This colorful orzo salad mixes chewy pasta with fresh veggies like cucumbers and bell peppers. It’s zesty, healthy, and perfect for lunch or dinner!
Making this salad is a breeze! I love that I can whip it up in no time and enjoy the crunchiness of the veggies. Plus, it’s great for meal prep! 🌿
Key Ingredients & Substitutions
Orzo Pasta: This small pasta resembles rice and is perfect for salads. If you can’t find orzo, you could substitute with other small pasta shapes like quinoa, couscous, or even farro for a heartier option.
Chickpeas: They add protein and texture. For a different flavor, you could swap them for black beans or edamame. If you’re looking for a lighter option, you can skip them altogether.
Feta Cheese: Feta brings a salty, tangy taste. If you’re dairy-free, consider using a vegan feta or skip the cheese and add more herbs for flavor.
Olives: Kalamata olives add a nice briny flavor but feel free to use green olives or any type you love. If you’re avoiding olives, capers could work for a similar tangy kick.
How Do I Properly Cook Orzo Pasta?
Cooking orzo pasta correctly is crucial for the right texture in your salad. Here’s how to get it just right:
- Boil salted water in a large pot.
- Once boiling, add the orzo and cook according to package instructions, usually around 7-9 minutes, until al dente.
- Stir occasionally to prevent sticking.
- When done, drain the orzo using a fine mesh strainer, then rinse it under cold water immediately. This stops the cooking and prevents mushiness.
A helpful tip is to toss a little olive oil with the cooled orzo to keep it from clumping together! This salad is all about fresh flavors, and properly cooked orzo sets the stage.
Easy Orzo Salad Recipe with Fresh Veggies
Ingredients You’ll Need:
- 1 1/2 cups orzo pasta
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, sliced into half-moons
- 1/3 cup Kalamata olives, pitted and sliced
- 1/2 cup canned chickpeas, drained and rinsed
- 1/4 cup red onion, thinly sliced
- 1/2 cup feta cheese, crumbled
- 1/4 cup fresh basil leaves
- 1/4 cup fresh mint leaves
- 3 tablespoons extra virgin olive oil
- 2 tablespoons fresh lemon juice
- Salt and freshly ground black pepper, to taste
How Much Time Will You Need?
This recipe will take about 30 minutes, including 10 minutes for prep and 15 minutes for chilling before serving. It’s a quick and fresh way to make a delicious salad that everyone will love!
Step-by-Step Instructions:
1. Cook the Orzo:
Begin by bringing a large pot of salted water to a boil. Add the orzo pasta and cook according to package instructions until it’s al dente. This usually takes around 7-9 minutes. Once done, drain the pasta in a colander and rinse it under cold water to cool it down. Set aside to let it drain completely.
2. Combine the Ingredients:
In a large mixing bowl, combine the cooled orzo with the halved cherry tomatoes, sliced cucumber, sliced Kalamata olives, drained chickpeas, thinly sliced red onion, and crumbled feta cheese. Give everything a gentle mix so that it starts to come together.
3. Add Fresh Herbs:
Tear the fresh basil and mint leaves into smaller pieces and add them to the bowl. This will add a wonderful aroma and flavor to your salad!
4. Dress the Salad:
Drizzle the extra virgin olive oil and fresh lemon juice over the top of the salad. This will help bring all the flavors together. Make sure to mix everything gently but thoroughly to ensure all the ingredients are well-coated.
5. Season and Chill:
Season the salad with salt and freshly ground black pepper to taste. Once seasoned, cover the bowl and place it in the refrigerator for at least 15 minutes. This chilling time allows the flavors to meld beautifully, making the salad even tastier.
6. Serve and Enjoy:
After chilling, give the salad a final toss before serving. You can serve it cold or at room temperature, which makes it perfect for a light lunch, picnic, or side dish alongside grilled meats. Enjoy your fresh and vibrant orzo salad!
Can I Use Gluten-Free Orzo for This Recipe?
Absolutely! There are several gluten-free orzo alternatives made from rice, corn, or quinoa. Just cook it according to the package instructions, and you’ll have a delicious gluten-free salad!
How Long Will Leftover Orzo Salad Last in the Fridge?
Leftover orzo salad can be stored in an airtight container in the fridge for up to 3 days. Just give it a quick stir before serving again, as the dressing may soak into the pasta a bit over time.
Can I Add Other Vegetables to This Salad?
Definitely! This salad is very versatile. Feel free to add bell peppers, zucchini, or spinach based on what you have on hand or your personal preference. Just ensure that any added vegetables are chopped small enough to mix well with the orzo.
What’s the Best Way to Make This Salad Ahead of Time?
You can prepare the salad up to a day in advance. Just make sure to add the fresh herbs and dressing right before serving to keep everything fresh. Store it in the fridge covered tightly with plastic wrap or in an airtight container.
