This homemade Orzo Pasta Salad is bright, fresh, and ready in about 25 minutes. Tender orzo, juicy cherry tomatoes, crisp cucumber, briny olives, and crumbly feta come together with a lemony olive oil dressing for a light, satisfying side or a simple main. The salad has a pleasant tang, a little saltiness from the feta and olives, and a clean, herby finish from fresh parsley. If you enjoy easy cold pasta salads, you might also like this creamy tuna pasta salad for more picnic-worthy ideas.
Recipe Information
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Servings: 4
- Difficulty Level: Easy
Nutrition Information
(Approximate per serving)
- Calories per serving: 315 kcal
- Protein: 8 g
- Carbohydrates: 35 g
- Fat: 12 g
- Fiber: 3 g
- Sugar: 3 g
- Sodium: 480 mg
Why Make This Homemade Orzo Pasta Salad
This orzo salad is quick, flexible, and full of texture. It’s a great recipe when you want something light but filling: the orzo gives a soft, pasta-like mouthfeel, the cucumber adds cool crunch, and the tomatoes bring juicy sweetness. The lemon-olive oil dressing smells fresh and bright and ties all the flavors together without weighing the salad down. It’s perfect for weeknight meals, potlucks, lunches, and warm-weather gatherings.
How to Make Homemade Orzo Pasta Salad
Make this salad in under 30 minutes. Cook the orzo until just tender, cool it so the dressing clings without wilting the vegetables, then toss gently with the chopped produce, olives, feta, parsley, and a simple lemon-olive oil dressing. Taste and adjust seasoning before serving chilled or at room temperature.
Ingredients:
- 1 cup orzo pasta
- 2 cups water or vegetable broth
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1/2 red onion, finely chopped
- 1/4 cup black olives, sliced
- 1/4 cup feta cheese, crumbled
- 1/4 cup fresh parsley, chopped
- 3 tablespoons olive oil
- 1 tablespoon lemon juice
- Salt and pepper to taste
Directions:
Step 1: Preparation
Bring 2 cups of water or vegetable broth to a boil. Measure the orzo and get your vegetables washed and ready—halve the cherry tomatoes, dice the cucumber, finely chop the red onion, slice the olives, crumble the feta, and chop the parsley.
Step 2: Mixing
In a large bowl, combine the cooled orzo with the cherry tomatoes, cucumber, red onion, black olives, feta cheese, and parsley. Toss lightly so the ingredients distribute evenly and the colors look bright and appetizing.
Step 3: Cooking
Cook the orzo according to package instructions in the boiling water or broth (usually 8–10 minutes) until al dente. Drain well and rinse under cold water to stop cooking and cool the pasta quickly. This keeps the texture tender and prevents the salad from getting mushy.
Step 4: Finishing
In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper. Pour the dressing over the pasta salad and toss gently to combine. Taste and adjust lemon, salt, or pepper. Serve chilled or at room temperature.
How to Serve Homemade Orzo Pasta Salad
- Serve as a side with grilled chicken, fish, or kebabs.
- Make it a light main by adding chickpeas, diced grilled chicken, or drained tuna.
- Present it in a picnic bowl or layered on a platter with fresh greens.
- Garnish with extra parsley, a lemon wedge, or a sprinkle of red pepper flakes for heat.
How to Store Homemade Orzo Pasta Salad
- Refrigerate in an airtight container for up to 3–4 days.
- If storing, keep dressing slightly separate or add an extra splash of olive oil before serving to revive texture.
- For best freshness, add feta or chopped herbs just before serving or within the last day.
- Do not freeze—wet vegetables and cheese don’t freeze and thaw well.
Expert Tips for Perfect Homemade Orzo Pasta Salad
- Use broth instead of water to cook orzo for added depth of flavor.
- Rinse the cooked orzo under cold water to cool it quickly and stop cooking—this prevents sticky clumps.
- Chop vegetables into uniform pieces so every bite is balanced.
- Taste the dressing before adding; lemon and salt balance the flavors. Add a pinch of sugar if tomatoes are very tart.
- Let the salad rest for 10–15 minutes in the fridge so flavors meld, but don’t overdress—too much oil can make it heavy.
Delicious Variations
- Mediterranean twist: Add artichoke hearts, sun-dried tomatoes, and capers.
- Protein boost: Stir in chickpeas, shredded rotisserie chicken, or flaked tuna.
- Herby version: Replace parsley with fresh basil and dill for a brighter herb profile.
- Creamy option: Mix 2 tablespoons of plain yogurt into the dressing for a creamier mouthfeel.
- Spicy lemon: Add a pinch of red pepper flakes and zest of one lemon for extra zing.
Frequently Asked Questions
-
Q: Can I use whole wheat orzo?
A: Yes. Whole wheat orzo works and adds more fiber and a nuttier flavor. Cook time may be slightly longer—follow package instructions. -
Q: Can I make this salad ahead?
A: Yes. Make it up to a day ahead and refrigerate. Add a quick toss of fresh parsley and a squeeze of lemon before serving to refresh flavors. -
Q: How do I prevent the salad from getting soggy?
A: Drain the orzo well and rinse to cool it. Don’t overdress—start with the listed dressing and add more only if needed. Store in an airtight container and keep chilled. -
Q: Can I replace feta or olives for dietary preferences?
A: Absolutely. For dairy-free, omit feta or use a dairy-free cheese. If you dislike olives, try capers or roasted red peppers for briny flavor. -
Q: Is this salad suitable for a potluck?
A: Yes. It travels well and holds up at room temperature for a few hours. Keep it chilled until serving and bring a lid or cover to keep it fresh. -
Q: How can I add more vegetables?
A: Fold in diced bell peppers, shredded carrots, or steamed green beans for color, crunch, and nutrition.
Conclusion
This Homemade Orzo Pasta Salad is an easy, flavorful recipe that brightens any meal with fresh textures and lemony aroma. It’s quick to prepare, versatile, and perfect for lunches, picnics, or as a colorful side. For another light orzo take with a different dressing and mix-ins, check this Orzo Salad (Light & Healthy with Lemon Dressing) for more inspiration. Enjoy making it your own—little swaps and extra herbs can turn it into a new favorite.
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Homemade Orzo Pasta Salad
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A bright and fresh orzo salad with cherry tomatoes, cucumber, olives, and feta, dressed with a lemony olive oil vinaigrette.
Ingredients
- 1 cup orzo pasta
- 2 cups water or vegetable broth
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1/2 red onion, finely chopped
- 1/4 cup black olives, sliced
- 1/4 cup feta cheese, crumbled
- 1/4 cup fresh parsley, chopped
- 3 tablespoons olive oil
- 1 tablespoon lemon juice
- Salt and pepper to taste
Instructions
- Bring 2 cups of water or vegetable broth to a boil. Prepare the vegetables: halve the cherry tomatoes, dice the cucumber, finely chop the red onion, slice the olives, crumble the feta, and chop the parsley.
- Cook the orzo according to package instructions in the boiling water or broth until al dente (usually 8–10 minutes). Drain well and rinse under cold water to cool quickly.
- In a large bowl, combine the cooled orzo with the cherry tomatoes, cucumber, red onion, black olives, feta cheese, and parsley. Toss lightly.
- In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper. Pour the dressing over the salad and toss gently. Taste and adjust seasoning before serving chilled or at room temperature.
Notes
Serve as a side or make it a light main by adding chickpeas or grilled chicken. Best when stored separately if made in advance.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Cold Salad
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 315
- Sugar: 3g
- Sodium: 480mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 10mg
