Loved for its vibrant colors and bold flavors, this Mediterranean Veggie Orzo Salad with Feta & Pomegranate Seeds is more than a side—it’s a celebration in a bowl. Think crisp cucumbers, juicy tomatoes, tangy feta, and sweet pops of pomegranate all tied together with a zesty lemon-Dijon vinaigrette. This salad is sunshine you can eat—cool, refreshing, and beautifully balanced.
Whether you’re prepping a light lunch, building out your holiday spread, or looking for a crowd-pleasing potluck dish, this recipe delivers both nourishment and joy. It’s effortless to make, satisfying to eat, and just as happy beside grilled meats as it is standing solo as a light vegetarian main.
Let’s dive into this flavor-packed bowl that’s bound to become a repeat favorite—and be sure to subscribe to get the printable recipe card straight to your inbox.
A Bowlful of Mediterranean Brightness
Why This Mediterranean Veggie Orzo Salad Shines
This salad is a masterpiece of contrasts: crisp cucumbers meet creamy feta, sweet pomegranate bursts cut through the savory base, and the lemony dressing keeps everything feeling light and refreshing. It’s the kind of dish that feels as good to eat as it looks to serve—colorful, fresh, and anything but boring.
We’re talking about a 30-minute prep time (if that!), no fancy equipment, and pantry-staple ingredients. Perfect for summer, meal prep, or a feel-good weekday dinner. The base of orzo gives it heartiness, while all the vibrant veggies and herbs bring it to life. Honestly, once you try this, it may dethrone your usual pasta salad.
A Feel-Good, Fresh Option
Beyond its visual charm, this Mediterranean Veggie Orzo Salad with Feta & Pomegranate Seeds supports a wholesome lifestyle without any compromise on taste. You’re getting fiber, protein, healthy fats, and lots of antioxidants—all in one easy-to-love dish.
The olive oil brings heart-healthy fats, the veggies and pomegranate seeds offer immune-supporting vitamins, and the feta adds that delicious, protein-rich saltiness. No cooking beyond boiling the orzo. No stress. Just flavor, color, and comfort in a bowl.
Ingredients that Make It Shine
Core Ingredients in Mediterranean Veggie Orzo Salad
Every element plays a role in this flavorful blend:
- Orzo: Small and pasta-like, orzo gives the salad heft without overpowering the fresh ingredients. It soaks up dressing beautifully.
- Cucumber: Brings hydration and crunch.
- Cherry Tomatoes: Juicy and slightly sweet, they balance the saltiness of the feta.
- Red Bell Pepper: Adds crunch and a mellow sweetness.
- Red Onion: Just enough bite to lift the dish without overpowering.
- Feta Cheese: Tangy and creamy, it’s a Greek staple that elevates every bite.
- Pomegranate Seeds: These gems add juicy bursts of sweetness and a surprising texture.
- Fresh Herbs (Parsley or Mint): For freshness and that unmistakable Mediterranean flair.
The homemade vinaigrette is equally simple:
- Olive oil
- Lemon juice
- Red wine vinegar
- Dijon mustard
- Salt and pepper
The result? A salad with bright, bold notes that never feels heavy.
Smart Substitutions and Easy Additions
A great thing about this recipe is its versatility. Here are some delicious ideas if you need to swap or build on the base:
- Orzo Alternatives: Swap with quinoa or couscous for a gluten-free or grain variation.
- Feta Swap: Try crumbled goat cheese or omit entirely for a vegan version.
- No pomegranate? Use diced green apple, dried cranberries, or grapes.
- Extra Heft? Add chickpeas—like in this Chickpea Orzo Bowl—for more protein and fiber.
- Herb Variations: Use dill, basil, or a mix of herbs for deeper flavor.
Want something roasted and cozy? You’ll love the Orzo Bowl with Feta & Roasted Veggies, a warm twist on this refreshing salad.
How to Make It (and Make It Beautiful)
Step-by-Step Instructions
Follow these simple steps and you’ll have a dish that looks and tastes like it came from a summer bistro.
- Cook the Orzo
Boil orzo in salted water according to package instructions, until just al dente (usually about 8–10 minutes). Drain and rinse under cold water to stop the cooking process and cool it down. Let it sit while you prep the veggies. - Whisk the Dressing
In a small bowl, combine olive oil, lemon juice, red wine vinegar, Dijon mustard, salt, and pepper. Whisk until fully emulsified. - Chop the Veggies
Chop the cucumber, bell pepper, cherry tomatoes, and red onion into small pieces. Keep everything bite-sized so you get a little of each in every forkful. - Assemble the Salad
In a large bowl, toss together the cooked orzo, chopped veggies, feta, pomegranate seeds, and fresh herbs. - Dress & Toss
Drizzle the vinaigrette over the salad, then gently toss until everything is well mixed. Taste and adjust seasoning with more lemon, salt, or pepper. - Chill & Serve
Refrigerate for 15–30 minutes if desired, or serve immediately. The flavors only deepen as it sits!
Tools You’ll Need
No special equipment required here—just a few basics:
| Tool | Purpose |
|---|---|
| Medium saucepan | To boil the orzo |
| Fine strainer | To rinse and drain pasta |
| Chef’s knife | For chopping vegetables |
| Cutting board | Prep station |
| Salad bowl | For mixing everything together |
| Small bowl/jar | To mix the dressing |
It’s easy cleanup and beginner-friendly, making it perfect for weeknight meals or impromptu gatherings.
How to Serve, Store & Enjoy It
Serving Suggestions That Wow
You’ve got options when it comes to how this salad shows up on your table:
- Light Main: Serve it as-is with warm pita wedges and a dollop of hummus.
- Side Dish: Pairs well with grilled chicken, fish, or falafel.
- Brunch Bowl: Spoon it next to a slice of frittata or stuff it into a wrap.
Its colors and textures make it party-perfect, and it holds up well when made a few hours ahead. For more cucumber-forward options, don’t miss this Orzo Feta Salad with Cucumber—another refreshing favorite.
How to Store and Meal Prep
Here’s how to keep your salad fresh:
| Storage Method | Duration | Tips |
|---|---|---|
| In airtight container | Up to 3 days | Store undressed for best texture |
| Freezer | Not recommended | Fresh veggies don’t thaw well |
| Make-ahead dressing | 5 days | Keep in a jar, shake before use |
The salad actually tastes better the next day after the flavors meld—just stir gently before serving.
Nutritional Info (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | ~390 |
| Protein | 10g |
| Carbohydrates | 34g |
| Fat | 24g |
| Fiber | 3g |
| Sodium | 280mg |
Balanced and nourishing, it’s a great option for light lunches or dinner sides that don’t leave you sluggish.
Frequently Asked Questions
Can I make it vegan?
Yes! Just omit the feta or use a plant-based version. Add avocado or chickpeas for extra creaminess and protein.
Will it get soggy overnight?
Not if you store the dressing separately or stir before serving. The orzo and veggies hold up well in the fridge.
Can I use store-bought dressing?
You could, but the homemade lemon-Dijon vinaigrette truly takes this salad over the top in freshness and flavor.
Is this gluten-free?
No, orzo is wheat-based. For a gluten-free option, substitute with cooked quinoa or a GF small pasta shape.
Final Thoughts + More Delicious Orzo Recipes
This Mediterranean Veggie Orzo Salad with Feta & Pomegranate Seeds is everything I love in a recipe: fresh, fast, customizable, and bursting with flavor. It looks fancy, tastes incredible, and is secretly very simple to make.
Looking for more orzo inspiration? Check out these fan-favorites:
Love this salad?
Pin it, share it, and don’t forget to leave a comment below with your own twist. If you make it, tag us on Pinterest—we’d love to see your creation!
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Print
Mediterranean Veggie Orzo Salad with Feta & Pomegranate Seeds
- Total Time: 25 minutes
- Yield: 3–4 servings
- Diet: Vegetarian
Description
This Mediterranean Veggie Orzo Salad with Feta & Pomegranate Seeds is fresh, colorful, and packed with bold flavor. Sweet pomegranate seeds, creamy feta, and crisp veggies tossed with orzo and a lemony Dijon vinaigrette make this a perfect light main or side for any occasion.
Ingredients
- Salad
1 cup uncooked orzo
1/2 cucumber, diced
1/2 red bell pepper, chopped
1/2 cup cherry tomatoes, halved
1/4 red onion, finely chopped
1/3 cup crumbled feta cheese
1/3 cup pomegranate seeds
2 tbsp chopped fresh parsley or mint
Salt & black pepper, to taste
- Dressing
2 tbsp olive oil
1 tbsp lemon juice
1 tsp red wine vinegar
1/2 tsp Dijon mustard
Salt & pepper, to taste
Instructions
Cook the Orzo
Bring a pot of salted water to a boil. Add orzo and cook until al dente, about 8–10 minutes. Drain and rinse under cold water to cool.Make the Dressing
In a small bowl, whisk together olive oil, lemon juice, red wine vinegar, Dijon mustard, salt, and pepper until emulsified.Assemble the Salad
In a large bowl, combine the cooled orzo, cucumber, bell pepper, cherry tomatoes, red onion, feta, pomegranate seeds, and fresh herbs.Dress and Toss
Pour the dressing over the salad and toss gently until everything is evenly coated. Taste and adjust seasoning if needed.
Chill and Serve
Refrigerate for 15–30 minutes to enhance flavor, or serve immediately.
Notes
For a vegan version, omit the feta or use a dairy-free alternative.
Add chickpeas or grilled chicken for extra protein.
Swap orzo for quinoa to make it gluten-free.
Store leftovers in an airtight container in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: No-Cook (after boiling pasta)
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl (~1/4 of recipe)
- Calories: 390 kcal
- Sugar: 4g
- Sodium: 280 mg
- Fat: 24g
- Saturated Fat: 6g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 20mg