Enjoy the flavors of the Mediterranean with this refreshing orzo pasta salad featuring a colorful combo of crisp zucchini, juicy green grapes and cherry tomatoes, salty feta cheese, and black beans. Tossed in a simple yet flavorful vinaigrette made with olive oil, balsamic, and herbs, this salad is a perfect balance of salty and sweet.
For another summer salad option try my Carrot Ribbon and Arugula Salad with a delicious Orange Ginger Vinaigrette.
I love the addition of green grapes to this salad. They add delicious pops of sweetness throughout. This Mediterranean Orzo Salad is perfect as a side dish but you can also try adding some grilled chicken to make it a filling main course, it's so easy to prepare and this is a recipe I know you'll come back to again and again! It's a great recipe for using up fresh summer garden produce like zucchini and tomatoes, vegetables that garden's typically have plenty of!
For another green grape recipe try my Lemon Lime Green Grape Sorbet.
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Why You'll Love This Recipe
- After boiling the orzo pasta you can whip up this salad in minutes with minimal effort, perfect for busy weeknights or effortless entertaining.
- A great recipe to bring to a potluck!
- Fun to experiment with different dressings!
- This recipe is a great way to use and enjoy fresh summer and garden vegetables.
Orzo Salad Ingredients
- Orzo - you can choose gluten free orzo pasta if preferred
- Zucchini - or swap for cucumber
- Kalamata Olives - or your favourite type of olive!
- Green Grapes - make sure you choose a seedless variety
See the recipe card below for a full list of ingredients and measurements.
Balsamic Dressing Ingredients
- Olive oil - choose a good quality extra virgin olive oil that is stored in a dark amber bottle
- Maple Syrup- adds a touch of sweetness. Feel free to swap for honey
- Italian Seasoning - or swap for oregano
See the recipe card below for a full list of ingredients and measurements.
How To Make Orzo Salad
Here are the step-by-step instructions to make this recipe.
Step 1: Make the balsamic vinaigrette.
In a mason jar, combine olive oil, balsamic vinegar, diced shallot, Dijon mustard, maple syrup, Italian seasoning, salt, and pepper. Secure the lid and shake well to mix. Set aside to allow flavors to develop, ideally making it a day ahead.
Step 2: Cook the pasta.
Cook the orzo pasta according to package instructions until al dente. Drain and set aside to cool.
Step 3: Prepare the salad.
Chop the zucchini, halve or quarter the cherry tomatoes, and quarter the grapes. In a large salad bowl, combine the cooked and cooled orzo pasta with chopped zucchini, cherry tomatoes, kalamata olives, black beans, crumbled feta cheese, and quartered grapes.
Step 4: Add the dressing.
Pour about half of the prepared balsamic dressing over the salad ingredients.
Step 5: Toss, taste and season.
Toss to combine. Taste the salad and add more dressing if desired. Season with additional salt and pepper to taste.
Expert Tips
- Prepare the vinaigrette ahead of time and store it in an airtight container in the refrigerator for up to a week. Just give it a good shake or stir before using it to dress the salad.
- Choose seedless varieties of grapes for this salad
- Slice the grapes in half or in quarters to make them easier to eat and distribute evenly throughout the salad.
- Season the salad with a sprinkle of salt and freshly ground black pepper.
- Add protein to this salad to make it a full meal: add grilled chicken, leftover salmon or cooked shrimp to make this salad more substantial and add extra protein.
Recipe FAQs
Absolutely! Feta adds a traditional Mediterranean flavor, but you can experiment with other cheeses like goat cheese, fresh mozzarella, or even Parmesan to suit your taste preferences.
Yes, you can prepare the orzo salad ahead of time. I recommend to mix all the ingredients together, including the dressing, and store it in the refrigerator for up to 48 hours. The flavours just get better with time!
Absolutely! Feel free to customize this salad based on your preferences or what you have on hand. You can add or substitute vegetables, adjust the amount of cheese or beans, or even try different types of vinaigrette or seasonings.
More Summer Recipes You'll Love
If you tried this Mediterranean Orzo Salad or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. I love hearing from you!
Recipe
Mediterranean Orzo Salad with Grapes
Ingredients
Orzo Salad
- 1 cup dried orzo pasta
- one medium zucchini chopped
- one pint cherry tomatoes halved or quartered
- ¼ cup kalamata olive slices
- 1 cup black beans
- 100 g crumbled feta about ⅓-1/2 a cup
- 1 cup seedless green grapes halved or quartered
Balsamic Vinaigrette
- ½ cup olive oil
- ¼ cup balsamic vinegar
- 1 small shallot finely diced
- 1 tbsp grainy Dijon mustard
- 1 tbsp pure maple syrup
- 1 tsp dried Italian seasoning
- ¼ tsp salt
- pepper
Instructions
- In a mason jar, combine olive oil, balsamic vinegar, diced shallot, Dijon mustard, maple syrup, Italian seasoning, salt, and pepper. Secure the lid and shake well to mix. Set aside to allow flavors to develop, ideally making it a day ahead.
- Cook the orzo pasta according to package instructions until al dente. Drain and set aside to cool.
- Chop the zucchini, halve or quarter the cherry tomatoes, and quarter the grapes. In a large salad bowl, combine the cooked and cooled orzo pasta with chopped zucchini, cherry tomatoes, kalamata olives, black beans, crumbled feta cheese, and quartered grapes.
- Pour about half of the prepared balsamic dressing over the salad ingredients. Toss to combine.
- Taste the salad and add more dressing if desired. Season with additional salt and pepper to taste.
- Serve immediately or cover the salad and refrigerate until ready to serve. Enjoy within 48 hours for the best flavor and texture.
Notes
- Prepare the vinaigrette ahead of time and store it in an airtight container in the refrigerator for up to a week. Just give it a good shake or stir before using it to dress the salad.
- Choose seedless varieties of grapes for this salad
- Slice the grapes in half to make them easier to eat and distribute evenly throughout the salad.
- Season the salad with a sprinkle of salt and freshly ground black pepper.
- Add protein to this salad to make it a full meal: add grilled chicken, leftover salmon or cooked shrimp to make this salad more substantial and add extra protein.
Nutrition
If you make this recipe please leave a comment and give this recipe a rating! I aim to respond to every single comment. I am so grateful when you trust me and try one of my recipe creations in your own kitchen. I love to hear how it went! Let’s connect on Instagram and tag me in your food pics!
‘Til next time,
Christy
Meg says
Made this for my neighbour who just had a baby. Hot summer night dinner: they loved it! Thanks! It looked pretty and tasted awesome.
Jess says
I needed a light salad like this one! I love the combinations of flavours. And I would have never thought to add pepper to this, but it's delicious. A must!
Tianna says
Really great summer salad, the grapes are a sweet addition!
Rita says
Definitely a keeper! wonderful blend of summer flavors!
Adrian says
This was incredible! It’s the perfect meal for the summer, I loved the combination of grapes with the Mediterranean salad!
Lauren says
This is my new favourite summer salad! So tasty, light, lots of “stuff” in it, and the perfect balance of salty and sweet. Perfect for picnics and summer work lunches!