This Orzo Salad is fresh, simple, and full of texture. It’s endlessly customizable based on what’s in season or in your fridge. The orzo provides a soft, tender base, while crisp veggies and a tangy dressing bring balance and brightness. It stores well, making it ideal for meal prep, picnics, and gatherings.
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 onion (finely chopped)
Kalamata olives (sliced)
Feta cheese (crumbled)
Fresh parsley or dill (chopped)
Olive oil
Lemon juice
Red wine vinegar
Garlic (minced)
Salt and pepper
Optional add-ins:
Baby spinach or arugula
Chickpeas
Roasted red peppers
Sun-dried tomatoes
Grilled chicken or shrimp (for added protein)
Directions
Cook the orzo pasta according to package instructions until al dente. Drain and rinse under cold water to stop the cooking.
In a large bowl, combine the cooked orzo, cherry tomatoes, cucumber, red onion, olives, feta, and herbs.
In a small bowl or jar, whisk together olive oil, lemon juice, red wine vinegar, minced garlic, salt, and pepper.
Pour the dressing over the salad and toss gently to combine.
Taste and adjust seasoning as needed. Chill for at least 30 minutes before serving to let the flavors meld.
Servings and timing
This recipe serves 6–8 as a side dish. Prep time: 15 minutes Cook time: 10 minutes Chill time: 30 minutes (optional) Total time: approximately 25–45 minutes
Variations
Greek-Style Orzo Salad: Add diced bell peppers, extra olives, and oregano.
Pesto Orzo Salad: Toss with a spoonful of basil pesto instead of vinaigrette.
Mediterranean Orzo Salad: Add artichoke hearts, sun-dried tomatoes, and chickpeas.
Creamy Version: Mix in a spoonful of Greek yogurt or mayo with the dressing for a creamier texture.
Spicy Kick: Add crushed red pepper flakes or chopped banana peppers.
Storage/Reheating
Store Orzo Salad in an airtight container in the refrigerator for up to 4 days. This salad is meant to be served cold or at room temperature, so no reheating is needed. If the salad dries out in the fridge, refresh it with a drizzle of olive oil or lemon juice before serving.
FAQs
What is orzo?
Orzo is a type of pasta shaped like large grains of rice. It’s often used in salads, soups, or as a base for hot dishes.
Can I use a different pasta?
Yes, small pasta shapes like ditalini, couscous, or farfalle also work well in pasta salads.
Should I rinse the orzo after cooking?
Yes, for a cold salad, rinse the orzo under cold water to stop the cooking and remove excess starch for a lighter texture.
Can I make this salad ahead of time?
Absolutely. In fact, it’s better after a few hours in the fridge as the flavors develop more.
Is Orzo Salad served cold or warm?
It’s typically served chilled or at room temperature, especially when dressed with a vinaigrette.
Can I make it dairy-free?
Yes, just skip the feta or use a dairy-free cheese alternative.
Can I use bottled dressing?
While homemade dressing tastes best, you can use a quality bottled vinaigrette in a pinch.
How do I prevent the salad from drying out?
If storing for a day or more, save a bit of extra dressing to mix in just before serving to refresh the salad.
Is this salad good for potlucks or picnics?
Yes, it’s perfect! It holds up well without wilting and doesn’t require reheating.
Can I add protein?
Definitely. Grilled chicken, shrimp, tuna, or chickpeas are all great protein options to make it a complete meal.
Conclusion
Orzo Salad is a bright, flavorful, and flexible dish that’s ideal for any occasion — from summer picnics to weekday lunches. With its mix of tender pasta, crunchy vegetables, salty feta, and zesty dressing, it’s a guaranteed crowd-pleaser. Customize it with your favorite add-ins, and enjoy a fresh, satisfying salad that comes together in minutes
Orzo Salad is a vibrant and refreshing dish made with tender orzo pasta, crisp vegetables, tangy feta, and a zesty homemade vinaigrette. Perfect for potlucks, picnics, or a light lunch, it’s flavorful, colorful, and easy to customize.
Author:Catherine
Prep Time:15 minutes
Cook Time:10 minutes
Total Time:25–45 minutes
Yield:6–8 servings
Category:Salad, Side Dish
Method:Boiled, Mixed
Cuisine:Mediterranean
Diet:Vegetarian
Ingredients
1 1/2 cups orzo pasta
1 cup cherry tomatoes, halved
1 cup cucumber, diced
1/4 cup red onion, finely chopped
1/3 cup Kalamata olives, sliced
1/2 cup feta cheese, crumbled
2 tbsp fresh parsley or dill, chopped
Dressing:
1/4 cup olive oil
2 tbsp lemon juice (freshly squeezed)
1 tbsp red wine vinegar
1 clove garlic, minced
Salt and pepper, to taste
Optional add-ins: baby spinach, chickpeas, roasted red peppers, sun-dried tomatoes, grilled chicken or shrimp
Instructions
Cook the orzo according to package instructions until al dente. Drain and rinse under cold water to stop the cooking process.
In a large bowl, combine the cooked orzo, cherry tomatoes, cucumber, red onion, olives, feta, and chopped herbs.
In a small bowl or jar, whisk together olive oil, lemon juice, red wine vinegar, garlic, salt, and pepper.
Pour the dressing over the salad and toss gently until everything is evenly coated.
Taste and adjust seasoning if needed. Chill for at least 30 minutes before serving to allow flavors to meld.
Notes
Rinse orzo after cooking to prevent it from becoming sticky in the salad.Customize with your favorite seasonal vegetables or proteins.For a creamier texture, add a spoonful of Greek yogurt or mayo to the dressing.Use gluten-free orzo to make the recipe gluten-free.Add extra dressing before serving if the salad seems dry after chilling.
