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Orzo Pasta Salad is a fresh, easy side dish made with orzo, fresh vegetables, and a zesty dressing. Perfect for meal prep or gatherings.
Light, fresh, and packed with flavor, Orzo Pasta Salad is the perfect dish for everything from weeknight dinners to backyard gatherings. Orzo makes a great base with fresh vegetables, and a simple, zesty dressing, it’s a refreshing side that pairs well with just about anything.
This pasta salad is such a versatile and easy salad to make. You can toss in your favorite veggies, add some feta or grilled chicken, or keep it simple and classic. It holds up great in the fridge, making it perfect for meal prep, potlucks, or make-ahead meals when you want something fresh and satisfying ready to go.
Ingredients You’ll Need
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- Orzo
- Tomatoes – I use grape tomatoes or cherry tomatoes for their sweetness.
- Cucumbers
- Parsley
- Red Onion
- Feta
- Dressing – I dress this orzo salad with my homemade lemon vinaigrette (included in this recipe card). Feel free to use any dressing you’d like.
Orzo Pasta Salad
Ingredients
- 1 ½ cups dried orzo pasta
- 1 ½ cups grape tomatoes, halved
- 1 cup sliced cucumbers
- 1 cup parsley, chopped
- 1/3 cup thinly sliced red onion
- 4 oz crumbled feta cheese
Dressing
- ¼ cup olive oil
- 2 Tablespoons cider vinegar
- 2 cloves garlic, grated
- ½ lemon, juiced
- ½ Tablespoon honey
- ½ teaspoon dried thyme
- ½ teaspoon salt
- ½ teaspoon Dijon mustard
- 1/8 teaspoon black pepper
Instructions
- Bring a pot of water to a boil and cook the orzo according to the package directions. Drain and rinse with cold water to chill the pasta.1 ½ cups dried orzo pasta
- Meanwhile, prepare the dressing by combining all the ingredients in a mason jar or plastic container with a tight-fitting lid. Shake well for 30 seconds or until completely combined. Set aside until ready to use.¼ cup olive oil, 2 Tablespoons cider vinegar, 2 cloves garlic, ½ lemon, ½ Tablespoon honey, ½ teaspoon dried thyme, ½ teaspoon salt, ½ teaspoon Dijon mustard, 1/8 teaspoon black pepper
- Add the pasta to a large bowl and top with the tomatoes, cucumbers, parsley, and red onion. Pour over about half of the dressing and mix to combine.1 ½ cups grape tomatoes, 1 cup sliced cucumbers, 1 cup parsley, 1/3 cup thinly sliced red onion
- Top with feta cheese.4 oz crumbled feta cheese
- Taste and add the rest of the dressing if desired.
- Store in the fridge until ready to serve.
Notes
- Dressing used is my Lemon Vinaigrette.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
How to Make Orzo Pasta Salad
- Orzo. First just oil the orzo according to the box directions. Drain and rinse well under cold water. You want to stop the cooking and wash away the excess starch so the dressing sticks.
- Make Dressing. Combine all of the ingredients in a mason jar or something with a tight fitting lid, and shake really well to combine.
- Assemble. Add the cooked and drained orzo to a large bowl and top with your vegetables. Start with about half of the dressing and mix until everything is well coated. Add the cheese, taste and then add more dressing if desired.
Recipe Tips and Variation Ideas
- Different dressing. Try another light dressing like the Italian vinaigrette from my Italian pasta salad or this easy Greek vinaigrette. Or make a creamy pasta salad with something like this cilantro lime dressing.
- Veggies. Play with more vegetable add-ins like bell peppers, cooked broccoli, zucchini, green onions, and green peas.
- Protein. Stir in cooked diced bacon or chicken, or add chopped salami, pancetta, or chorizo.
- More add-ins. Try adding olives, artichoke hearts, pepperoncini peppers, or roasted chickpeas.
Serving Suggestions
This orzo pasta salad is a light, easy side dish that goes great with summer grilling. Serve it next to burgers, grilled steak, or juicy grilled chicken, and round out the meal with a side of green salad. It’s also a tasty side with sandwiches, like my turkey club sandwich, an open-faced chickpea “chicken” salad sandwich, or a chicken Caesar wrap.
For lunch, I like to turn this orzo salad into a meal by adding a protein over top, like leftover cilantro lime chicken or sauteed shrimp.
Storing Leftovers
This orzo pasta salad will last up to 3-4 days in the fridge. I always find that the flavors get even better with time! This makes it a great make-ahead recipe for potlucks, parties, and cookouts.
Make Ahead
If I am making this ahead, I will toss with about half of the dressing, cover and place in the fridge. Then when you are ready to serve mix with some additional dressing and mix. This will freshen it up, as the pasta will absorb some of the dressing as it sits.
I love using orzo to make this pasta salad. That’s such a nice change of pace from macaroni.
Made this salad as a side for dinner last night and it turned out so good! Light and flavorful!
Loved this! It was so filling, and the dressing was super flavorful.
I made the Orzo Pasta Salad for a family barbecue, and it was a huge hit! The flavors were so fresh and vibrant, and the orzo added a nice texture. This will definitely be a staple for our summer gatherings!
The zesty lemon vinaigrette ties everything together, creating a refreshing and flavorful dish that’s easy to prepare and sure to impress.