the dressing over top, and toss gently to thoroughly coat and mix the salad.


Serve chilled or at room temperature.

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