Herby Mediterranean Orzo Salad
Fresh Mediterranean orzo salad with herbs, olives and feta plus a zesty Cacio e Pepe dressing. Fast, make-ahead side or light summer meal.
This Mediterranean Orzo Salad is the perfect dish for the summer season! Featuring our Cacio e Pepe Italian Blend, it’s full of umami-rich flavor.
This recipe comes from our friend, Annie Siegfried.
- Bright, herb-forward orzo tossed with tomatoes, cucumbers, olives and feta and a tangy Cacio e Pepe dressing.
- Make ahead by cooking orzo and prepping veggies; for best texture add the dressing right before serving.
- Store in an airtight container for 3 to 4 days; swap ingredients to make it gluten-free or dairy-free.
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Preparation Instructions:
Make the dressing by mixing all the dressing ingredients in a small jar.
Cook orzo according to package instructions.
Chop the veggies and combine all the salad ingredients in a mixing bowl. Drizzle with the dressing, mix and enjoy.
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Frequently Asked Questions
Can I make this orzo salad ahead of time?
Yes. Cook the orzo and chop the vegetables ahead. For the best texture, keep the dressing separate and toss it with the salad just before serving. If already dressed, the salad will still be good refrigerated for a day or two, but it is best within 24 hours.
How do I prevent the salad from getting soggy?
Rinse cooked orzo under cold water and drain very well to stop cooking and cool it. Pat or drain chopped vegetables and olives. Toss orzo with a little olive oil to keep grains separate and add the dressing right before serving.
What can I use instead of the Cacio e Pepe Italian Blend?
Substitute freshly grated Pecorino or Parmesan plus cracked black pepper and a pinch of garlic powder. You can also use a mild Italian seasoning or a premixed zesty Parmesan blend if you do not have the exact product.
Is this salad gluten-free?
Not with traditional wheat orzo. To make it gluten-free, use a gluten-free orzo made from rice or corn, or swap in cooked quinoa or short-grain rice.
How long will the salad keep in the fridge?
Stored in an airtight container, the salad keeps 3 to 4 days. Textures and herb brightness decline after the first day. If you added the dressing, plan to eat it within 2 to 3 days for best flavor.
Can I make the salad dairy-free?
Yes. Omit the feta or replace it with a dairy-free feta or firm roasted chickpeas or toasted nuts for texture. If the Cacio e Pepe blend contains cheese, replace it with a cheese-free seasoning of lemon, pepper and garlic.
What are good serving ideas for this salad?
Serve chilled or at room temperature as a side to grilled chicken, fish or lamb. It also works as a main for a light lunch paired with pita, hummus or a simple green salad.
Can I double the recipe for a crowd?
Yes. Scale ingredients evenly and adjust salt and lemon to taste after mixing. Use a large bowl for tossing and a roomy pot to cook the orzo so it cooks evenly.
Can I make this orzo salad ahead of time?
Yes. Cook the orzo and chop the vegetables ahead. For the best texture, keep the dressing separate and toss it with the salad just before serving. If already dressed, the salad will still be good refrigerated for a day or two, but it is best within 24 hours.
How do I prevent the salad from getting soggy?
Rinse cooked orzo under cold water and drain very well to stop cooking and cool it. Pat or drain chopped vegetables and olives. Toss orzo with a little olive oil to keep grains separate and add the dressing right before serving.
What can I use instead of the Cacio e Pepe Italian Blend?
Substitute freshly grated Pecorino or Parmesan plus cracked black pepper and a pinch of garlic powder. You can also use a mild Italian seasoning or a premixed zesty Parmesan blend if you do not have the exact product.
Is this salad gluten-free?
Not with traditional wheat orzo. To make it gluten-free, use a gluten-free orzo made from rice or corn, or swap in cooked quinoa or short-grain rice.
How long will the salad keep in the fridge?
Stored in an airtight container, the salad keeps 3 to 4 days. Textures and herb brightness decline after the first day. If you added the dressing, plan to eat it within 2 to 3 days for best flavor.
Can I make the salad dairy-free?
Yes. Omit the feta or replace it with a dairy-free feta or firm roasted chickpeas or toasted nuts for texture. If the Cacio e Pepe blend contains cheese, replace it with a cheese-free seasoning of lemon, pepper and garlic.
What are good serving ideas for this salad?
Serve chilled or at room temperature as a side to grilled chicken, fish or lamb. It also works as a main for a light lunch paired with pita, hummus or a simple green salad.
Can I double the recipe for a crowd?
Yes. Scale ingredients evenly and adjust salt and lemon to taste after mixing. Use a large bowl for tossing and a roomy pot to cook the orzo so it cooks evenly.
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