The last warm Saturday of summer I found a packet of orzo hiding in the pantry and made a simple salad from whatever was left in the fridge, and that quiet bowl of Orzo Pasta Salad became the kind of easy, dependable dish I reach for when I want something fresh, forgiving, and fast on a busy afternoon.
Why You’ll Love It
This orzo pasta salad is gentle on the to-do list and kind to beginner cooks, it comes together quickly with basic ingredients, keeps well in the fridge, and works as a light lunch, picnic side, or part of a weeknight spread that everyone can graze from.
Serves 4
Prep Time: 15 minutes |
Cook Time: 10 minutes |
Total Time: 25 minutes
Ingredients
- 2 cups dry orzo (about 320 g)
- 1 pint cherry tomatoes, halved (about 250 g)
- 1 medium cucumber, diced (about 200 g)
- 1/2 small red onion, thinly sliced
- 3/4 cup crumbled feta (about 100 g)
- 1/4 cup fresh parsley, chopped
- 3 tablespoons extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon Dijon mustard
- 1/2 teaspoon kosher salt, more to taste
- 1/4 teaspoon black pepper
- Optional lemon wedges for serving
Instructions
- Bring a large pot of salted water to a boil and cook the orzo according to package directions until al dente, usually about 8 to 10 minutes, then drain and rinse briefly under cold water to stop the cooking.
- While the orzo cooks, halve the cherry tomatoes, dice the cucumber, thinly slice the red onion, and chop the parsley so everything is ready to toss.
- Whisk together the olive oil, lemon juice, Dijon mustard, salt, and pepper in a large mixing bowl to make a simple vinaigrette. Taste and adjust seasoning.
- Add the cooled orzo to the bowl with the dressing, then fold in the cherry tomatoes, cucumber, red onion, and most of the parsley, reserving a little for garnish.
- Gently stir in the crumbled feta, check seasoning, and add more lemon or salt if needed.
- Transfer to a serving bowl, garnish with the remaining parsley and lemon wedges, and serve chilled or at room temperature.
Recipe Variations
- Mediterranean Olive Orzo Swap in 1/2 cup chopped Kalamata olives and add 1 teaspoon dried oregano for a briny, savory twist.
- Herby Lemon Orzo Double the parsley and add 2 tablespoons chopped fresh mint for a brighter, herb-forward salad.
- Creamy Yogurt Orzo Stir in 1/4 cup plain Greek yogurt with the dressing for a creamier texture that holds well in lunchboxes.
- Protein Boost Add 1 cup cooked chickpeas or shredded rotisserie chicken to make it a more filling main-dish salad.
Make Ahead: You can cook the orzo and prepare the dressing up to 24 hours ahead, store them separately in the fridge, and chop the vegetables a few hours before serving, then toss everything together just before guests arrive; once combined, the salad keeps well for 2 to 3 days in an airtight container in the refrigerator.
Frequently Asked Questions
Can I make orzo pasta salad gluten free
Use a gluten free orzo or small rice shaped pasta and follow the same cooking times noted on that package then proceed with the recipe as written
How long will orzo salad keep in the fridge
Stored in an airtight container the salad will stay good for about 2 to 3 days though textures soften over time so add delicate herbs just before serving if possible
Can I use dried herbs instead of fresh parsley
Fresh herbs give the best brightness but if you only have dried, use about one third the amount and add it to the dressing so the flavor distributes
Orzo Pasta Salad
This orzo pasta salad is gentle on the to-do list and kind to beginner cooks, it comes together quickly with basic ingredients, keeps well in the fridge, and works as a light lunch, picnic side, or part of a weeknight spread that everyone can graze from.
Ingredients
- 2 cups dry orzo (about 320 g)
- 1 pint cherry tomatoes, halved (about 250 g)
- 1 medium cucumber, diced (about 200 g)
- 1/2 small red onion, thinly sliced
- 3/4 cup crumbled feta (about 100 g)
- 1/4 cup fresh parsley, chopped
- 3 tablespoons extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon Dijon mustard
- 1/2 teaspoon kosher salt, more to taste
- 1/4 teaspoon black pepper
- Optional lemon wedges for serving
Instructions
- Bring a large pot of salted water to a boil and cook the orzo according to package directions until al dente, usually about 8 to 10 minutes, then drain and rinse briefly under cold water to stop the cooking.
- While the orzo cooks, halve the cherry tomatoes, dice the cucumber, thinly slice the red onion, and chop the parsley so everything is ready to toss.
- Whisk together the olive oil, lemon juice, Dijon mustard, salt, and pepper in a large mixing bowl to make a simple vinaigrette. Taste and adjust seasoning.
- Add the cooled orzo to the bowl with the dressing, then fold in the cherry tomatoes, cucumber, red onion, and most of the parsley, reserving a little for garnish.
- Gently stir in the crumbled feta, check seasoning, and add more lemon or salt if needed.
- Transfer to a serving bowl, garnish with the remaining parsley and lemon wedges, and serve chilled or at room temperature.
Conclusion
This orzo pasta salad is a small, reliable recipe that welcomes improvisation and builds confidence with simple steps, so whether you are feeding friends, packing lunches, or just making dinner a little lighter, it is easy to adapt and hard to mess up, and once you make it a couple of times you will find your favorite mix of herbs, vegetables, and add-ins to make it truly your own.
