Juicy Orzo Pasta Salad

Finding a satisfying side dish that works for both casual weeknight dinners and weekend gatherings can be tricky. You want something that’s easy to make ahead, feeds a crowd, and actually tastes good – not just another boring pasta salad that sits untouched on the table.

This orzo pasta salad hits all the right notes: it’s simple enough for busy weeknights, travels well to potlucks and picnics, and can be customized with whatever vegetables and herbs you have sitting in your fridge.

What Kind of Orzo Pasta Should I Use?

Any standard orzo pasta will work great for this salad, whether you go with regular wheat orzo or try a whole grain version for extra fiber. You’ll find orzo in the pasta aisle of most grocery stores, and it’s that small, rice-shaped pasta that’s perfect for salads since it holds onto dressings really well. If you’re gluten-free, there are some good alternatives made from rice or chickpeas, though they might have a slightly different texture. The key is to cook your orzo just until it’s tender but still has a little bite to it – you don’t want it mushy since it’ll continue to soften a bit as it sits with the dressing.

Options for Substitutions

This orzo pasta salad is pretty forgiving when it comes to swaps – here are some easy substitutions you can make:

• Orzo pasta: If you can’t find orzo, small pasta shapes like ditalini, small shells, or even couscous work well. Cook according to package directions and you’re good to go.
• Feta cheese: Not a feta fan? Try crumbled goat cheese, fresh mozzarella pearls, or even cubed sharp cheddar for a different flavor profile.
• Kalamata olives: Any pitted olives will work here – green olives, black olives, or even sun-dried tomatoes if you want to skip olives altogether.
• Garbanzo beans: Swap these with white cannellini beans, black beans, or leave them out entirely if you prefer a lighter salad.
• Fresh herbs: Don’t have fresh herbs? Use dried herbs but cut the amount to 1 teaspoon each. You can also substitute with whatever fresh herbs you have – mint or cilantro work nicely too.
• Grilled corn: Fresh corn kernels work fine if you don’t want to grill, or you can use frozen corn that’s been thawed and drained well.
• Red wine vinegar: White wine vinegar, apple cider vinegar, or even balsamic vinegar can step in as substitutes without changing the cooking method.

Watch Out for These Mistakes While Cooking

The biggest mistake with orzo pasta salad is overcooking the pasta, which turns it mushy and makes it absorb too much dressing – cook orzo just until al dente since it will continue to soften as it sits with the dressing. Another common error is not rinsing the cooked orzo with cold water immediately after draining, which stops the cooking process and prevents the pasta from sticking together in clumps. Don’t add the dressing while the orzo is still warm, as hot pasta will absorb all the flavors too quickly and leave your salad dry – let it cool completely first. For the best texture and flavor, make this salad at least 2 hours before serving so all the ingredients have time to meld together, and always give it a good stir and taste for seasoning adjustments right before serving since pasta salads tend to need a little extra salt and acid after chilling.

What to Serve With Orzo Pasta Salad?

This orzo pasta salad is pretty much a complete meal on its own with all those fresh veggies, chickpeas, and feta, but it’s also perfect as a side dish for summer grilling. I love serving it alongside grilled chicken, salmon, or even some simple grilled shrimp to make it feel more like a main course. It pairs really well with other Mediterranean dishes too – think grilled lamb, chicken souvlaki, or even just some warm pita bread and hummus. Since it’s got such fresh, bright flavors, it’s also great at potlucks and barbecues where you want something that won’t wilt in the heat.

Storage Instructions

Refrigerate: This orzo pasta salad actually gets better after sitting in the fridge for a few hours because all those flavors have time to meld together. Store it covered in the refrigerator for up to 4 days. I like to give it a good stir before serving since the dressing tends to settle at the bottom.

Make Ahead: This is one of those perfect make-ahead dishes for parties or meal prep! You can prepare everything up to 2 days in advance, but I’d recommend adding the feta and fresh herbs right before serving to keep them from getting too soggy. The pasta absorbs the dressing over time, so you might want to drizzle a little extra olive oil and lemon juice before serving if it looks dry.

Serve: Let the salad sit at room temperature for about 15-20 minutes before serving if it’s been chilled. This helps bring out all the flavors and makes it taste less cold and more refreshing. Give it another good toss and taste for seasoning – you might need a pinch more salt or a squeeze of fresh lemon.

Preparation Time	15-20 minutes
Cooking Time	15-20 minutes
Total Time	30-40 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2800-3200
• Protein: 60-70 g
• Fat: 180-200 g
• Carbohydrates: 300-350 g

Ingredients

For the salad:

• 16 oz dry orzo pasta
• 2 tbsp olive oil
• 1 tbsp unsalted butter
• 4 1/4 cups low-sodium chicken broth
• 1/4 cup lemon juice
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1/2 medium red onion, chopped
• 2 ears corn, grilled and cut from cob
• 1 english cucumber, sliced and quartered
• 1 red bell pepper, chopped
• 1 pint cherry tomatoes, split in half
• 1 can (15 oz) garbanzo beans (chickpeas), drained and rinsed
• 1/2 cup kalamata olives, halved and pitted
• 1/2 cup sliced almonds
• 1/2 cup chopped fresh basil
• 1/2 cup feta cheese

For the vinaigrette:

• 1/3 cup extra-virgin olive oil
• 2 tbsp red wine vinegar
• 1 tbsp lemon juice
• 1 tbsp each chopped fresh dill, fresh parsley, and fresh oregano (or 1 tsp each dried)
• 1 tsp granulated sugar
• 1 tsp dijon mustard
• 1/2 tsp garlic powder
• 1/4 tsp black pepper
• 1/4 tsp salt

Step 1: Prepare the Dressing

• 1/3 cup extra-virgin olive oil
• 2 tbsp red wine vinegar
• 1 tbsp lemon juice
• 1 tbsp each chopped fresh dill, fresh parsley, and fresh oregano (or 1 tsp each dried)
• 1 tsp granulated sugar
• 1 tsp Dijon mustard
• 1/2 tsp garlic powder
• 1/4 tsp black pepper
• 1/4 tsp salt

In a small bowl or a jar, combine the extra-virgin olive oil, red wine vinegar, 1 tablespoon lemon juice, chopped fresh dill, parsley, and oregano (or dried equivalents), granulated sugar, Dijon mustard, garlic powder, 1/4 teaspoon black pepper, and 1/4 teaspoon salt.

Whisk or shake the mixture thoroughly until well combined and emulsified.

Refrigerate the dressing until you’re ready to assemble the salad.

I like to make this first so the flavors can meld in the fridge.

Step 2: Sauté the Orzo and Red Onion

• 16 oz dry orzo pasta
• 2 tbsp olive oil
• 1 tbsp unsalted butter
• 1/2 medium red onion, chopped

In a large nonstick skillet, melt the unsalted butter with olive oil over medium-low heat.

Once melted, increase the heat to medium-high, then add the dry orzo pasta and chopped red onion.

Sauté for 3-5 minutes, stirring occasionally, until the orzo is lightly toasted and the red onions are softened.

This step adds flavor to the orzo base.

Step 3: Cook the Orzo

• sautéed orzo and onions (from Step 2)
• 4 1/4 cups low-sodium chicken broth
• 1/4 cup lemon juice
• 1/4 tsp salt
• 1/4 tsp black pepper

Stir in the chicken broth, 1/4 cup lemon juice, 1/4 teaspoon salt, and 1/4 teaspoon black pepper to the orzo and onions (from Step 2) in the skillet.

Bring to a gentle simmer and cook, uncovered, until the orzo is al dente and most of the liquid is absorbed, about 8-10 minutes.

Stir frequently towards the end to prevent sticking or burning.

If any liquid remains, drain the orzo.

Transfer the cooked orzo to a large bowl and refrigerate until cooled.

I recommend chilling it well so the salad is nice and refreshing.

Step 4: Prepare and Combine Salad Ingredients

• cooked and cooled orzo (from Step 3)
• 2 ears corn, grilled and cut from cob
• 1 English cucumber, sliced and quartered
• 1 red bell pepper, chopped
• 1 pint cherry tomatoes, split in half
• 1 can (15 oz) garbanzo beans (chickpeas), drained and rinsed
• 1/2 cup Kalamata olives, halved and pitted
• 1/2 cup sliced almonds
• 1/2 cup chopped fresh basil

While the orzo cools, prep the vegetables and remaining mix-ins.

Grill corn if not already done, then cut kernels from the cob.

Slice and quarter the cucumber, chop the red bell pepper, halve the cherry tomatoes, halve and pit the olives, and drain and rinse the garbanzo beans.

Add the cooled orzo (from Step 3) into a large mixing bowl, then combine with corn, cucumber, red bell pepper, cherry tomatoes, garbanzo beans, Kalamata olives, sliced almonds, and chopped fresh basil.

Gently toss to combine.

Step 5: Add Dressing and Finish the Salad

• dressing (from Step 1)
• orzo salad mixture (from Step 4)
• 1/2 cup feta cheese

Pour the chilled dressing (from Step 1) over the orzo salad mixture (from Step 4) and toss until everything is evenly coated.

Add the feta cheese and toss gently once more.

Taste and adjust seasoning with extra lemon juice, salt, or pepper if needed.

I like to add an extra squeeze of lemon juice at the end for extra brightness.