This Orzo Salad comes together in about 30 minutes and is made all in one pot, making it a fantastic option for a busy weeknight meal that your family will love! Honestly, it’s perfect for any occasion, from summer picnics to cozy family dinners!
Ingredients Breakdown for Orzo Salad
Okay, let’s dive into the ingredients that make this delicious Orzo Salad so fantastic. It’s both fresh and filling! Here’s what you’ll need, trust me, you probably have most of these in your pantry right now!
- 1½ cups dry orzo pasta: This little pasta is like tiny gems that soak up flavors beautifully.
- 1 recipe Greek Salad Dressing: You can make your own (it’s super simple!) or grab a store-bought one that’s packed with flavor.
- 1 tablespoon red wine vinegar: This adds a zesty kick!
- 1 tablespoon fresh lemon juice: Fresh-squeezed is best for that aromatic freshness!
- ½ teaspoon oregano: Oregano brings that glorious Mediterranean taste.
- ¼ teaspoon sea salt: Just a couple of pinches to enhance the flavors.
- 2 Persian cucumbers (halved vertically and sliced ¼-inch thick): These are crispy and refreshing!
- 2 cups halved cherry tomatoes: Because who can resist the sweetness of cherry tomatoes?
- 1 cup cooked chickpeas (drained and rinsed): They add protein, so, they’re kind of like little powerhouses in this salad!
- 4 ounces feta cheese (cut into ¼-inch cubes): The star ingredient that brings a creamy texture.
- ⅓ cup thinly sliced red onion: For that lovely crunch and sweetness.
- ½ cup pitted Kalamata olives: Trust me, they add a depth of flavor.
- 1 cup fresh basil and/or mint leaves: Use either or both, either adds a lovely herbal note!
- Freshly ground black pepper: To taste!
Let’s Get Cooking!
Alright, so now that we’ve rounded up our ingredients, let’s whip up this fabulous Orzo Salad! The best part? It’s all about combining flavors and textures. Grab your large pot and let’s get started!
Boil the Orzo: Bring a large pot of salted water to a boil (add about a tablespoon of salt, that’s the secret!). Cook your orzo pasta according to the package directions, usually around 8-10 minutes, until it’s just slightly past al dente. We want it to have a nice bite to it!
Drain and Cool: Drain your cooked orzo and give it a little toss with a drizzle of olive oil to prevent it from sticking together. Spread it out on a baking sheet to cool off. This will only take about 5-10 minutes.
Mix the Dressing: While your orzo cools, grab a bowl and prepare the Greek Salad Dressing. Combine a tablespoon of red wine vinegar, a tablespoon of fresh lemon juice, oregano, and sea salt. Whisk it all together until fragrant and set it aside. You can even add a pinch of garlic powder if you’re feeling it!
Combine the Ingredients: In a large mixing bowl, toss together the cooled orzo, cucumbers, tomatoes, chickpeas, feta, red onion, and olives. Oh, it’s already looking beautiful, isn’t it?
Dress It Up: Drizzle your dressing over this colorful salad, add half of the fresh herbs, and season generously with freshly ground black pepper. Toss everything together gently, making sure each ingredient is coated.
Garnish: Garnish with the remaining herbs. You want there to be a pop of green on top for the visual appeal, and flavor, of course!
Serve & Enjoy: This delightful salad can be served right away, but if you let it chill in the fridge for about 30 minutes, the flavors will meld even more beautifully. It’s perfect as a side or a main, and your family will absolutely love it!
If you loved this Orzo Salad, be sure to check out my Crab Salad, my Cowboy Salad, or my Divorce Salad!
What Makes This Orzo Salad Special
Customizable: The beauty of this Orzo Salad is how easily you can switch it up. If you don’t like olives? No problem! Prefer different veggies? Go for it! It’s a blank canvas waiting for your signature touch. Feel free to get creative; that’s part of the fun!
Quick & Easy: This dish comes together in under 30 minutes, making it perfect for those busy evenings when time is of the essence, but you still want something delicious on the table.
Comfort Food: It’s loaded with tons of flavor! Between the creamy feta, crunchy veggies, and zesty dressing, your taste buds will dance with delight.
Meal Prep Ready: This salad is a make-ahead dream! You can whip it up in advance and stow it in the fridge for up to 3-4 days. Just give it a good stir before serving!
Serving and Storage Tips
How to Serve This Orzo Salad
This Orzo Salad is wonderfully versatile! You can enjoy it as a light lunch, a potluck dish, or even alongside grilled chicken or fish for extra protein. Here are a few serving suggestions you might love:
- With Grilled Chicken – Add some grilled chicken on top for a hearty protein boost.
- As a Side Dish – Pair it with your favorite grilled meats or meals.
- Inside Wraps or Pitas – Scoop it into a wrap with a bit more dressing for a fabulous portable lunch!
Keeping Leftovers Fresh
- Refrigeration: Store any leftovers in an airtight container in the fridge. It will keep for about 3-4 days, making it a great option for meal prep!
- Reheating Instructions: No need to reheat; this salad is perfect served cold or at room temperature. Just before serving, give it a stir and taste, add more herbs or dressing if necessary.
- Freezer Friendly: Unfortunately, this salad doesn’t freeze well since the veggies get mushy and sad. But you can always whip up a fresh batch when the craving hits!
So, there you have it! This Orzo Salad is not just a recipe; it’s a family favorite, an adaptable masterpiece, and a life-saver during those hectic weeknights. I can’t wait for you and your family to try it! Trust me, it’s going to become a staple in your home, just like it is in mine.
Feel free to drop a comment down below! I love hearing how you make it your own or any little tweaks you add. Enjoy your delicious journey with this salad!
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Easy Orzo Salad
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A vibrant, easy orzo salad, perfect for busy weeknights and adaptable to your pantry staples.
Ingredients
- 1½ cups dry orzo pasta
- 1 recipe Greek Salad Dressing
- 1 tablespoon red wine vinegar
- 1 tablespoon fresh lemon juice
- ½ teaspoon oregano
- ¼ teaspoon sea salt
- 2 Persian cucumbers, halved vertically and sliced ¼-inch thick
- 2 cups halved cherry tomatoes
- 1 cup cooked chickpeas (drained and rinsed)
- 4 ounces feta cheese, cut into ¼-inch cubes
- ⅓ cup thinly sliced red onion
- ½ cup pitted Kalamata olives
- 1 cup fresh basil and/or mint leaves
- Freshly ground black pepper to taste
Instructions
- Boil the Orzo: Bring a large pot of salted water to a boil and cook the orzo according to package directions, about 8-10 minutes.
- Drain and Cool: Drain the cooked orzo and toss with olive oil, then spread out on a baking sheet to cool for 5-10 minutes.
- Mix the Dressing: In a bowl, combine red wine vinegar, lemon juice, oregano, and sea salt; whisk together and set aside.
- Combine the Ingredients: In a large mixing bowl, toss the cooled orzo, cucumbers, tomatoes, chickpeas, feta, red onion, and olives.
- Dress It Up: Drizzle the dressing over the salad, add half of the fresh herbs, and season with black pepper; toss gently.
- Garnish: Add the remaining herbs for a beautiful finish.
- Serve & Enjoy: Serve immediately or let chill in the fridge for about 30 minutes for enhanced flavor.
Notes
Great for meal prep; can be stored in the fridge for up to 3-4 days.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 15g
- Cholesterol: 30mg