Name: Orzo Pasta Salad Recipe
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Cuisine: Mediterranean
Ingredients: 8 ounces orzo pasta; 1 cup cherry tomatoes, halved; 1 cup cucumber, diced; 1/2 cup red bell pepper, diced; 1/4 cup red onion, finely chopped; 1/2 cup Kalamata olives, sliced; 1/2 cup feta cheese, crumbled; 1/4 cup fresh parsley, chopped; 1/4 cup extra virgin olive oil; 3 tablespoons red wine vinegar; 1 teaspoon Dijon mustard; 1 teaspoon dried oregano; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1 garlic clove, minced

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Looking for a savory, satisfying, and vibrant dish that’s as perfect for sunny picnics as it is for weekday lunches? Enter Orzo Pasta Salad, a Mediterranean-inspired medley that bursts with flavor and color in every bite. This irresistible salad blends tender orzo pasta, crisp vegetables, tangy feta, and briny olives, all tossed in a zesty homemade dressing. It’s quick to whip up, travels like a dream, and tastes even better when made ahead. Sharing this favorite recipe feels like inviting you to my own table—I can’t wait for you to taste why I love Orzo Pasta Salad so much!

Ingredients You’ll Need

The beauty of Orzo Pasta Salad lies in its simplicity—each ingredient is thoughtfully selected to bring a pop of freshness, hearty texture, or just the right zing to your fork. Gather these staples and let their colors and flavors shine!

Orzo Pasta: These rice-shaped pasta pieces cook quickly and soak up every bit of flavor from the dressing.
Cherry Tomatoes: Sweet and juicy, they add a burst of color and a pop of freshness.
Cucumber: Brings crunchy, cooling contrast to the tangier elements of the salad.
Red Bell Pepper: Adds a touch of natural sweetness and a splash of vibrant red.
Red Onion: Finely chopped to lend subtle sharpness and color without overpowering the dish.
Kalamata Olives: Their savory, briny flavor gives the salad an unmistakable Mediterranean flair.
Feta Cheese: Rich and tangy crumbles that melt beautifully into each bite.
Fresh Parsley: Brings just the right amount of herbaceous lift and leafy green color.
Extra Virgin Olive Oil (for dressing): Lends body, richness, and a fruity base for the vinaigrette.
Red Wine Vinegar: Offers bright acidity to balance the flavors.
Dijon Mustard: Adds a gentle heat and creamy consistency to the dressing.
Dried Oregano: Infuses a classic Mediterranean aroma and flavor.
Salt: Brings everything together and highlights each ingredient.
Black Pepper: Adds a subtle, warm spice to round out the dressing.
Garlic Clove: Freshly minced for a little savory bite in the dressing.

How to Make Orzo Pasta Salad

Step 1: Cook the Orzo Pasta

Start by bringing a pot of salted water to a boil, then add the orzo pasta and cook until just al dente—usually about 8 to 10 minutes. Be sure to stir occasionally so the little grains don’t stick! Once it’s ready, drain and rinse the orzo under cold water. This keeps the pasta from cooking further and helps cool it down quickly for the salad.

Step 2: Prep and Chop the Veggies

While the pasta is cooking, tackle your veggie prep. Halve those cherry tomatoes, dice the cucumber and red bell pepper, slice the olives, and finely chop the red onion and parsley. The aim is for even-sized pieces so every forkful offers a little of everything.

Step 3: Mix the Salad Base

In a large mixing bowl, combine the cooled orzo pasta with the prepared vegetables, olives, feta cheese, and fresh parsley. Take a minute to admire your beautiful, colorful bowl—this is where the magic of Orzo Pasta Salad really starts to happen.

Step 4: Whisk the Dressing

In a small bowl (or a mason jar for easy shaking), whisk together the extra virgin olive oil, red wine vinegar, Dijon mustard, dried oregano, salt, black pepper, and minced garlic. Mix until smooth and emulsified—a lovely, aromatic dressing that will tie everything together.

Step 5: Toss and Chill

Pour the dressing over your salad base and toss gently but thoroughly so every ingredient gets a shiny, savory coat. Cover the bowl and pop it in the fridge for at least 30 minutes—this short chill lets the flavors meld and turn this side into an irresistible Orzo Pasta Salad you’ll crave on repeat.

How to Serve Orzo Pasta Salad

Garnishes

Top your Orzo Pasta Salad with extra crumbles of feta, a sprinkle of fresh parsley, and maybe a crack of black pepper right before serving. A little grated lemon zest can also add a burst of sunshine if you’re feeling fancy!

Side Dishes

This salad pairs gorgeously with grilled chicken, juicy shrimp, or a simple pan-seared salmon. If you’re keeping things vegetarian, serve it alongside roasted vegetables or a crisp green salad to round out your meal.

Creative Ways to Present

Transform your Orzo Pasta Salad into a centerpiece by serving it in hollowed bell peppers, mason jars for picnics, or on a bed of fresh arugula for an elevated touch. It’s also fantastic in a wrap or tucked into a lunch box for a refreshing meal on the go.

Make Ahead and Storage

Storing Leftovers

Keep any leftover Orzo Pasta Salad in an airtight container in the refrigerator. The flavors continue to mingle and deepen over time, making this salad just as delicious (if not more!) for several days after you make it.

Freezing

While Orzo Pasta Salad is best enjoyed fresh, you can freeze it if needed—just leave out the feta cheese and add it after thawing for best results. Thaw overnight in the refrigerator and give it a good toss before serving.

Reheating

This salad is usually served chilled or at room temperature, so reheating isn’t necessary! If you prefer it a bit warmer, you can let it sit out for 10 to 15 minutes before serving, allowing it to come up to room temp and the flavors to shine.

FAQs

Can I use a different type Salad, Side Dish

Absolutely! While orzo is classic for this salad, you can swap in small pasta shapes like ditalini or even couscous if desired—just be sure to cook them until al dente for the best texture.

Is Orzo Pasta Salad gluten-free?

Regular orzo contains wheat, but gluten-free orzo is available at many grocery stores. Substitute with your favorite gluten-free variety to make this salad friendly for everyone!

How long does Orzo Pasta Salad last in the fridge?

Stored properly in an airtight container, your salad will stay fresh for up to three days. The flavors blend even more beautifully after a night in the fridge!

Can I add protein to make it a meal?

Of course! Grilled chicken, shrimp, or canned chickpeas are all fantastic additions that turn your Orzo Pasta Salad into a hearty, satisfying main course.

What herbs can I substitute for parsley?

Fresh dill or mint both add a wonderful twist to the salad if you want to change things up. They offer a cool, herby accent that pairs perfectly with the Mediterranean flavors.

Final Thoughts

I hope you’re as excited as I am to dig into a bowl of Orzo Pasta Salad! It’s simple, colorful, endlessly customizable, and truly a crowd-pleaser wherever you serve it. Gather your favorite ingredients, follow these easy steps, and watch this salad become a new staple at your table. Enjoy!

Orzo Pasta Salad Recipe

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4.9 from 10 reviews

Author: admin
Total Time: 30 minutes
Yield: 6 servings 1x
Diet: Vegetarian

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Description

This Orzo Pasta Salad is a refreshing and flavorful dish perfect for a summer meal or as a side dish for a gathering. The orzo pasta is combined with fresh vegetables, tangy olives, creamy feta cheese, and a zesty dressing, creating a Mediterranean-inspired flavor profile that is sure to please.

Ingredients

Scale

For the salad:

8 ounces orzo pasta
1 cup cherry tomatoes, halved
1 cup cucumber, diced
1/2 cup red bell pepper, diced
1/4 cup red onion, finely chopped
1/2 cup Kalamata olives, sliced
1/2 cup feta cheese, crumbled
1/4 cup fresh parsley, chopped

For the dressing:

1/4 cup extra virgin olive oil
3 tablespoons red wine vinegar
1 teaspoon Dijon mustard
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
1 garlic clove, minced

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Instructions

Cook the orzo: Cook the orzo pasta according to package directions until al dente. Drain and rinse under cold water to cool.
Prepare the salad: In a large bowl, combine the cooled orzo, cherry tomatoes, cucumber, bell pepper, red onion, olives, feta, and parsley.
Make the dressing: In a small bowl or jar, whisk together olive oil, red wine vinegar, Dijon mustard, oregano, salt, black pepper, and garlic until well combined.
Toss and chill: Pour the dressing over the salad and toss until evenly coated. Refrigerate for at least 30 minutes before serving to let the flavors meld.