Mediterranean Orzo Salad
Recipe type: Salads
Prep time: 
Cook time: 
Total time: 
Serves: 6 TO 10 servings
Adapted from Stonewall Kitchen Favorites, by Jonathan King, Jim Stott, and Kathy Gunst.
  • 16 ounces (~455 g) orzo or other small pasta
  • 1/4 cup (~60 mil) olive oil
  • 1/3 cup (~80 mil) plus 1 tablespoon red wine vinegar
  • 2 tablespoons grated lemon zest
  • 1/4 cup (~60 mil) freshly squeezed lemon juice
  • 2 cups Kalamata olives, chopped
  • 2 pints (~680 g) grape tomatoes, halved lengthwise
  • 1 large red onion, finely chopped
  • 1/2 cup drained capers (optional)
  • 1/2 cup (~20 g) lightly packed chopped fresh parsley leaves
  • freshly ground black pepper
  • pinch of sea salt
  1. Bring about 3 quarts of water to boil in the large pot. Add salt and the orzo and cook until al dente. Drain well in the mesh strainer, then pour hot orzo into the mixing bowl.
  2. While the orzo cooks, stir together the olive oil, red wine vinegar, lemon zest, and lemon juice in the small bowl. Pour the mixture over the hot orzo and toss. Allow it to sit for about 5 minutes. Stir occasionally.
  3. Add the olives, grape tomatoes, onion, capers, and parsley, and stir well. Season with fresh ground pepper and a pinch of sea salt. Serve warm, cold, or at room temperature.
More Information

large pot with a lid
fine mesh strainer
large mixing bowl
small bowl


Mix Kalamata with green and black olives.
Double the lemon zest and juice.
Add 1/4 cup freshly chopped basil leaves or fresh oregano.
Add 1/4 cup chopped sun-dried tomatoes.
Add 1 cup chopped seedless cucumbers or red bell pepper.
Add 1 cup crumbled feta cheese.
Substitute a different cooked grain for the orzo, such as Israeli couscous, barley, or quinoa.
Recipe by Andrea Meyers at