orzo salad
This vibrant orzo salad is your new go-to for effortless meals, picnics, and potlucks. Brimming with tender pasta, juicy tomatoes, tangy feta, and a bright lemon dressing, it’s a refreshing dish that perfectly balances flavors and textures. It’s incredibly easy to prepare and a fantastic make-ahead option that only gets better as it sits.
Why You’ll Love This Recipe
- Quick & Easy: Whip up this delicious salad in under 30 minutes with minimal fuss.
- Bursting with Flavor: A delightful combination of Mediterranean-inspired ingredients.
- Perfect for Meal Prep: Tastes even better the next day, making it ideal for lunches.
- Versatile: Easily customizable with your favorite veggies and protein.
- Crowd-Pleaser: A universally loved side dish or light main that everyone will enjoy.
- Fresh & Light: A refreshing option, especially great for warmer weather.
Ingredients
Before you start, gather these simple ingredients for a delicious orzo salad.
For the Orzo Salad:
- 9 ounces (250 g) orzo pasta
- 7 ounces (200 g) cherry tomatoes, halved
- 1 medium Persian or English cucumber, diced
- ½ small red onion, finely diced
- 3 ounces (90 g) sun-dried tomatoes, drained and sliced
- 3.5 ounces (100 g) feta cheese, crumbled
- ½ cup (about 15 g) fresh parsley, finely chopped
- Salt, to taste
For the Lemon Dressing:
- 2 tablespoons extra virgin olive oil
- 2 tablespoons oil reserved from the sun-dried tomato jar
- 1 large lemon, freshly juiced
Ingredient Notes & Substitutions
Orzo Pasta: This small, rice-shaped pasta is perfect for salads as it holds up well and integrates beautifully with other ingredients. You can substitute with ditalini or small macaroni if needed, but cooking times will vary.
Sun-Dried Tomatoes: Use oil-packed sun-dried tomatoes for the best flavor and to utilize their infused oil in the dressing. If using dry-packed, rehydrate them first.
Feta Cheese: Opt for a block of feta in brine and crumble it yourself for a creamier texture and more authentic flavor compared to pre-crumbled varieties. Goat cheese or even fresh mozzarella pearls could be a substitute.
Red Onion: Finely dicing the red onion is key. For a milder flavor, soak the diced onion in cold water for 10-15 minutes, then drain thoroughly before adding to the salad.
Fresh Parsley: Fresh herbs are crucial here. Dill or mint would also be lovely additions or substitutions for a different flavor profile.
Equipment
- Large pot for cooking pasta
- Colander
- Large mixing bowl
- Small bowl or jar for dressing
- Cutting board and sharp knife
- Measuring cups and spoons
How to Make
1. Cook the Orzo:
Bring a large pot of salted water to a rolling boil. Add the orzo pasta and cook according to package directions until al dente, usually 8-10 minutes. Before draining, reserve about ½ cup (120 ml) of the pasta cooking water. Drain the orzo and transfer it to a large mixing bowl to cool slightly.
2. Prepare the Vegetables:
While the orzo cooks, dice the cucumber and halve the cherry tomatoes. Drain and thinly slice the sun-dried tomatoes. Finely dice the red onion and finely chop the fresh parsley.
3. Make the Dressing:
In a small bowl or jar, combine the extra virgin olive oil, the reserved oil from the sun-dried tomato jar, and the fresh lemon juice. Whisk or shake vigorously until well combined. Season with a pinch of salt.
4. Assemble the Salad:
To the slightly warm orzo in the large bowl, add the prepared dressing along with 1-2 tablespoons of the reserved pasta water. Stir well to coat the pasta. Add the chopped parsley and mix.
Once the orzo has cooled to room temperature, incorporate the diced cucumber, cherry tomatoes, sliced sun-dried tomatoes, and diced red onion. Gently toss everything together.
5. Add Feta and Chill:
Crumble most of the feta cheese into the salad, reserving a small amount for garnish. Mix gently.
For the best flavor, cover the bowl and refrigerate for at least 15 minutes, allowing the flavors to meld.
6. Serve:
Garnish with the remaining crumbled feta cheese before serving.
Pro Tips
- Don’t Overcook Orzo: Al dente pasta is essential for a great pasta salad; it prevents sogginess and maintains a pleasant chew.
- Use Pasta Water: A tablespoon or two of starchy pasta water in the dressing helps it emulsify and cling better to the orzo.
- Cool Pasta Properly: Allowing the orzo to cool slightly before adding other ingredients prevents wilting and maintains fresh textures.
- Mellow the Onion: If raw red onion flavor is too strong for your liking, soak the diced onion in cold water for 10-15 minutes, then drain well before adding to the salad.
- Make Ahead for Flavor: This salad is even more delicious after an hour or two (or overnight!) in the fridge, as the flavors deepen and meld.
Serving Suggestions
This versatile orzo salad can be served as a delightful side dish with grilled chicken, fish, or lamb. It’s also fantastic as a light lunch on its own, perhaps with a side of crusty bread. Bring it to your next potluck, barbecue, or picnic – it’s always a hit!
Storage & Reheating
Store leftover orzo salad in an airtight container in the refrigerator for up to 3-4 days. It’s best served chilled or at room temperature, so no reheating is necessary. If the salad seems a bit dry after storage, you can revive it with a drizzle of extra virgin olive oil and a squeeze of fresh lemon juice.
Variations & Substitutions
- Add Protein: Stir in cooked, shredded chicken, chickpeas, white beans, or shrimp to make it a heartier main dish.
- Extra Veggies: Include finely chopped bell peppers, Kalamata olives, artichoke hearts, or spinach.
- Herb Swap: Experiment with fresh dill, mint, or oregano instead of or in addition to parsley.
- Spicy Kick: A pinch of red pepper flakes in the dressing can add a subtle heat.
- Cheese Alternatives: Try goat cheese, crumbled halloumi, or mini mozzarella balls instead of feta.
- Nutty Crunch: Toasted pine nuts or slivered almonds can add a lovely texture.
Nutrition Information
This flavorful orzo salad provides approximately 340 calories per serving. Each serving contains about 45 grams of carbohydrates, 11 grams of protein, and 14 grams of total fat, with 4 grams being saturated fat. It also offers around 4 grams of fiber and 9 grams of sugar, with a modest 15 mg of cholesterol and 225 mg of sodium.
FAQ
Q: Can I make this orzo salad ahead of time?
A: Absolutely! This salad is an excellent make-ahead option. Prepare it a few hours or even a day in advance for the best flavor development.
Q: What if I don’t have sun-dried tomato oil?
A: If you’re not using oil-packed sun-dried tomatoes, simply substitute the sun-dried tomato oil in the dressing with an additional 2 tablespoons of extra virgin olive oil.
Q: How do I prevent the pasta salad from getting dry?
A: Ensure you don’t overcook the pasta, and don’t skip the reserved pasta water in the dressing. If it appears dry after refrigeration, a drizzle of olive oil and a squeeze of fresh lemon can refresh it.
Q: Can I use different vegetables?
A: Yes, feel free to customize with your favorite vegetables. Diced bell peppers, chopped spinach, or canned artichoke hearts are all great additions.
Q: Is this recipe gluten-free?
A: No, traditional orzo pasta contains wheat and is not gluten-free. However, you can find gluten-free orzo or small gluten-free pasta varieties to make this recipe suitable for a gluten-free diet.
This orzo salad is more than just a side dish; it’s a celebration of fresh flavors and simple cooking. Whether you’re whipping it up for a quick weeknight dinner or preparing it for a gathering, its vibrant taste and easy preparation are sure to make it a new favorite in your kitchen. Enjoy!
Recipe Card
orzo salad
Ingredients
Equipment
Method
- Boil the orzo pasta in a pot with salted water - make sure not to overcook and keep al dente
- Reserve some of the pasta cooking water on the side then drain and add it to a large bowl for it to cool down
- While the pasta is cooking, prepare the veggies: Chop the cucumber and cherry tomatoes into small cubes, drain and slice the sun dried tomatoes, and finely dice the parsley leaves and onion*Optional - soak the onions in a bowl of water for 10 minutes to remove the harsh onion flavor
- In a small bowl or mason jar, add the dressing ingredients and whisk to combine
- Whilst the pasta is still slightly warm, add the dressing along with a couple of tablespoons of the reserved pasta water. Add the chopped parsley and stir together
- When the pasta has cooled down, add all of the chopped veggies to the bowl. Crumble in the feta cheese and keep some feta on the side for the garnishToss together so its all nicely coated and place in the fridge for 15 minutes to keep cool and for the flavors to mold together
- When ready to serve, garnish with the remaining feta cheese and enjoy your delicious fresh Orzo Salad!
