This orzo salad is quick, healthy, and full of flavor. The tiny pasta cooks fast and pairs beautifully with crisp vegetables, herbs, and a zesty dressing. It’s a versatile dish that can be served cold or at room temperature, making it perfect for meal prep, gatherings, or a simple weeknight side.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Orzo pasta
Cherry tomatoes, halved
Cucumber, diced
Red bell pepper, diced
Red onion, finely chopped
Feta cheese, crumbled
Fresh parsley or basil, chopped
Olive oil
Lemon juice
Salt and pepper
Optional: olives, avocado, or a drizzle of balsamic glaze
Directions
Cook the orzo according to package instructions until al dente. Drain and rinse under cold water to cool.
In a large bowl, combine cooked orzo, cherry tomatoes, cucumber, bell pepper, red onion, and crumbled feta.
In a small bowl, whisk together olive oil, lemon juice, salt, and pepper to make the dressing.
Pour the dressing over the orzo mixture and toss to coat evenly.
Stir in chopped fresh herbs and any optional ingredients like olives or avocado.
Refrigerate for at least 30 minutes before serving to allow flavors to meld. Serve chilled or at room temperature.
Servings and timing
This recipe makes approximately 4–6 servings. Preparation time is 15 minutes, cooking time is 8–10 minutes, with an additional 30 minutes of chilling time.
Variations
Mediterranean Style: Add Kalamata olives, sun-dried tomatoes, and a sprinkle of oregano.
Protein Boost: Mix in grilled chicken, shrimp, or chickpeas.
Creamy Dressing: Stir in a spoonful of Greek yogurt or mayonnaise for a creamier version.
Avocado Twist: Add diced avocado just before serving for extra creaminess.
Spicy Kick: Add red pepper flakes or a drizzle of hot sauce to the dressing.
Roasted Vegetables: Substitute some raw vegetables with roasted zucchini, eggplant, or carrots.
Vegan Version: Omit feta cheese or use a plant-based alternative.
Storage/Reheating
Store orzo salad in an airtight container in the refrigerator for up to 3 days. It is best served cold or at room temperature. Avoid reheating, especially if it contains fresh vegetables or avocado, as they can become soggy.
FAQs
Can I make this salad ahead of time?
Yes, it actually tastes better after chilling for at least 30 minutes to allow the flavors to meld.
Can I use another type of pasta?
Yes, small pasta shapes like couscous, small shells, or ditalini work well.
How long does it keep in the fridge?
Up to 3 days when stored in an airtight container.
Can I make it vegan?
Yes, simply omit the feta or use a plant-based cheese alternative.
Can I add protein?
Yes, grilled chicken, shrimp, or chickpeas are great additions.
How do I prevent the orzo from sticking?
Rinse the cooked orzo under cold water and toss it with a small drizzle of olive oil before adding other ingredients.
Can I use bottled lemon juice?
Fresh lemon juice is preferred for flavor, but bottled lemon juice works in a pinch.
Can I freeze orzo salad?
It’s not recommended to freeze this salad because the vegetables and dressing can become watery upon thawing.
Can I add nuts or seeds?
Yes, toasted pine nuts or sunflower seeds add a nice crunch.
Can I make it spicy?
Yes, a pinch of red pepper flakes or a dash of hot sauce in the dressing works well.
Conclusion
Orzo salad is a fresh, versatile, and easy-to-make dish that works as a side, light lunch, or potluck favorite. With its mix of tender pasta, crisp vegetables, and zesty dressing, it’s a crowd-pleaser that can be customized to suit any taste or dietary preference.
Orzo salad is a light and refreshing pasta salad made with tender orzo, fresh vegetables, herbs, feta cheese, and a zesty lemon-olive oil dressing. It’s perfect for picnics, potlucks, or a simple side dish.
Author:Catherine
Prep Time:15 minutes
Cook Time:10 minutes
Total Time:55 minutes
Yield:4–6 servings
Category:Salad
Method:Boiling
Cuisine:Mediterranean
Diet:Vegetarian
Ingredients
1 cup orzo pasta
1 cup cherry tomatoes, halved
1 cucumber, diced
1 red bell pepper, diced
1/4 cup red onion, finely chopped
1/2 cup feta cheese, crumbled
1/4 cup fresh parsley or basil, chopped
3 tablespoons olive oil
2 tablespoons fresh lemon juice
Salt and black pepper, to taste
Optional: 1/4 cup sliced olives, 1 diced avocado, or a drizzle of balsamic glaze
Instructions
Cook orzo according to package instructions until al dente. Drain and rinse under cold water to cool.
In a large bowl, combine cooled orzo, cherry tomatoes, cucumber, bell pepper, red onion, and feta cheese.
In a small bowl, whisk together olive oil, lemon juice, salt, and pepper.
Pour the dressing over the orzo mixture and toss until well combined.
Stir in fresh parsley or basil and any optional ingredients such as olives or avocado.
Refrigerate for at least 30 minutes before serving to allow flavors to meld. Serve chilled or at room temperature.
Notes
Rinse orzo with cold water after cooking to stop cooking and prevent sticking.Add avocado just before serving to avoid browning.Chickpeas or grilled chicken can be added for extra protein.Vegan option: omit feta or use plant-based cheese.Tastes best after chilling for at least 30 minutes.
