Written by Caitlin Havener Rogers — Certified Precision Nutrition Coach

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This orzo salad is one of those recipes that makes its way into my rotation all year long. It’s quick, fresh, and flexible enough that I can throw it together with whatever produce I haven’t forgotten about in the fridge.

It’s great as a side dish, but honestly, I usually bulk up this orzo salad and call it lunch. Toss in some beans, greens, or whatever else you’re into — or leave out what you’re not. I personally skip the olives (controversial, I know), but I love loading my orzo salad up with extra herbs and whatever leafy greens are hanging out in the crisper.

What Makes This Orzo Salad Work

Fast and easy: Orzo cooks in 10 minutes. The rest is just chopping and tossing.
Flexible: Add or subtract based on what you like — no need to follow the recipe too closely.
WFPB-friendly: It’s flavorful enough without oil, but if you like that extra drizzle, it won’t hurt here.
Meal-prep approved: It holds up well in the fridge for a couple days, so it’s a great make-ahead option.

My Go-To Add-Ins

Chickpeas or white beans for protein
Extra greens like arugula or spinach
Fresh herbs — parsley, dill, basil, mint, whatever’s growing
Sometimes [vegan] feta or avocado if I want it to feel more like a meal

This is one of those dishes where the leftovers somehow taste even better the next day — which makes it perfect for prepping ahead or doubling for a party. Just make sure you don’t leave it in the back of the fridge for a week like a certain someone in my house who shall remain unnamed.

Scroll down for the full recipe or pin it for later. You’ll probably be making it more than once.

If You Liked This Recipe, Check These Out

Mediterranean Orzo Salad with Sun-Dried Tomatoes (WFPB-Friendly)

Here’s a fresh and flavorful WFPB Mediterranean Orzo Salad with sun-dried tomatoes, perfect as a side or light meal. You can keep it oil-free or add olive oil for richness.

5 from 1 vote

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Prep Time 15

Cook Time 10

Total Time 25

Servings

Ingredients

1½ cups whole wheat orzo
½ cup sun-dried tomatoes chopped (oil-packed or dry — see notes)
1 cup cherry tomatoes halved
1 English cucumber diced
¼ cup Kalamata olives sliced (optional)
¼ cup red onion finely diced
2 tbsp fresh parsley chopped
2 tbsp fresh dill or basil chopped (optional)

Dressing

3 tbsp lemon juice
1 tbsp red wine vinegar
2 tbsp olive oil optional — omit for oil-free
1 tsp Dijon mustard
1 garlic clove finely minced
Salt & pepper to taste

Optional Add-ins

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Instructions

Cook the orzo according to package directions. Drain and rinse with cool water to stop cooking.
1½ cups whole wheat orzo
If using dry sun-dried tomatoes, soak them in warm water for 5–10 minutes, then drain and chop.
½ cup sun-dried tomatoes
If using oil-packed, drain excess oil and chop.
In a large bowl, combine orzo, cherry tomatoes, cucumber, red onion, sun-dried tomatoes, olives (if using), and herbs.
½ cup sun-dried tomatoes, 1 cup cherry tomatoes, ¼ cup red onion
In a small bowl, whisk together lemon juice, vinegar, olive oil (if using), mustard, garlic, salt, and pepper.
3 tbsp lemon juice, 2 tbsp olive oil
Pour dressing over the salad and toss to coat. Chill before serving if desired.