Name: Orzo Pasta Salad Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Mediterranean
Ingredients: 1 1/2 cups dry orzo pasta; 1 cup cherry tomatoes, halved; 1 cup cucumber, diced; 1/2 cup red bell pepper, chopped; 1/4 cup red onion, finely diced; 1/2 cup crumbled feta cheese; 1/4 cup kalamata olives, sliced; 2 tablespoons chopped fresh parsley; 1/4 cup extra virgin olive oil; 2 tablespoons red wine vinegar; 1 teaspoon Dijon mustard; 1 garlic clove, minced; 1/2 teaspoon dried oregano; Salt and pepper to taste

Jump to Recipe·Print Recipe

If you’re searching for a colorful, crowd-pleasing dish that’s bursting with fresh flavor, look no further than this Orzo Pasta Salad Recipe. Picture tender orzo pasta tossed with crisp veggies, briny olives, and a zippy homemade vinaigrette, all topped off with creamy crumbles of feta. Whether it’s for a summer picnic, quick lunch, or the highlight of your weekend BBQ, this salad always delivers vibrant Mediterranean vibes in every bite!

Ingredients You’ll Need

What I love about this Orzo Pasta Salad Recipe is how each of these simple ingredients packs a punch — from the juicy burst of cherry tomatoes to the tang of Dijon and the creaminess of feta, every element earns its spot!

Orzo pasta: The key ingredient, these tiny, rice-shaped pasta pieces give the salad its tender chew and hearty base.
Cherry tomatoes: Halved for extra juiciness and a pop of color, cherry tomatoes bring a fresh, summery sweetness.
Cucumber: Diced for crunch and refreshing bite, cucumber keeps every spoonful light and crisp.
Red bell pepper: Adds vibrant color and a subtle, sweet crunch that livens up the mix.
Red onion: Finely diced for flavor and faint sharpness, red onion complements the sweet veggies and salty feta.
Feta cheese: Crumbled on top for salty, creamy tang and a dose of Mediterranean authenticity.
Kalamata olives: Sliced to deliver bold, briny bursts that take the salad to another level.
Fresh parsley: Chopped parsley sprinkles a fresh, herbal note throughout the salad.
Extra virgin olive oil: The base of our homemade dressing, rich and fruity for that signature Mediterranean finish.
Red wine vinegar: Adds bright acidity and cuts through the richness, balancing every flavor.
Dijon mustard: Gives the dressing body, zing, and a subtle hint of heat.
Garlic: Just one clove adds big flavor without overpowering the bowl.
Dried oregano: Brings those classic Greek salad vibes, tying everything together.
Salt and pepper: To taste, sharpening and rounding out every bite.

How to Make Orzo Pasta Salad Recipe

Step 1: Cook and Cool the Orzo

Start by bringing a pot of salted water to a boil, then add the orzo pasta and cook it just until al dente, according to the package instructions. Be careful not to overcook—it should have a little bite. As soon as it’s perfectly tender, drain and rinse the orzo thoroughly under cold water. This not only stops the cooking but also cools the pasta down for salad, preventing it from sticking together later.

Step 2: Mix Up the Classic Mediterranean Dressing

In a small bowl or glass jar, whisk together your extra virgin olive oil, red wine vinegar, Dijon mustard, minced garlic, dried oregano, and a pinch each of salt and pepper. The Dijon helps the dressing emulsify, so you end up with a thick, lovely vinaigrette that clings to the orzo and veggies instead of pooling at the bottom.

Step 3: Toss the Salad Base

In a large salad bowl, combine the cooled orzo with halved cherry tomatoes, crisp cucumber, chopped red bell pepper, finely diced red onion, sliced Kalamata olives, and chopped parsley. This is the heart of the Orzo Pasta Salad Recipe, where all the color and crunch meet!

Step 4: Dress and Chill

Pour your homemade dressing evenly over the salad, then gently toss it all together so every ingredient gets a light, flavorful coating. Next, fold in the crumbled feta cheese for creamy, salty bursts in every forkful. Cover the bowl and refrigerate your salad for at least 30 minutes—this little nap gives all the flavors a chance to mingle and develop.

Step 5: Serve and Savor

After chilling, give your Orzo Pasta Salad Recipe a quick toss and taste—add another pinch of salt, pepper, extra herbs, or a squeeze of lemon if you like! Serve it straight from the fridge or at room temperature for a relaxed, glorious Mediterranean feast.

How to Serve Orzo Pasta Salad Recipe

Garnishes

Take your Orzo Pasta Salad Recipe to the next level with a sprinkling of extra feta, freshly ground black pepper, a handful of fresh parsley, or even a few lemon wedges on the side. For an extra pop, try a drizzle of good-quality olive oil or a dash of Aleppo pepper for gentle heat!

Side Dishes

This salad is fantastic next to grilled chicken, salmon, or lamb skewers. Pair it with warm pita bread, hummus, or a big bowl of tzatziki for a Mediterranean spread that’s light yet super satisfying. It works equally well as a stand-alone lunch or the ultimate potluck side dish.

Creative Ways to Present

For an appetizer, scoop individual portions into small cups or jars. Layer it with leafy greens or pile it high in a pretty platter for family style sharing. You can even stuff it into halved bell peppers or serve alongside a mezze board for a real feast. Don’t be afraid to make it your own!

Make Ahead and Storage

Storing Leftovers

Leftover Orzo Pasta Salad Recipe keeps beautifully in the fridge for up to three days. Store it in an airtight container, and give it a good stir before serving since the dressing may settle or absorb into the pasta a bit. If it seems dry, splash in extra olive oil or another squeeze of lemon to refresh it.

Freezing

While technically you can freeze this salad, I don’t recommend it. The fresh veggies and feta tend to lose their snappy texture once thawed, so it’s always best enjoyed freshly made or refrigerated. If you do want to freeze, leave out the veggies and feta, and mix them in fresh after thawing and chilling the pasta base.

Reheating

The beauty of this Orzo Pasta Salad Recipe is that it’s meant to be served cold or at room temperature! There’s no need to reheat. If you do prefer it a little warmer, let it sit out for 20 minutes, but resist microwaving as it can make the feta and veggies limp.

FAQs

Can I make the Orzo Pasta Salad Recipe ahead of time?

Absolutely! This salad is even tastier after a few hours in the fridge, making it perfect for meal prep, parties, or easy lunches. Just wait to add the extra feta and herbs until just before serving for maximum freshness and color.

What protein can I add to this salad?

Grilled chicken breast, shrimp, sliced steak, or canned chickpeas all work wonderfully for bulking up this Orzo Pasta Salad Recipe. They soak up the flavors and turn it from a side into a filling main dish.

Is this salad gluten-free?

Traditional orzo is made from wheat, so it’s not gluten-free. However, many brands now sell gluten-free orzo made from corn or rice—just swap it in following the same instructions.

How can I make this recipe vegan or dairy-free?

Easy peasy: simply leave out the feta cheese or swap it for a plant-based alternative. All the other ingredients are naturally vegan, so you can enjoy the freshness and flavor with zero dairy.

What vegetables can I substitute or add?

Feel free to get creative! Roasted zucchini, artichoke hearts, chopped spinach, or sun-dried tomatoes all add terrific flavor. You could also toss in blanched green beans, asparagus, or whatever crisp veggies are in your fridge.

Final Thoughts

This Orzo Pasta Salad Recipe is a year-round staple in my kitchen and always gets rave reviews from friends and family. It’s easy, versatile, and delightfully fresh—give it a try and I promise, it’ll become a favorite in your household too!

Orzo Pasta Salad Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.6 from 23 reviews

Author: admin
Total Time: 25 minutes
Yield: 6 servings 1x
Diet: Vegetarian

Print Recipe

Description

This Orzo Pasta Salad is a refreshing Mediterranean-inspired dish perfect for summer gatherings or as a light meal. The combination of orzo pasta, fresh vegetables, tangy feta cheese, and savory olives tossed in a flavorful dressing creates a satisfying and colorful salad.

Ingredients

Scale

Main Ingredients:

1 1/2 cups dry orzo pasta
1 cup cherry tomatoes, halved
1 cup cucumber, diced
1/2 cup red bell pepper, chopped
1/4 cup red onion, finely diced

Additional Ingredients:

1/2 cup crumbled feta cheese
1/4 cup kalamata olives, sliced
2 tablespoons chopped fresh parsley
1/4 cup extra virgin olive oil
2 tablespoons red wine vinegar
1 teaspoon Dijon mustard
1 garlic clove, minced
1/2 teaspoon dried oregano
Salt and pepper to taste

Cook Mode Prevent your screen from going dark

Instructions

Cook Orzo Pasta: Cook the orzo pasta according to package instructions until al dente. Drain and rinse under cold water to cool completely.
Prepare Dressing: In a small bowl, whisk together olive oil, red wine vinegar, Dijon mustard, garlic, oregano, salt, and pepper to make the dressing.
Combine Ingredients: In a large bowl, combine the cooled orzo, cherry tomatoes, cucumber, red bell pepper, red onion, olives, and parsley.
Toss with Dressing: Pour the dressing over the salad and toss to coat. Gently fold in the feta cheese.
Chill and Serve: Refrigerate for at least 30 minutes before serving to allow flavors to blend.