Fresh, healthy, and Greek-inspired, this Orzo Salad is phenomenal.
Orzo has an identity crisis. Because it is shaped like rice, some people think it is rice. But, of course, it’s not: it’s pasta, and, for me, one of the most comforting pastas there is. I think it has something to do with the mouthfeel: soft and smooth, but with that al dente bite (something, by the way, that we do not like in rice! How many times have you seen cooks get chopped from Chopped for undercooked rice!)
Although orzo comes from Italy and was named for its barley-like shape (orzo means “barley” in Italian), this vibrant Orzo Pasta Salad will transport you to the Greek isles with its salty and tangy feta cheese and rich Kalamata olives. This salad uses so many fresh ingredients and is so simple to make that not only will you feel very good about eating it, there’s practically no prep time needed!
One of my favorite things about this salad, in addition to its wonderful flavor, is the way the crunchy onions and cucumbers play against the softer olives, cheese, and little tomatoes, and how all of these ingredients work so well with the texture of the perfectly cooked orzo. It’s as good cold as it is at room temperature, so eat it for dinner right after you make it, and then right out of the fridge for lunch the next day!
You’ll love how versatile this Orzo Pasta Salad is, too: it’s great on its own, but it is also a lovely match with basically anything you might serve that calls for a pasta side dish. I often serve it with Baked Salmon, but it is equally good with more casual fare, like this Hot Honey and Gouda Chicken Sandwich.
The Health Benefits of Orzo Pasta Salad
We’ve all heard about the Mediterranean Diet and how good it is for us. It’s a very popular way to eat these days, with its focus on healthy ingredients and simple preparations. Enter Orzo Pasta Salad! It features many of the ingredients that belong to the Mediterranean Diet, like fresh vegetables, olive oil, and feta cheese. In this salad, there are nutrients galore!
We get fiber and antioxidants from the cucumber; more fiber and vitamins C and A from the raw tomatoes; calcium, protein, and vitamin B12 from the feta; and anti-inflammatory properties from the dried oregano. And don’t forget all the good fat you’ll get from the olive oil and the olives. This salad is a nutritional powerhouse. If you want to make it even more so, you can always use a whole-grain orzo instead of the white variety.
Top Tips For a Perfect Orzo Salad
- Be ready to toss the orzo salad in the olive oil and red wine vinegar as soon as you have combined the other ingredients to prevent your orzo from sticking
- Don’t overcook your orzo. Follow the package directions for al dente and rinse the orzo as soon as you’ve drained it; you definitely want that “bite” to your orzo in this salad.
- Chop all of the vegetables evenly so that each bite contains all of this salad’s deliciousness.
- Use extra-virgin olive oil. “EVOO” is less processed than some other oils, tastes great, runs smooth, and retains many of its nutrients.
How do I store the orzo salad?
Orzo Pasta Salad can be stored in an airtight container for up to 4 days in the refrigerator (remember, though, that the red onions will become more pungent with each passing day), or in the freezer for up to 3 months (thaw overnight in the fridge before serving).
Serving Suggestions
The flavors in this Orzo Pasta Salad pair so well with all things Greek. Serve it with these Mediterranean Pita Burgers or with these scrumptious Oven-Baked Greek Chicken Thighs. And, as Italy is on the Mediterranean, too, this Orzo Pasta Salad goes perfectly with Italian Baked Chicken or Zuppa Toscana and a side of bread slathered in Oven-Roasted Garlic.
I also love to add different things to this orzo salad, thanks to its versatility. For instance, try adding simple Sauteed Shrimp or elegant Baked Shrimp Scampi. This delicious Shredded Chicken is wonderful tossed in this salad, too. When I want a hearty vegetable-forward meal, I add Roasted Eggplant and then serve it with these amazing Pickled Eggs.
The Best Orzo Salad
Ingredients
- 1 cup uncooked orzo
- 10 ounces little tomatoes grape or cherry, halved
- 3-4 mini cucumbers or 1/2 English cucumber chopped
- 1/2 cup crumbled feta cheese
- 1/4 cup Kalamata olives pitted and halved
- 1-2 tablespoons chopped red onion
- 1/4 teaspoon dried oregano
- 2 tablespoons olive oil
- 1-2 tablespoons red wine vinegar
- Salt to taste
- Pepper to taste
- Fresh parsley for garnish optional
Instructions
- Start by boiling a large pot of salted water. Cook the orzo until al dente, as per the package instructions. Once done, drain and rinse under cold water to stop the cooking process.
- While the orzo is cooking, take this time to prepare the tomatoes, cucumbers, olives, and red onion.
- In a large mixing bowl, combine the cooled orzo, halved tomatoes, chopped cucumbers, crumbled feta, halved olives, chopped red onion, and dried oregano. Drizzle with olive oil and 1 tablespoon of red wine vinegar. Toss the salad to mix well.
- Taste the salad and adjust the flavors as needed. Add more red wine vinegar if desired, and season with salt and pepper to your liking. If you’re using fresh parsley, sprinkle it on top as a garnish.
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