This savory and zesty orzo salad features cherry tomatoes, cucumbers, olives, feta cheese, spinach, and a homemade (or store-bought!) Italian dressing. It's great for making ahead and sharing with the crowd at potlucks, barbecues, picnics, and cookouts!
Why you'll love orzo salad
This quick and easy recipe features the perfect balance of summer flavors and textures. The small, rice-shaped orzo pasta pairs nicely with juicy cherry tomatoes, crisp cucumbers, and creamy feta cheese. Kalamata and green olives (I used Castelvetrano olives) lend a briny depth, and fresh spinach adds a vibrant green crunch. Tossed in a zesty lemon vinaigrette, this vegetarian salad is both refreshing, healthy, and flavorful. Whether you're heading to a backyard barbecue, picnic, or potluck, this versatile and crowd-pleasing orzo salad is sure to be a hit. What I love the best is that it takes only 20 minutes to make, keeps well refrigerated, and is great for making ahead. Serve it chilled or at room temperature, making it an ideal dish for any summer gathering.
The ultimate summer side dish
Enjoy orzo salad as an appetizer, side dish, or use the leftovers as a light lunch. Its quick preparation time and stunning presentation make it a favorite for summer or any time of year. Other cookout sides you might like are tomato avocado corn bacon salad and family-favorite strawberry spinach salad.
Main ingredients
- Orzo is a short-cut pasta that looks similar to rice. Cook the pasta al dente for the best texture and rinse it under cold water after cooking to prevent it from becoming mushy. You can also use quinoa, jasmine rice, or short pasta, such as fusilli, farfalle (bow-tie pasta), penne, rigatoni, fusilli, or orecchiette.
- Cherry tomatoes. I used 2 colors: yellow and red. Slice them in half.
- Cucumber. Use two medium cucumbers (quartered) or one large one. There is no need to peel them.
- Olives. Use pitted black, green, or kalamata olives. I used a combo of kalamata and Castelvetrano olives.
- Feta cheese has a soft texture and briny flavor.
- Spinach or arugula both make a great addition to the orzo salad.
Salad dressing
- Salad dressing ingredients include extra virgin olive oil, freshly squeezed lemon juice, balsamic vinegar, Dijon mustard, dried oregano, salt, and pepper.
- I recommend using freshly squeezed lemon or lime juice (not bottled) and extra virgin olive oil.
- You can use dried Italian seasoning or Herbs from Provance instead of dried oregano.
- Combine all the dressing ingredients in a mason jar or a small high-sided mixing bowl and whisk with the fork (or close the jar with the lid and shake it vigorously to blend the flavors).
How to make orzo salad
This vegetarian pasta salad takes only 20 minutes! You can serve it immediately or refrigerate it for up to 3 days (keep spinach separate). Cook orzo al dente, drain, and rinse it under running cold water in a fine mesh strainer. Make the salad dressing. Then, simply combine cooked orzo with halved cherry tomatoes, quartered cucumber, olives, feta cheese, fresh spinach, and salad dressing in a large bowl. Note: This is the overview. The detailed recipe (with amounts) is at the bottom of this post (in the recipe card).
Tips and recommendations
- Cook orzo al dente. This kind of texture works the best with the pasta salad especially if you want to make it ahead and prevents the orzo from getting mushy. To cook pasta al dente, you normally have to boil pasta 2 minutes shorter than normal. For example, if the package instructions tell you to boil (simmer) pasta for 10 minutes - simmer/cook it in boiling water for 8 minutes instead.
- Rinse cooked orzo under running cold water in a fine mesh strainer before mixing with the other ingredients. This gets rid of extra starch and stops the orzo from cooking in the residual heat, keeping its al dente texture.
- Make it gluten-free. Gluten-free orzo is available. You can also use quinoa, jasmine rice, or cauliflower "rice".
Make it ahead
This salad keeps well refrigerated, so it's a perfect recipe for meal prep, or to make ahead for lunch and snacks. You can easily make this salad ahead by cooking orzo in advance and combining all salad ingredients together except the salad dressing and spinach. Add those two immediately before serving.
What to serve with orzo salad
It's a versatile side dish that pairs well with any weeknight dinner and is equally impressive for picnics, potlucks, and BBQ parties. Here are my favorite summer meals to pair with the summer orzo salad:
- Cilantro-Lime Chicken with Corn and Feta Cheese
- Chicken with Peaches and Lemon-Honey Sauce
- Garlic Butter Chicken with Zucchini and Corn
- Bacon Pineapple BBQ Chicken Bake
Other summer pasta salad recipes
If you enjoyed this bright and vibrant orzo salad, check out my other summer favorites:
- Mexican Street Corn Pasta Salad
- Greek Pasta Salad
- Corn Pasta Salad with Bacon and Creamy Pesto Dressing
- Spaghetti Salad
- Pasta Salad with Peaches, Spinach, Tomatoes, and Mozzarella Cheese
Orzo Salad
Ingredients
Pasta
- 1 cup uncooked orzo
Salad dressing
- ¼ cup extra virgin olive oil
- 3 tablespoons freshly squeezed lemon juice
- 2 tablespoons balsamic vinegar
- 1 tablespoon Dijon mustard or more
- ½ teaspoon dried oregano or Italian seasoning
- ¼ teaspoon salt
- freshly ground black pepper to taste
Salad ingredients
- 10 oz cherry or grape tomatoes (red and yellow) sliced in half
- 2 medium cucumbers quartered
- ⅓ cup pitted black olives sliced
- ⅓ cup pitted green olives sliced (I used Castelvetrano olives)
- 4 oz crumbled feta cheese
- 2 oz baby spinach
Instructions
Cook pasta
- Cook 1 cup of orzo in 2 cups water for about 10 minutes on a simmer. Add small amounts of extra water if the orzo is still not cooked and the water is already absorbed. Once the pasta is done cooking (al dente), drain and rinse under cold running water in a fine mesh strainer.
- While the orzo is cooking, proceed with the rest of the recipe.
Make dressing
- Combine the salad dressing ingredients in a small mason jar. Whisk with a fork until emulsified.
Assemble the salad
- In a large mixing bowl, add sliced cherry tomatoes, quartered cucumber slices, olives, and salad dressing. Mix the dressing thoroughly with the veggies.
- Add drained and rinsed orzo, crumbled feta cheese, and baby spinach to the bowl with marinated veggies. Toss to combine—season with salt and pepper. Add more lemon juice if desired.
Notes
Helpful tips
- Rinse cooked orzo under cold water in a fine mesh strainer before adding to the salad. You want pasta to stop cooking and prevent it from getting mushy.
- Salad dressing options. Make a dressing from scratch or use store-bought Italian or Greek.
- Veggies. Add mushrooms, sun-dried tomatoes, marinated artichokes, or zucchini.
- Add leafy greens, such as spinach or arugula.
- Cheese. Other options besides feta are small Mozzarella balls (pearls), sliced Mozzarella, and cubed or grated Parmesan.
- To make it gluten-free, use gf orzo, quinoa, jasmine rice, or the gluten-free pasta of your choice. Once cooked, rinse the pasta with cold water to prevent it from getting mushy. This is especially important for gluten-free pasta.
- Make it dairy-free. Use dairy-free, vegan feta cheese instead of regular.
- How to serve it? Serve it warm, at room temperature, or chilled.
Storage Tips
- You can store the leftovers refrigerated in an air-tight container for up to 3 days.
- Make-ahead tip: Don't add the dressing and spinach if you plan on refrigerating the salad for a day or two. Add those right before serving.
Nutrition
Nutrition Disclaimer:
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.
Delicious, fresh flavour and I really like the dressing. I used arugula and also added red grapes (yum!). Thanks, Julia!
I love the addition of arugula and red grapes!!