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Orzo Pasta Salad

This orzo pasta salad is a delicious and nutritious side dish or a main meal, perfect for any occasion.

  • Total Time: 18-20 minutes
  • Yield: 6 servings 1x


Units Scale

3/4 lb. orzo (rice-shaped pasta) or other small pasta
1 cup pitted ripe black olives, sliced
1 cucumber, finely diced
1 cup pimento-stuffed green olives, sliced
1/3 cup thinly sliced scallion including the green part
1/3 cup minced fresh parsley leaves
2 1/2 tablespoons fresh lemon juice, or to taste
5 tablespoons olive oil, or to taste


In a large pot of boiling salted water, cook the orzo for 8-10 minutes, or until just tender.
Drain the orzo in a sieve and rinse under warm water. Drain the orzo well and transfer to a large bowl.
Add the black and green olives, cucumber, scallion, and parsley and toss well.
Drizzle the salad with the lemon juice and the oil, and toss to combine.
Season with salt and pepper to taste.
Transfer the salad to a portable container. It can be made 2 days in advance and kept covered and chilled.


You can substitute olive oil with other kinds of oil, such as avocado oil, if desired.

  • Author: 9
  • Prep Time: 10 minutes
  • Cook Time: 8-10 minutes
  • Category: Side Dish
  • Method: Stovetop
  • Cuisine: Mediterranean
  • Diet: Halal


  • Serving Size: 1 serving
  • Calories: 200 kcal
  • Sugar: 3g
  • Sodium: 700mg
  • Fat: 15g
  • Saturated Fat: 2g
  • Unsaturated Fat: 11g
  • Trans Fat: 0g
  • Carbohydrates: 20g
  • Fiber: 3g
  • Protein: 5g
  • Cholesterol: 0mg

Keywords: Orzo Pasta Salad, Mediterranean Cuisine, Vegetarian Dish, , , ,