Orzo Salad Recipe
Fresh, zesty, and perfect for warm days, this orzo salad is a crowd-pleasing side or satisfying vegetarian lunch. The mix of crisp veggies, briny feta, and tender pasta creates irresistible flavor.
This orzo salad is tossed in a tangy Greek dressing and brightened with herbs, making it ideal for picnics or prep-ahead meals. It’s vibrant, light, and endlessly versatile.
Ingredients That Make This Orzo Salad Shine
- Orzo pasta – This rice-shaped pasta provides a soft, tender base that soaks up the bold, zesty dressing beautifully.
- Greek Salad Dressing – A tangy, herby dressing that brings all the Mediterranean flavors together in every bite.
- Red wine vinegar & lemon juice – Adds punchy acidity that balances the richness of feta and the creaminess of chickpeas.
- Persian cucumbers – Offer crunch and a cooling contrast to the savory ingredients.
- Cherry tomatoes – Their juicy sweetness complements the salty olives and creamy feta.
- Chickpeas – A hearty plant-based addition that adds substance and satisfying texture.
- Feta cheese – Briny, creamy, and essential to the Mediterranean profile of the dish.
- Red onion – Adds sharpness and crunch for extra depth and bite.
- Kalamata olives – Bring a salty, umami-rich pop that enhances every forkful.
- Fresh basil and/or mint – These herbs keep the salad bright, fresh, and fragrant.
How to Make This Vibrant Orzo Salad
Cook the orzo until just past al dente, then rinse and spread it out to cool without sticking. This prevents sogginess later.
Whisk together the Greek dressing with extra lemon, red wine vinegar, oregano, and salt. This boost of acidity makes the salad extra flavorful and refreshing.
In a large bowl, toss the cooled orzo with the cucumbers, cherry tomatoes, chickpeas, feta, red onion, and olives. Add the dressing and toss everything gently to coat.
Stir in half the herbs, saving the rest to sprinkle over the top right before serving for maximum aroma and freshness.
Pro Tips for the Best Orzo Salad
This salad tastes best slightly chilled, making it ideal for making ahead. However, wait to add the herbs until the last minute to keep their flavor and color intact.
A drizzle of olive oil just before serving helps revive the salad if it’s been sitting in the fridge and enhances the silky texture of the orzo.
For a fun twist, swap in crumbled goat cheese or use roasted red peppers in place of tomatoes. Quinoa or couscous can also be used if you’re out of orzo.
Keeping It Fresh: Storing Your Orzo Salad
To store, place leftovers in an airtight container in the fridge for up to 3 days. The flavor develops beautifully overnight, though you may want to refresh it with a touch more lemon juice or olive oil before serving.
Freezing is not recommended, as the vegetables and orzo will lose their texture upon thawing. Enjoy this salad fresh or chilled for the best experience.
Orzo Salad Recipe
Ingredients
- 1½ cups dry orzo pasta
- 2 cups halved cherry tomatoes
- 1 tablespoon fresh lemon juice
- ½ cup pitted Kalamata olives
- 4 ounces feta cheese diced into ¼-inch cubes
- 1 tablespoon red wine vinegar
- ⅓ cup thinly sliced red onion
- 1 cup cooked chickpeas rinsed and drained
- 1 cup fresh basil and/or mint leaves
- ¼ teaspoon sea salt
- Freshly ground black pepper
- ½ teaspoon oregano
- 2 Persian cucumbers halved lengthwise and sliced into ¼-inch pieces
- 1 recipe Greek Salad Dressing
Instructions
- Bring a large pot of salted water to a boil and cook the orzo until slightly beyond al dente, following package instructions. Drain and toss with a small amount of olive oil to prevent sticking, then spread it out on a baking sheet to cool completely.
- Prepare the Greek Salad Dressing, incorporating the red wine vinegar, lemon juice, oregano, and sea salt into the mixture.
- In a spacious bowl, combine the cooled orzo with the cucumbers, cherry tomatoes, chickpeas, feta cubes, red onion, and Kalamata olives. Drizzle the prepared dressing over the salad and mix in half of the basil and/or mint. Season generously with freshly ground black pepper and stir to blend flavors thoroughly.
- Finish by garnishing with the remaining herbs and serve promptly.
