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Mediterranean-Style Orzo Salad with Spring Vegetables

Mediterranean-Style Orzo Salad with Spring Vegetables

Spring Orzo Salad with Mediterranean flavors: An easy to make orzo vegetable salad that is perfect as a side dish or as a light lunch. If you love the Mediterranean’s fresh and zesty flavors, this vegetarian orzo salad is going to be your next favorite vegetable side dish to serve with all your meals.
Course Salad
Cuisine Mediterranean
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 4 servings
Calories 774kcal


For the dressing:

  • 2 tablespoons lemon juice freshly squeezed
  • 1/4 cup extra virgin olive oil
  • 1 clove of garlic peeled and minced
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

For the salad:

  • 4 large eggs
  • 1 lb. orzo
  • A bunch of 10-12 stalks asparagus, trimmed and cut into smaller sizes
  • 1 cup fresh peas shelled
  • 1 cup cherry tomatoes rinsed sliced
  • 4-5 stalks of scallions chopped
  • 20-25 black olives pitted and chopped
  • 1 cup feta cheese crumbled
  • 3 tablespoons fresh dill chopped


  • Make the dressing: Whisk together the lemon juice, olive oil, garlic, salt and pepper in a bowl. Set aside.
  • To cook the eggs: Place eggs in a medium-size pan and cover them with cold water. Bring to a boil. As soon as it boils turn the heat off. Put the lid on and let them sit for 15 minutes. Rinse eggs with cold water. When they are cool enough to handle, crack them on each side and roll back and forth with your palm on the counter. The shells should come off easily. Slice each egg into 4 pieces. Sprinkle them with a little salt and pepper. Set aside.
  • Steam the veggies: Fill the bottom of a medium-size pot with 2 inches of water. Place the steam basket inside. Bring the water to a boil and let it simmer. Add in the asparagus and let it steam for 5-7 minutes. Add in the peas and continue to steam them all together for 6-7 more minutes.
  • To make the salad: Cook orzo according to the package instructions. Drain. Transfer to a large salad bowl and drizzle it with the dressing while it is still warm. Add in the asparagus, peas, tomatoes, scallions, and black olives. Give it a gentle stir making sure that everything is evenly distributed. Taste for seasoning and add more if necessary. Sprinkle it with the crumbled feta cheese. Evenly distribute the sliced eggs on top. Garnish it with chopped dill. Serve.


* Keep the leftovers in an airtight container and in the fridge to enjoy it the next day.


Calories: 774kcal | Carbohydrates: 96g | Protein: 28g | Fat: 31g | Saturated Fat: 10g | Cholesterol: 197mg | Sodium: 1389mg | Potassium: 540mg | Fiber: 7g | Sugar: 8g | Vitamin A: 1077IU | Vitamin C: 29mg | Calcium: 266mg | Iron: 4mg