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Mediterranean orzo pasta salad in a bowl

Mediterranean Orzo Pasta Salad

A flavorful orzo pasta salad recipe made with artichoke hearts, tomatoes, bell pepper, onion, and feta cheese tossed in a simple vinaigrette dressing.  
Course Side Dish
Cuisine Italian
Keyword pasta, Salad
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 8
Calories 208kcal
Author Amee


  • 8 oz orzo pasta
  • 14 oz can artichoke hearts chopped
  • ¼ cup olive oil
  • ¼ cup red wine vinegar
  • 1 tsp Dijon mustard
  • ½ tsp garlic powder
  • ½ tsp oregano
  • ½ tsp dried basil or 1 tbsp fresh chopped basil (and extra for garnish)
  • ½ tsp onion powder
  • ½ tsp salt
  • ¼ tsp pepper
  • 1 bell pepper finely chopped
  • ½ cup grape tomatoes halved
  • ½ sweet Vidalia onion finely chopped
  • 2 oz feta cheese


  • Cook the orzo pasta according to package directions. I usually do 9 minutes for al dente.
  • Drain the pasta in a colander, rinse with cold water until completely cool and drain again.
  • Pour drained pasta into a large bowl and set aside.
  • In a small bowl, whisk together the olive oil, vinegar, mustard, herbs and spices.
  • Add chopped artichokes, tomatoes, onion, bell pepper and feta cheese to the orzo. Pour the dressing over the salad and toss to combine. Garnish with fresh chopped basil, if desired.
  • Serve immediately or refrigerate in a sealed container until ready to eat.


Calories: 208kcal | Carbohydrates: 26g | Protein: 5g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 6mg | Sodium: 419mg | Potassium: 127mg | Fiber: 2g | Sugar: 3g | Vitamin A: 573IU | Vitamin C: 21mg | Calcium: 46mg | Iron: 1mg