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Mediterranean Orzo Salad

  • 10 min
    Prep Time
  • 30 min
    Total Time
  • 6 people
  • 258 per 1 serving


  • 6 cups water
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon grated lemon zest
  • 1 tablespoon red wine vinegar
  • 4 cups Pacific Foods® Organic Low Sodium Vegetable Broth
  • 8 ounces uncooked orzo pasta
  • 4 ounces feta cheese
  • 4 ounces cherry tomatoes
  • 1 medium cucumber
  • 1/2 cup pitted kalamata olives, pitted
  • 1 tablespoon bottled or canned lemon juice
  • 2 tablespoons fresh parsley, chopped
  • 1 tablespoon fresh dill weed, chopped
  • as needed salt and pepper to taste


  • Step 1

    Heat the water and broth in a large pot to a boil. Pour the orzo into the boiling liquid and stir. Allow orzo to cook in the boiling water for 7 to 9 minutes stirring occasionally to make sure the orzo doesn't stick to the bottom of the pan. Remove the pan from heat, drain liquid from the orzo and place the orzo back in the pan or a large mixing bowl. Drizzle the orzo with a little olive oil and mix to prevent sticking while it cools. 

  • Step 2

    Once the orzo is almost cooled pour in the olive oil, lemon juice, and red wine vinegar and mix. Mix in the cheese, tomatoes, cucumber, olives, herbs and lemon zest. 

  • Step 3

    Enjoy the salad immediately or chill in the fridge before eating. Store in the refrigerator in an airtight container for up to one week.

Calories 258
Total Fat 10 g
Sat. Fat 3.7 g
Trans Fat 0 g
Cholesterol 17 mg
Sodium 429 mg
Total Carb 33 g
Dietary Fiber 2 g
Sugar 4 g
Protein 8 g
Vitamin D 1 %DV
Calcium 10 %DV
Iron 11 %DV
Potassium 4 %DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.