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This salad with orzo pasta is a light, refreshing, and flavorful dish that’s perfect for any occasion. It comes together quickly with simple, fresh ingredients and is packed with Mediterranean-inspired flavors.
Whether you’re looking for an easy side dish, a meal-prep-friendly lunch, or a vibrant potluck favorite, this recipe checks all the boxes.
Table of Contents
Why You’ll Love This Recipe:
Tasty & Versatile: A crowd-pleaser that can be enjoyed as a side or main dish.
Easy to Make: With just a few simple steps, you can whip up this salad in no time.
Fresh & Vibrant: Packed with crisp veggies, briny Kalamata olives, and a zesty vinaigrette.
Budget-Friendly: Uses affordable pantry staples and fresh produce.
Meal-Prep Friendly: Stays delicious in the fridge for days.
Homemade Goodness: No preservatives, just wholesome, real ingredients.
What You’ll Need
For the Vinaigrette:
- 1/3 cup extra virgin olive oil
- 1/3 cup fresh lemon juice
- 1 tbsp red wine vinegar
- 1 tbsp honey
- 3 cloves garlic, minced
- 2 tbsp fresh parsley, chopped
- 1 tbsp fresh dill, chopped
- 1 tbsp fresh basil, chopped
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tsp lemon zest
For the Salad:
- 2 cups orzo pasta, cooked al dente, rinsed under cold water, and drained
- 1 English cucumber, sliced into half-moons
- 2 cups grape tomatoes, halved
- 1 yellow bell pepper, diced
- 1/2 red onion, finely diced
- 1 cup Kalamata olives, halved
- 1 cup feta cheese, crumbled
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh mint, chopped
- 1/2 cup artichoke hearts, chopped
- 1/2 cup corn, cooked
- 2 cups arugula
- Optional: 1 cup cooked shrimp
How to Make Orzo Salad
Step 1: Prepare the Vinaigrette
In a small mason jar or bowl, whisk together the extra virgin olive oil, fresh lemon juice, red wine vinegar, honey, minced garlic, parsley, dill, basil, salt, black pepper, and lemon zest. Set aside.
Step 2: Assemble the Salad
In a large mixing bowl, combine the cooked orzo, cucumber, grape tomatoes, yellow bell pepper, red onion, Kalamata olives, feta cheese, parsley, mint, artichoke hearts, corn, and arugula.
Step 3: Dress the Salad
Pour the prepared vinaigrette over the orzo pasta salad and toss until everything is evenly coated.
Step 4: Serve and Enjoy
Enjoy immediately or let the salad sit for 15–30 minutes to allow the flavors to meld. Serve chilled or at room temperature.
Recipe Tips
- Cook Orzo Perfectly: Cook the orzo pasta al dente and rinse under cold water to stop the cooking process and prevent it from sticking.
- Adjust the Dressing: Taste and adjust seasoning as needed—add more lemon for tang, honey for sweetness, or olive oil for richness.
- Make It Heartier: Add grilled shrimp or chickpeas for extra protein.
- Swap the Cheese: Try goat cheese instead of feta for a different flavor.
- Extra Crunch: Toss in some toasted pine nuts or almonds.
- Storage Tip: Store in a mason jar for easy grab-and-go meal prep.
Storage
- Fridge: Store in an airtight container in the refrigerator for up to 4 days.
- Freezing: Not recommended, as the fresh ingredients will lose their texture.
- Meal Prep Tip: Make the dressing ahead of time and store it separately, then mix it in before serving for maximum freshness.
More Similar Recipes
Looking for more fresh and delicious salads? Try these:
Light Potato Salad – A salas great for any occasion.
Mediterranean Salad – A protein-packed salad with bright flavors.
Village Salad – Fresh and very easy to make, this salad is perfect for summer.
Shirazi Salad – Persian cucumber tomato and onion salad.
This salad with orzo pasta recipe is a dish you’ll find yourself making again and again. Whether for meal prep, a quick lunch, or a side for dinner, it’s always a hit. Enjoy!
Salad With Orzo Pasta
Video
Ingredients
For the Vinaigrette:
- 1/3 cup extra virgin olive oil
- 1/3 cup fresh lemon juice
- 1 tbsp red wine vinegar
- 1 tbsp honey
- 3 cloves garlic, minced
- 2 tbsp fresh parsley, chopped
- 1 tbsp fresh dill, chopped
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tsp lemon zest
For the Salad:
- 2 cups orzo pasta, cooked al dente, rinsed under cold water, and drained
- 1 English cucumber, sliced into half-moons
- 2 cups grape tomatoes, halved
- 1 yellow bell pepper, diced
- 1/2 red onion, diced
- 1 cup Kalamata olives, halved
- 1 cup feta cheese, crumbled
- 1/4 cup fresh parsley, chopped
Instructions
Prepare the vinaigrette:
- In a small bowl or mason jar, whisk together extra virgin olive oil, fresh lemon juice, red wine vinegar, honey, minced garlic, chopped parsley, chopped dill, basil, lemon zest, salt, and black pepper. Set aside.
Assemble the salad:
- In a large mixing bowl, combine the cooked and cooled orzo, cucumber, grape tomatoes, yellow bell pepper, red onion, Kalamata olives, feta cheese, parsley, mint, artichoke hearts, corn, and arugula.
Dress and toss:
- Pour the prepared vinaigrette over the salad and toss until everything is evenly coated.
Serve:
- Enjoy immediately or let it sit for 15–30 minutes to allow the flavors to meld. Serve chilled or at room temperature.
Notes
- 1/4 cup fresh mint, chopped
- 1/2 cup artichoke hearts, chopped
- 1/2 cup corn, cooked
- 2 cups arugula
- 1 cup cooked shrimp
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
