Mediterranean Orzo Salad – Eating Bird Food

This healthy mediterranean orzo salad is loaded with sun-dried tomatoes, cucumber, olives and feta cheese. It’s fresh, easy and the perfect make-ahead recipe for a light meal or summer potluck.

Oh my goodness, I’ve found the perfect side salad for summer cookouts, barbecues or backyard dinners. It’s a hearty, healthy mediterranean orzo salad with cannellini beans, olives, feta and sun-dried tomatoes.

I love the fact that it’s super flavorful and delicious, but also loaded with nutrient-rich toppings. Most pasta salads aren’t the healthiest, but this salad actually does a good job of packing a ton of nutrition into one dish!

Why You’ll Love This Recipe

• Full of flavor – Between the sun dried tomatoes, feta cheese, olives and homemade dressing this salad is jam-packed with flavor!
• Versatile – Enjoy this salad as a light lunch, topped with protein for dinner or bring it to your next potluck or summer cookout. Everyone will love it!
• Filling and refreshing – The orzo and beans make this salad filling while the fresh veggies add a refreshing crunch.

Ingredients Needed

• orzo pasta – orzo looks kind of like rice, but it’s actually pasta! It is made from wheat so steer clear if you have a gluten intolerance or allergy. I like to buy whole wheat orzo because it contains more fiber than regular, but regular orzo works perfectly for this recipe.
• baby spinach – baby spinach has a mild flavor and texture that works perfectly in this orzo salad.
• sun-dried tomatoes – these are a must! They add a ton of flavor.
• cucumber – for some added crunch.
• Kalamata olives – make sure you’re buying pitted olives so you can easily chop them up.
• cannellini beans – the perfect ingredient to add bulk protein. I used canned cannellini beans but you can cook your own if you want. Feel free to swap the cannellini beans with chickpeas or another white bean of choice.
• dried oregano, salt and black pepper – to really bring all the flavors together!
• feta cheese – this adds such a good flavor to the salad so I wouldn’t recommend omitting it. If needed you can use a vegan feta.
• balsamic dressing – a super simple dressing made with balsamic vinegar, maple syrup, dijon mustard, garlic, sea salt, and olive oil.

How to Make Mediterranean Orzo Salad

Once your orzo is cooked and veggies are chopped this salad comes together in a matter of minutes. Here’s how to make it:

Step 1: Boil water in a saucepan and cook orzo for 8-10 minutes until tender. Drain, rinse under cold water to cool, then drain well and transfer to a large bowl.

Step 2: Make the dressing by blending or whisking all the ingredients together until smooth.

Step 3: To the orzo, add spinach, tomatoes, cucumber, olives, beans and oregano. Toss to mix. Pour half of the dressing over the salad, toss, then add more to taste. Season with sea salt and black pepper.

Step 4: Serve the salad at room temperature, topped with feta cheese. Enjoy!

Serving Suggestions

Honestly, this mediterranean orzo salad pairs well with just about anything! It’s delicious on its own as a side or topped with protein, but it’s also the perfect side for summer cookouts and potlucks. Here are some pairing ideas:

How to Store Leftovers

To make it in advance: You can prep the salad the night before and let it chill in the fridge until serving. I recommend serving at room temperature.

To store leftovers: Store any leftovers in an airtight container for 3-4 days in the refrigerator.

More Salads Recipes

Be sure to check out the full collection of salad recipes on EBF!