Mediterranean orzo “everything” salad

Every year for Memorial Day I make this pasta salad and it’s always a favorite. This is a colorful Mediterranean inspired orzo salad with a creamy balsamic dressing. I call it the “everything” salad because it really works well with a lot of ingredients you have on hand in your pantry. Save this one for a summery weekend and let me know if you make it!

Here’s how to make it:

Mediterranean orzo “everything” salad

Print Recipe


  • 1 box  orzo pasta
  • 1/3 cup drained, chopped sun-dried tomatoes
  • 1/2 cup kalamata olives, 3/4 cup halloumi cheese cut into cubes
  • 1/2 cup cherry tomatoes
  • 1 cup packed kale, Swiss chard or spinach (if you use kale or Swiss chard, add a little olive oil and massage before adding into the salad to make it a little more tender)
  • 1/2 cup pine nuts
  • 1/2 cup parmesan cheese, grated
  • Olive oil

The dressing:

  • 1:3 ratio of olive oil to balsamic (or whatever your preference)
  • Squeeze of lemon
  • 1 tbsp yogurt
  • salt and pepper


  • Cook orzo to box instructions and add to a large bowl along with olive oil to keep it from sticking together.
  • Cook halloumi in a skillet for 3-4 min per side or until browned. Add olives, tomatoes, sun-dried tomatoes, greens and halloumi to the bowl with the orzo.
  • Add pine nuts to a pan and move around continuously until nicely browned and toasted.
  • Add dressing ingredients to a bowl and whisk until smooth and creamy. Pour over salad and then top with pine nuts and parmesan cheese. Enjoy!

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I’m Abigail, a creative director, home cook and content creator living in Brooklyn. I love making the easy stuff with a twist and yes, I eat a lot of toast. This is where I share my latest recipes, so please make yourself at home.