Name: Mediterranean Orzo and Beans
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Mediterranean
Ingredients: 1 ½ cups orzo pasta; 1 can (15 oz) cannellini beans, rinsed and drained; 1 cup cherry tomatoes, halved; 1 cup cucumber, diced; ½ cup Kalamata olives, pitted and sliced; ¼ cup red onion, thinly sliced; ¼ cup fresh parsley, chopped; 2 tablespoons lemon juice; 1 teaspoon lemon zest; 3 tablespoons olive oil; ½ cup feta cheese, crumbled (optional); Salt and black pepper to taste

There’s something deeply comforting about a bowl of orzo mingled with tender beans, crisp veggies, and zippy herbs. This Mediterranean Orzo and Beans dish brings together pantry staples and fresh ingredients in the most vibrant way. Whether you’re enjoying it warm or chilled, this dish satisfies with every bite.

Packed with plant-based protein, chewy pasta, and a bright lemony dressing, it makes a wholesome lunch, a picnic-perfect side, or even a light dinner. It’s a recipe that feels both familiar and exciting, perfect for busy weeknights or casual get-togethers.

Why You’ll Love This Mediterranean Orzo and Beans

This dish is fresh, filling, and fantastically easy to customize. You can serve it warm in the colder months or cold in the summertime, and it holds up beautifully for meal prep. With no heavy sauces, it stays light while delivering big flavor from briny olives, tangy lemon, and fragrant herbs. Plus, it comes together in under 30 minutes.

What Kind of Beans Should I Use?

Cannellini beans work best here for their creamy texture and mild flavor that pairs beautifully with orzo and lemon. But you could also try chickpeas for a heartier bite or butter beans for a silkier finish. Just make sure to rinse and drain them well if you’re using canned beans to keep the flavors bright and clean.

Ingredients for the Mediterranean Orzo and Beans

A few wholesome ingredients are all you need to bring this dish together. The magic is in the freshness and balance of textures.

Orzo pasta: This small rice-shaped pasta gives the dish a comforting body while still keeping it light.
Cannellini beans: Creamy and delicate, they soak up all the bright dressing and marry well with the orzo.
Cherry tomatoes: Juicy bursts of sweetness that add a colorful, fresh bite.
Cucumber: Crisp and cooling, cucumber adds texture and balances the richness of the beans.
Kalamata olives: Salty and briny, they give the salad its Mediterranean soul.
Red onion: Sharp and pungent, adding bite and depth.
Fresh parsley: Brightens every bite with herbal freshness.
Lemon juice and zest: Brings out all the flavors and keeps everything tasting vibrant.
Olive oil: Smooths the dressing and ties it all together.
Feta cheese (optional): Adds creamy, salty tang for extra richness.

How To Make the Mediterranean Orzo and Beans

Step 1: Cook the Orzo

Boil the orzo according to the package instructions until al dente. Drain and rinse with cold water to stop the cooking and cool it down if you’re serving it chilled.

Step 2: Prep the Veggies

While the orzo cooks, dice the cucumber, halve the cherry tomatoes, thinly slice the red onion, and roughly chop the parsley.

Step 3: Mix the Dressing

In a small bowl or jar, whisk together olive oil, lemon juice, lemon zest, a pinch of salt, and black pepper. Adjust the acidity to your taste.

Step 4: Combine Everything

In a large mixing bowl, toss together the cooled orzo, beans, veggies, and olives. Drizzle with the dressing and fold gently until evenly coated.

Step 5: Finish and Serve

Top with crumbled feta if using, and serve immediately or chill in the fridge for a few hours to let the flavors develop.

Serving and Storing Mediterranean Orzo and Beans

This dish serves about 4 to 6 people as a main or 8 as a side. It keeps wonderfully in the fridge for up to 3 days, making it a fantastic make-ahead option. Just give it a quick stir before serving, and maybe add a splash more lemon juice or olive oil to freshen it up.

It can be served warm right after making, at room temperature, or chilled. If serving as a packed lunch, pop it in an airtight container and you’re good to go.

What to Serve With Mediterranean Orzo and Beans?

Grilled Chicken Skewers

Juicy skewers with oregano and garlic bring protein to the plate and balance the bright orzo flavors.

Roasted Salmon

The rich, buttery taste of roasted salmon pairs beautifully with the light lemony salad.

Hummus and Pita

Creamy hummus and warm pita add Middle Eastern flair and even more plant protein.

Greek Lemon Potatoes

These crispy, lemon-infused potatoes mirror the citrusy notes in the salad and add a comforting side.

Falafel

For a fully vegetarian plate, pair with crispy falafel and a dollop of tzatziki.

Herby Chicken Meatballs

These bring tender, savory richness that contrasts well with the freshness of the salad.

Stuffed Grape Leaves

Another Mediterranean classic, dolmas pair seamlessly with this orzo salad.

Want More Pasta Salad Ideas?

If you love this Mediterranean Orzo and Beans dish, try these other refreshing favorites:

Creamy Tomato Spinach Pasta for a hearty, saucy vegetarian pasta.
One-Pan Garlic and Herb Pasta for simple, savory comfort.
Zucchini Lasagna Recipe if you’re craving something warm and cozy yet veggie-packed.
Roasted Zucchini and Squash as a light summer side.

Save This Recipe For Later

📌 Save this recipe to your Pinterest salad board so you can come back to it anytime.

And let me know how yours turned out! Did you go for feta or skip it? Did you swap in chickpeas or add extra herbs?

I always love hearing the little personal touches readers add. Share your tips, questions, and delicious variations below!

Explore even more refreshing and nourishing meals on Janet Dishes on Pinterest and discover your new go-to for feel-good cooking.

Conclusion

Mediterranean Orzo and Beans is one of those dishes that proves simple really can be special. It’s bright, satisfying, and endlessly versatile. Keep it on hand for potlucks, picnics, or anytime your week needs a flavorful lift. You won’t regret it.