Bright Summer Orzo Pasta Salad Recipe: Fresh & Fun Toss

Summer heat calls for refreshing mediterranean orzo pasta salad that brings vibrant colors and zesty flavors to your plate.

Packed with crisp vegetables and tangy herbs, this dish bursts with Mediterranean charm.

Tender orzo provides the perfect base for a light and satisfying meal.

Each forkful offers a delightful blend of textures and fresh ingredients.

The combination of olives, feta, and bright vegetables creates a mouthwatering experience.

You’ll love how easily this salad comes together, making it ideal for picnics, potlucks, or a quick weeknight dinner.

Prepare to savor a taste of sunshine in every delicious bite.

Why You’ll Enjoy Orzo Pasta Salad

• Swap ingredients and create your unique version of this versatile pasta salad, making it perfect for spontaneous meal planning.
• Packed with fresh vegetables, herbs, and tangy feta, this orzo salad appeals to multiple taste preferences, making it a guaranteed hit at potlucks, picnics, and family gatherings.
• Loaded with crisp vegetables, herbs, and protein-rich cheese, this salad offers a light yet satisfying meal that keeps you energized and nourished throughout the day.

Orzo Pasta Salad Ingredients

• Orzo Pasta: A small, rice-shaped pasta that provides the perfect foundation for this refreshing salad.

• English Cucumber, Cherry Tomatoes, Red Onion: Crisp and colorful vegetables that add texture and freshness to the dish.
• Basil, Parsley: Aromatic herbs that bring a delightful burst of flavor and vibrant green color.

• Feta Cheese: A tangy, crumbly cheese that adds a creamy and salty element to the salad.
• Red Wine Vinegar, Lemon Juice: Acidic ingredients that provide a bright and zesty base for the dressing.
• Olive Oil: A smooth, rich oil that helps bind the dressing and adds a subtle richness.
• Honey: A natural sweetener that balances the acidity of the vinegar and lemon juice.
• Salt, Black Pepper: Essential seasonings that enhance the overall flavor profile of the salad.

Orzo Pasta Salad Directions

Step 1: Boil Orzo

Fill a large pot with water and add a generous pinch of salt.

Bring the water to a rolling boil.

Drop in the orzo and cook until it reaches a tender yet slightly firm texture.

Drain completely and spread the orzo out to cool, giving occasional stirs to prevent clumping.

Step 2: Chop Vibrant Vegetables

• Dice the English cucumber into small, crisp pieces
• Slice cherry tomatoes in half
• Finely mince red onion
• Chop fresh basil and parsley into delicate fragments

Step 3: Combine Salad Components

• Diced cucumber
• Halved cherry tomatoes
• Minced red onion
• Crumbled feta cheese
• Chopped basil
• Chopped parsley

Toss the ingredients softly to distribute evenly.

Step 4: Craft Zesty Dressing

• Red wine vinegar
• Fresh lemon juice
• Honey
• Salt
• Black pepper

Slowly stream in olive oil while whisking to create a smooth, harmonious dressing.

Step 5: Dress and Blend

Drizzle the prepared dressing over the orzo mixture.

Stir gently but thoroughly, ensuring each ingredient gets coated with the tangy vinaigrette.

Step 6: Chill and Serve

Refrigerate the salad to allow flavors to meld and intensify.

For best results, let it rest for about 30 minutes before serving.

If preparing ahead, add feta just before serving to maintain its texture.

Give a final gentle toss and enjoy the burst of Mediterranean-inspired flavors.

Orzo Pasta Salad Tips

• Stir the pasta immediately after draining and cool it on a large, flat surface to stop clumping and maintain individual grain separation.
• Chop herbs right before mixing to preserve their vibrant flavor and prevent wilting, ensuring maximum aromatic impact in the salad.
• Whisk dressing ingredients gradually and taste before adding to the salad, adjusting salt, pepper, and acidity to complement the vegetables' natural flavors.
• Prepare the salad a day in advance, keeping dressing and feta separate until serving to maintain optimal texture and prevent soggy ingredients.
• Let the salad sit at room temperature for 10-15 minutes before serving to enhance the depth of flavors and soften the olive oil's richness.

Save Orzo Pasta Salad for Later

• Store the orzo pasta salad in an airtight container in the refrigerator for up to 3-4 days. Keep feta separate to maintain its texture and prevent sogginess.
• Transfer the salad (without feta and fresh herbs) to a freezer-safe container. Freeze for up to 1 month. Thaw overnight in the refrigerator before serving.
• Gently warm the salad in the microwave for 30-45 seconds, stirring halfway through. Add a splash of olive oil to refresh the flavors and prevent dryness.
• Before serving cold leftovers, let the salad sit at room temperature for 10-15 minutes. Toss with fresh herbs and a drizzle of olive oil to revive its vibrant taste and texture.

What to Pair with Orzo Pasta Salad

• Pair with Crisp White Wine: Select a zesty sauvignon blanc or pinot grigio that complements the salad's fresh herb and tangy vinegar notes, cutting through the richness of feta and enhancing the bright vegetable flavors.
• Match with Mediterranean Appetizers: Serve alongside hummus, tzatziki, warm pita bread, or grilled halloumi to create a cohesive Mediterranean-inspired spread that echoes the orzo salad's ingredients and style.
• Complement with Grilled Protein: Add lemon-herb marinated chicken, grilled shrimp, or baked salmon as a protein partner, which will provide a substantial main course while letting the orzo salad shine as a vibrant side dish.
• Enhance with Herb-Infused Water: Create a refreshing beverage with cucumber, mint, or lemon slices to mirror the salad's fresh ingredients and provide a light, hydrating accompaniment that cleanses the palate.

Orzo Pasta Salad Add-Ins

• Gluten-Free Orzo Swap: Replace traditional orzo with gluten-free quinoa or rice pasta to accommodate celiac or gluten-sensitive diets, maintaining the same delicious vegetable and herb combination.
• Mediterranean Protein Boost: Add grilled chicken, chickpeas, or cubed tofu to transform the salad into a more substantial main course with extra protein for active individuals or muscle-building needs.
• Vegan-Friendly Version: Substitute feta cheese with plant-based crumbled tofu or cashew cheese, ensuring the salad remains creamy while meeting strict vegan dietary requirements. Keep all other ingredients the same for a seamless adaptation.
• Low-Carb Alternative: Switch orzo with cauliflower rice or spiralized zucchini noodles to reduce carbohydrate content, perfect for ketogenic or low-carbohydrate eating plans while preserving the fresh Mediterranean flavor profile.

FAQs

• Is orzo the same as rice?

Orzo is a pasta that looks like rice but is actually made from wheat flour. It’s smaller and more oval-shaped, often used in salads, soups, and side dishes.

• Can I make this salad ahead of time?

Yes, you can prepare this salad a day in advance. Just add the feta cheese right before serving to maintain its texture and prevent it from becoming too soft.

• What can I substitute for feta cheese?

If you don’t like feta, you can replace it with goat cheese, mozzarella, or ricotta. These cheeses have similar creamy textures that work well in the salad.

• Is this salad healthy?

This orzo pasta salad is relatively healthy, packed with vegetables, herbs, and using a light olive oil dressing. It provides a good balance of carbohydrates, protein from cheese, and nutrients from fresh vegetables.

Orzo Pasta Salad Recipe

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4.8 from 40 reviews

• Total Time: 40 minutes
• Yield: 4 1x

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Description

Mediterranean sunshine dances through this Orzo Pasta Salad, blending fresh herbs, crisp vegetables, and tangy feta into a delightful summer celebration. Quick, refreshing flavors transport you to coastal Greece with each delectable bite.

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Ingredients

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Main Ingredients:

• 8 ounces (226 grams) orzo pasta
• 2 cups (300 grams) cherry tomatoes
• 1 english cucumber
• 1/2 cup (75 grams) crumbled feta cheese
• 1/2 small red onion

Fresh Herbs:

• 1/2 cup (20 grams) fresh basil leaves
• 1/4 cup (10 grams) fresh parsley

Dressing Ingredients:

• 1/3 cup (80 milliliters) red wine vinegar
• 2/3 cup (160 milliliters) extra virgin olive oil
• 1 lemon
• 1 teaspoon honey
• 1/2 teaspoon salt
• 1/8 teaspoon pepper

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Instructions

1. Boil a pot of salted water at high heat and cook orzo for 8-10 minutes until tender with a slight resistance. Drain thoroughly and spread on a flat surface to cool, periodically stirring to prevent clumping.
2. While orzo cools, meticulously chop fresh ingredients. Dice cucumber into uniform small pieces, halve cherry tomatoes, mince red onion finely, and chop herbs with precision to enhance visual and flavor profile.
3. In a spacious mixing bowl, combine cooled orzo with cucumber, cherry tomatoes, red onion, feta cheese, basil, and parsley. Gently fold ingredients to ensure even distribution without crushing delicate components.
4. Create vinaigrette by whisking red wine vinegar, lemon juice, honey, salt, and pepper in a separate container. Gradually incorporate olive oil while continuously whisking to emulsify and create a smooth, balanced dressing.
5. Drizzle prepared dressing over salad, ensuring complete coverage. Carefully fold ingredients to coat evenly without damaging vegetable structure, allowing flavors to intermingle harmoniously.
6. Refrigerate salad for 30 minutes to allow flavors to develop and meld. For optimal freshness, add feta just before serving to maintain its distinct texture and prevent softening. Serve chilled and enjoy the vibrant Mediterranean-inspired dish.

Notes

• Perfectly cook orzo by stirring occasionally and tasting for al dente texture, preventing mushy pasta.
• Customize the salad with protein additions like grilled chicken, shrimp, or chickpeas for a more substantial meal.
• Maintain crisp vegetable texture by chopping them just before mixing to prevent wilting and excess moisture.
• Substitute feta with dairy-free alternatives like nutritional yeast or vegan cheese crumbles for plant-based diets.

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Category: Lunch, Appetizer, Snacks
• Method: Boiling
• Cuisine: Mediterranean

Nutrition

• Serving Size: 4
• Calories: 350
• Sugar: 2g
• Sodium: 300mg
• Fat: 28g
• Saturated Fat: 4g
• Unsaturated Fat: 24g
• Trans Fat: 0g
• Carbohydrates: 26g
• Fiber: 3g
• Protein: 8g
• Cholesterol: 10mg