Costco Orzo Salad Recipe: Bright Mediterranean Crunch in Every Forkful

This Mediterranean-inspired orzo salad delivers the bright, fresh flavors you love from Costco’s version. With crisp vegetables, tangy feta, and a zesty dressing, it’s a crowd-pleaser for picnics or potlucks.

The secret lies in perfectly cooked orzo and a balance of textures—creamy olives, crunchy cucumbers, and tender pasta. Simple to make and even better the next day.

Ingredients for Costco Orzo Salad

Bright Mediterranean flavors come alive with crisp veggies and tangy feta in this dish.

The orzo is key here—look for De Cecco or Barilla at any grocery store. Feta should be brined (the kind in water, not pre-crumbled) for that authentic tang. Costco’s Kirkland feta is a great budget pick. For olives, Kalamata are ideal, but any brined black olive works. The cucumber? English has fewer seeds, but regular works too (just peel if the skin’s tough).

No red wine vinegar? Apple cider vinegar or lemon juice at the same ratio works fine. Fresh herbs can be swapped—dill or mint at half the amount for parsley. Out of Kalamata olives? Green olives or capers add a different brine but still taste great. The Dijon can be yellow mustard, though it’ll be milder.

This keeps beautifully—actually tastes better after 24 hours once flavors meld. Store in an airtight container in the fridge for up to 5 days. Doesn’t freeze well (the cucumbers get mushy). Perfect for making ahead for picnics or potlucks.

Step-by-Step Instructions for Mediterranean Orzo Salad

Here’s the method I use for this vibrant dish with perfect texture and balanced flavors.

Step 1: Cook the Orzo Pasta to Al Dente

Bring a large pot of salted water to a rolling boil. Add the 12 oz Orzo Pasta and cook according to package directions for al dente, usually about 8-10 minutes. You want it tender but still with a slight bite—this prevents it from turning mushy when mixed with the dressing.

Drain the orzo in a colander and immediately rinse under cold water to stop the cooking process. Shake off any excess water. I find this cooling step crucial—it keeps the pasta from absorbing too much dressing later and maintains that perfect, separate texture.

Step 2: Prepare All Vegetables and Herbs

While the orzo cooks, dice the 1 whole English Cucumber (seeds removed) into ½-inch pieces. Halve the 2 cups Cherry Tomatoes and finely dice the 0.5 whole Red Onion. Slice the 0.75 cup Kalata Olives if not pre-sliced, and chop the 0.5 cup Fresh Parsley.

I like to place each prepared vegetable in its own small bowl—this keeps things organized and prevents cross-contamination of flavors. The fine dice on the red onion is particularly important; it mellows the sharpness and distributes the flavor evenly throughout the salad.

Step 3: Whisk Together the Dressing

In a small bowl, combine the 0.5 cup Extra-Virgin Olive Oil, 3 tbsp Red Wine Vinegar, 1 tbsp Dijon Mustard, minced 2 cloves Garlic Cloves, 1 tsp Dried Oregano, 1 tsp Salt, and 0.5 tsp Black Pepper. Whisk vigorously until the dressing is fully emulsified and slightly thickened.

The Dijon mustard acts as an emulsifier, binding the oil and vinegar together so the dressing clings beautifully to every ingredient. Taste and adjust seasoning if needed—I sometimes add a pinch more salt if the feta isn’t quite salty enough.

Step 4: Combine All Components

In a large serving bowl, combine the cooled orzo, prepared vegetables, and 0.75 cup Kalata Olives. Pour about three-quarters of the dressing over the mixture and toss gently to combine. I always start with less dressing—you can add more to taste, but you can’t take it out once it’s in.

Add the crumbled 6 oz Feta Cheese and the chopped 0.5 cup Fresh Parsley. Toss once more, just enough to distribute the feta evenly. The cheese will start to soften slightly from the acid in the dressing, which is exactly what you want.

Step 5: Chill and Let Flavors Meld

Cover the bowl and refrigerate for at least 30 minutes (I prefer 1 hour if time allows). This chilling time is non-negotiable—it allows the flavors to develop and the orzo to absorb the dressing properly.

Before serving, give the salad one final toss and taste for seasoning. If it needs more brightness, add a splash of the reserved dressing. The textures should be perfect: tender orzo, crisp vegetables, creamy feta, and that signature Mediterranean tang tying it all together.

Dietary Considerations for These Flavors

Gluten-Free Option

For a gluten-free version, swap the 12 oz Orzo Pasta with gluten-free orzo—DeLallo and Lundberg make excellent options. Cook it exactly as you would regular orzo, but check for doneness a minute early as gluten-free pasta can turn mushy faster. 💡

Dairy-Free Adaptation

Replace the 6 oz Feta Cheese with a dairy-free alternative like Violife or Follow Your Heart feta-style crumbles. Both brands hold up well to the tangy dressing and provide that salty, creamy texture you expect. The flavor will be slightly milder but still delicious.

Vegan Version

To make this fully plant-based, combine the dairy-free feta swap with a few extra tweaks. Use 1 tbsp nutritional yeast in the dressing for a cheesy depth, and add ½ cup diced avocado for creaminess. The avocado pairs beautifully with the Mediterranean flavors.

Nut Allergy Note

This recipe is naturally nut-free, but always double-check your Dijon mustard and olives for cross-contamination warnings. Some brands process these in facilities that also handle nuts. Annie’s and Maille are safe Dijon mustard options I trust.

Low-Sodium Adjustments

Cut the 1 tsp Salt in the dressing by half and use low-sodium feta—Athens makes a great one. Boost flavor with extra herbs: add 1 tbsp fresh dill or an additional ½ tsp dried oregano. The olives and tomatoes will still provide plenty of natural saltiness. 🌿

Egg-Free Confirmation

This dish is naturally egg-free, making it safe for those with egg allergies. Just ensure your Dijon mustard and other packaged ingredients don’t contain egg derivatives, which some specialty brands might include as emulsifiers.

Frequently Asked Questions