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Bowl of orzo pasta salad with broccoli, tomatoes, mint leaves, olives and feta cheese.

Cold Orzo Broccoli Pasta Salad

This bright and flavorful cold orzo broccoli salad is made with orzo, mint leaves, crunchy broccoli, cherry tomatoes, kalamata olives, feta crumbles and mixed with a light and zesty vinaigrette. It’s easy to prepare and comes together quickly for a crowd gathering, picnic or a light summer meal. 
5 from 5 votes
Prep Time 15 mins
Cook Time 10 mins
Total Time 30 mins
Course Main Course, Salad, Side Dish
Cuisine American, Mediterranean
Servings 4 people
Calories 242 kcal


Orzo Pasta Salad

  • 1 ½ cups orzo
  • 3 cups broccoli florets
  • 1 ½ cups cherry tomatoes, halved
  • ½ cup mint leaves
  • ½ cup kalamata olives
  • ½ cup feta crumbles
  • 1 teaspoon kosher salt

Lemon Vinaigrette

  • 2 tablespoons lemon juice
  • 1 tablespoon red wine vinegar
  • ¼ cup extra virgin olive oil
  • ¼ teaspoon kosher salt
  • ¼ teaspoon ground pepper


  • Bring a large pot of water with 1 teaspoon of salt to a boil. Add orzo and cook uncovered for about 7 to 9 minutes, stirring occasionally. Drain well, reserve the pasta water to boil the broccoli.
  • Boil broccoli for 2 minutes and drain well.
  • While pasta is boiling, make the vinaigrette. Add lemon juice, red wine vinegar, salt, pepper in a bowl. Slowly drizzle and whisk the olive oil in.
  • In a large serving bowl, add the orzo, olives, tomatoes, and broccoli. Add the vinaigrette and mix well.
  • When pasta and broccoli are cooled to room temperature, add the feta crumbles and mint leaves. Mix well.


*Nutritional facts provided are only an estimate, accuracy is not guaranteed. 
  • If you plan to serve the salad later, leave out the mint and feta cheese. Then add about 3 tablespoons of the dressing to the pasta and mix well. This prevents the orzo from clumping together. To serve the orzo cold, chill it in the refrigerator. When ready to serve, add the remaining dressing along with the mint leaves and feta crumbles. 
  • To store: Keep the pasta in an airtight container for up to three days in the fridge. You will need to add more dressing or olive oil before serving as the pasta will dry out in the refrigerator. 
  • Add the vinaigrette to the pasta after it slightly cools and is still warm, this will help the orzo absorb the flavors better. 


Serving: 4gCalories: 242kcalCarbohydrates: 11gProtein: 6gFat: 21gSaturated Fat: 5gCholesterol: 17mgSodium: 1199mgPotassium: 473mgFiber: 4gSugar: 4gVitamin A: 1414IUVitamin C: 84mgCalcium: 171mgIron: 2mg
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