Orzo Pasta Salad: A Cozy Dish for Every Occasion
There’s something magical about the way a simple pasta salad can evoke the warmth and joy of summer picnics and family gatherings. Picture yourself sitting outside under the golden glow of the setting sun, a gentle breeze whispering through the trees as you savor each delightful bite of this vibrant Orzo Pasta Salad. With its tender orzo, crisp veggies, and a zesty lemon-oregano vinaigrette, this dish brings not only delicious flavors but also cherished memories of shared meals and laughter.
Whether you’re whipping it up for an easy weeknight dinner or bringing it to a barbecue with friends, this Orzo Pasta Salad is bound to become a favorite. The blend of fresh ingredients and the uplifting dressing makes it not just a salad, but a comforting hug on a plate. So gather your ingredients—this is one you’ll definitely want to pin for later!
Why You’ll Love This Recipe
- Quick and easy: Perfect for busy evenings or unexpected guests!
- No-bake: Just cook the orzo and chop some veggies for a delicious, fuss-free meal.
- Crowd-pleasing: This dish dazzles at gatherings and dinners, pleasing both adults and kids alike.
- Customizable: Mix and match your favorite vegetables or add proteins to suit your taste.
- Refreshing flavors: The zesty vinaigrette elevates the flavors, making it a perfect side or light meal.
What You’ll Need
- 8 ounces dry orzo pasta
- 1 English cucumber, diced
- 1 pint cherry tomatoes, halved
- 1 can chickpeas (15 ounces), drained and rinsed
- 1/2 cup Kalamata olives, halved
- 1/2 cup crumbled feta cheese
- Zesty lemon-oregano vinaigrette (made with lemon juice, olive oil, red wine vinegar, garlic, oregano)
How to Make Orzo Pasta Salad
- Cook the orzo in chicken broth according to package instructions until al dente. Be careful not to overcook!
- Once cooked, drain the orzo and rinse it under cold water to stop the cooking process. This helps it remain firm and enhances the refreshing quality of your salad.
- In a mixing bowl, whisk together the dressing ingredients—this zesty lemon-oregano vinaigrette will add a burst of flavor to your salad.
- In a large bowl, combine the cooled orzo with diced cucumber, cherry tomatoes, chickpeas, Kalamata olives, and crumbled feta cheese. The vibrant colors will make you feel like summer is all year round!
- Toss everything together with your dressing until well coated, then chill for at least one hour before serving. This allows the flavors to meld beautifully.
- Just before serving, sprinkle in some fresh herbs for that extra pop of flavor and freshness.
Variations & Creative Twists
- Add some protein: Toss in grilled chicken or shrimp for a heartier dish that’s still light and flavorful.
- Mix in some crunch: Toss in diced bell peppers or roasted corn for extra texture and a burst of sweetness.
- Go Mediterranean: Add sun-dried tomatoes or artichoke hearts for a twist on classic Mediterranean flavors.
- Make it seasonal: In the fall, try adding roasted sweet potatoes and a sprinkle of cinnamon for a cozy twist.
Chef Emma’s Helpful Tips
- For a make-ahead option, prepare the orzo and chop the vegetables in advance. Just toss them together with the dressing right before serving, and you’ll have a dish that tastes fresh and bright!
- Feel free to swap the chickpeas for white beans or your favorite legume—this pasta salad is versatile and can accommodate whatever you have on hand.
- Store any leftovers in an airtight container in the refrigerator. The salad will last up to three days, but the flavors will intensify the longer it sits!
Nutrition Information per Serving
- Serving Size: About 1 cup
- Calories: 320
- Carbohydrates: 40g
- Sugar: 3g
- Fat: 15g
- Protein: 12g
- Sodium: 400mg
Frequently Asked Questions
Can I make this ahead?
Absolutely! This salad is perfect for making ahead of time. Just remember to add fresh herbs right before serving for that vibrant touch.
Can I use different ingredients?
Of course! Feel free to substitute with whatever fresh veggies or proteins you have handy—this recipe is all about personalization.
How do I store leftovers?
Store any remaining pasta salad in an airtight container in the fridge for up to three days. The flavors only get better with time!
How long does it last?
Enjoy your Orzo Pasta Salad within three days for the best flavor and freshness.
Final Thoughts
This Orzo Pasta Salad isn’t just a recipe—it’s an invitation to gather, to share stories, and to enjoy the simple pleasures of life. The combination of fresh ingredients and a zesty dressing creates a comforting dish that resonates with warmth and joy, making it perfect for any occasion. Save this Orzo Pasta Salad to your Pinterest board so it’s ready when you need a cozy treat!
Orzo Pasta Salad
Ingredients
Pasta and Base Ingredients
- 8 ounces dry orzo pasta
- 1 cup English cucumber, diced
- 1 pint cherry tomatoes, halved
- 1 can chickpeas (15 ounces), drained and rinsed
- 1/2 cup Kalamata olives, halved
- 1/2 cup crumbled feta cheese
Dressing
- 1/4 cup lemon juice
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 1 clove garlic, minced
- 1 teaspoon oregano dried
Instructions
Cooking Orzo
- Cook the orzo in chicken broth according to package instructions until al dente.
- Once cooked, drain the orzo and rinse it under cold water to stop the cooking process.
Prepare Dressing
- In a mixing bowl, whisk together the lemon juice, olive oil, red wine vinegar, minced garlic, and oregano.
Combine Ingredients
- In a large bowl, combine the cooled orzo with diced cucumber, cherry tomatoes, chickpeas, Kalamata olives, and crumbled feta cheese.
- Toss everything together with your dressing until well coated.
- Chill for at least one hour before serving.
Serve
- Just before serving, sprinkle in some fresh herbs for extra flavor.
