This Orzo Pasta Salad is a refreshing and colorful dish that’s perfect for warm-weather gatherings, light lunches, or a simple side to any meal. Packed with fresh vegetables, tangy feta, and a zesty homemade dressing, it’s a Mediterranean-inspired salad that’s as easy to make as it is delicious to eat.
Why You’ll Love This Recipe
Orzo Pasta Salad is incredibly versatile and comes together in just 20 minutes. The tiny orzo pasta absorbs the flavors of the olive oil and red wine vinegar dressing beautifully, while the mix of tomatoes, cucumbers, olives, and red onions gives it a satisfying crunch and freshness. Topped with creamy feta and aromatic fresh basil, this dish is perfect for picnics, potlucks, meal prep, or as a vibrant side to grilled meats or seafood.
Ingredients
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1 cup orzo pasta
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1/2 cup cherry tomatoes, halved
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1/4 cup red onion, diced
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1/4 cup cucumber, diced
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1/4 cup black olives, sliced
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1/4 cup feta cheese, crumbled
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1/4 cup olive oil
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2 tablespoons red wine vinegar
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Salt and pepper to taste
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Fresh basil leaves, chopped
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
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Cook the orzo pasta according to package instructions. Drain and let it cool completely.
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In a large bowl, combine the cooked orzo, cherry tomatoes, diced red onion, cucumber, black olives, and crumbled feta cheese.
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In a small bowl, whisk together the olive oil, red wine vinegar, salt, and pepper to make the dressing.
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Pour the dressing over the pasta salad and toss until everything is evenly coated.
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Garnish with chopped fresh basil and chill before serving.
Servings and Timing
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Servings: 4 servings
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Prep time: 10 minutes
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Cooking time: 10 minutes
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Total time: 20 minutes
Variations
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Protein Boost: Add grilled chicken, chickpeas, or tuna for a heartier meal.
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Extra Veggies: Try adding roasted red peppers, spinach, or artichoke hearts for more Mediterranean flair.
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Cheese Options: Swap out feta for goat cheese or mozzarella pearls if you prefer a different cheese.
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Grain Swap: Not a fan of orzo? Substitute with quinoa, couscous, or farro.
Storage/Reheating
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Storage: Store in an airtight container in the refrigerator for up to 3 days.
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Reheating: Best served chilled or at room temperature. No reheating needed.
FAQs
1. Can I make this pasta salad ahead of time?
Yes! In fact, it tastes even better after sitting in the fridge for a few hours, allowing the flavors to meld.
2. Can I use a different type of pasta?
Absolutely. Small pasta shapes like ditalini, couscous, or even elbow macaroni work well as substitutes.
3. Is this recipe vegetarian?
Yes, this orzo salad is vegetarian as written. Just be sure your feta cheese is made with vegetarian rennet if that’s a concern.
4. Can I make this salad dairy-free?
Yes, omit the feta or use a dairy-free cheese alternative to make it dairy-free.
5. What’s the best way to cool orzo quickly?
Spread the cooked orzo on a baking sheet or rinse it under cold water to stop the cooking process and cool it down fast.
6. Can I use bottled dressing instead of making my own?
You can, but the homemade dressing adds a fresh, tangy flavor that really enhances the dish.
7. Can I add lemon juice to the dressing?
Definitely! A tablespoon of fresh lemon juice adds a bright, citrusy zing.
8. How do I keep the salad from drying out?
If the salad seems dry after chilling, just drizzle a bit more olive oil and toss before serving.
9. Is this a good dish for meal prep?
Yes, it stores well and holds up nicely for a few days, making it ideal for lunches or quick dinners.
10. What proteins pair well with this salad?
Grilled chicken, shrimp, salmon, or tofu all pair perfectly with the fresh, tangy flavors of this salad.
Conclusion
This Orzo Pasta Salad is a vibrant and satisfying dish that’s easy to make and full of Mediterranean-inspired flavor. With fresh veggies, creamy feta, and a light vinaigrette, it’s the perfect side or light main for any season. Whether you’re meal prepping or planning a picnic, this refreshing pasta salad will become a go-to in your recipe rotation.
Print
Orzo Pasta Salad
This Orzo Pasta Salad is a light, refreshing side dish bursting with Mediterranean flavor! With tender orzo, crisp vegetables, tangy feta, and a zesty olive oil and red wine vinegar dressing, it’s perfect for picnics, potlucks, or quick lunches. Ready in just 20 minutes, this easy salad is vibrant, healthy, and ideal for warm-weather meals or year-round cravings for something fresh and satisfying.
- Total Time: 20 minutes
- Yield: 4 servings
Ingredients
1 cup orzo pasta
1/2 cup cherry tomatoes, halved
1/4 cup red onion, diced
1/4 cup cucumber, diced
1/4 cup black olives, sliced
1/4 cup feta cheese, crumbled
1/4 cup olive oil
2 tablespoons red wine vinegar
Salt and pepper to taste
Fresh basil leaves, chopped
Instructions
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Cook orzo according to package instructions. Drain and let cool.
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In a large bowl, combine orzo, cherry tomatoes, red onion, cucumber, olives, and feta.
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In a small bowl, whisk together olive oil, red wine vinegar, salt, and pepper.
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Pour dressing over salad and toss until evenly coated.
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Garnish with fresh basil. Chill before serving for best flavor.
Notes
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Protein Boost: Add grilled chicken, chickpeas, tuna, or tofu.
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Extra Veggies: Try artichoke hearts, baby spinach, or roasted peppers.
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Cheese Swap: Substitute feta with goat cheese or mozzarella pearls.
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Citrus Kick: Add a splash of fresh lemon juice to the dressing.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Side Dish, Salad
- Method: Boiling, Tossing
- Cuisine: Mediterranean
- Diet: Vegetarian
