Orzo Pasta Salad

A great orzo pasta salad brings together light, refreshing flavors with a satisfying, tender bite. This tiny rice-shaped pasta is the perfect canvas for vibrant vegetables, fragrant herbs, creamy cheeses, and zesty dressings. Whether you’re planning a picnic, prepping lunches for the week, or looking for a breezy side dish for grilled dinners, orzo salad delivers versatility and flavor in every bowl.

What makes orzo pasta salad so special is how beautifully it absorbs seasoning without becoming heavy. It’s a dish that stays bright even after chilling, making it ideal for meal prep and gatherings. With Mediterranean-inspired ingredients, crisp produce, and a lemony dressing, this salad strikes a balance between hearty and refreshing—perfect for warm days or when you simply want a wholesome, feel-good meal.

Below, you’ll find everything you need: helpful insights, clear steps, essential equipment, and expert-tested guidance to ensure your orzo pasta salad always tastes fresh, balanced, and delicious.

Why This Orzo Pasta Salad Works So Well

Orzo pasta is a star ingredient simply because it’s adaptable and lightweight. This recipe stands out for several reasons:

• Fresh, bold flavors from herbs, vegetables, and a tangy dressing

• Meal-prep friendly — the flavors deepen beautifully overnight

• Flexible ingredients based on season, preference, or what you already have

• Perfect textures — tender orzo, crunchy vegetables, creamy cheese

• Easily serves as a side dish or a full lunch

Whether served cold or at room temperature, this salad feels effortless while tasting vibrant and satisfying.

Equipment

You don’t need much to create a standout orzo pasta salad:

• Large pot

• Colander

• Cutting board

• Sharp knife

• Mixing bowls

• Whisk or jar with lid (for the dressing)

• Measuring cups and spoons

Ingredients for Orzo Pasta Salad

For the Salad

• 1 ½ cups dry orzo pasta

• 1 cup cherry tomatoes, halved

• 1 large cucumber, diced

• 1 red bell pepper, chopped

• ½ small red onion, thinly sliced

• ¾ cup Kalamata or black olives, sliced

• ½ cup crumbled feta cheese

• ¼ cup chopped fresh parsley

• Optional add-ins: chickpeas, roasted red peppers, spinach, basil, artichoke hearts

For the Lemon-Herb Dressing

• ⅓ cup extra-virgin olive oil

• 3 tablespoons fresh lemon juice

• 1 tablespoon red wine vinegar

• 1 garlic clove, minced

• 1 teaspoon dried oregano

• 1 teaspoon Dijon mustard

• Salt and black pepper to taste

Timing & Servings

• Total Time: 25–30 minutes

• Prep Time: 15 minutes

• Cook Time: 8–10 minutes

• Servings: 6 portions

How to Make Orzo Pasta Salad

Step 1. Cook the Orzo Until Perfectly Tender

Bring a large pot of salted water to a boil, then add the orzo. Cook until al dente—soft but still holding its shape.

Drain and rinse lightly with cool water to stop the cooking. Let it cool completely before mixing.

Expert Tip: Rinsing briefly helps prevent clumping while still keeping the pasta tender.

Step 2. Prepare the Fresh Vegetables

Chop and slice the vegetables so everything blends evenly:

• Halve the cherry tomatoes

• Dice the cucumber

• Chop the bell pepper

• Thinly slice the red onion

• Slice olives

• Chop parsley

Freshness is key; it’s what gives orzo salad its signature brightness.

Step 3. Whisk the Lemon-Herb Dressing

In a small bowl or jar, combine:

• Olive oil

• Lemon juice

• Red wine vinegar

• Garlic

• Oregano

• Dijon mustard

• Salt and pepper

Whisk well until smooth.

Pro Tip: Add a tiny pinch of sugar or honey if you prefer a slightly softer acidity.

Step 4. Combine Everything

In a large mixing bowl:

• Add cooked orzo

• Add vegetables, parsley, and olives

• Pour in the dressing

• Toss gently until evenly coated

• Fold in feta last to keep it creamy and intact

Refrigerate for at least 20–30 minutes to let flavors blend beautifully.

Tips for the Best Orzo Pasta Salad

• Use al dente pasta to prevent sogginess.

• Add dressing while pasta is slightly warm for better absorption.

• Use quality olive oil—it affects the entire flavor.

• Add leafy greens like spinach just before serving.

• Chill before serving for the best texture and flavor.

Variations You’ll Love

Protein Boost

Add grilled chicken, tuna, chickpeas, or shrimp.

Creamier Style

Mix a spoonful of Greek yogurt into the dressing or add mozzarella pearls.

Veggie-Packed Version

Include spinach, roasted zucchini, broccoli, or avocado.

Mediterranean Twist

Add capers, basil, pepperoncini, or sun-dried tomatoes.

Serving Suggestions

This orzo pasta salad pairs well with:

• Grilled chicken or salmon

• Summer BBQ dishes

• Picnic or potluck spreads

• Light lunches

• Mediterranean mezze boards

It travels well and stays flavorful for hours—ideal for gatherings or weekly meal prep.

Nutritional Facts (Per Serving)

• Calories: 290–350

• Protein: 8–11g

• Carbohydrates: 35–42g

• Fat: 12–18g

• Fiber: 3–5g

• Sugar: 3–6g

• Sodium: 350–600mg

For more easy and flavorful salads, check out Strawberry Spinach Salad, Caprese Salad, or Ramen Noodle Salad with Cabbage.

Orzo Pasta Salad

This orzo pasta salad blends tender pasta, crisp vegetables, olives, herbs, and a bright lemon dressing for a refreshing, satisfying dish ideal for lunch, dinner, or gatherings.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 10 minutes mins

Total Time 30 minutes mins

Servings: 6 people

Course: Salad

Cuisine: american inspired, Mediterranean

Calories: 290

Ingredients Equipment Method

Ingredients

  

For the Salad

• 1 ½ cups dry orzo pasta
• 1 cup cherry tomatoes halved
• 1 large cucumber diced
• 1 red bell pepper chopped
• ½ small red onion thinly sliced
• ¾ cup Kalamata or black olives sliced
• ½ cup crumbled feta cheese
• ¼ cup chopped fresh parsley
• Optional add-ins: chickpeas roasted red peppers, spinach, basil, artichoke hearts

For the Lemon-Herb Dressing

• ⅓ cup extra-virgin olive oil
• 3 tablespoons fresh lemon juice
• 1 tablespoon red wine vinegar
• 1 garlic clove minced
• 1 teaspoon dried oregano
• 1 teaspoon Dijon mustard
• Salt and black pepper to taste

Equipment

• Large pot
• Colander
• Cutting board
• Sharp knife
• Mixing bowls
• Whisk or jar with lid (for the dressing)
• Measuring cups and spoons

Method

 

Cook the Orzo Until Perfectly Tender

1. Bring a large pot of salted water to a boil, then add the orzo. Cook until al dente—soft but still holding its shape.
2. Drain and rinse lightly with cool water to stop the cooking. Let it cool completely before mixing.
3. Expert Tip: Rinsing briefly helps prevent clumping while still keeping the pasta tender.

Prepare the Fresh Vegetables

1. Chop and slice the vegetables so everything blends evenly:
2. Halve the cherry tomatoes
3. Dice the cucumber
4. Chop the bell pepper
5. Thinly slice the red onion
6. Slice olives
7. Chop parsley
8. Freshness is key; it’s what gives orzo salad its signature brightness.

Whisk the Lemon-Herb Dressing

1. In a small bowl or jar, combine:
2. Olive oil
3. Lemon juice
4. Red wine vinegar
5. Garlic
6. Oregano
7. Dijon mustard
8. Salt and pepper
9. Whisk well until smooth.
10. Pro Tip: Add a tiny pinch of sugar or honey if you prefer a slightly softer acidity.

Combine Everything

1. In a large mixing bowl:
2. Add cooked orzo
3. Add vegetables, parsley, and olives
4. Pour in the dressing
5. Toss gently until evenly coated
6. Fold in feta last to keep it creamy and intact
7. Refrigerate for at least 20–30 minutes to let flavors blend beautifully.

Conclusion

This Orzo Pasta Salad is colorful, refreshing, and layered with flavors that brighten any meal. Tender orzo, crisp vegetables, olives, herbs, and a zesty lemon dressing come together in a recipe that feels both simple and elevated. It’s a reliable go-to for busy days, family meals, or entertaining, and its versatility ensures you can customize it throughout the year.

With wholesome ingredients and vibrant Mediterranean-inspired flavors, this salad delivers balance, nourishment, and pure enjoyment in every bite.

Recipe FAQs

1. Can I make this salad ahead of time?

Yes—this salad actually tastes better after resting for a few hours in the fridge.

2. How long can it stay fresh?

Store covered in the refrigerator for 3–4 days.

3. Can I use whole wheat orzo?

Absolutely. It adds fiber and a slightly nuttier flavor.

4. What cheese works besides feta?

Goat cheese, mozzarella pearls, or shaved parmesan work beautifully.

5. Can I make this dairy-free?

Yes—skip the cheese or use a dairy-free alternative.

6. What protein pairs best?

Grilled chicken, shrimp, chickpeas, or baked salmon complement the flavors perfectly.