This refreshing orzo salad mixes tiny pasta with crunchy veggies and zesty dressing. It’s light, colorful, and perfect for a picnic or lunch!
The best part? It’s super easy to whip up. I love adding whatever veggies I have on hand. Plus, you can make it ahead of time—just let those flavors party in the fridge! 🥗
Key Ingredients & Substitutions
Orzo Pasta: This small pasta resembles rice and is perfect for salads. If you can’t find orzo, you can substitute with other small pasta shapes like ditalini, couscous, or even quinoa for a gluten-free option.
Cherry Tomatoes: They add sweetness and color. You can swap them for diced regular tomatoes or use roasted sun-dried tomatoes for a different flavor.
Cucumber: Fresh and crunchy, cucumbers are essential here. If you want a twist, use a bell pepper or a zucchini instead. Just make sure to dice them small.
Kalamata Olives: These olives give a briny kick. If they’re not to your taste, green olives or even capers can work as substitutes.
Feta Cheese: Feta brings creaminess and tang. If you want a dairy-free version, try crumbled tofu or a dairy-free feta cheese. You can also use goat cheese for an even richer flavor.
Fresh Herbs: Mint and basil add brightness and freshness. Fresh parsley or arugula can replace these if you’re out of them or prefer a different flavor.
How Do I Cook Orzo to Get the Right Texture?
Cooking orzo is quite simple, but doing it just right will ensure it fits well in your salad. Here’s how to do it perfectly:
- Bring your water or vegetable broth to a rolling boil in a saucepan. Using broth boosts flavor!
- Once boiling, add orzo and stir. Follow package instructions for cooking time, usually around 8-10 minutes, until it’s al dente.
- Important: After draining the orzo, rinse it under cold water. This stops the cooking and prevents it from getting mushy.
Trust me—taking this extra step keeps your orzo firm and perfect for the salad!
How to Make Orzo Salad?
Ingredients You’ll Need:
For the Salad:
- 1 cup orzo pasta
- 2 cups water or vegetable broth
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1/2 red onion, thinly sliced
- 1 can chickpeas, drained and rinsed
- 1/2 cup Kalamata olives, pitted and halved
- 1/2 cup feta cheese, crumbled
- 1/4 cup fresh mint leaves
- 1/4 cup fresh basil leaves
For the Dressing:
- 3 tbsp olive oil
- 2 tbsp lemon juice
- Salt and pepper to taste
- Optional: sesame seeds for garnish
How Much Time Will You Need?
This Orzo Salad takes about 15 minutes to prepare and an extra 20-30 minutes to chill in the fridge. So, if you’re ready to whip up a delicious, refreshing salad, you’ll be looking at around 35-45 minutes total time.
Step-by-Step Instructions:
1. Cook the Orzo:
In a medium saucepan, bring the water or vegetable broth to a boil. Once boiling, add the orzo pasta and cook it according to the package instructions until it’s al dente. Once done, drain the orzo and rinse it under cold water to stop the cooking process. After draining, set it aside to cool completely.
2. Prepare the Veggies:
While the orzo is cooling, grab a large mixing bowl and combine the halved cherry tomatoes, diced cucumber, thinly sliced red onion, drained chickpeas, halved Kalamata olives, and crumbled feta cheese. This colorful mix will make your salad vibrant and tasty!
3. Combine the Ingredients:
When the orzo is cool, add it to the mixing bowl with the vegetables. Gently mix everything together, being careful not to mash any of the ingredients.
4. Make the Dressing:
In a small bowl, whisk together the olive oil, lemon juice, and season with salt and pepper to taste. This will be the zesty dressing that brings the salad together!
5. Dress the Salad:
Pour the prepared dressing over the orzo salad. Toss everything gently to coat all the ingredients evenly with the dressing.
6. Add Fresh Herbs:
Now, it’s time to fold in the fresh mint and basil leaves. Make sure to reserve a little of each to use as a garnish later. This adds a lovely aroma and taste to your salad.
7. Chill and Serve:
Cover your salad and chill it in the refrigerator for at least 20-30 minutes. This helps all the flavors mix together nicely and makes it extra refreshing!
8. Final Touch:
Before serving, sprinkle some extra herbs and sesame seeds on top for a beautiful finish. Enjoy your delightful Orzo Salad!
Can I Use Another Type of Pasta Instead of Orzo?
Absolutely! You can substitute orzo with any small pasta shapes like couscous, ditalini, or small shells. Just adjust the cooking time based on the pasta you choose to ensure it’s cooked al dente.
Are There Any Good Substitutes for Feta Cheese?
If you’re looking for a substitute for feta, goat cheese or ricotta can work well in this salad. If you need a dairy-free option, try using crumbled tofu seasoned with lemon juice and herbs, or a plant-based feta alternative that you can find in many grocery stores.
How Long Can I Store Leftover Orzo Salad?
Leftover orzo salad can be stored in an airtight container in the fridge for up to 3 days. If it seems dry after refrigerating, you can revive it with a splash of olive oil or lemon juice before serving.
Can I Add Other Vegetables to This Salad?
Definitely! Feel free to customize the salad with other vegetables like bell peppers, corn, or even avocado. Just chop them up into bite-sized pieces and mix them in for added color and flavor!
