The first time I grabbed a tub of that orzo salad from Costco, I wasn’t expecting to love it as much as I did — but after one bite, I was all in. It was herby, tangy, and so fresh-tasting. I ended up going back to grab more… and then thought, okay, time to learn how to make this at home.
So I played around in my kitchen, tasting as I went, until I nailed it. And y’all — this homemade version? Honestly, I think it’s even better. It’s packed with Mediterranean flavor: chewy orzo, crisp veggies, briny olives, tangy feta, and a lemony vinaigrette that brings it all together. Perfect for meal prep, cookouts, or when you just want a fridge-friendly side dish that doesn’t get boring.
Why You’ll Love This Recipe
This Costco-style Mediterranean Orzo Salad is light yet filling, tangy yet savory, and loaded with color and texture in every bite. The homemade lemon-herb vinaigrette soaks into the orzo as it chills, making the salad more flavorful the longer it sits.
It’s super versatile — great as a side dish, main salad, or even wrapped in pita with grilled chicken. Plus, it keeps well for days, making it a meal-prep superstar. Whether you’re serving it at a barbecue, packing lunch, or just need something quick and fresh, this one’s always a hit.
What You’ll Need
For the salad:
- 1½ cups dry orzo pasta
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- ½ cup red bell pepper, chopped
- ½ cup red onion, finely diced
- ½ cup kalamata olives, halved
- ¾ cup crumbled feta cheese
- ¼ cup chopped fresh parsley
For the vinaigrette:
- ¼ cup olive oil
- 3 tablespoons red wine vinegar
- 1 tablespoon fresh lemon juice
- 1 garlic clove, minced
- 1 teaspoon dried oregano
- ½ teaspoon Dijon mustard
- Salt and pepper to taste
Pro Tips
- Salt your pasta water — it’s the only chance to season the orzo directly.
- Rinse orzo after cooking to stop it from sticking and to cool it quickly for the salad.
- Use a block of feta and crumble it yourself for better texture and flavor.
- Let the salad chill for at least 30 minutes to help the flavors blend.
- Adjust to taste — this salad is super forgiving. Add more lemon, more herbs, or even a pinch of sugar if you like.
Tools You’ll Need
- Medium saucepan (for cooking orzo)
- Mixing bowls
- Whisk or small jar (for vinaigrette)
- Measuring cups and spoons
- Cutting board and knife
- Strainer or colander
- Serving spoon or salad tongs
Substitutions & Variations
- Swap orzo with couscous, quinoa, or farro.
- Leave out feta or use a plant-based alternative for dairy-free.
- Add chickpeas, grilled chicken, or shrimp for extra protein.
- Try fresh dill, mint, or basil instead of parsley.
- Toss in baby spinach or arugula for more greens.
Make Ahead Tips
This salad is perfect for prepping in advance. In fact, it tastes better the next day as the flavors have time to develop.
To prep ahead:
- Cook and cool the orzo.
- Chop all veggies and store separately or combine with the pasta.
- Mix the vinaigrette and keep it in a small jar in the fridge.
- Toss everything together a few hours before serving.
Keeps well in the fridge for 3 to 4 days.
Instructions
1. Cook the Orzo
Bring a pot of salted water to a boil. Add orzo and cook according to package directions (usually 8–10 minutes), until al dente. Drain and rinse under cold water to cool. Set aside.
2. Prep the Vegetables
While the orzo cooks, chop the tomatoes, cucumbers, bell pepper, onion, olives, and parsley. Crumble the feta if needed.
3. Make the Vinaigrette
In a small bowl or jar, whisk together olive oil, red wine vinegar, lemon juice, garlic, oregano, mustard, salt, and pepper. Taste and adjust seasoning as needed.
4. Combine the Salad
In a large mixing bowl, toss the cooled orzo with all the chopped vegetables and olives. Drizzle the vinaigrette over the salad and toss to coat everything evenly.
5. Add the Feta
Gently fold in the feta cheese so it doesn’t break down too much.
6. Chill & Serve
Refrigerate the salad for at least 30 minutes before serving. Serve cold or at room temperature, garnished with extra herbs or feta if desired.
Serving Suggestions
- Serve as a side dish for grilled meats, fish, or veggie burgers.
- Pack in lunchboxes or picnic baskets — it holds up beautifully.
- Spoon into pita bread with chicken or falafel for a quick wrap.
- Top with a fried or poached egg for a satisfying brunch.
- Pair with a glass of iced tea or lemonade on a sunny day.
Leftovers & Storage
Store any leftovers in an airtight container in the fridge for up to 4 days.
Give it a quick stir before serving. If the salad seems dry after sitting, drizzle in a little extra olive oil or lemon juice to freshen it up.
Avoid freezing — the veggies and orzo won’t hold their texture well.
Nutrition & Benefits
This orzo salad is loaded with veggies, healthy fats from olive oil, and plant-based fiber from the olives and cucumbers. Orzo adds satisfying carbs without feeling too heavy, and feta gives it that salty tang with a little protein and calcium.
It’s a balanced side dish that easily turns into a main when you toss in a protein like chickpeas, chicken, or shrimp. Fresh, colorful, and nourishing — this one’s as pretty on the plate as it is good for you.
Recipe FAQ
1. Can I use whole wheat orzo?
Yes! It’ll add more fiber and a slightly nuttier taste. Cook time may vary slightly.
2. What’s the best way to cool orzo quickly?
Rinse it under cold water right after draining, then spread it out on a plate or tray.
3. Can I make this without olives?
Of course. Just leave them out or swap with capers or chopped pickles if you want a briny flavor.
4. Is this salad gluten-free?
Orzo is a wheat pasta, but you can sub in gluten-free pasta or grains like quinoa to make it gluten-free.
5. How do I keep the salad from drying out?
Keep it covered tightly in the fridge, and refresh with a splash of lemon juice or olive oil before serving.
A Salad That Travels Well
This Costco-inspired Mediterranean Orzo Salad has become a staple in my kitchen — it’s that perfect mix of feel-good food and easy prep. Whether I’m heading to a potluck or just want something already made when the week gets busy, this salad never lets me down. It’s fresh, filling, and straight-up reliable — definitely one you’ll want on repeat.