Orzo pasta salad is an unexpected and delicious addition to any meal. The combination of crunchy vegetables, protein packed chickpeas and creamy feta cheese just can’t be beat! Serve this salad alongside other summer favorites such as sparkling raspberry limeade, fig salad, and shish kabobs for a memorable meal. There’s nothing better than the perfect side dish when it comes to a summer get together. I enjoy coming up with various side dishes that are fresh and new like this orzo salad. The delicious mixture of chickpeas and crunchy vegetables pair well with the creamy feta cheese to make the ultimate easy summer salad.
Orzo Pasta Salad Ingredients
For this recipe, you will need orzo pasta, cucumber, cherry tomatoes or grape tomatoes, chickpeas, red onion, feta cheese, parsley, olive oil, lemon juice, red wine vinegar, Dijon mustard, garlic powder, oregano, salt and black pepper.
How Do You Make Orzo Salad?
Cook and drain the orzo according to package directions. Place the cooked orzo in a large bowl along with the cucumber, cherry tomatoes, chickpeas, red onion, parsley and feta cheese. In a small bowl, whisk together the olive oil, fresh lemon juice, red wine vinegar, Dijon mustard, garlic powder, oregano, salt and pepper. Pour the dressing mixture over the pasta and veggies and toss gently to coat. Serve immediately, or chill for later use.
Tips For The Perfect Salad
To cool your orzo quickly for this salad, run it under cold water in a colander. The cold water will cool the pasta as well as prevent it from clumping together. The salad can be prepared up to 8 hours before you plan to eat it. You can also make the dressing up to 3 days in advance. Leftover pasta salad will stay fresh in an airtight container in the refrigerator for up to 3 days. For added nutrition, you can serve this orzo salad over a bed of spinach or arugula.
Recipe Variations
This recipe is fabulous as-is, but you can add other ingredients to customize the flavors to your tastes.
Protein: Make this a main course meal by adding diced grilled chicken tenders, grilled shrimp, or even grilled salmon flaked into smaller pieces. You can also use white beans instead of chickpeas if you prefer. Grains: Swap out the pasta for a different grain such as brown rice, quinoa or farro. If you’re watching your carbs, you can even try using cauliflower rice. Vegetables: Feel free to add other veggies to the mix. Some of my favorite additions include green bell peppers, chopped kale, marinated artichoke hearts and asparagus. Toppings: Finish your salad with a variety of toppings such as kalamata olives, toasted pine nuts or cooked crumbled bacon. Try adding some other fresh herbs such as fresh mint, dill, fresh basil or chives. Cheese: No feta cheese on hand? Other great options include goat cheese or shaved parmesan.
This orzo pasta salad is so easy to make that I make a batch a few times a month, I love to have it as a lighter lunch. It’s definitely healthier than many other side dishes can be, and it gets the kids to eat their vegetables. It’s definitely one of my go-to dishes for summer family meals or get togethers.
Orzo Salad Video
