If you’re looking for a salad that’s as fresh and vibrant as a summer picnic, this Orzo Pasta Salad is it! Colorful veggies, briny olives, tangy feta, and aromatic herbs come together in a lemony dressing that will brighten any meal. Whether you’re packing lunch, prepping for a potluck, or just craving something light and Mediterranean-inspired, this dish is a guaranteed crowd-pleaser and a personal favorite for every occasion.
Ingredients You’ll Need
Every ingredient in this Orzo Pasta Salad is picked for a reason: fresh produce, bold flavors, and just the right textures. You don’t need anything fancy, but together they make magic—so don’t skip a thing!
- Orzo pasta: The star of the show! Orzo’s tiny, rice-like shape soaks up the dressing perfectly and gives the salad its signature tender bite.
- Cherry tomatoes: These juicy gems add a burst of sweetness and gorgeous color—halved for the perfect size in every forkful.
- Cucumber: Crisp and refreshing, diced cucumber brings a cooling crunch that balances the tangy elements.
- Kalamata olives: Sliced olives offer a briny, savory punch that makes every bite pop with Mediterranean flavor.
- Feta cheese: Crumbled feta adds creamy, tangy richness and a bit of saltiness that ties everything together.
- Red onion: Thinly sliced for a bit of sharpness and color—the perfect contrast to the creamy and crunchy elements.
- Fresh parsley: Chopped parsley brightens the salad with its fresh, slightly peppery notes.
- Fresh dill: Dill’s unique aroma gives the salad that unmistakable garden-fresh flavor.
- Extra virgin olive oil: A high-quality olive oil is essential for a silky, flavorful dressing.
- Red wine vinegar: This brings a lovely tang that wakes up all the other flavors.
- Lemon juice: Just a tablespoon adds a sunny citrus note that makes the salad taste even fresher.
- Dijon mustard: A spoonful helps emulsify the dressing and adds a subtle bite.
- Dried oregano: Classic Mediterranean seasoning for a hint of earthy warmth.
- Salt and black pepper: Essential for seasoning—taste and adjust as you go for perfect balance.
How to Make Orzo Pasta Salad
Step 1: Cook the Orzo
Begin by cooking your orzo pasta according to the package directions—usually about 8 to 10 minutes in salted, boiling water. Stir occasionally to keep the orzo from sticking together. Once it’s tender, drain the orzo in a colander and rinse it with cold water. This stops the cooking process and cools the pasta, so your Orzo Pasta Salad stays light and refreshing.
Step 2: Prep the Fresh Ingredients
While the orzo is cooling, grab a sharp knife and prepare your veggies. Halve the cherry tomatoes, dice the cucumber, slice the olives and red onion, and chop the parsley and dill. Crumble the feta cheese, unless you bought it already crumbled. Having everything ready makes assembly a breeze and keeps the veggies crisp.
Step 3: Mix the Salad
In a large mixing bowl, combine the cooled orzo, cherry tomatoes, cucumber, olives, feta, red onion, parsley, and dill. This is where the salad really comes to life—the colors and aromas are irresistible even before you add the dressing!
Step 4: Whisk the Dressing
In a small bowl or a jar with a tight lid, whisk together the olive oil, red wine vinegar, lemon juice, Dijon mustard, dried oregano, salt, and black pepper. A quick shake or whisk is all you need to emulsify the dressing, making it silky and well-blended.
Step 5: Toss and Chill
Pour the dressing over the salad and toss gently until every piece is evenly coated. Cover the bowl and refrigerate for at least 30 minutes. This chill time lets the flavors meld, transforming simple ingredients into a truly special Orzo Pasta Salad.
How to Serve Orzo Pasta Salad
Garnishes
To make your Orzo Pasta Salad extra inviting, sprinkle a little more fresh parsley or dill on top just before serving. A dusting of extra feta or a drizzle of olive oil can also make it look and taste even more appealing. If you’re feeling fancy, add a lemon wedge on the side for a bright finishing touch.
Side Dishes
This salad is a versatile side that pairs beautifully with grilled chicken, fish, or even roasted vegetables. It’s equally at home next to a sandwich at lunch or as part of a bigger Mediterranean spread with hummus, pita, and stuffed grape leaves. The flavors are bold enough to stand up to heartier mains but refreshing enough to serve as a light lunch all on its own.
Creative Ways to Present
If you’re serving Orzo Pasta Salad at a gathering, try spooning it into lettuce cups or small mason jars for individual portions. It also looks gorgeous on a big platter, garnished with extra herbs and lemon slices. For a fun twist, layer it in a trifle dish to show off all those beautiful colors!
Make Ahead and Storage
Storing Leftovers
Orzo Pasta Salad is a meal-prepper’s dream! Store any leftovers in an airtight container in the refrigerator for up to four days. The salad actually gets tastier as it sits, since the flavors continue to develop. If you notice it drying out, just drizzle a little extra olive oil and toss before serving.
Freezing
Freezing isn’t recommended for this salad, since the fresh veggies and feta can lose their texture and flavor once thawed. Orzo Pasta Salad is best enjoyed fresh or within a few days of making it for maximum crunch and color.
Reheating
This is one dish you don’t need to reheat! Orzo Pasta Salad is meant to be served cold or at room temperature, making it a perfect make-ahead option for hot days, picnics, or packed lunches. If you like it at room temperature, just take it out of the fridge about 20 minutes before serving.
FAQs
Can I add protein to this Orzo Pasta Salad?
Absolutely! Grilled chicken, shrimp, or even chickpeas are fantastic additions. They make the salad more filling and add another layer of flavor, so feel free to mix it up based on what you have on hand.
Is it gluten-free?
As written, this Orzo Pasta Salad uses traditional wheat-based orzo, so it’s not gluten-free. However, you can easily swap in a gluten-free orzo or other small pasta shape to accommodate dietary needs.
Can I make it vegan?
Totally! Just leave out the feta cheese or use a plant-based feta alternative. The salad is still packed with flavor thanks to the herbs, veggies, and tangy dressing.
What other veggies can I add?
The beauty of this salad is its flexibility. Try adding diced bell peppers, artichoke hearts, spinach, or even roasted zucchini for extra color and nutrition. Just keep the veggie-to-orzo ratio balanced for the best texture.
How far in advance can I make it?
Orzo Pasta Salad can be made up to a day in advance. In fact, it often tastes even better after a few hours in the fridge as the flavors meld. Just give it a good toss before serving, and refresh with a squeeze of lemon or splash of olive oil if needed.
Final Thoughts
If you haven’t tried Orzo Pasta Salad yet, now’s the time to dive in! It’s simple, bursting with flavor, and endlessly adaptable—perfect for sharing at a summer barbecue or enjoying as a quick, healthy lunch. Give it a go and make it your own; I promise it’ll become a staple in your kitchen too.
Print
Orzo Pasta Salad Recipe
- Total Time: 25 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
A refreshing and vibrant Mediterranean Orzo Pasta Salad packed with fresh vegetables, briny olives, tangy feta cheese, and a zesty homemade dressing. Perfect as a side dish or light meal, this salad is easy to prepare, chills beautifully to meld flavors, and offers a nutritious balance of carbohydrates, protein, and healthy fats.
Ingredients
Orzo and Vegetables
- 1 ½ cups uncooked orzo pasta
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- ½ cup kalamata olives, sliced
- ¼ cup red onion, thinly sliced
- ¼ cup fresh parsley, chopped
- 2 tablespoons fresh dill, chopped
Cheese
- ½ cup feta cheese, crumbled
Dressing
- ¼ cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- ½ teaspoon dried oregano
- Salt and black pepper, to taste
Instructions
- Cook the Orzo Pasta: Bring a large pot of salted water to a boil. Add the orzo pasta and cook according to the package instructions, typically about 8-10 minutes until al dente. Drain and rinse under cold water to stop the cooking process and cool the pasta completely.
- Combine Salad Ingredients: In a large mixing bowl, add the cooled orzo pasta, halved cherry tomatoes, diced cucumber, sliced kalamata olives, crumbled feta cheese, thinly sliced red onion, chopped fresh parsley, and chopped fresh dill. Gently toss to combine.
- Prepare the Dressing: In a small bowl or jar with a lid, whisk together the extra virgin olive oil, red wine vinegar, lemon juice, Dijon mustard, dried oregano, salt, and black pepper until the dressing is emulsified and smooth.
- Toss the Salad: Pour the dressing over the combined salad ingredients. Toss thoroughly to ensure the orzo and vegetables are evenly coated with the dressing.
- Chill and Serve: Refrigerate the salad for at least 30 minutes to allow the flavors to meld. Serve chilled or at room temperature as a side dish or light main course.
Notes
- Add grilled chicken or chickpeas for extra protein and make it a heartier meal.
- This salad holds up well for meal prep and can be stored in an airtight container in the fridge for up to 4 days.
- Adjust the quantities of herbs and vegetables to your preference for different flavor profiles.
- If you prefer, swap kalamata olives with green olives or substitute fresh herbs based on availability.
- For a dairy-free option, omit the feta cheese or replace with a vegan cheese alternative.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad, Side Dish
- Method: Boiling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 260
- Sugar: 3g
- Sodium: 340mg
- Fat: 13g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 15mg
