This refreshing Orzo Salad is easy to make in under 30 minutes. Made with tomatoes, cucumbers, fresh herbs, feta cheese, and a Greek-style lemon vinaigrette, it's perfect for a quick and easy lunch, meal prep, or bringing to a summer barbecue.
Looking for more easy salads? Try my shrimp pasta salad or quinoa salad next!
About This Recipe
Today, we're making orzo salad - the perfect salad to make for a picnic, barbecue, or an outing in the summer! Every cookout needs something fresh and tasty, and this is the recipe I always turn to. It comes together super quickly and is bursting with freshness, herbaceousness, and deliciousness from all the fresh ingredients.
This salad is not only extremely easy to make, but it's great for making ahead of time. In fact, it actually tastes even better when you let it rest for a few hours in the fridge. The fresh vegetables and orzo pasta get a chance to soak up all the delicious flavors from the dressing. Plus, the cucumbers and tomatoes release some juices that the orzo happily absorbs!
Key Ingredients
Orzo: This is a small, oval-shaped pasta that looks like rice. For the longest time, I actually thought it was rice!
Vegetables: Cherry tomatoes, cucumber, and red onions.
Herbs: Fresh parsley and basil.
Feta cheese: I love the salty, cheesy taste that feta brings to pasta salads.
Dressing: You'll need olive oil, lemon juice, red wine vinegar, Dijon mustard, honey, garlic, salt, and pepper.
Instructions
STEP 1: Cook the orzo according to package directions, then drain over a strainer and set aside.
STEP 2: Combine the salad ingredients in a small bowl.
STEP 3: Add the cooked orzo, vegetables, herbs, and feta cheese to a large bowl.
STEP 4: Drizzle on the dressing and toss to combine.
๐ Recipe
Orzo Salad
Ingredients
- 1 cup dry orzo pasta
- 1 ยฝ cups cherry tomatoes (halved)
- 1 medium cucumber (diced)
- ยฝ cup feta cheese (crumbled)
- ยผ cup red onion (finely chopped)
- ยผ cup fresh parsley (chopped)
- ยผ cup fresh basil (chopped)
For the dressing
- ยผ cup olive oil
- 2 tablespoons lemon juice
- 1 tablespoon red wine vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- 1 clove garlic (minced)
- salt & pepper (to taste)
Instructions
- Cook the orzo according to the package directions. Drain and rinse under cold water. Set aside in a colander.
- In a small bowl, combine the dressing ingredients and set aside.
- To a large bowl, add the cooked orzo and the rest of the ingredients. Drizzle with the salad dressing on top and toss well. Enjoy!
- You can eat it immediately, or refrigerate and consume within 3 days.
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