This orzo pasta salad recipe is packed with Mediterranean inspired flavors and is ready to serve in 30 minutes.
Cucumbers, tomatoes, peppers, chickpeas, and orzo pasta are tossed in a lemony dressing, and garnished with fresh chives, parsley, and basil.
The Perfect Summer Salad
- Nothing beats a cold and refreshing summer pasta salad at a picnic, potluck, or a BBQ, but this salad is just as welcome on any weeknight table.
- This easy recipe is chock-full of colorful mix-and-match veggies and is perfect as a main dish salad when you add chicken, shrimp, sliced summer sausage, or diced ham. Even better, tuck a scoop or two into a pita pocket, lettuce wrap, or tortilla for a healthy, portable lunch or light dinner.
- Double up the recipe and enjoy all week long while the flavors continue to develop, and feel free to add extra veggies as the week goes on. Even the vinaigrette can be used as a marinade for chicken souvlaki, grilled shrimp or grilled vegetables.
What’s in Orzo Pasta Salad?
- Orzo: Often confused with rice because of its shape, orzo is a small, flat pasta that can be prepared and served hot or cold. Look for it where the pasta is in the grocery store. Ditalini, pastini, and small elbow or shell macaroni will also work. Quinoa is a great gluten-free alternative to pasta.
- Vegetables: Crispy cucumbers, bell peppers, and tomatoes add color, crunch, and nutrition to orzo pasta salad. Use spinach, kale, peas, green onions, snow peas, or any finely chopped veggies from the refrigerator and create a new salad every time.
- Chickpeas: If using canned chickpeas, be sure to drain and rinse them thoroughly. Black beans, white beans (cannellini), edamame, or small cubes of tofu can be used instead.
- Cheese: Creamy mozzarella or bocconcini balls add creamy protein to this recipe. Feel free to swap out mozzarella for shredded parmesan, blue cheese, or feta crumbles.
- Herbs: This is the perfect recipe for using up the garden’s bounty of fresh herbs. But if chives, parsley, and basil aren’t on hand, simply use one teaspoon each of dried herbs instead. Other herbs to try are thyme, rosemary, and mint.
- Dressing: Oil and vinegar form the foundation of a solid vinaigrette, and any variety of either or both will create subtle flavor variations. Extra virgin olive oil and red wine vinegar are classic, but you can try avocado oil, rice vinegar, or apple cider vinegar and vegetable oil, to name a few.
Variations
- Toss in extras like black or kalamata olives, sundried tomatoes, artichoke hearts, pepperoncini, or sliced jalapenos.
- Use a homemade Italian seasoning and adjust the ingredients any way you like, and if you have any left over, use it for seasoning veggies like mushrooms or as an upgrade to French fries.
- No time to whisk? Use a bottle of Italian or Greek dressing instead.
How to Make Orzo Pasta Salad
- Cook, rinse, and chill orzo in the refrigerator.
- Whisk vinaigrette ingredients together (full recipe below).
- Add orzo and veggies to a bowl and toss with vinaigrette and fresh herbs.
Storing Pasta Salad
Store leftover orzo pasta salad in a covered container for up to 3 days. Before serving again, stir and refresh the veggies if they are mushy.
Leftover orzo pasta salad can be added to a bed of greens, mixed with zucchini noodles, or tuna for a hearty meal refresh.
Freezing isn’t recommended for salads with fresh ingredients such as this orzo salad.
More Fresh And Light Salads
Did you make this Orzo Pasta Salad Recipe? Leave a comment and rating below!
Orzo Pasta Salad Recipe
Equipment
Ingredients
- 8 ounces dry orzo pasta just shy of 1 ¼ cups
- ½ English cucumber chopped
- 1 cup grape tomatoes halved
- 1 bell pepper chopped
- ½ cup mozzarella cheese diced, or bocconcini
- 15 ounces chick peas 1 can, drained and rinsed
- 2 Tablespoons chives or green onion, chopped
- 2 Tablespoons fresh parsley chopped*
- 2 Tablespoons fresh basil chopped*
Vinaigrette
- ⅓ cup olive oil
- ⅓ cup red wine vinegar
- 1 teaspoon Italian dressing mix or ¼ teaspoon each of salt, pepper, oregano, and garlic powder
- ½ teaspoon dry mustard powder or Dijon mustard
- juice of 1 lemon
- zest of ½ lemon
Instructions
- Cook orzo according to directions and set aside to cool.
- In a small bowl add olive oil, red wine vinegar, Italian dressing mix, dry mustard powder, lemon juice and zest. Whisk until well combined.
- Add orzo, cucumber, grape tomatoes, bell pepper, mozzarella cheese, and chick peas to a large bowl. Toss to combine.
- Add half of vinaigrette and toss, adding vinaigrette to desired level of dressing. Add chives, parsley, and basil and toss to combine.
Notes
- *Any combination of 4 tablespoons of chives, thyme, rosemary, basil, or parsley would be excellent for this salad.
- Leftovers will keep in a covered container in the refrigerator for up to 3 days. Do not freeze.
Nutrition Information
Nutrition information does not include optional ingredients or garnish and is an estimate. It may change based on actual ingredients and cooking methods used.
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Adapted from Food Network
Great for a summer change of pace.
I am happy to hear that you enjoyed the salad recipe, Susan.
This is my new go to summer salad! Everytime I make it for company they rave about it, and my family asks for it all the time. Yum!
I am glad that you and your family enjoyed this salad recipe, Shauna. We love it too!