Orzo Salad Recipe

If you need a last-minute side dish for a cookout or picnic this weekend, make this orzo salad recipe! It’s fresh and flavorful, easy to put together, and, like any good picnic salad, perfect for making ahead. Toss it together a few hours to a day before a summer gathering, and it’ll still taste great when you’re ready to eat.

But even if you’re not planning a cookout this weekend (or if your menu’s all set to go), stash this orzo salad recipe in your back pocket anyway. Because it keeps so well, it’s a great recipe to pack for lunch. Crispy cucumbers and juicy tomatoes play off briny olives and salty, tangy feta cheese. The orzo pasta and chickpeas make it nice and filling, and a zingy Greek dressing ties it all together. De-licious.

Then, whisk up the dressing and toss it all together. Making this orzo salad recipe is as simple as that!

This orzo salad recipe is a perfect side dish for summer picnics and cookouts. Pair it with other cookout sides like grilled corn on the cob or grilled veggies, broccoli salad, potato salad, and/or coleslaw. If you need a main dish, try making one of these recipes:

If you have any leftovers, save them for lunch the next day. Thanks to the orzo, chickpeas, feta, and olives, the salad makes a light, yet satisfying, meal on its own.

Orzo Salad

This orzo salad recipe is a fresh, delicious side dish or vegetarian lunch! If you make it ahead of time, save the herbs to add at the last minute. I also recommend tossing the salad with a drizzle of olive oil before serving.

Prep: 30min

Ingredients:

• 1½ cups dry orzo pasta
• 1 recipe Greek Salad Dressing
• 1 tablespoon red wine vinegar
• 1 tablespoon fresh lemon juice
• ½ teaspoon oregano
• ¼ teaspoon sea salt
• 2 Persian cucumbers (halved vertically, and sliced ¼-inch thick)
• 2 cups halved cherry tomatoes
• 1 cup cooked chickpeas (drained, and rinsed)
• 4 ounces feta cheese (cut into ¼-inch cubes)
• ⅓ cup thinly sliced red onion
• ½ cup pitted Kalamata olives
• 1 cup fresh basil and/or mint leaves
• Freshly ground black pepper

Instruction:

1. Bring a large pot of salted water to a boil. Prepare the pasta according to the package directions, or until slightly past al dente. Drain the orzo and toss it with a little olive oil, so that it doesn’t stick together. Spread onto a baking sheet to cool.
2. Prepare the Greek Salad Dressing and add in the red wine vinegar, lemon juice, oregano, and sea salt.
3. In a large bowl, toss together the cooked orzo, cucumbers, tomatoes, chickpeas, feta, red onion, and olives. Drizzle the dressing over the salad, add half the herbs, season with freshly ground black pepper, and toss to coat. Garnish with the remaining herbs and serve.

Orzo Salad

Prep: 0 10min0

Total: 0 40min0

Yield: 6 servings

Serving Size: 1 of 6 servings

Nutrition Facts: servingSize 1 of 6 servings, calories 606, Fat 40g, Saturated Fat 6g, Carbohydrate 49g, Fiber 7g, Sugar 10g, Protein 13g, Cholesterol 5mg, Sodium 922mg

Ingredients:

• 4 cups chicken broth
• 1 1/2 cups orzo
• 1 (15-ounce) can garbanzo beans, drained and rinsed
• 1 1/2 cups red and yellow teardrop tomatoes or grape tomatoes, halved
• 3/4 cup finely chopped red onion
• 1/2 cup chopped fresh basil leaves
• 1/4 cup chopped fresh mint leaves
• About 3/4 cup Red Wine Vinaigrette, recipe follows
• Salt and freshly ground black pepper
• 1/2 cup red wine vinegar
• 1/4 cup fresh lemon juice
• 2 teaspoons honey
• 2 teaspoons salt
• 3/4 teaspoon freshly ground black pepper
• 1 cup extra-virgin olive oil

Instruction:

1. Pour the broth into a heavy large saucepan. Cover the pan and bring the broth to a boil over high heat. Stir in the orzo. Cover partially and cook until the orzo is tender but still firm to the bite, stirring frequently, about 7 minutes. Drain the orzo through a strainer. Transfer the orzo to a large wide bowl and toss until the orzo cools slightly. Set aside to cool completely.
2. Toss the orzo with the beans, tomatoes, onion, basil, mint, and enough vinaigrette to coat. Season the salad, to taste, with salt and pepper, and serve at room temperature.
3. Mix the vinegar, lemon juice, honey, salt, and pepper in a blender. With the machine running, gradually blend in the oil. Season the vinaigrette, to taste, with more salt and pepper, if desired.
4. Yield: 1 3/4 cups

Mediterranean Orzo Salad

This Mediterranean orzo salad is easy, fresh, healthy, and quick! It’s bursting with fabulous Greek flavors and makes a nutritious side dish or light meal.

Prep: 10min

Total: 20min

Serving Size: 1 serving

Nutrition Facts: Carbohydrate 34 g, Protein 9 g, Fat 13 g, Saturated Fat 4 g, Cholesterol 17 mg, Sodium 352 mg, Fiber 2 g, Sugar 4 g, calories 284 kcal, unSaturated Fat 8 g, servingSize 1 serving

Ingredients:

• 1 cup uncooked orzo
• 1/2 cup crumbled feta
• 1-2 tablespoons red onion (chopped)
• 1 (10 ounce) package little tomatoes (grape or cherry) (halved)
• 3-4 mini cucumbers (or 1/2 English cucumber) (chopped)
• 1/4 cup Kalamata olives (pitted & halved)
• 1/4 teaspoon dried oregano
• 1-2 tablespoons red wine vinegar
• 2 tablespoons olive oil
• Salt & pepper (to taste)
• Fresh parsley (chopped (optional))

Instruction:

1. Cook orzo al dente according to package directions. Drain and rinse with cold water.
2. Prep your other ingredients.
3. Once the orzo has cooled, add all ingredients to a large bowl. I suggest starting with 1 tablespoon red wine vinegar, tossing the salad, then adding more if needed. Garnish with fresh parsley if using.

Easy 20 Minute Mediterranean Orzo Salad

FAQ

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