I don’t know who decided that salads should be sad, but they clearly never met this Mediterranean Orzo Pasta Salad. It’s fresh, vibrant, and packed with all the good stuff—juicy tomatoes, crisp cucumbers, briny olives, and a lemony dressing that actually makes you excited to eat your greens. (Well, sort of—there aren’t many greens, but let’s pretend.)
This is my go-to summer orzo salad recipe when I need something light but still filling enough to keep me from raiding the snack drawer an hour later. It’s ridiculously easy to make, perfect for summer lunch meal prep, and the kind of dish that makes people at potlucks ask, “Who brought this?” (in a good way).
So, if you’re tired of the same old pasta salads drowning in mayo, this orzo cucumber tomato salad is about to become your new best friend. Let’s get into it.
Orzo Pasta Salad
Equipment
- Large saucepan
- Mixing bowl
- Whisk
- Cutting board
- Knife
- Colander
Ingredients
- 1 ½ cups dried orzo pasta
- 1 medium English cucumber diced
- 1 large tomato diced, or 8 ounces cherry tomatoes, halved
- ½ cup coarsely chopped fresh herbs parsley, cilantro, basil, dill, or mint
- ½ cup pitted olives halved
- 1 cup canned or jarred artichoke hearts drained and chopped
- ¼ cup extra-virgin olive oil
- 1 teaspoon Dijon mustard
- ½ teaspoon honey or maple syrup
- 1 teaspoon finely grated lemon zest
- 2 to 4 tablespoons fresh-squeezed lemon juice to taste
- Salt and fresh ground black pepper
Instructions
- Cook the Orzo: Bring a large saucepan of salted water to a boil. Add the orzo and cook until tender, about 6 to 10 minutes, or follow the package directions for the best cooking time. Drain and set aside.1 ½ cups dried orzo pasta
- Prepare the Vegetables and Herbs: While the orzo cooks, dice the cucumber and tomato. If using cherry tomatoes, cut them in half. Chop the fresh herbs, halve the olives, and drain and chop the artichoke hearts.1 medium English cucumber, 1 large tomato, ½ cup coarsely chopped fresh herbs, ½ cup pitted olives, 1 cup canned or jarred artichoke hearts
- Make the Dressing: In a large mixing bowl, whisk together the olive oil, Dijon mustard, honey, lemon zest, lemon juice, ½ teaspoon salt, and ¼ teaspoon black pepper. Whisk until well combined and slightly emulsified.¼ cup extra-virgin olive oil, 1 teaspoon Dijon mustard, ½ teaspoon honey or maple syrup, 1 teaspoon finely grated lemon zest, 2 to 4 tablespoons fresh-squeezed lemon juice, Salt and fresh ground black pepper
- Combine the Orzo and Dressing: Add the warm, drained orzo to the bowl with the dressing and toss to coat. Let it sit for about 5 minutes to absorb the flavors.
- Add the Veggies and Herbs: Stir in the diced cucumber, diced tomato, chopped herbs, halved olives, and chopped artichokes.
- Adjust Seasoning: Taste and adjust with more salt, pepper, or lemon juice as needed.
- Serve or Chill: Enjoy right away, or cover and refrigerate for about an hour to let the flavors blend. Before serving, give it a good stir to redistribute the dressing and flavors.
💡 Pro Tips for an Even Better Orzo Salad
🧂 Salt Your Pasta Water Like You Mean It
Orzo is tiny but mighty, and if you don’t salt the boiling water generously, you’ll end up with pasta that tastes like disappointment. Aim for “ocean water” salty—you won’t regret it.
🍋 Lemon: The More, the Merrier
This salad thrives on zesty, bright flavors, so don’t be shy with the lemon juice. If you taste it and it’s missing that oomph, squeeze in more. Bonus points if you zest the lemon first—because why waste free flavor?
🔥 Warm Orzo = Dressing Magic
Toss the orzo with the dressing while it’s still warm. Trust me, it soaks up all that lemony goodness and makes every bite taste like a Mediterranean vacation. If you wait until it’s cold, the dressing just kind of… sits there. Sad.
🥒 Cucumbers: Crunch is King
English cucumbers work best because they have fewer seeds and a crisper bite, but if all you have is a regular cucumber, scoop out the seeds (unless you love watery salads).
🫒 Olives: Use the Good Stuff
Skip the sad canned black olives—this is a Mediterranean orzo pasta salad, not a 90s pizza topping. Go for Kalamata olives or any fancy briny ones you can find. Your taste buds will thank you.
🧑🍳 Customizable Like Your Coffee Order
- No artichokes? No problem—roasted red peppers or sun-dried tomatoes are chef’s kiss.
- Want more protein? Chickpeas, grilled chicken, or shrimp are all solid choices.
- Dairy-free? Great, because this salad is already dairy-free! But if you do love cheese, crumble some feta on top and live your best life.
- Hate mustard? Leave it out, but expect a slightly less emulsified dressing.
❄️ Make It Ahead, But Keep It Fresh
This salad loves a little time in the fridge (about 4 hours is perfect), but if you’re meal prepping it for later, don’t add the cucumbers, tomatoes, or fresh herbs until right before serving—nobody likes soggy vegetables.
Final Thought: Don’t Overthink It
At the end of the day, it’s pasta, veggies, and a killer dressing. If you forget an ingredient or swap something, I promise it’ll still be delicious. Just make sure you actually taste it before serving—because you are the boss of your salad, not the recipe.
Now, go make this orzo cucumber tomato salad and prepare for people to ask you for the recipe (and pretend like you just threw it together). 😉
