Ever opened your fridge after class and found… half a cucumber, some olives, and leftover feta? Then this Mediterranean orzo pasta salad is about to become your go-to student meal. It’s light, zesty, and full of flavor — but most importantly, it’s cheap, healthy, and ready in 20 minutes.
With pantry staples like orzo (that tiny rice-shaped pasta) and a few fresh ingredients, you can throw together a meal that tastes like a sunny vacation in Greece — no plane ticket required. 🌞
For an easy campus breakfast to pair with this salad, try our Greek Yogurt Blueberry Breakfast Bowl.
Table of Contents
Printable recipe card
Mediterranean Orzo Pasta Salad
Ingredients
- 1 cup dry orzo pasta
- 1 tbsp kosher salt (for pasta water)
- 1 cup cherry tomatoes, halved
- 1 medium cucumber, diced
- 0.25 cup red onion, finely chopped
- 0.5 cup Kalamata olives, sliced
- 0.5 cup feta cheese, crumbled
- 1 cup baby spinach or arugula, chopped
- 3 tbsp extra-virgin olive oil
- 2 tbsp fresh lemon juice
- 1 tsp dried oregano
- 0.5 tsp garlic powder (optional)
- 0.5 tsp Dijon mustard (optional)
- 0.25 tsp black pepper
- 0.5 tsp salt, plus more to taste
Equipment
- Medium pot For boiling the orzo
- Colander To drain and rinse pasta
- Large mixing bowl For tossing the salad
- Cutting board Vegetable prep
- Chef’s knife Chopping vegetables
- Measuring cups and spoons For accuracy
- Whisk or jar with lid To emulsify dressing
- Large spoon To toss salad
Method
- Bring a medium pot of well-salted water to a boil. Add orzo and cook until al dente, 8–10 minutes. Drain and rinse under cold water to cool and prevent sticking.
- While the orzo cooks, prep the vegetables: halve tomatoes, dice cucumber, finely chop red onion, and slice olives. Crumble the feta. Chop the spinach or arugula.
- In a small bowl or jar, whisk olive oil, lemon juice, oregano, garlic powder, Dijon (if using), salt, and pepper until emulsified.
- In a large mixing bowl, combine cooled orzo, tomatoes, cucumber, red onion, olives, and spinach. Pour the dressing over the top.
- Toss gently with a large spoon until the orzo is evenly coated. Fold in crumbled feta. Taste and adjust salt, pepper, or lemon juice.
- Serve right away or chill for 30 minutes for best flavor. Garnish with extra oregano or a drizzle of olive oil if desired.
Nutrition
Notes
- Make-ahead tip: Chill 30 minutes for best flavor.
- Protein boost: Add chickpeas, grilled chicken, or tuna.
- Dairy-free: Use vegan feta or omit cheese.
- Gluten-free: Swap in gluten-free orzo or small gluten-free pasta.
Private Notes
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🥒 Why You’ll Love This Mediterranean Orzo Pasta Salad
This Mediterranean orzo pasta salad is everything a college student could want:
- ✅ Affordable: Most ingredients are pantry staples or fridge basics.
- ⏱ Quick: Ready in under 20 minutes — even faster if you multitask the chopping while the orzo cooks.
- 🥗 Healthy: Packed with fresh veggies, olive oil, and lean protein (hello, feta!).
- 🧊 Make-Ahead Friendly: Stays fresh for 3–4 days in the fridge — perfect for meal prep.
It’s ideal for lunch between classes, picnics, or those “I can’t deal with the dining hall again” moments.
🛒 Ingredients (Budget-Friendly Student Edition)
Here’s what you’ll need for this easy orzo pasta salad recipe (serves 4):
| Ingredient | Amount | Notes |
|---|---|---|
| Orzo pasta | 1 cup (uncooked) | Substitute: small pasta shapes like ditalini or couscous |
| Cherry tomatoes | 1 cup, halved | Any tomato works |
| Cucumber | 1 medium, diced | Adds crunch |
| Red onion | ¼ cup, finely chopped | Optional but flavorful |
| Kalamata olives | ½ cup, sliced | Use green if cheaper |
| Feta cheese | ½ cup, crumbled | Or vegan feta |
| Fresh spinach or arugula | 1 cup | Optional, adds greens |
| Olive oil | 3 tbsp | Use extra-virgin if possible |
| Lemon juice | 2 tbsp | Adds brightness |
| Dried oregano | 1 tsp | Or Italian seasoning |
| Salt & pepper | To taste | Adjust before serving |
No orzo on hand? Swap in fluffy quinoa—here’s exactly how to cook quinoa perfectly for salads.
💡 Budget Tip: Buy store-brand feta and olives — they taste the same at half the price.
👩🍳 Step-by-Step Instructions
Let’s make this healthy Mediterranean salad with orzo step by step!
Step 1: Cook the orzo
Boil a pot of salted water. Add the orzo and cook for about 8–10 minutes, until al dente. Drain and rinse under cold water to stop cooking.
🧠 Student hack: Rinsing helps prevent clumping when you toss the salad later.
Step 2: Chop your veggies
While the orzo cooks, dice your cucumber, halve the tomatoes, slice the olives, and crumble your feta. If you’re using spinach, chop it finely.
Step 3: Make the dressing
In a small bowl, whisk together:
- Olive oil
- Lemon juice
- Dried oregano
- Salt & pepper
Optional: add a pinch of garlic powder or Dijon mustard for extra kick.
Step 4: Toss everything together
In a large bowl, combine the cooled orzo, veggies, and feta. Pour the dressing over and toss gently until everything is coated and glistening.
Step 5: Chill & serve
You can eat it immediately, but it tastes even better after 30 minutes in the fridge — when all those Mediterranean flavors mingle together. 🌿
🧠 Tips & Student Hacks
- Turn it into a meal: Add grilled chicken, tuna, or chickpeas for extra protein.
- Meal prep friendly: Store in 4 containers for grab-and-go lunches.
- No lemon? Use vinegar or even pickle juice — it still adds tang.
- Party version: Serve with pita chips or as a side to BBQ chicken.
🔄 Variations You’ll Love
Want to keep things interesting? Try these fun twists on your Mediterranean orzo pasta salad:
- Greek Style: Add bell peppers and a drizzle of tzatziki.
- Vegan Version: Skip the feta or use tofu feta.
- Spicy Upgrade: Mix in red pepper flakes or a spoon of harissa.
- Protein Boost: Add tuna, salmon, or leftover grilled chicken.
- Warm Winter Salad: Toss everything with warm orzo and skip the fridge time.
🧊 Storage Tips
- Keep it in an airtight container in the fridge for up to 4 days.
- Avoid freezing (the veggies get soggy).
- Refresh with a splash of olive oil before eating leftovers.
⚡ Nutrition Breakdown (per serving)
- Calories: 310 kcal
- Carbs: 35 g
- Protein: 9 g
- Fat: 14 g
- Fiber: 3 g
Rich in vitamin C, healthy fats, and complex carbs — it’ll fuel you through your next study session.
❓ FAQ – Students Also Ask
1. Can I make Mediterranean orzo pasta salad ahead of time?
Yes! It actually tastes better the next day as the flavors blend.
2. Is orzo gluten-free?
Regular orzo isn’t, but you can use gluten-free versions made from corn or chickpeas.
3. What can I substitute for feta cheese?
Try goat cheese, vegan feta, or even small mozzarella balls.
4. Can I eat it warm instead of cold?
Totally! It’s delicious served slightly warm too.
5. What’s the best protein to add for a full meal?
Grilled chicken, canned tuna, or chickpeas keep it cheap and satisfying.
💬 Conclusion: Why Mediterranean Orzo Pasta Salad Deserves a Spot in Your Weekly Rotation
When you’re balancing exams, group projects, and Netflix marathons, cooking shouldn’t be stressful. This Mediterranean orzo pasta salad is the perfect no-fuss, no-mess meal that’s good for your wallet and your body.
It’s a dish that feels fancy but is secretly student-simple — bright, fresh, and endlessly customizable.