This Mediterranean orzo pasta salad is the kind of fresh, vibrant side dish that works for everything from backyard BBQs to potlucks to weeknight dinners! What makes our recipe special is taking the extra step to roast the bell peppers and onion, which adds incredible depth of flavor and those toasted caramelized notes you just can’t get from raw vegetables. Then we mix the roasted veggies with fresh spinach, cherry tomatoes, and kalamata olives to round out this light, flavorful side dish. Plus, because it doesn’t have any dairy, it’s an accessible option for more people to enjoy!
I love making pasta salads for summer gatherings, potlucks, and backyard BBQs because they’re easy to transport, can be made ahead, and are generally a crowd-pleaser. This Mediterranean orzo salad has become one of my favorites because it’s so fresh and veggie-forward (yes, I’m THAT GUY, bringing all the veggies to the party). It’s not one of those heavy, mayo-based pasta salads that sits like a rock in your stomach!
This recipe was inspired by a Mexican-style orzo pasta salad we started making in 2020 from the Better Homes & Gardens June edition. We’ve made countless pasta salads over the years, and that recipe is what sparked the idea to roast the peppers and onion here. Taking that extra step is absolutely worth it (you can prep the rest of the veggies while those roast anyway!). It adds so much more flavor than using them raw. This salad pairs wonderfully with grilled proteins like steak, chicken, or fish, and it’s also great alongside all kinds of burgers (we like this with our turkey burgers!) or brats at a summer cookout.
You’ll Love This Orzo Salad!
Packed with vegetables. This is the kind of pasta salad that can be a salad salad in its own right! It is packed to the brim with vegetables, including: fresh spinach, cherry tomatoes, roasted peppers and onions, and kalamata olives (ok, *technically* olives are a fruit, but they’re often treated as vegetables in culinary applications).
Roasted bell peppers and onions add incredible depth of flavor to our side dish, while also mellowing out bite you’d get if using a raw onion.
Great for gatherings! This salad is easy to make ahead, travels well, and can be doubled or tripled for potlucks and BBQs.
Dairy-free. No cheese or creamy dressing here, making this an accessible side dish for more people to enjoy.
Ingredients for Greek Orzo Pasta Salad
- Dry orzo pasta. The small, rice-shaped pasta that’s the base of this salad.
- Water for cooking the pasta.
- Red bell peppers. Get roasted until sweet and slightly charred for amazing flavor.
- Purple onion. Roasted alongside the peppers to mellow out the sharpness and add sweetness to our dish.
- Olive oil. Used for roasting the vegetables as well as dressing the salad.
- Salt and black pepper. Season the roasted vegetables and the finished salad.
- Fresh baby spinach. Adds color, nutrition, and fresh flavor (make sure to remove the stems).
- Cherry tomatoes. Provide juicy bursts of sweetness and acidity.
- Kalamata olives. Add a briny, savory element that’s classic in Mediterranean cooking.
- Balsamic vinegar. Adds tanginess and depth of flavor to the simple dressing.
- Fresh-squeezed lemon juice. Brightens everything up and adds a fresh citrus note.
Complete ingredient measurements and all recipe details can be found in the recipe card at the bottom of the page.
Helpful Equipment
You’ll need a cutting board and sharp knife for prepping all those fresh veggies. A baking sheet (or two) lined with parchment paper is essential for roasting the peppers and onions. You’ll also need a medium pot for cooking the orzo.
How to Make Mediterranean Orzo Salad
Prep to cook the orzo and roast the veggies. Bring a medium pot of water to a boil on the stovetop. Preheat the oven to 400°F, line a baking sheet with parchment paper and set aside.
Cook the orzo. Once the water is boiling, reduce the heat and cook the orzo pasta according to package directions.
Drain and rinse the orzo with cold water. Return to the pot and drizzle with a little and stir to prevent the orzo from sticking, and set aside.
Roast the peppers and onions. While the water is coming to a boil, toss the red pepper and onion slices with olive oil on a parchment-lined baking sheet and spread into a single layer. Generously sprinkle with salt and pepper.
Roast at 400°F for 20 to 25 minutes, stirring halfway through. Once roasted, remove from the oven and set aside to cool.
Prep the remaining vegetables while the peppers and onions are in the oven, and stir them into the cooled orzo. Add the dressing and toss. Add about 1 tablespoon of olive oil, the balsamic vinegar, and lemon juice to the orzo mixture and stir to combine. Add the cooled roasted peppers and onions into the orzo and toss everything together.
Taste and adjust. Taste the salad and add additional salt and pepper as needed. You can also add more balsamic and lemon if desired. Serve and enjoy!
Orzo Pasta Salad Variation Ideas
- Add feta cheese. While the base recipe is dairy-free, a generous sprinkle of crumbled feta cheese is a delicious addition if you’re not avoiding dairy.
- Skip the lemon in a pinch. We’ve made this orzo salad with and without the lemon, and loved it both ways! The balsamic vinegar and kalamata olives already provide a nice pop of acid, so if you don’t have a lemon on hand, you can skip it. The lemon just brightens things up even more.
- Use different vegetables. Try adding diced cucumber, artichoke hearts, or roasted zucchini for variety.
- Add protein. Toss in some chickpeas, grilled chicken, or shrimp to make this a more substantial main dish salad.
- Make it spicy. Add a pinch of red pepper flakes or some diced pepperoncini for a kick.
Expert Tips for Making Lemon Orzo Salad
Don’t skip roasting the peppers and onions. Yes, you could use them raw, but roasting adds so much more flavor and sweetness while eliminating that harsh onion bite. It’s worth the extra 20 minutes (and you can do the rest of your prep while they cook)!
Rinse the orzo with cold water. After draining, rinse the cooked orzo under cold water to stop the cooking and cool it down. This prevents it from getting mushy and makes it easier to toss with the other ingredients.
Let the roasted vegetables cool. Add the peppers and onions after they’ve cooled to avoid wilting the fresh spinach and making the salad warm and soggy.
Taste and adjust the seasoning. Orzo can absorb a lot of flavor, so make sure to taste the finished salad and add more salt, pepper, lemon juice, or balsamic as needed.
How to Store Orzo Salad
Store leftover orzo salad in an airtight container in the refrigerator for up to 3 days. The salad tastes great cold or at room temperature. You may need to give it a good stir before serving, as the orzo can absorb some of the dressing as it sits. If it seems dry, drizzle in a little more olive oil and a splash of lemon juice to freshen it up.
I don’t recommend freezing this salad. The fresh vegetables and orzo don’t freeze and thaw well, and the texture will suffer. This is best enjoyed fresh or within a few days of making it.
Summer Orzo Salad Recipe FAQs
Absolutely! This salad can benefit from sitting for a few hours or overnight, as it gives the flavors time to meld together. Make it up to a day ahead, store it in the refrigerator, and give it a good stir before serving. You may want to add a splash of olive oil and lemon juice to freshen it up.
This orzo salad pairs wonderfully with grilled proteins like chicken, steak, shrimp, or fish. It’s also great alongside burgers, brats, or as part of a summer BBQ spread. The light, fresh flavors complement richer, grilled foods really well!
Orzo works best for this recipe because its small size allows it to mix well with all the chopped vegetables. If you can’t find orzo, you could use another small pasta like ditalini, small shells, or even couscous, but the texture will be slightly different.
This salad is great served cold or at room temperature (not warm), making it ideal for potlucks and outdoor gatherings where refrigeration might be limited.
Love This Recipe? Try One of These Easy Side Dish Recipes Next!
Greek Orzo Pasta Salad
Ingredients
- ⅔ Cup dry orzo pasta
- water for cooking the pasta
- 2 red bell peppers, sliced into thin strips
- 1 medium purple onion, sliced into thin strips
- 2-3 Tablespoons olive oil, divided
- salt to taste
- black pepper to taste
- 1 Cup chopped fresh baby spinach (stems removed)
- 1 Cup halved cherry tomatoes
- ⅓ Cup sliced kalamata olives
- ½ teaspoon balsamic vinegar
- 2 teaspoons fresh-squeezed lemon juice
Instructions
- Prep. Preheat the oven to 400°F and line your baking sheet(s) with parchment paper. Bring water in a medium saucepan on the stovetop to a boil.water for cooking the pasta
- Cook the orzo. Once the water reaches boiling, reduce the heat and cook the orzo pasta according to package directions. Drain and rinse with cold water. Return to the pot and drizzle a little olive oil into the orzo, stir to prevent sticking, and set aside.⅔ Cup dry orzo pasta
- Roast the peppers and onions. While the water is coming to a boil, toss the red pepper and onion slices with about 1 tablespoon of olive oil on a parchment-lined baking sheet and spread into a single layer. Generously sprinkle with salt and pepper. Roast at 400°F for 20 to 25 minutes, stirring halfway through. Once roasted, remove from the oven and set aside to cool.*Note: I like to do a quick rough-chop on the roasted veggies to cut them into smaller pieces (it's a personal preference), feel free to do or not do this.2 red bell peppers, sliced into thin strips1 medium purple onion, sliced into thin strips2-3 Tablespoons olive oil, dividedsalt to tasteblack pepper to taste
- Prep the remaining vegetables. After the peppers and onions are in the oven, chop the spinach, halve the cherry tomatoes, and slice the olives. Stir them into the cooled orzo.1 Cup chopped fresh baby spinach1 Cup halved cherry tomatoes⅓ Cup sliced kalamata olives
- Add the dressing ingredients and toss. Add about 1 tablespoon of olive oil, the balsamic vinegar, and lemon juice to the orzo mixture and stir well. Once cooled, add the roasted peppers and onions and toss everything together.½ teaspoon balsamic vinegar2 teaspoons fresh-squeezed lemon juice
- Taste and adjust. Taste the salad and add additional salt and pepper as needed. You can also add more balsamic and lemon juice to your preference at this time.
- Serve and enjoy!
Notes
- Add feta cheese. While the base recipe is dairy-free, a generous sprinkle of crumbled feta cheese is a delicious addition if you’re not avoiding dairy.
- In a pinch, you can skip the lemon. We’ve made this orzo salad with and without the lemon, and loved it both ways!
- Use different vegetables. Try adding diced cucumber, artichoke hearts, or roasted zucchini for variety.
- Add protein. Toss in some chickpeas, grilled chicken, or shrimp to make this a more substantial main dish salad.
- Make it spicy. Add a pinch of red pepper flakes or some diced pepperoncini for a kick.
Meredith says
Such a nice side with grilled foods, we love it!