Orzo Pasta Salad

When the weather warms up, nothing beats a refreshing and vibrant pasta salad. Orzo pasta salad is a perfect choice for picnics, barbecues, or even a quick and healthy lunch. With its small, rice-shaped pasta, this dish soaks up flavors beautifully while maintaining a delightful bite.

I love this recipe because it’s not just easy to prepare but also incredibly versatile. Whether you’re making it for a summer get-together or meal prepping for the week, it’s a go-to dish that never disappoints.

The combination of fresh vegetables, a zesty homemade dressing, and perfectly cooked orzo makes each bite a burst of flavor.

What’s even better? You can tweak the ingredients based on the season! In spring, toss in some asparagus and peas. In summer, go for juicy tomatoes and crisp cucumbers. No matter when you make it, this orzo pasta salad is sure to impress.

Why You’ll Love It

• Quick and Easy – Ready in under 30 minutes, making it ideal for busy days.
• Light but Satisfying – It’s packed with fresh veggies and protein but won’t leave you feeling sluggish.
• Versatile – Customize it with your favorite add-ins or switch up the dressing for new flavors.
• Great for Meal Prep – Stays fresh in the fridge, making it perfect for make-ahead lunches.
• Crowd-Pleaser – Whether at a potluck or family dinner, it’s always a hit!

Ingredient List

For the Salad:

• 1 ½ cups orzo pasta
• 1 cup cherry tomatoes, halved
• 1 cup cucumber, diced
• ½ cup red bell pepper, diced
• ¼ cup red onion, finely chopped
• ½ cup feta cheese, crumbled
• ¼ cup Kalamata olives, sliced
• ¼ cup fresh parsley, chopped
• ¼ cup fresh basil, chopped

For the Dressing:

• ¼ cup extra virgin olive oil
• 2 tablespoons red wine vinegar
• 1 tablespoon lemon juice (freshly squeezed)
• 1 teaspoon Dijon mustard
• 1 teaspoon honey (or maple syrup for a vegan option)
• 1 garlic clove, minced
• ½ teaspoon dried oregano
• ½ teaspoon salt
• ¼ teaspoon black pepper

Optional Add-Ins:

• 1 cup grilled chicken or shrimp for extra protein
• ½ cup chickpeas for a plant-based boost
• ¼ teaspoon crushed red pepper flakes for a bit of heat

Kitchen Tools Needed

• Large Pot – For boiling the orzo pasta.
• Colander – To drain the pasta and rinse it under cold water.
• Cutting Board & Knife – For chopping vegetables and herbs.
• Mixing Bowl – To toss the salad ingredients together.
• Small Bowl or Jar – For mixing the dressing.
• Whisk or Spoon – To blend the dressing ingredients evenly.
• Measuring Cups & Spoons – For accurate ingredient portions.
• Serving Spoon – For mixing and serving the salad.

Instructions

Step 1: Cook the Orzo

Bring a large pot of salted water to a boil. Add the orzo pasta and cook according to the package instructions (usually around 8-10 minutes) until al dente. Drain and rinse under cold water to stop the cooking process. Set aside.

Step 2: Prepare the Vegetables

While the pasta is cooking, chop the cherry tomatoes, cucumber, red bell pepper, and red onion. Finely chop the parsley and basil. Set aside.

Step 3: Make the Dressing

In a small bowl or jar, whisk together the olive oil, red wine vinegar, lemon juice, Dijon mustard, honey, minced garlic, dried oregano, salt, and black pepper. Mix well and set aside.

Step 4: Assemble the Salad

Combine the cooked orzo, chopped vegetables, feta cheese, olives, and fresh herbs in a large mixing bowl. Pour the dressing over the salad and toss everything together until well coated.

Step 5: Chill and Serve

Let the salad sit in the fridge for at least 15-20 minutes to allow the flavors to meld. Serve chilled or at room temperature. Enjoy!

Tips and Tricks for Success

1. Salt the Pasta Water – This enhances the flavor of the orzo, making the entire dish more delicious.
2. Rinse the Orzo – Running it under cold water prevents it from sticking together and stops the cooking process.
3. Use Fresh Ingredients – Fresh herbs, crisp veggies, and good-quality olive oil make a big difference in flavor.
4. Let It Marinate – Allowing the salad to sit for a bit helps the flavors blend together beautifully.
5. Customize It – Swap in different veggies, proteins, or even nuts for added crunch and variety.
6. Double the Dressing – If you like a more flavorful salad, make extra dressing and add it just before serving.
7. Make Ahead Friendly – This salad stores well in the fridge for up to 3 days, making it perfect for meal prep.

Ingredient Substitutions and Variations

Substitutions

• Pasta Alternative – Swap orzo for couscous, quinoa, or even small shell pasta.
• Dairy-Free – Use dairy-free feta or omit cheese altogether.
• Vegan Option – Replace honey with maple syrup and omit the cheese.
• Protein Boost – Add tofu, tempeh, or white beans for a plant-based protein option.

Variations

• Mediterranean Style – Add sun-dried tomatoes and artichoke hearts.
• Spicy Kick – Mix in a pinch of red pepper flakes or diced jalapeños.
• Extra Crunch – Toss in toasted pine nuts or almonds.
• Creamy Version – Stir in a spoonful of Greek yogurt for a richer texture.

Serving Suggestions

1. As a Main Dish – Enjoy it on its own for a light yet filling meal.
2. With Grilled Meats – Pairs wonderfully with grilled chicken, shrimp, or salmon.
3. With Pita Bread – Serve alongside warm pita and hummus for a Mediterranean feast.
4. As a Side – Complements dishes like roasted vegetables or kabobs.
5. Picnic or Potluck – A great make-ahead dish that’s easy to transport.

Storage and Reheating Instructions

• Refrigerate – Store in an airtight container in the fridge for up to 3 days.
• Refreshing Leftovers – Add a drizzle of olive oil and a squeeze of lemon before serving.
• Avoid Freezing – The texture of the pasta and vegetables will change.
• No Need to Reheat – This salad is best enjoyed cold or at room temperature.

FAQ

1. How do I prevent orzo from sticking together?

Rinse it under cold water immediately after cooking and toss it with a little olive oil.

2. Can I make this salad ahead of time?

Yes! It actually tastes better after sitting for a few hours as the flavors meld.

3. What can I use instead of orzo?

Try quinoa, couscous, or small pasta like ditalini or pearl couscous.

4. Can I use bottled dressing?

You can, but homemade dressing offers fresher flavors and better control over ingredients.

5. Is this recipe gluten-free?

No, but you can make it gluten-free by using a GF pasta alternative.

6. How do I make it more filling?

Add proteins like grilled chicken, chickpeas, or tofu.

7. Can I add more vegetables?

Absolutely! Bell peppers, spinach, or roasted zucchini work well.

8. How long does the dressing last?

Stored in the fridge, the dressing lasts up to a week.

Did you try this recipe? Let me know in the comments how it turned out!

Don’t forget to share your photos on Instagram and tag me (@tasiahub_) or use the hashtag (#tasiahub). I’d love to see your creations!