Orzo Pasta Salad
With Mediterranean-inspired flavors (feta! olives!) and fresh summer veggies, this easy Orzo Pasta Salad will be the talk of your next backyard get-together. Everyone will want the recipe, and who can blame them?! It’s the best orzo salad ever!
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Why You’ll Love This Greek Orzo Pasta Salad Recipe
- There’s Just Something About Orzo. It looks like rice! But it’s pasta! Like Couscous Salad, you could make the same salad with any other pasta shape and I don’t think I’d be nearly as excited about it as I am when I see that there’s orzo involved. (This Lemon Chicken Orzo Soup is another orzo winner.)
- Bold Mediterranean Flavors. This isn’t a wimpy pasta salad with a sickly-sweet mayo dressing and maybe some dried dill if you’re lucky. This orzo salad packs a punch with tangy feta cheese, zesty red wine vinaigrette, briny olives, and lots of fresh basil.
- Super Simple to Make. Boil the orzo, chop some veggies, and toss it all together. That’s about as complicated as this recipe gets. I don’t think there’s anything better for lazy summer days! (Well, maybe this Watermelon Salad.)
- A Fabulous Addition to Summer BBQ Menus. Make it ahead and let it sit in the fridge until you’re ready to serve it.
How to Make Orzo Pasta Salad With Feta
The Ingredients
- Dry Orzo. I like to use whole wheat orzo, but regular orzo is absolutely fine.
- Vegetables. English cucumber, grape or cherry tomatoes, and orange or yellow bell pepper. We’ve got a rainbow of colors here!
- Chickpeas. These add some protein to the mix, so you can totally make this summer orzo pasta salad into a light lunch.
- Feta Cheese. For the best flavor, I recommend buying block-style feta and crumbling it yourself rather than buying pre-crumbled feta.
- Kalamata Olives. Briny, meaty, and definitely worth getting excited about.
- Fresh Basil. The basil isn’t just a garnish here—we add lots of it, which gives this Greek-inspired pasta salad a bright, herbaceous flavor.
- Dressing. We dress this orzo salad in a simple red wine vinaigrette that brings everything together. It’s similar to the dressing used for Greek Salad.
The Directions
- Cook the Orzo. Follow the package instructions and cool until al dente.
- Drain. Transfer the drained pasta to a mixing bowl.
- Make the Dressing. Whisk together all of the ingredients. Pour half of the dressing over the warm orzo.
- Finish. Add the rest of the orzo pasta salad ingredients and toss to combine. Season to taste and chill until ready to serve; add more dressing before serving. ENJOY!
Recipe Variations
- Try Another Cheese. Shaved Parmesan or mozzarella pearls can be swapped in for the feta.
- Make It With Roasted Vegetables. For a different vibe, take a note from this Roasted Vegetable Salad and swap the fresh veggies with roasted. Roasted Zucchini, Roasted Eggplant, and Roasted Red Peppers would all work well.
- Go For a Different Herb. Parsley would be great, as would mint. Or skip the herbs and throw in a few handfuls of peppery arugula.
What to Serve with Orzo Pasta Salad
- Grilled Chicken. The bold flavors of the salad pair perfectly with Grilled Chicken Breast and Grilled Chicken Tenders made with this Chicken Marinade.
- Lamb Meatballs. Serve this recipe for Lamb Meatballs over a bed of Mediterranean orzo pasta salad.
- Other Chilled Salads. If you’re making this for a picnic or backyard get-together, serve orzo salad alongside Healthy Potato Salad, Fruit Salad, or 7 Layer Salad.
Recipe Tips and Tricks
- Cook the Orzo Properly. Overcooked orzo will become mushy, especially once you toss it in the dressing. Aim for al dente, where the pasta is cooked through but still retains a bit of bite.
- Use Salted Water. Boiling the orzo in salted water really makes a difference in its flavor. Generously salt the water—don’t worry, you’ll pour most of that extra sodium down the drain, but your pasta will taste so much better!
- Chill Before Serving. While the salad can be enjoyed at room temperature, it tastes even better when it’s had some time to chill in the fridge. This allows the flavors to meld together.
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Orzo Pasta Salad
This Greek-inspired orzo pasta salad recipe is loaded with Mediterranean flavor with feta, olives, chickpeas, tomatoes, and basil. Fresh and delish!
Servings 8 servings
Calories 324kcal
Ingredients
For the Salad:
- 8 ounces dry orzo 1 1/2 cups; I use whole wheat orzo
- 1 English cucumber seeded quartered lengthwise, and cut into 1/4-inch pieces
- 1 pint grape or cherry tomatoes halved
- 1 orange or yellow bell pepper cored and diced
- 1 (14-ounce) can reduced sodium chickpeas rinsed and drained
- 8 ounces feta cheese crumbled (about 1 1/2 cups)
- 2/3 cup pitted Kalamata olives leave whole
- 1 cup chopped fresh basil
For the Dressing:
- 1/4 cup extra-virgin olive oil
- 1/4 cup red wine vinegar plus a few splashes to taste
- 1 small garlic clove grated or finely minced
- 2 teaspoons Dijon mustard
- 3/4 teaspoon kosher salt
- 1/2 teaspoon dried oregano
- 1/4 teaspoon black pepper
Instructions
-
Cook the orzo in a large pot of salted water until al dente, according to package instructions. Drain, then transfer to a large mixing bowl.
-
While the orzo cooks, make the dressing: In a bowl or liquid measuring cup with a spout, whisk together the oil, vinegar, garlic, mustard, salt, oregano, and black pepper. While the orzo is still warm, pour about half of the dressing over it and stir to coat (this helps the orzo absorb the dressing flavor and keeps it from sticking together).
-
To the bowl with the orzo, add the cucumber, tomatoes, bell pepper, chickpeas, feta, olives, and basil. Toss to combine, adding more dressing so that every is nicely moistened. Taste and add more salt and pepper for additional seasoning or a splash or two of vinegar for more zing. Refrigerate until ready to serve; just before serving, toss with a bit more dressing.
Notes
- TO STORE: Store leftovers in an airtight container in the refrigerator for up to 3 days. Give it a good stir before serving and add more dressing if needed.
Nutrition
Serving: 1(of 8) | Calories: 324kcal | Carbohydrates: 34g | Protein: 11g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 25mg | Potassium: 390mg | Fiber: 5g | Sugar: 4g | Vitamin A: 1127IU | Vitamin C: 34mg | Calcium: 192mg | Iron: 2mg
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