Orzo Salad Recipe

Orzo Salad Recipe: A Bright and Flavorful Side You’ll Make Again and Again!

If you’ve been looking for a side dish that’s light, zesty, and guaranteed to impress at any table—from weeknight dinners to summer cookouts—you’re going to fall hard for this orzo salad recipe. The first time I made this, it stole the spotlight from the main dish, and now it’s a staple in my kitchen. Bursting with vibrant veggies, tangy feta, and a lemony dressing, this salad is a celebration of fresh flavors and simple ingredients!

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What Is Orzo Salad?

Orzo salad is a Mediterranean-inspired pasta salad made with orzo—tiny, rice-shaped pasta—tossed with colorful vegetables, a bright vinaigrette, and often finished with cheese or herbs. It’s endlessly adaptable and served chilled or at room temperature, making it perfect for meal prep, potlucks, and outdoor gatherings.

Why You’ll Love This Orzo Salad Recipe

There are so many reasons to fall in love with this dish:

• It’s quick and easy. You can have this on the table in 25 minutes!
• Versatile as can be. Serve it as a side or make it a full meal with protein.
• Flavor-packed. Each bite is herby, zesty, and refreshing.
• Perfect for warm weather. It’s light but satisfying—ideal for spring and summer.

What Does Orzo Salad Taste Like?

Think of a flavor explosion where bright lemon juice meets creamy feta, sweet cherry tomatoes burst with juiciness, and fresh herbs bring it all together. It’s light, slightly tangy, and deeply satisfying—anything but boring!! The orzo gives it a lovely, chewy base that soaks up the dressing beautifully.

Health Benefits of Orzo Salad

While indulgent in flavor, this dish packs quite a few health perks:

• Rich in fiber and antioxidants from raw vegetables.
• Contains healthy fats from olive oil.
• A lighter alternative to mayo-based pasta salads.
• Easy to make vegetarian or vegan!

Ingredients for Orzo Salad

Here’s everything you’ll need to create this refreshing pasta salad:

• 1 cup orzo pasta
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• 1/4 red onion, thinly sliced
• 1/3 cup Kalamata olives, pitted and sliced
• 1/2 cup crumbled feta cheese
• 1/4 cup fresh parsley, chopped
• 2 tablespoons fresh dill, chopped (optional but amazing!)
• 1/4 cup extra virgin olive oil
• 3 tablespoons fresh lemon juice (about 1 lemon)
• 1 clove garlic, finely minced
• Salt and freshly ground black pepper, to taste

Tools You’ll Need

• Medium saucepan (for boiling orzo)
• Large mixing bowl
• Sharp knife and cutting board
• Whisk or jar (for mixing dressing)
• Strainer or colander

Ingredient Swaps and Add-Ins

I promised you versatile, and here’s proof!

• Add protein: Grilled chicken, shrimp, or chickpeas work beautifully.
• Switch up veggies: Roasted red peppers, artichoke hearts, or arugula add even more depth.
• Go vegan: Just skip the feta or sub with a plant-based cheese.
• Make it gluten-free: Swap orzo with gluten-free pasta or cooked quinoa.

How to Make Orzo Salad (Step-by-Step)

Step 1: Cook the Orzo

Bring a medium pot of salted water to a boil. Cook orzo according to package instructions (usually 8-10 minutes), until al dente. Drain and rinse under cold water to stop the cooking.

Step 2: Make the Lemon Dressing

In a small bowl or jar, whisk together the olive oil, lemon juice, minced garlic, salt, and pepper. Taste and adjust seasoning as needed.

Step 3: Chop the Veggies

While the orzo is cooling, chop your cucumber, tomatoes, olives, red onion, and herbs.

Step 4: Assemble the Salad

In a large mixing bowl, combine the cooled orzo, vegetables, feta, parsley, and dill (if using). Drizzle with the lemon dressing and toss gently to combine.

Step 5: Chill and Serve

Let the salad rest in the fridge for 15–30 minutes before serving to let the flavors meld. Sprinkle with a bit more feta and parsley before serving, if desired.

What to Serve With Orzo Salad

This salad pairs perfectly with:

• Grilled chicken or fish
• Lamb skewers or falafel
• Sandwiches or wraps
• As part of a mezze platter with hummus and pita

Or enjoy it all on its own for a light lunch!

Tips for the Perfect Orzo Salad

• Rinse the orzo after cooking. This stops it from getting gummy.
• Use fresh lemon juice. It makes all the difference in flavor!
• Let it marinate. Even just 15 minutes in the fridge deepens the taste.
• Don’t skimp on herbs. Fresh parsley and dill are key for brightness.

How to Store Orzo Salad

Store any leftovers in an airtight container in the fridge for up to 3 days. The flavors get even better the next day! If it seems dry, drizzle a little olive oil and lemon juice before serving again.

FAQs About Orzo Salad

Can I make orzo salad ahead of time?

Absolutely! In fact, it tastes even better after a few hours in the fridge.

Can I serve it warm?

Yes, although traditionally served cold, it’s delicious slightly warm too!

Is orzo gluten-free?

No, orzo is made from wheat. You can substitute with gluten-free pasta or rice.

Can I freeze orzo salad?

It’s not recommended, as the texture of the veggies and orzo will change after thawing.

Final Thoughts

This orzo salad recipe is everything a great side dish should be: fresh, fast, and full of flavor. Whether you’re prepping for a picnic, hosting a dinner party, or just need a weekday lunch that doesn’t disappoint, this one is a keeper. And once you’ve made it your own with your favorite add-ins? You’ll never look back!

Want more summery dishes like this one? You have to try my:

• Peach Burrata Salad with Basil Vinaigrette
• Grilled Peach and Chicken Skewers
• Peach Caprese Pasta Salad

📸 Made this salad? Tag your photos with #mmmrecipes on Pinterest—I’d love to see how yours turned out!

Nutritional Information (Per Serving, Approx.)

• Calories: 270
• Protein: 6g
• Carbs: 30g
• Fat: 14g
• Fiber: 3g
• Sugar: 2g

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