This Easy Mediterranean Orzo Salad is seriously the perfect salad to eat at home, or to bring to a party with friends and family! This is a fiber-filled, gut-healthy salad. The whole wheat orzo is packed with fiber and the veggies and dark leafy arugula are dense in nutrients. Not only is this salad absolutely delicious but it is a quick and easy, gorgeous meal that will have everyone asking for the recipe. Serve it with a side of homemade vegan hummus and pita or crudité. If you love meal-prep friendly salad, try my Quinoa Broccoli Salad and Vegan Mediterranean Couscous Salad next!
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Notes on Ingredients
- Orzo: I used whole wheat orzo for this recipe for higher protein and higher fiber, but feel free to use gluten-free orzo to make this recipe GF. For another orzo recipe, try my One Pot Healthy Orzo!
- Arugula: Kale can be substituted. Spinach can substitute as well but won’t hold up in the fridge so only use spinach if you’re eating day of!
- Green Greek olives: Make sure to use Greek green olives because there are many different olive varieties, each with a different flavor!
- Sun-dried tomatoes: You can use sun-dried tomatoes in oil or without. Either will work! Use your remaining tomatoes to make my Vegan Greek Pasta Salad!
- Artichoke hearts: Use marinated artichoke hearts in olive oil to add extra flavor.
- Vegan feta: Optional but adds delicious flavor. I like the Violife brand.
Please take note that this is important information about the ingredients used in this recipe and the FULL recipe with measurements and details can be found DOWN BELOW (scroll to it) in the recipe card.
How do you make Easy Mediterranean Orzo Salad?
- First, make the orzo.
- While orzo cooks, add arugula to a large salad bowl, and chop up all veggie ingredients.
- Saute the zucchini.
- Drain and rinse the orzo with cool water.
- Add everything to the large salad bowl.
- Whisk dressing ingredients in a small bowl and add to the salad. Toss and serve!
- Step 1: First, cook the orzo and add the arugula to a salad bowl. Chop and prep the veggies.
- Step 2: Then, sauté the zucchini on medium heat until soft.
- Step 3: Add the remaining veggies to the salad.
- Step 4: Next, drain and rinse the orzo, and add it to the salad.
- Step 5: Whisk the dressing ingredients together in a small bowl and pour over the salad.
- Step 6: Lastly, toss the salad well to combine, serve, and enjoy!
Commonly Asked Questions
Yes! All of the ingredients in this salad are naturally gluten-free except for the orzo. Use this gluten-free orzo.
You sure can! You could mix in chickpeas or top the salad with roasted tofu or tempeh. Really any protein would work!
My favorite hack for making homemade salad dressing is to use a hand frother/electric whisk to mix together your dressing either in a bowl or a cup. It’s so easy and combines the dressing together completely without any mess.
Yes! Check out my Vegan Tuna Pasta Salad, Vegan Mediterranean Couscous Salad, Longevity Salad (vegan & gluten-free!), and Spring Roll in a Bowl.
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Extra Helpful Tips
- Use gluten-free orzo to make this salad gluten-free.
- Swap out any of the veggies you don’t have with what you have on hand. Don’t have zucchini? Swap it for roasted mushrooms or eggplant.
- Store this salad in the fridge for up to 4 days and eat it as meal-prep all week long.
- Extra dressing leftover? Store in a container in the fridge for up to a week.
- Furthermore, feel free to make a double batch of the dressing to keep for the week! Make my Roasted Vegetable Orzo Salad next!
How to Store
Store in an airtight container for up to 4 days. Eat this salad cold!
If you tried this Easy Mediterranean Orzo Salad or any other recipe on my blog, please leave a 5-star rating and let me know how it went in the comments below. Thanks for visiting!
Easy Mediterranean Orzo Salad
Equipment
- 1 pot
- 1 pan
- 1 knife
- 1 strainer for straining orzo
- 1 serving bowl large
Ingredients
- 16 oz orzo
- 3 cups arugula
- 2 cups tomatoes halved rainbow cherry
- ½ cup olives sliced green Greek
- ½ cup sun-dried tomatoes chopped
- 1 zucchini diced
- ½ cup artichoke hearts chopped marinated jarred
- ⅓ cup vegan feta optional
Lemon Olive Dressing
- ¼ cup olive oil
- 3 tablespoon lemon juice
- 1 tablespoon olive brine use some from the jar
- ¼ teaspoon garlic powder
- ½ teaspoon dill dried
- salt and pepper to taste
Instructions
- Boil a pot of water and make orzo.
- While the orzo cooks, add the arugula to a large salad bowl, then slice olives, halve cherry tomatoes, chop sun dried tomatoes and chop marinated artichokes.
- Sauté zucchini in a little olive oil on medium heat for about 5 minutes. Season with salt and pepper to taste.
- Drain and rinse orzo with cool water.
- Add everything to a bowl.
- Whisk dressing ingredients and add to the salad. Toss and serve!
Notes
- Swap out any of the veggies you don’t have with what you have on hand. Don’t have zucchini? Swap it for roasted mushrooms or eggplant.
- Store this salad in the fridge for up to 4 days and eat it as meal-prep all week long.
- Extra dressing leftover? Store in a container in the fridge for up to a week.
- Furthermore, feel free to make a double batch of the dressing to keep for the week!
Heather Riggs says
What is the serving size ?
Taylor From HealthyGirl Kitchen says
4-6 people
Carrie says
How do I know what lunches are good for weekend prep and what ones won’t work. I’m looking to make a recipe on Sunday to have all made for the whole week.
Taylor From HealthyGirl Kitchen says
Hi! Any recipes that will not get soggy throughout the week are great! Think pastas, salads with kale or no lettuce, chili, etc.
Jordan Stacy says
This salad is soo good. I LOVE orzo but am grain free so I used a cassava orzo from Jovial. I always add the vegan feta (use the violife brand) and it is so good.
Bri says
I used chickpea rotini as that was what I had. I thought it was a bit dry using this so I would not recommend. However, this salad is bursting with flavor otherwise and I will 100% make it again with the orzo!