If you’re searching for a refreshing, colorful, and nutrient-packed salad that’s perfect for both everyday meals and special gatherings, this Mediterranean Orzo Salad with Tomatoes and Broccoli is a must-try. It combines tender orzo pasta, crisp vegetables, tangy feta, and a zesty lemon-oregano dressing to create a dish that’s bright, wholesome, and full of flavor.

What makes this recipe stand out is its versatility: you can enjoy it as a light main course, a satisfying side dish, or even as part of a buffet spread. It’s equally delicious freshly made or chilled, making it a perfect choice for meal prep, picnics, or potlucks.

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Recipe Overview

• Prep Time: 15 minutes

• Cook Time: 10 minutes

• Total Time: 25 minutes

• Servings: 4

• Difficulty: Easy

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Ingredients

Salad

• 1 cup orzo pasta

• 1 ½ cups broccoli florets, cut into small pieces

• 1 cup cherry tomatoes, halved

• ½ red onion, finely chopped

• ½ cup cucumber, diced

• ½ cup Kalamata olives, pitted and sliced

• ½ cup feta cheese, crumbled

• 2 tablespoons fresh parsley, chopped

• 1 tablespoon fresh basil or dill (optional)

Dressing

• 3 tablespoons extra virgin olive oil

• 2 tablespoons freshly squeezed lemon juice

• 1 teaspoon Dijon mustard (optional, adds depth and creaminess)

• 1 garlic clove, minced

• 1 teaspoon dried oregano

• Salt and freshly ground black pepper, to taste

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Step-by-Step Instructions

Step 1: Cook the Orzo and Broccoli

Bring a large pot of salted water to a boil. Add the orzo and cook according to package directions until al dente. Two minutes before the pasta is done, add the broccoli florets to the pot. This blanches the broccoli so it stays crisp-tender and vibrant green. Drain both orzo and broccoli together, then rinse with cold water to stop the cooking process and cool them for the salad.

Step 2: Prepare the Vegetables

In a large salad bowl, add the halved cherry tomatoes, finely chopped red onion, diced cucumber, and sliced Kalamata olives. These fresh ingredients bring sweetness, crunch, and briny depth to the salad.

Step 3: Combine the Base

Add the cooled orzo and broccoli to the bowl with the vegetables. Toss gently to combine.

Step 4: Make the Dressing

In a small bowl or jar, whisk together olive oil, lemon juice, Dijon mustard, minced garlic, oregano, salt, and black pepper until emulsified. Taste and adjust the balance of lemon, garlic, and seasoning to your preference.

Step 5: Assemble the Salad

Pour the dressing over the orzo mixture. Toss gently until everything is well coated. Finish by sprinkling crumbled feta cheese and chopped parsley on top. If you’re using basil or dill, add those for extra flavor.

Step 6: Chill and Serve

For best flavor, cover the salad and refrigerate for at least 30 minutes to let the dressing infuse into the pasta and vegetables. Serve cold or at room temperature.

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Why This Salad Works

1. Mediterranean flavors: The combination of feta, olives, oregano, and lemon makes this salad bright and savory.

2. Balanced textures: Tender orzo contrasts beautifully with crunchy cucumber, juicy tomatoes, and crisp-tender broccoli.

3. Nutritious and filling: Packed with fiber, vitamins, and healthy fats, this salad satisfies without being heavy.

4. Make-ahead friendly: It tastes even better after sitting in the fridge for a while, making it ideal for entertaining or meal prep.

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Variations and Customizations

• Protein boost: Add grilled chicken, shrimp, or chickpeas to turn this into a heartier main course.

• Different grains: Swap orzo for quinoa, couscous, or farro for a twist.

• Extra vegetables: Try adding roasted red peppers, artichoke hearts, or spinach for more depth.

• Vegan option: Omit feta or replace it with a plant-based cheese alternative.

• Spice it up: Add red pepper flakes or a touch of harissa to the dressing for heat.

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Nutrition Breakdown (Per Serving, Approximate)

• Calories: 310 kcal

• Protein: 10 g

• Fat: 15 g

• Carbohydrates: 35 g

• Fiber: 5 g

• Natural sugars: 6 g

This salad provides a balanced mix of macronutrients, keeping you energized while offering plenty of vitamins from fresh vegetables.

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Serving Suggestions

• As a main course: Perfect for a light lunch or dinner with pita bread or hummus on the side.

• As a side dish: Pairs beautifully with grilled meats, seafood, or roasted vegetables.

• For gatherings: Works as a crowd-pleasing potluck or picnic dish since it can be made in advance and served chilled.

• Meal prep option: Portion into airtight containers for ready-to-go lunches throughout the week.

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Make-Ahead and Storage

• Make-ahead tip: Cook the orzo and chop the vegetables up to one day in advance. Store separately in the fridge until ready to assemble.

• Storage: Leftovers keep well in the fridge for up to 3 days in an airtight container. If storing longer, wait to add the avocado (if using as an add-in) until serving to prevent browning.

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Why You’ll Love It

This Mediterranean Orzo Salad with Tomatoes and Broccoli is more than just a side dish — it’s a flexible, wholesome recipe that fits into almost any menu. Its Mediterranean flavors are universally appealing, its prep is straightforward, and its versatility makes it perfect for busy weekdays, summer gatherings, or even festive spreads.

Whether enjoyed as a simple lunch, a vibrant side, or a colorful potluck contribution, this salad is a reminder that healthy food can be both satisfying and flavorful. It’s a recipe worth making again and again.