Best Orzo Pasta Salad Recipe
If you’re craving something fresh, colorful, and wonderfully satisfying, the Best Orzo Pasta Salad is about to become your next obsession. This Mediterranean-inspired side is bursting with bright veggies, tangy feta, plump orzo, and a zesty homemade vinaigrette that ties it all together in every glorious bite. Whether you’re planning a picnic, potluck, or just need a vibrant weekday lunch, this salad is the kind of recipe you’ll find yourself making over and over again—it’s just that crave-worthy.
Ingredients You’ll Need
What makes the Best Orzo Pasta Salad so irresistible? It’s all about using simple, perfectly balanced ingredients. Each one brings a little something special—crunch, juiciness, herbal notes, or salty pops of flavor—to create a salad you’ll want to dive right into.
- Orzo Pasta: Tiny, rice-shaped pasta that gives this salad its delightful chew and makes every forkful substantial.
- Cherry Tomatoes: For bright, juicy bursts of sweetness and a pop of gorgeous red color.
- Cucumber: Adds a crisp, refreshing crunch that perfectly complements the soft pasta.
- Red Bell Pepper: Sweet and crunchy, it adds both vibrant color and delicious texture.
- Red Onion: Finely chopped for a mild bite and just the right amount of sharpness.
- Feta Cheese: Brings creamy, salty, tangy richness that makes every bite exciting.
- Kalamata Olives: Offer up a briny, savory punch that transports you straight to the Mediterranean.
- Fresh Parsley: For herbal brightness and a lovely fleck of green throughout.
- Fresh Basil: Lends sweet, aromatic notes for extra flavor complexity.
- Olive Oil: The backbone of the dressing, giving it a silky, rich finish.
- Red Wine Vinegar: Provides acidity that perks up all the other flavors.
- Lemon Juice: Adds fresh, citrusy zing that keeps the salad tasting light.
- Dijon Mustard: Binds the dressing and brings gentle heat.
- Garlic: Infuses the vinaigrette with irresistible savory depth.
- Dried Oregano: For a touch of classic Mediterranean herbal flavor.
- Salt: Essential for bringing out the flavors in every ingredient.
- Black Pepper: Rounds out the dressing with earthy, subtle spice.
How to Make Best Orzo Pasta Salad
Step 1: Cook the Orzo
Begin by boiling the orzo pasta in well-salted water until it’s perfectly al dente—just firm enough to hold up in the salad but never mushy. Once cooked, drain the orzo and give it a quick rinse under cold water. This stops the cooking process and keeps the grains separate, so your Best Orzo Pasta Salad stays fluffy and delicious.
Step 2: Prep the Veggies and Cheese
While the orzo cools, chop up all your vibrant veggies: halve the cherry tomatoes, dice the cucumber and bell pepper, finely chop the red onion, and slice those briny Kalamata olives. Gently crumble your feta and get your fresh parsley and basil ready too, so you’re set up for assembly.
Step 3: Whisk the Dressing
In a small bowl or a jar with a tight-fitting lid, combine the olive oil, red wine vinegar, lemon juice, Dijon mustard, minced garlic, oregano, salt, and black pepper. Whisk (or shake) until the mixture is creamy and emulsified—you want the flavors totally blended for the most balanced Best Orzo Pasta Salad.
Step 4: Toss It All Together
In a large salad bowl, combine the cooled orzo, prepared veggies, freshly chopped herbs, feta cheese, and olives. Pour that bright, zippy dressing right over the top, then toss everything together until every ingredient is coated in flavor and color. Admire your work—this looks and smells amazing!
Step 5: Chill and Serve
For the very best flavor, cover your salad and pop it in the fridge for at least 30 minutes. This gives all the ingredients a chance to mingle and soak up that irresistible vinaigrette. Bring it out just before serving and get ready for rave reviews!
How to Serve Best Orzo Pasta Salad
Garnishes
Give your Best Orzo Pasta Salad a beautiful finish with a shower of fresh basil and parsley right before serving. A sprinkle of extra feta or a few more slices of Kalamata olives on top creates a restaurant-worthy look and adds a satisfying final touch.
Side Dishes
This salad is just asking to be paired with grilled chicken, shrimp skewers, or simple roasted vegetables. Serve it alongside warm pita bread, hummus, or a classic Greek-style main, and you’ll have a perfectly balanced meal that everyone will adore.
Creative Ways to Present
Try spooning the Best Orzo Pasta Salad into mason jars for picnics, using it as a filling for lettuce wraps, or serving it family-style in a gorgeous salad bowl for colorful potluck spreads. You can even stuff it into halved bell peppers for a fun, self-contained party starter!
Make Ahead and Storage
Storing Leftovers
Store any leftover Best Orzo Pasta Salad in an airtight container in the refrigerator. It will keep beautifully for up to three days, making it a winning pick for meal prepping lunches or quick grab-and-go snacks throughout the week.
Freezing
While it’s technically safe to freeze this salad, the fresh veggies and cheese don’t hold up as well after thawing. For best results, enjoy it fresh or from the fridge—your taste buds will thank you for keeping it at its peak!
Reheating
This salad truly shines when served cold or at room temperature, so there’s no need to reheat. If you want to refresh leftovers, just give the salad a stir and maybe a little squeeze of lemon or drizzle of olive oil to revive those bold flavors.
FAQs
Can I make Best Orzo Pasta Salad gluten-free?
Absolutely! Just swap the orzo for any gluten-free small pasta or even a rice-shaped gluten-free pasta. The flavors and textures will still blend beautifully.
What proteins go well with this salad?
Grilled chicken, shrimp, or even canned chickpeas all work perfectly as hearty protein add-ins. They make your Best Orzo Pasta Salad more filling and turn it into a substantial main course.
How far ahead can I make this salad?
You can prep Best Orzo Pasta Salad up to a day in advance and keep it refrigerated. In fact, a little extra time in the fridge lets the flavors meld and deepen, making it even better!
Are there any ingredient swaps I can try?
Feel free to get creative: swap out the red bell pepper for roasted peppers, use green olives instead of Kalamata, or toss in baby spinach for more greens. This is one of those salads that welcomes personalization.
Can I double the Best Orzo Pasta Salad recipe for a crowd?
Definitely! This recipe easily scales up—just double all your ingredients and use a big mixing bowl. It’s a guaranteed crowd-pleaser at gatherings and cookouts.
Final Thoughts
The Best Orzo Pasta Salad is a love letter to Mediterranean flavors—fresh, zesty, and irresistibly vibrant, it’s the kind of dish that invites you back for seconds (and maybe thirds!). I hope you’ll give this recipe a place at your table and share it with the people you love. Dive in and enjoy every forkful!
Print
Best Orzo Pasta Salad Recipe
- Total Time: 30 minutes (plus chilling)
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
This Best Orzo Pasta Salad is a refreshing and flavorful Mediterranean-inspired dish that is perfect for summer picnics or as a light meal. The combination of orzo pasta, fresh vegetables, feta cheese, and olives tossed in a zesty dressing makes it a crowd-pleaser.
Ingredients
For the salad:
- 1 1/2 cups uncooked 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 crumbled feta cheese
- 1/4 cup Kalamata olives, sliced
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons fresh basil, chopped
For the dressing:
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- 1 clove garlic, minced
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Cook the orzo pasta: Cook the orzo pasta according to package instructions until al dente. Drain and rinse with cold water to cool.
- Prepare the salad: In a large bowl, combine the cooked orzo, cherry tomatoes, cucumber, bell pepper, red onion, feta cheese, Kalamata olives, parsley, and basil.
- Make the dressing: In a small bowl or jar, whisk together olive oil, red wine vinegar, lemon juice, Dijon mustard, garlic, oregano, salt, and pepper until well combined.
- Toss and chill: Pour the dressing over the salad and toss to coat evenly. Chill for at least 30 minutes before serving for the best flavor.
Notes
- This salad is easy to make ahead and perfect for picnics or potlucks.
- Add grilled chicken or chickpeas for extra protein.
- Store in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: No-Cook (after pasta is boiled)
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 270
- Sugar: 3g
- Sodium: 340mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 15mg
