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5 from 3 votes

Mediterranean Orzo Salad

Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Entrees, Sides
Product Type: Broths & Stocks
Specialty Diet: Vegetarian
Servings: 6 servings


  • 1/2 pound orzo
  • 4 cups Pacific Foods Organic Low Sodium Vegetable Broth
  • 6 cups water
  • 1 medium cucumber
  • 1/2 cup kalamata olives pitted
  • 4 oz. cherry tomatoes
  • 4 oz. feta cheese
  • 1 tbsp. lemon juice
  • 1 tbsp. red wine vinegar
  • 2 tbsp. extra virgin olive oil
  • 2 tbsp. fresh parsley chopped
  • 1 tbsp. fresh dill chopped
  • 1 tsp. lemon zest
  • add salt & Pepper to taste


  • Add 1 container of Pacific Foods Low Sodium Vegetable Broth to a large pot with 6 cups of water. Bring to a boil.
  • Pour orzo into the boiling liquid and stir. Allow orzo to cook in the boiling water for 7-9 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.
  • While the orzo cools chop the cucumber, quarter the cherry tomatoes, half the olives, crumble or cube the feta and chop the herbs.
  • Once the orzo is almost cooled pour in the olive oil, lemon juice, and red wine vinegar and mix.
  • Mix in the cucumber, tomatoes, olives, feta, herbs and lemon zest.
  • Enjoy the salad immediately or chill in the fridge before eating.
  • Store in the refrigerator in an airtight container for up to one week.