This refreshing orzo salad is perfect for summer! Made with tiny pasta, colorful veggies, and a zesty dressing, it’s light and tasty. Toss it together for a simple side dish or snack!
I love making this salad because it’s quick and uses whatever veggies I have. Each bite is like a burst of summer on a plate. Plus, it tastes even better the next day!
Key Ingredients & Substitutions
Orzo pasta: This small pasta works great in salads. If you’re gluten-free, consider using quinoa or a gluten-free pasta instead.
Cherry tomatoes: They add sweetness and color. If you don’t have them, diced regular tomatoes will do just fine.
Cucumber: Cool and crunchy, cucumbers are refreshing. You can swap them for bell peppers or zucchini for a different crunch.
Chickpeas: They provide protein and texture. If you’re not a fan, try black beans or lentils instead.
Kalamata olives: They bring a delicious briny flavor. Green olives or capers can be used if you prefer a slightly different taste.
Feta cheese: This is a classic choice for tanginess. For a dairy-free option, use cubed avocado or a plant-based feta.
Fresh herbs: Basil and mint add delightful freshness. Feel free to explore other herbs like parsley or dill based on your taste.
What’s the Best Way to Cook Orzo Pasta?
Cooking orzo pasta is simple, but a couple of key points can help ensure it’s perfect!
- Bring a large pot of salted water to a boil. Add the orzo and cook it until it’s al dente, as per package instructions (usually about 8-10 minutes).
- Once done, drain it in a colander and rinse under cold water to stop the cooking process and cool it down.
- Make sure to drain well again so your salad doesn’t get watery.
Cooking it this way gives you the best texture and flavor for your salad!
Easy Orzo Salad Recipe for Summer Meals
Ingredients You’ll Need:
- 1 cup orzo pasta
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, sliced
- 1/2 cup canned chickpeas, drained and rinsed
- 1/4 cup Kalamata olives, pitted and sliced
- 1/4 cup red onion, thinly sliced
- 1/2 cup feta cheese, cubed or crumbled
- Fresh basil leaves, a handful
- Fresh mint leaves, a handful
- 3 tablespoons extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon dried oregano
- Salt and black pepper to taste
How Much Time Will You Need?
This refreshing orzo salad takes about 15 minutes to prepare, plus at least 30 minutes to chill in the refrigerator. In just a little over 45 minutes, you’ll have a delicious and vibrant dish ready for your summer meals!
Step-by-Step Instructions:
1. Cook the Orzo:
Start by cooking the orzo pasta according to the package instructions until it’s al dente. Usually, this takes around 8-10 minutes. Once cooked, drain the pasta and rinse it under cold water to cool it down. Make sure to drain it thoroughly again.
2. Mix in the Veggies:
In a large mixing bowl, add the cooled orzo, halved cherry tomatoes, sliced cucumber, drained chickpeas, sliced Kalamata olives, thinly sliced red onion, and cubes or crumbles of feta cheese. Gently combine these ingredients.
3. Add Fresh Herbs:
Next, throw in a handful of fresh basil leaves and mint leaves. Feel free to tear some leaves to release their aromatic flavor into the salad!
4. Make the Dressing:
In a small bowl or jar, whisk together the extra virgin olive oil, fresh lemon juice, dried oregano, salt, and black pepper until everything is well mixed. This dressing will add a zesty kick to your salad!
5. Combine and Toss:
Pour the dressing over the orzo salad and toss everything gently to ensure all ingredients are nicely coated with that delicious dressing.
6. Taste and Adjust:
Take a moment to taste your salad. You might want to add a bit more salt, pepper, or lemon juice to suit your taste.
7. Chill the Salad:
Cover the salad with plastic wrap or a lid and chill it in the refrigerator for at least 30 minutes. This resting time allows all the flavors to meld beautifully.
8. Serve and Enjoy:
Once your orzo salad is nicely chilled, serve it cold or at room temperature as a refreshing summer meal or side dish. Enjoy every colorful, flavorful bite!
This salad is colorful, fresh, and light—perfect for hot days when you want a quick and nutritious meal. The creamy feta, briny olives, and zesty lemon dressing truly brighten up the orzo and vegetables beautifully!
FAQs About Easy Orzo Salad
Can I Use Another Type of Pasta Instead of Orzo?
Absolutely! If you prefer a different pasta shape, feel free to substitute orzo with any small pasta like couscous, ditalini, or even gluten-free pasta. Just make sure to adjust the cooking time according to the package instructions.
How Long Does This Salad Last in the Fridge?
This orzo salad can be stored in an airtight container in the refrigerator for up to 3 days. However, it’s best enjoyed within the first two days to maintain the freshness of the ingredients.
Can I Make This Salad Ahead of Time?
Yes, this salad is perfect for meal prep! You can make it a day in advance. Just remember to add the fresh herbs right before serving for maximum flavor and vibrancy.
What Can I Substitute for Feta Cheese?
If you’re not a fan of feta or prefer a dairy-free option, you can substitute it with cubed avocado for creaminess, or try using a dairy-free feta cheese. Crumbled goat cheese also works well for a different flavor profile.