This orzo pasta salad recipe is packed with summery fresh flavors.
Tender orzo pasta is tossed with fresh veggies, chickpeas, and cheese tossed in a bright and tangy lemon vinaigrette.
It’s the perfect dish to make ahead for picnics and potlucks.
A Summertime Favorite
- Refreshing orzo pasta salad has the perfect combination of Mediterranean flavors.
- Healthy and wholesome, this pasta salad can be made into an entree with slices of grilled chicken or thin slices of flank steak.
- Assemble the salad and dressing ahead and toss just before serving so it’s extra cold and the flavors have more time to blend.
- Double up the vinaigrette and use it as a marinade for chicken souvlaki or grilled shrimp.
Ingredients and Variations
Orzo: Orzo may look like a grain of rice, but it’s a pasta shape and the perfect size to pair with the veggies and cheese so a little bit of everything gets on every forkful.
Veggies: Crispy cucumbers, bell peppers, and tomatoes are nourishing and add a pop of crunchy color. We also like snap peas, chopped kale, spinach, or diced red onions.
Chickpeas: Chickpeas are a protein superfood and add a nutty flavor to orzo pasta salad. Not a fan? No problem! Leave them out or exchange them for edamame, cannellini, or black beans.
Cheese: Mozzarella balls AKA bocconcini are petite balls of fresh mozzarella that add a creamy and tangy flavor to orzo pasta salad. Other cheeses like crumbled feta and blue cheese or parmesan will also do.
Dressing: DIY this Italian seasoning blend and adjust the ingredients to suit your palate and try to use fresh lemons for the juice and the zest for the best flavor. If time is short, use a bottle of Greek vinaigrette.
Variations: Other easy and tasty additions are sundried tomatoes, kalamata olives, and artichoke hearts.
How to Make Orzo Pasta Salad
- Cook orzo, rinse, and chill in the refrigerator.
- Whisk vinaigrette ingredients together (as per the recipe below).
- Place all the ingredients in a large bowl and toss with vinaigrette and fresh herbs.
Storing Pasta Salad
- Keep leftover orzo pasta salad in a covered container for up to 3 days.
- Stir before serving. Add fresh cukes, tomatoes, or cheese to refresh the flavors.
- Scoop leftover pasta salad onto a hearty bed of greens for an energizing weekday lunch or tuck it into a wrap or pita pocket.
- I don’t advise freezing pasta salad since the moisture-dense orzo and veggies will thaw out to be mushy.
More Summer Salads
Did you make this Orzo Pasta Salad recipe? Leave a comment and rating below!
Orzo Pasta Salad Recipe
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.
- Add Vinaigrette ingredients to a small bowl and whisk until well combined.
- Add orzo, cucumber, 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
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
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!