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Orzo pasta salad

Orzo Pasta Salad

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.
5 from 1 vote
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Salad, Side Dish
Cuisine American, Mediterranean
Servings 4 servings
Calories 300 kcal

Equipment

  • Large pot
  • Colander
  • Cutting Board & Knife
  • Mixing Bowl
  • Small bowl or jar
  • Whisk or spoon
  • Measuring Cups & Spoons
  • Serving Spoon

Ingredients
  

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

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

  • In a large mixing bowl, combine the cooked orzo, chopped vegetables, feta cheese, olives, and fresh herbs. 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!

Notes

Nutritional Value (Per Serving, Approximate)
  • Calories: 300-350 kcal
  • Protein: 8-10g
  • Carbohydrates: 40-45g
  • Fat: 12-15g (from olive oil and feta)
  • Fiber: 3-5g
  • Sodium: 300-500mg (depends on olives and feta)
Did you make this recipe? Leave a comment and rating!
Nutrition Disclaimer:
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.
Keyword easy pasta salad recipes, orzo pasta salad, orzo salad, salad with pasta