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Mediterranean Orzo Salad Recipe!

I am addicted to orzo pasta. Maybe it’s the shape or the texture?? I have an Orzo Artichoke Pasta Salad that I make all the time and I can’t get enough of it!

mediterranean orzo pasta salad at tatertots and jello

As I was buying ingredients to make it yet AGAIN, I decided to switch things up and make a Mediterranean version of this favorite salad. And I have to say that I love it.

mediterranean orzo pasta salad recipe at tatertots and jello

And the best part of this salad? It gets better the longer you refrigerate it (up to a certain point of course LOL). I do like it even better the day after. It lets the juices settle in and it is even more flavorful!

greek orzo pasta salad recipe at tatertots and jello

Here’s the easy recipe:


Mediterranean Orzo Salad


Yield: 8-10 servings

Mediterranean Orzo Salad


  • 1 box of Orzo pasta, cook al dente
  • 1/2 cup extra-virgin olive oil, divided
  • 1 medium red onion, chopped
  • 3 garlic cloves, minced
  • 1.5 pints of cherry tomatoes, sliced in half
  • 8 oz. ex. small artichoke hearts (you can add these whole or cut them up)
  • 3 Tablespoons Capers, drained
  • 1/2-1 cup of pitted Kalamata Olives
  • 1 teaspoon Sea Salt and 1/2 teaspoon pepper or lemon pepper is good too (to taste)
  • 1 cup Butter Lettuce, torn (optional)
  • 1/2 cup Feta Cheese
  • 1 Large bunch of Basil, chopped - reserve a few leaves to garnish the salad
  • If you want to add protein — you can add some cooked and sliced chicken breast


  1. Cook Orzo according to directions
  2. Drain, reserving about 1 cup of the pasta water. Pour the reserved liquid back in with the orzo. This liquid helps create a “sauce” when the other ingredients are added.
  3. In large skillet, heat 1/4 cup olive oil over medium-high heat.
  4. Add onion and cook until the onion becomes transparent.
  5. Then add garlic and cook for about 1 minute.
  6. Add chicken if you are going to use it, artichoke hearts, capers and cook about 4-6 minutes — take off the heat.
  7. Add pasta and stir in the remaining 1/4 cup olive oil, tomatoes and basil, chopped.
  8. Season with salt and pepper to your taste.
  9. Once cooled, add butter lettuce and garnish with basil.
  10. Serve this dish warm, room temperature, or I even prefer it the next day straight out of the refrigerator. You can even add some chopped romaine lettuce to the salad once it’s cooled and it makes a wonderful green/pasta salad.

You can’t go wrong!!

And here’s a link to the other Orzo Pasta Salad that I love:

orzo pasta salad

And another family favorite is this Springtime Pasta Salad:


Have a wonderful day!

Let me know how this recipe goes for you — and if you’ve made any variations I’d love to try them!


jen signature


  1. Now I’m hungry…

  2. susan cherry says:

    the recipe wont print. it looks good and I would like to try it out. Any suggestions?

  3. For some reason the recipe doesn’t pop up for me.

  4. Must make this! Pinned and FB shared! Yum! Have a great week Jen! laura
    laura@imnotatrophywife.com recently posted…Dark Stain to Bright White Sofa Table: Before and After


  1. […] kicked the week off by sharing one of my favorite recipes: Mediterranean Orzo Salad — I can never get enough of […]

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