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Orzo Pasta Salad is a light and refreshing side dish that everyone will love. Stir the Orzo pasta with fresh ingredients to take to your next BBQ or potluck.
![A wooden spoon lifting a serving of colorful orzo pasta salad from a black bowl. The vibrant salad, featuring orzo pasta, cherry tomatoes, cucumbers, olives, bell peppers, feta cheese, and fresh herbs, is full of flavor. In the background, there are forks, plates, and a striped napkin.](https://www.eatingonadime.com/wp-content/uploads/2024/06/OrzoPastaSaladLR-20.jpg)
Pasta salad is my go-to recipe anytime we have friends and family over. It can be made with a variety of ingredients and goes with grilled chicken, grilled steak or pork chops.
If you loved our Broccoli Salad Recipe or Salad Supreme Pasta Salad then you need to make this Orzo Pasta Salad for your next party.
Table of Contents
Why We Love This Recipe
I was amazed how easy this pasta salad was to make. I love making pasta salad with fresh ingredients for an easy side dish. The bright and delicious ingredients combine easily in a large mixing bowl to serve easily at our family gathering.
Everyone loved how delicious it was and how perfect the texture was on the Orzo.
Ingredients
![Overhead view of various chopped ingredients in bowls on a white tile surface. Includes cherry tomatoes, cucumber, red onion, black olives, feta cheese, red bell pepper, chopped cilantro, chopped jalapeños, cooked yellow rice, and orzo pasta.](https://www.eatingonadime.com/wp-content/uploads/2024/06/OrzoPastaSaladLR-1.jpg)
- Uncooked Orzo Pasta – Cooks quick and easy
- Cherry Tomatoes – We like to half to make it easy to serve. You can also use grape tomatoes
- English Cucumber – Add the perfect amount of crunch
- Red Bell Pepper – You can also add in green bell pepper
- Pitted Kalamata olives, halved – Kalamata olives add a briny, salty flavor to the salad. You can substitute black olives or just leave them out if you prefer
Scroll to the bottom for the recipe card for the full recipe.
Variations Ideas
- Change Pasta – This Orzo Salad can be made with other types of small pasta, quinoa, or couscous.
- Add Protein – You can easily add in protein this salad. Try adding in chickpeas, chicken, salmon, shrimp or steak.
- Add Veggies – Feel free to load this salad with more vegetables. Arugula, spinach, kale, corn, and roasted red pepper are always a great addition. I have even added in diced avocado for amazing flavor.
- Fresh Herbs – Adding in fresh spices are always a great idea. Fresh basil or fresh dill gives this pasta salad a refreshing taste.
How to Make Orzo Pasta Salad
![A pot filled with cooked orzo pasta is centered on a countertop. Surrounding it are small white bowls containing seasonings and spices, and glass bowls with chopped red peppers and cucumber, ready for a fresh orzo pasta salad. A striped kitchen towel is partially visible to the left of the pot.](https://www.eatingonadime.com/wp-content/uploads/2024/06/OrzoPastaSaladLR-3.jpg)
Step 1 – Cook the orzo pasta in a large pot of salted water according to the package instructions until al dente. Drain the pasta and rinse it under cold water to cool it down. Set aside.
![A glass bowl containing chopped red onions, red bell peppers, cherry tomatoes, black olives, cucumber, parsley, and feta cheese sits nearby a pot of cooked orzo pasta. Small bowls with seasonings and minced garlic rest on a white tiled surface with a striped towel, ready for a delicious orzo salad.](https://www.eatingonadime.com/wp-content/uploads/2024/06/OrzoPastaSaladLR-4.jpg)
Step 2 – In a large bowl, combine the halved cherry tomatoes, diced cucumber, diced red bell pepper, chopped red onion, Kalamata olives, crumbled feta cheese, chopped parsley, and mint.
![A glass bowl filled with herbs and oil sits on a white tiled surface next to a metal pot of orzo pasta, a striped kitchen towel, a whisk, and a bowl of chopped cucumber and tomato salad. The ingredients are ready for mixing.](https://www.eatingonadime.com/wp-content/uploads/2024/06/OrzoPastaSaladLR-6.jpg)
Step 3 – In a separate small bowl, whisk together the extra virgin olive oil, red wine vinegar, lemon juice, Dijon mustard, minced garlic, dried oregano, salt, and pepper to make the homemade dressing.
![A large glass bowl filled with a partially mixed orzo salad, containing chopped cucumbers, tomatoes, red onions, and feta cheese. A small bowl with whisked dressing sits nearby, along with a white spatula placed on a striped cloth.](https://www.eatingonadime.com/wp-content/uploads/2024/06/OrzoPastaSaladLR-8.jpg)
Step 4 – Add the cooled orzo pasta to the large bowl with the vegetables and feta cheese.
![A glass bowl filled with an orzo pasta salad featuring diced cucumbers, halved cherry tomatoes, red onions, and black olives. The pasta salad is mixed with a light dressing and garnished with chopped herbs. A striped cloth and white spatula are positioned beside the bowl.](https://www.eatingonadime.com/wp-content/uploads/2024/06/OrzoPastaSaladLR-10.jpg)
Step 5 – Pour the homemade dressing over the pasta and vegetable mixture. Toss gently to combine, ensuring that the dressing evenly coats the pasta and vegetables.
![A glass bowl filled with orzo pasta salad, including ingredients like cherry tomatoes, cucumber slices, and finely chopped herbs, covered with plastic wrap. The bowl rests on a black and white striped cloth on a tiled surface.](https://www.eatingonadime.com/wp-content/uploads/2024/06/OrzoPastaSaladLR-11.jpg)
Step 6 – Cover the bowl with plastic wrap and refrigerate the pasta salad for at least 30 minutes to allow the flavors to blend together.
- Step 7 – Before serving, give the pasta salad a quick toss and taste for seasoning. Adjust salt and pepper if needed.
Expert Tips
- Chill Pasta Salad – Letting the salad chill for at least 30 minutes allows the flavors to develop and blend together. You can make the salad up to a day in advance and store it in the refrigerator until ready to serve.
- Cooking Orzo – Cook the orzo according to the package or al dente. You want to make sure to not overcook as it could result in a mushy pasta salad. It is not done cooking after it has soaked up the water, you may need to add in 2 tablespoons of water to continue cooking.
- Cool Orzo – After cooking to orzo make sure to cool completely before combining with the other ingredients. We like to rinse to stop it from cooking and to speed up the cooling period.
![A bowl of orzo salad filled with fresh vegetables like cherry tomatoes, cucumber, and red onions, topped with crumbled feta cheese and olives. The dish is placed on a white tiled surface next to a black pepper grinder, a striped napkin, and a stack of black plates with forks.](https://www.eatingonadime.com/wp-content/uploads/2024/06/OrzoPastaSaladLR-17.jpg)
Serving Suggestions
This pasta salad is a delicious side dish recipe to many recipes. We often make it during the summer so I love to serve it at our summertime cookouts or take to our families potlucks.
Here are some of my favorite recipe to serve with this pasta salad.
Frequently Asked Questions
Orzo is a rice shaped pasta that is made from a type of flour called semolina. Since Orzo is a pasta it has the same health benefits as pasta.
Yes, this is the perfect summer salad to prepare ahead of time. You can chop the vegetables, prepare the dressing and the Orzo about 24 hours in advance. Then when ready to serve combine the ingredients together.
Store leftover Orzo Pasta Salad in an airtight container in the refrigerator. It is best to serve this pasta salad within about 2-3 days.
Yes, this pasta salad can be served cold. But it is also tasty served at room temperature. I have even heated slightly in the microwave to serve warm.
![A close-up of a fork holding a bite of Mediterranean orzo salad, featuring orzo pasta, diced cucumbers, red bell peppers, cherry tomatoes, red onions, and herbs. The background reveals a bowl filled with the same vibrant salad.](https://www.eatingonadime.com/wp-content/uploads/2024/06/OrzoPastaSaladLR-36.jpg)
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If you make this Orzo Pasta Salad Recipe, please leave us a comment or a star review.
![A bowl of orzo pasta salad with cherry tomatoes, cucumber slices, black olives, red onions, and crumbled feta cheese. The pasta salad is garnished with fresh parsley and placed on a white marble surface next to a striped cloth and utensils.](https://www.eatingonadime.com/wp-content/uploads/2024/06/OrzoPastaSaladLR-13.jpg)
Orzo Pasta Salad
Ingredients
- 1 1/2 cups uncooked orzo pasta
- 1 pint cherry tomatoes halved
- 1 English cucumber diced
- 1 red bell pepper diced
- 1/2 red onion finely chopped
- 1/2 cup pitted Kalamata olives halved
- 1/2 cup crumbled feta cheese
- 1/4 cup chopped fresh parsley
- 2 tablespoons chopped fresh mint
- Homemade Dressing:
- 1/4 cup extra virgin olive oil
- 3 tablespoons red wine vinegar
- 1 tablespoon freshly squeezed lemon juice
- 1 teaspoon Dijon mustard
- 1 clove garlic minced
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Cook the orzo pasta in a large pot of salted water according to the package instructions until al dente. Drain the pasta and rinse it under cold water to cool it down. Set aside.
- In a large bowl, combine the halved cherry tomatoes, diced cucumber, diced red bell pepper, chopped red onion, Kalamata olives, crumbled feta cheese, chopped parsley, and mint.
- In a separate small bowl, whisk together the extra virgin olive oil, red wine vinegar, lemon juice, Dijon mustard, minced garlic, dried oregano, salt, and pepper to make the homemade dressing.
- Add the cooled orzo pasta to the large bowl with the vegetables and feta cheese.
- Pour the homemade dressing over the pasta and vegetable mixture. Toss gently to combine, ensuring that the dressing evenly coats the pasta and vegetables.
- Cover the bowl with plastic wrap and refrigerate the pasta salad for at least 30 minutes to allow the flavors to blend together.
- Before serving, give the pasta salad a quick toss and taste for seasoning. Adjust salt and pepper if needed.
Sounds delicious! Thanks for sharing.
Salad was very Tasty. cool on a hot day. all the flavors were very refreshing. Loved the mint flavor. Only place I deviated was, I added some red pepper flakes. It was a welcome change and compliment to a grilled T-bone steak.
This was the perfect side dish at our cookout last weekend! Everyone loved it.