Tired of the same old side dishes? Orzo salads are your ticket to vibrant, versatile meals that shine at picnics, potlucks, or weeknight dinners. From zesty Mediterranean flavors to creamy herb-infused creations, these 34 recipes transform tiny pasta into something spectacular. Get ready to discover fresh combinations that’ll make your taste buds dance—let’s dive into these delicious orzo salad ideas!
Mediterranean Orzo Salad with Feta and Kalamata Olives
Let’s make a vibrant Mediterranean orzo salad that’s perfect for meal prep or a quick weeknight dinner. This dish comes together with minimal fuss but delivers maximum flavor, combining tender pasta with briny olives, creamy feta, and fresh herbs. You’ll love how easily it adapts to what you have on hand while feeling like a special treat.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 1 cup of orzo pasta
– A couple of cups of water for boiling
– A generous drizzle of extra virgin olive oil (about ¼ cup)
– A splash of red wine vinegar (around 2 tablespoons)
– A pinch of salt and black pepper
– ½ cup of crumbled feta cheese
– ½ cup of pitted Kalamata olives, sliced
– A handful of fresh parsley, chopped (about ¼ cup)
– 1 lemon, juiced (about 2 tablespoons)
Instructions
1. Bring a couple of cups of water to a rolling boil in a medium pot over high heat, adding a pinch of salt to season the pasta.
2. Add 1 cup of orzo pasta to the boiling water, stirring once to prevent sticking, and cook for 8-10 minutes until al dente (tender but with a slight bite).
3. Drain the cooked orzo in a colander and rinse it briefly under cold water to stop the cooking process and cool it down for the salad.
4. In a large mixing bowl, whisk together a generous drizzle of extra virgin olive oil, a splash of red wine vinegar, the juice of 1 lemon, and another pinch of salt and black pepper to create the dressing.
5. Tip: For a smoother emulsion, whisk the dressing vigorously for about 30 seconds until it looks slightly thickened.
6. Add the cooled orzo to the bowl with the dressing and toss gently to coat every piece evenly.
7. Fold in ½ cup of crumbled feta cheese, ½ cup of sliced Kalamata olives, and a handful of chopped fresh parsley until well combined.
8. Tip: If the salad seems dry, add an extra drizzle of olive oil and toss again to moisten it without making it soggy.
9. Let the salad sit at room temperature for 5-10 minutes to allow the flavors to meld together.
10. Tip: Taste a small spoonful and adjust with more salt or pepper if needed, but avoid over-salting since the feta and olives add saltiness.
11. Serve the salad immediately or refrigerate it in an airtight container for up to 3 days.
Grab a fork and dig into this Mediterranean orzo salad, where the tender pasta contrasts beautifully with the creamy feta and briny olives. The fresh parsley and zesty lemon dressing brighten every bite, making it a refreshing side or light main. Try serving it alongside grilled chicken or stuffed into pita pockets for a creative twist that’s sure to impress.
Lemon Herb Orzo Salad with Cherry Tomatoes
Unlock the vibrant flavors of spring with this bright, zesty orzo salad that comes together in under 30 minutes. Using simple ingredients, we’ll create a dish that’s perfect for picnics, potlucks, or a quick weeknight side. Let’s walk through each step methodically to ensure perfect results every time.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– 1 cup of orzo pasta
– A couple of cups of water (for boiling)
– A generous pinch of salt (for the pasta water)
– 1 pint of cherry tomatoes, halved
– 1 lemon, for its zest and juice
– A big handful of fresh parsley, chopped
– A smaller handful of fresh basil, chopped
– 1/4 cup of extra virgin olive oil
– 2 cloves of garlic, minced
– A splash of red wine vinegar
– 1/2 teaspoon of dried oregano
– 1/4 teaspoon of black pepper
Instructions
1. Bring 2 cups of water to a rolling boil in a medium saucepan over high heat.
2. Add a generous pinch of salt to the boiling water.
3. Stir in 1 cup of orzo pasta and reduce the heat to medium.
4. Cook the orzo for 8-10 minutes, stirring occasionally, until it is al dente (tender but still slightly firm to the bite).
5. Drain the cooked orzo in a colander and rinse it briefly under cold water to stop the cooking process, then transfer it to a large mixing bowl.
6. While the orzo cooks, zest the entire lemon using a fine grater, then juice it to yield about 3 tablespoons of fresh lemon juice.
7. In a small bowl, whisk together 1/4 cup of extra virgin olive oil, the lemon zest, the 3 tablespoons of lemon juice, 2 minced garlic cloves, a splash of red wine vinegar, 1/2 teaspoon of dried oregano, and 1/4 teaspoon of black pepper until well combined.
8. Pour the dressing over the warm orzo in the large mixing bowl and toss thoroughly to coat every grain.
9. Halve 1 pint of cherry tomatoes and add them to the bowl with the dressed orzo.
10. Chop a big handful of fresh parsley and a smaller handful of fresh basil, then add them to the bowl.
11. Toss all ingredients together gently until the tomatoes and herbs are evenly distributed throughout the salad.
12. Let the salad sit at room temperature for 5 minutes to allow the flavors to meld.
Now, this salad shines with a delightful contrast: the orzo is tender and absorbs the bright lemon-herb dressing, while the cherry tomatoes burst with juicy sweetness. For a creative twist, serve it alongside grilled chicken or spoon it into lettuce cups for a light lunch—it’s versatile enough to be the star of any meal.
Spinach and Artichoke Orzo Salad
Sometimes the best meals come from combining pantry staples with fresh ingredients, and this Spinach and Artichoke Orzo Salad does just that. Start by gathering your ingredients, and I’ll walk you through each simple step to create a vibrant, satisfying dish that’s perfect for lunch or as a side.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 1 cup of orzo pasta
– A 14-ounce can of artichoke hearts, drained and chopped
– A couple of big handfuls of fresh baby spinach, roughly chopped
– 1/2 cup of crumbled feta cheese
– 1/4 cup of extra virgin olive oil
– 2 tablespoons of fresh lemon juice
– 1 garlic clove, minced
– A splash of red wine vinegar
– A pinch of salt and black pepper
Instructions
1. Bring a large pot of salted water to a boil over high heat.
2. Add 1 cup of orzo pasta to the boiling water and cook for 8-10 minutes, stirring occasionally, until it’s al dente (tender but still firm to the bite).
3. While the orzo cooks, drain a 14-ounce can of artichoke hearts and chop them into bite-sized pieces.
4. Roughly chop a couple of big handfuls of fresh baby spinach and set it aside.
5. In a small bowl, whisk together 1/4 cup of extra virgin olive oil, 2 tablespoons of fresh lemon juice, 1 minced garlic clove, a splash of red wine vinegar, and a pinch of salt and black pepper until well combined.
6. Drain the cooked orzo in a colander and rinse it briefly under cold water to stop the cooking process and cool it down.
7. Transfer the cooled orzo to a large mixing bowl.
8. Add the chopped artichoke hearts and spinach to the bowl with the orzo.
9. Pour the dressing over the salad ingredients and toss everything gently to coat evenly.
10. Fold in 1/2 cup of crumbled feta cheese until just combined.
11. Let the salad sit at room temperature for 5 minutes to allow the flavors to meld.
Tip: For the best texture, make sure to rinse the orzo well after cooking to prevent it from sticking together.
Tip: If you prefer a stronger garlic flavor, let the minced garlic sit in the dressing for a few minutes before whisking.
Tip: You can prep the artichokes and spinach ahead of time to save minutes during assembly.
This salad offers a delightful contrast with tender orzo, tangy artichokes, and fresh spinach, all brought together by a zesty dressing. Try serving it alongside grilled chicken or as a standalone light meal, and feel free to add extras like cherry tomatoes or olives for a personal twist.
Caprese Orzo Salad with Fresh Mozzarella
A perfect summer dish that’s as easy to make as it is delicious, this Caprese Orzo Salad brings together classic Italian flavors in a refreshing pasta salad. Let’s walk through each step together so you can create a vibrant, crowd-pleasing meal.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 1 cup of orzo pasta
– 8 ounces of fresh mozzarella cheese, cut into bite-sized cubes
– 2 cups of cherry tomatoes, halved
– A big handful of fresh basil leaves, roughly torn
– A generous ¼ cup of extra virgin olive oil
– A couple of tablespoons of balsamic vinegar
– A pinch of salt and a few cracks of black pepper
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the orzo pasta to the boiling water and cook for exactly 8 minutes, stirring occasionally to prevent sticking.
3. While the orzo cooks, halve the cherry tomatoes and cube the fresh mozzarella cheese into ½-inch pieces.
4. Drain the cooked orzo in a colander and rinse it briefly under cold water to stop the cooking and cool it down.
5. In a large mixing bowl, combine the cooled orzo, halved cherry tomatoes, and cubed mozzarella.
6. Drizzle the extra virgin olive oil and balsamic vinegar over the mixture.
7. Add a pinch of salt and a few cracks of black pepper to the bowl.
8. Gently toss all the ingredients together until everything is evenly coated with the dressing.
9. Fold in the torn fresh basil leaves just before serving to keep them vibrant and aromatic.
10. Let the salad sit at room temperature for 5 minutes to allow the flavors to meld together.
Delightfully fresh and satisfying, this salad offers a creamy texture from the mozzarella balanced with the juicy pop of tomatoes and the tender bite of orzo. Serve it immediately as a bright side dish at your next barbecue, or pack it for a picnic where its flavors only improve as they mingle.
Greek Orzo Salad with Cucumber and Red Onion
You’re about to make a bright, refreshing salad that’s perfect for meal prep or a quick lunch. Greek Orzo Salad with Cucumber and Red Onion combines tender pasta with crisp veggies and a zesty dressing for a dish that’s both satisfying and light.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 1 cup of orzo pasta
– A couple of cups of water for boiling
– 1 medium cucumber, diced into small pieces
– Half of a red onion, thinly sliced
– A big handful of fresh parsley, chopped
– A generous 1/4 cup of extra virgin olive oil
– A splash of red wine vinegar, about 2 tablespoons
– A squeeze of lemon juice from half a lemon
– A pinch of dried oregano
– Salt and freshly ground black pepper to season
Instructions
1. Bring a couple of cups of water to a rolling boil in a medium pot over high heat, adding a pinch of salt to season the pasta.
2. Add 1 cup of orzo pasta to the boiling water and cook for 8–10 minutes, stirring occasionally, until it’s al dente (tender but with a slight bite).
3. Drain the cooked orzo in a colander and rinse it under cold water for about 30 seconds to stop the cooking and cool it down quickly.
4. In a large mixing bowl, combine the drained orzo with 1 medium cucumber diced into small pieces and half of a red onion thinly sliced.
5. Add a big handful of fresh parsley chopped to the bowl for a fresh, herbal note.
6. In a small bowl, whisk together a generous 1/4 cup of extra virgin olive oil, a splash of red wine vinegar (about 2 tablespoons), and a squeeze of lemon juice from half a lemon until well blended.
7. Pour the dressing over the orzo and vegetable mixture, tossing everything gently to coat evenly.
8. Sprinkle a pinch of dried oregano over the salad and season with salt and freshly ground black pepper to taste, mixing once more to distribute the flavors.
9. Let the salad sit at room temperature for 5–10 minutes to allow the flavors to meld together before serving.
Finally, this salad offers a delightful contrast of textures, with the soft orzo balancing the crunch of cucumber and the sharp bite of red onion. For a creative twist, serve it alongside grilled chicken or stuff it into pita pockets for a portable lunch—it’s versatile and keeps well in the fridge for up to three days.
Lemon-Dijon Orzo Summer Salad
Warm weather calls for bright, refreshing dishes that come together with minimal fuss. This lemon-Dijon orzo salad delivers just that—it’s a zesty, satisfying meal perfect for picnics, potlucks, or a quick weeknight dinner. Let’s walk through each step together so you can nail it on your first try.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 1 cup of orzo pasta
– A big handful of fresh baby spinach, roughly chopped
– Half of a red onion, finely diced
– A couple of ripe cherry tomatoes, halved
– A generous 1/4 cup of crumbled feta cheese
– For the dressing: a good glug of olive oil (about 1/4 cup), the juice of one lemon, a heaping tablespoon of Dijon mustard, a pinch of salt, and a few cracks of black pepper
Instructions
1. Bring 4 cups of water to a rolling boil in a medium saucepan over high heat.
2. Add 1 cup of orzo pasta to the boiling water and cook for 8–10 minutes, stirring occasionally, until the orzo is tender but still has a slight bite (al dente).
3. While the orzo cooks, whisk together 1/4 cup of olive oil, the juice of one lemon, 1 tablespoon of Dijon mustard, a pinch of salt, and a few cracks of black pepper in a small bowl until fully combined.
4. Drain the cooked orzo in a fine-mesh strainer and rinse it under cool running water for about 30 seconds to stop the cooking process and cool it down.
5. Transfer the cooled orzo to a large mixing bowl.
6. Add the roughly chopped baby spinach, finely diced red onion, and halved cherry tomatoes to the bowl with the orzo.
7. Pour the lemon-Dijon dressing over the orzo and vegetables.
8. Gently toss everything together with a large spoon or salad tongs until the ingredients are evenly coated with the dressing.
9. Fold in 1/4 cup of crumbled feta cheese, being careful not to overmix so the cheese stays in distinct pieces.
10. Let the salad sit at room temperature for 5 minutes to allow the flavors to meld.
Bright and tangy from the lemon and Dijon, this salad has a delightful contrast of creamy feta, tender orzo, and crisp vegetables. For a creative twist, serve it alongside grilled chicken or spoon it into lettuce cups for a light, handheld meal—the leftovers taste even better the next day as the flavors deepen.
Roasted Vegetable Orzo Salad with Balsamic Dressing
Gathering seasonal vegetables and pantry staples makes this roasted vegetable orzo salad a breeze for busy weeknights. It’s a hearty, colorful dish that’s perfect for meal prep or a quick dinner, and the tangy balsamic dressing ties everything together beautifully. Let’s walk through each step so you can confidently assemble this satisfying meal.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 1 cup of orzo pasta
– A couple of bell peppers (any color), chopped into 1-inch pieces
– 1 medium zucchini, sliced into half-moons
– 1 small red onion, thinly sliced
– 2 tablespoons of olive oil
– A pinch of salt and black pepper
– 1/4 cup of balsamic vinegar
– A splash of extra virgin olive oil (about 2 tablespoons)
– 1 teaspoon of Dijon mustard
– A handful of fresh basil leaves, roughly chopped
Instructions
1. Preheat your oven to 425°F and line a baking sheet with parchment paper for easy cleanup.
2. In a large bowl, toss the chopped bell peppers, sliced zucchini, and red onion with 2 tablespoons of olive oil, a pinch of salt, and black pepper until evenly coated.
3. Spread the vegetables in a single layer on the prepared baking sheet and roast for 20–25 minutes, stirring halfway through, until they’re tender and lightly charred at the edges.
4. While the vegetables roast, bring a pot of salted water to a boil and cook the orzo according to package directions, usually about 8–10 minutes, until al dente.
5. Drain the orzo in a colander and rinse it briefly under cold water to stop the cooking and prevent sticking.
6. In a small bowl, whisk together 1/4 cup of balsamic vinegar, 2 tablespoons of extra virgin olive oil, and 1 teaspoon of Dijon mustard until emulsified.
7. Transfer the roasted vegetables and cooled orzo to a large serving bowl.
8. Pour the balsamic dressing over the mixture and toss gently to combine everything evenly.
9. Fold in the roughly chopped fresh basil leaves just before serving to keep them vibrant.
10. Let the salad sit for 5 minutes to allow the flavors to meld, then give it a final toss.
Savory roasted vegetables add a smoky depth, while the al dente orzo provides a satisfying chew. For a creative twist, top it with crumbled feta or grilled chicken to make it a complete meal.
Avocado and Corn Orzo Salad
Zesty and refreshing, this Avocado and Corn Orzo Salad is the perfect make-ahead meal for busy weeknights or casual gatherings. Let’s walk through each step together so you can create this vibrant dish with confidence. You’ll love how the creamy avocado pairs with sweet corn and tender orzo.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 1 cup of orzo pasta
– 2 ears of fresh corn, or about 1 cup of kernels if using frozen
– 1 ripe avocado
– A couple of tablespoons of olive oil
– A splash of fresh lime juice (about 2 tablespoons)
– A small handful of chopped fresh cilantro
– A pinch of salt and black pepper
Instructions
1. Bring a medium pot of salted water to a rolling boil over high heat.
2. Add 1 cup of orzo pasta to the boiling water and cook for 8-10 minutes, stirring occasionally, until it’s al dente (tender but still slightly firm to the bite).
3. While the orzo cooks, shuck 2 ears of corn and carefully cut the kernels off the cob using a sharp knife. Tip: Place the ear upright in a bowl to catch kernels and prevent mess.
4. Heat a couple of tablespoons of olive oil in a skillet over medium-high heat until it shimmers, about 1 minute.
5. Add the corn kernels to the skillet and cook for 4-5 minutes, stirring often, until they’re lightly charred and fragrant. Tip: Don’t overcrowd the pan to ensure even browning.
6. Drain the cooked orzo in a colander and rinse it briefly under cold water to stop the cooking and cool it down.
7. In a large mixing bowl, combine the cooled orzo and charred corn.
8. Cut the ripe avocado in half, remove the pit, scoop out the flesh with a spoon, and dice it into bite-sized pieces. Tip: Sprinkle the avocado with a splash of lime juice immediately to prevent browning.
9. Add the diced avocado, a splash of fresh lime juice, a small handful of chopped cilantro, and a pinch of salt and black pepper to the bowl.
10. Gently toss all the ingredients together until everything is evenly coated and mixed.
11. Taste and adjust seasoning with more salt or lime juice if needed, but avoid overmixing to keep the avocado intact.
12. Transfer the salad to a serving dish or individual plates.
Ripe for enjoying right away, this salad offers a delightful contrast of textures: the chewy orzo, crunchy corn, and buttery avocado meld together with a bright, citrusy kick. Serve it chilled as a standalone lunch or alongside grilled chicken for a heartier meal—it’s versatile enough to shine at picnics or potlucks, where its colors will pop on any table.
Zesty Mint and Lime Orzo Salad
Many home cooks overlook orzo as just another pasta, but this tiny rice-shaped wonder transforms into a vibrant, refreshing salad with the right bright flavors. Making this Zesty Mint and Lime Orzo Salad is straightforward—just follow these steps carefully, and you’ll have a perfect side dish or light meal.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 1 cup of orzo pasta
– A couple of limes for their juice and zest
– A big handful of fresh mint leaves
– A splash of extra-virgin olive oil
– A pinch of salt
– A pinch of black pepper
– A couple of garlic cloves
– A handful of cherry tomatoes
– A handful of cucumber
– A handful of red onion
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add 1 cup of orzo pasta to the boiling water and cook for 8-10 minutes, stirring occasionally, until it’s al dente (tender but still firm to the bite).
3. While the orzo cooks, finely chop a couple of garlic cloves and set them aside.
4. Halve a handful of cherry tomatoes and dice a handful of cucumber into small pieces.
5. Thinly slice a handful of red onion and place it in a small bowl of cold water for 5 minutes to mellow its sharpness—this tip prevents overpowering flavors.
6. Drain the cooked orzo in a colander and rinse it under cold running water for 1 minute to stop the cooking process and cool it down.
7. In a large mixing bowl, combine the drained orzo, chopped garlic, halved cherry tomatoes, diced cucumber, and drained red onion.
8. Zest one lime directly into the bowl, then juice both limes to get about 1/4 cup of fresh lime juice and add it to the mixture.
9. Chop a big handful of fresh mint leaves and stir them into the salad for a burst of herbal freshness.
10. Drizzle a splash of extra-virgin olive oil over the ingredients and toss everything gently but thoroughly to coat evenly.
11. Season with a pinch of salt and a pinch of black pepper, tasting as you go to adjust—this tip ensures balanced seasoning without overdoing it.
12. Let the salad sit at room temperature for 10 minutes before serving to allow the flavors to meld together, which enhances the overall taste.
Just imagine the tender orzo mingling with the crisp vegetables and zesty lime dressing—it’s a refreshing, tangy dish that’s perfect for picnics or as a bright side to grilled meats. For a creative twist, serve it in lettuce cups or top it with crumbled feta cheese for added creaminess.
Orzo Salad with Sundried Tomatoes and Basil
Kick off your weeknight dinner prep with this vibrant orzo salad that comes together with minimal fuss. Picture tender pasta pearls mingling with sweet sundried tomatoes and fresh basil for a dish that’s as satisfying as it is simple to make. It’s the kind of recipe you’ll turn to again and again for potlucks, picnics, or a quick lunch at home.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 10 minutes
Ingredients
– 1 cup of orzo pasta
– A couple of cups of water
– A generous pinch of salt
– ½ cup of sundried tomatoes (the oil-packed kind, drained)
– A big handful of fresh basil leaves (about ½ cup loosely packed)
– ¼ cup of extra-virgin olive oil
– A splash of red wine vinegar (about 2 tablespoons)
– 1 clove of garlic, minced
– A sprinkle of black pepper
Instructions
1. Bring a couple of cups of water to a boil in a medium saucepan over high heat, then add a generous pinch of salt—this seasons the orzo from the inside out.
2. Stir in 1 cup of orzo pasta, reduce the heat to medium, and cook for 8–10 minutes, stirring occasionally, until the orzo is tender but still has a slight bite (al dente).
3. Drain the orzo in a fine-mesh strainer and rinse it briefly under cool water to stop the cooking and prevent sticking; tip: rinsing also helps the salad stay fresh longer.
4. While the orzo cooks, chop ½ cup of drained sundried tomatoes into small pieces and thinly slice a big handful of fresh basil leaves.
5. In a large mixing bowl, whisk together ¼ cup of extra-virgin olive oil, a splash of red wine vinegar (about 2 tablespoons), 1 minced garlic clove, and a sprinkle of black pepper until well combined.
6. Add the drained orzo, chopped sundried tomatoes, and sliced basil to the bowl with the dressing.
7. Toss everything together gently but thoroughly until the orzo is evenly coated with the dressing and the ingredients are well distributed; tip: let it sit for 5 minutes before serving to allow the flavors to meld.
8. Taste and adjust seasoning if needed, but avoid over-salting since the sundried tomatoes add natural savoriness.
Fresh from the bowl, this salad boasts a delightful contrast of chewy orzo, tangy tomatoes, and herbaceous basil. For a creative twist, serve it alongside grilled chicken or spoon it into lettuce cups for a light, portable meal that’s perfect for summer gatherings.
Italian Antipasto Orzo Salad
This vibrant Italian Antipasto Orzo Salad brings the flavors of a classic appetizer spread into one satisfying, make-ahead dish. Think of it as your favorite charcuterie board, but in a bowl—perfect for potlucks, picnics, or a quick weeknight dinner that feels special. Today, we’ll walk through each simple step to build layers of flavor, from toasting the orzo to tossing it with a zesty homemade dressing.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– A couple of cups of orzo pasta
– A good glug of extra virgin olive oil, about 1/4 cup plus a splash more for cooking
– A couple of cloves of garlic, minced
– A generous 1/4 cup of red wine vinegar
– A teaspoon of dried oregano
– A pinch of red pepper flakes
– A small jar (about 6 oz) of marinated artichoke hearts, drained and chopped
– A cup of cherry tomatoes, halved
– A handful of pitted Kalamata olives, sliced
– A few ounces of salami, diced (about 1/2 cup)
– A block (about 4 oz) of fresh mozzarella, cubed
– A big handful of fresh basil leaves, roughly torn
– Salt and freshly ground black pepper
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the orzo to the boiling water and cook according to package directions, usually for 8-10 minutes, until it’s al dente (tender but still with a slight bite).
3. While the orzo cooks, heat a splash of olive oil in a small skillet over medium heat for 30 seconds.
4. Add the minced garlic to the skillet and cook for 1 minute, stirring constantly, until fragrant but not browned.
5. Remove the skillet from the heat and immediately stir in the red wine vinegar, the 1/4 cup of olive oil, dried oregano, red pepper flakes, and a big pinch of salt and pepper to make the dressing. Tip: Adding the vinegar off the heat helps preserve its bright flavor.
6. Drain the cooked orzo in a colander and rinse it briefly under cool water to stop the cooking and prevent clumping.
7. Transfer the rinsed orzo to a large mixing bowl.
8. Pour the prepared dressing over the warm orzo and toss thoroughly to coat every grain.
9. Let the dressed orzo sit for 5 minutes to absorb the flavors while you prep the remaining ingredients.
10. Add the chopped artichoke hearts, halved cherry tomatoes, sliced olives, diced salami, cubed mozzarella, and torn basil to the bowl with the orzo.
11. Gently toss all the ingredients together until evenly combined. Tip: Use a folding motion with a spatula to keep the mozzarella cubes and basil leaves intact.
12. Taste the salad and adjust the seasoning with more salt and pepper if needed. Tip: Letting the salad chill in the refrigerator for at least 30 minutes before serving allows the flavors to meld beautifully.
13. For the best texture, serve the salad slightly chilled or at room temperature.
Fresh from the fridge, this salad boasts a delightful contrast: the orzo is tender and lightly tangy from the dressing, while the artichokes, salami, and olives provide savory, briny pops. Serve it scooped into crisp romaine lettuce cups for a handheld appetizer, or alongside grilled chicken for a more substantial meal. The colors and flavors only improve as it sits, making it a fantastic make-ahead option for any gathering.
Cranberry and Almond Orzo Salad
Gathering seasonal ingredients for a vibrant side dish or light meal is one of winter’s simple pleasures. This cranberry and almond orzo salad combines chewy pasta, tart fruit, and crunchy nuts in a bright dressing that comes together quickly. Follow these steps for a colorful dish that’s perfect for holiday gatherings or weeknight dinners.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 1½ cups of orzo pasta
– A generous ½ cup of dried cranberries
– ¾ cup of sliced almonds
– A couple of green onions, thinly sliced
– A big handful of fresh parsley, chopped
– ¼ cup of olive oil
– 2 tablespoons of fresh lemon juice
– A splash of apple cider vinegar
– 1 teaspoon of honey
– A pinch of salt and black pepper
Instructions
1. Bring 4 quarts of water to a rolling boil in a large pot over high heat.
2. Add 1½ cups of orzo pasta to the boiling water and cook for 8-10 minutes, stirring occasionally, until al dente (tender but still firm to the bite).
3. While the orzo cooks, toast ¾ cup of sliced almonds in a dry skillet over medium heat for 3-4 minutes, shaking the pan frequently, until they turn golden brown and fragrant—this enhances their nutty flavor.
4. Drain the cooked orzo in a colander and rinse it briefly under cold water to stop the cooking process, which helps prevent it from becoming mushy.
5. In a large mixing bowl, whisk together ¼ cup of olive oil, 2 tablespoons of fresh lemon juice, a splash of apple cider vinegar, 1 teaspoon of honey, and a pinch of salt and black pepper until well combined.
6. Add the drained orzo to the bowl with the dressing and toss gently to coat evenly.
7. Stir in a generous ½ cup of dried cranberries, the toasted almonds, a couple of thinly sliced green onions, and a big handful of chopped fresh parsley.
8. Let the salad sit at room temperature for 5 minutes to allow the flavors to meld, giving the cranberries time to soften slightly and absorb the dressing.
9. Taste and adjust seasoning with an extra pinch of salt if needed, but avoid over-salting as the flavors will continue to develop.
The salad offers a delightful mix of textures, from the tender orzo and plump cranberries to the crisp almonds and fresh herbs. Serve it chilled or at room temperature, perhaps alongside roasted chicken or as a bright addition to a potluck spread.
Shrimp and Spinach Orzo Salad
Gathering ingredients for a vibrant, one-bowl meal? This shrimp and spinach orzo salad comes together with simple steps for a satisfying lunch or light dinner that’s packed with flavor and texture. Let’s walk through each stage methodically, ensuring every component shines.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 1 cup of orzo pasta
– A pound of large shrimp, peeled and deveined
– A couple of big handfuls of fresh baby spinach (about 4 cups)
– A splash of olive oil (about 2 tablespoons)
– 2 cloves of garlic, minced
– The juice from half a lemon (about 2 tablespoons)
– A pinch of salt and a few cracks of black pepper
Instructions
1. Bring a medium pot of salted water to a rolling boil over high heat.
2. Add 1 cup of orzo pasta to the boiling water and cook for 8–10 minutes, stirring occasionally, until it’s al dente (tender but still firm to the bite).
3. Drain the orzo in a colander and rinse it briefly under cool water to stop the cooking; set it aside to drain completely.
4. While the orzo cooks, pat the pound of shrimp dry with paper towels to ensure they sear nicely.
5. Heat a splash of olive oil in a large skillet over medium-high heat until it shimmers, about 1 minute.
6. Add the shrimp to the skillet in a single layer and cook for 2–3 minutes per side, until they turn pink and opaque throughout.
7. Transfer the cooked shrimp to a plate and set aside.
8. In the same skillet, reduce the heat to medium and add the minced garlic, sautéing for 30 seconds until fragrant.
9. Add the couple of big handfuls of baby spinach to the skillet and cook for 1–2 minutes, stirring constantly, until just wilted.
10. In a large mixing bowl, combine the drained orzo, cooked shrimp, and wilted spinach.
11. Drizzle the juice from half a lemon over the mixture and toss gently to coat everything evenly.
12. Season with a pinch of salt and a few cracks of black pepper, tossing again to distribute the seasoning.
Bright and zesty, this salad offers a delightful contrast between the tender orzo, juicy shrimp, and fresh spinach. Serve it chilled for a refreshing twist or warm it slightly to bring out the garlic’s aroma—either way, it’s a versatile dish that’s perfect for meal prep or a quick weeknight dinner.
Pesto Chicken Orzo Salad
Now, let’s make a vibrant pesto chicken orzo salad that’s perfect for meal prep or a quick weeknight dinner. This one-bowl wonder combines tender chicken, fluffy orzo, and a bright pesto dressing for a satisfying dish that comes together in under 30 minutes. You’ll love how the flavors meld together as it chills.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– 1 pound of boneless, skinless chicken breasts
– A good glug of olive oil (about 2 tablespoons)
– A couple of cups of orzo pasta (about 8 ounces)
– A big handful of fresh basil leaves (for the pesto)
– A small handful of pine nuts (about ¼ cup)
– A generous sprinkle of grated Parmesan cheese (about ½ cup)
– A splash of lemon juice (about 2 tablespoons)
– A clove of garlic
– A pinch of salt and pepper
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Place the chicken breasts on the baking sheet, drizzle with half of the olive oil, and season with salt and pepper.
3. Bake the chicken for 20-25 minutes, until it reaches an internal temperature of 165°F and the juices run clear.
4. While the chicken bakes, bring a large pot of salted water to a rolling boil over high heat.
5. Add the orzo to the boiling water and cook for 8-10 minutes, stirring occasionally, until it’s al dente (tender but with a slight bite).
6. Drain the orzo in a colander and rinse it under cold water to stop the cooking process and prevent sticking.
7. In a food processor, combine the basil, pine nuts, Parmesan, garlic, lemon juice, and the remaining olive oil, then pulse until smooth to make the pesto.
8. Once the chicken is cooked, let it rest for 5 minutes on a cutting board to retain its juices, then slice it into bite-sized pieces.
9. In a large mixing bowl, toss the cooled orzo, sliced chicken, and pesto together until everything is evenly coated.
10. Taste and adjust seasoning with more salt or pepper if needed, but avoid overmixing to keep the salad light.
Vibrant and fresh, this salad boasts a creamy texture from the pesto-coated orzo and juicy chicken, with a zesty kick from the lemon. Serve it chilled for a refreshing lunch, or warm it slightly for a cozy dinner—either way, it’s a crowd-pleaser that gets better as the flavors mingle overnight.
Garlic and Herb Orzo Salad with Grilled Vegetables
Perfect for a light lunch or vibrant side dish, this Garlic and Herb Orzo Salad with Grilled Vegetables combines tender pasta with smoky, charred veggies in a zesty dressing. Let’s walk through each step together to build layers of flavor and texture.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
- 1 cup of orzo pasta
- 1 medium zucchini, sliced into half-moons
- 1 red bell pepper, cut into strips
- 1 yellow bell pepper, cut into strips
- 1 small red onion, sliced into wedges
- 3 cloves of garlic, minced
- 1/4 cup of extra-virgin olive oil
- 2 tablespoons of fresh lemon juice
- 1 tablespoon of chopped fresh parsley
- 1 teaspoon of dried oregano
- A pinch of salt and black pepper
Instructions
- Bring a large pot of salted water to a boil over high heat.
- Add the orzo pasta to the boiling water and cook for 8-10 minutes, stirring occasionally, until al dente (tender but firm to the bite).
- Drain the orzo in a colander, rinse it under cold water to stop the cooking, and set it aside in a large bowl.
- Preheat your grill or grill pan to medium-high heat, about 400°F.
- In a medium bowl, toss the zucchini, red bell pepper, yellow bell pepper, and red onion with 1 tablespoon of olive oil, salt, and pepper until evenly coated.
- Place the vegetables on the preheated grill and cook for 5-7 minutes per side, flipping once, until they have visible grill marks and are tender-crisp.
- Remove the grilled vegetables from the heat and let them cool for 5 minutes before chopping them into bite-sized pieces.
- In a small bowl, whisk together the remaining 3 tablespoons of olive oil, minced garlic, lemon juice, parsley, and oregano to make the dressing.
- Add the chopped grilled vegetables to the bowl with the orzo.
- Pour the dressing over the orzo and vegetables, then toss everything gently until well combined.
- Season the salad with additional salt and pepper if needed, then let it sit for 10 minutes at room temperature to allow the flavors to meld.
Every bite offers a delightful contrast of soft orzo and crisp-tender veggies, with the garlic and herbs adding a bright, aromatic punch. Try serving it alongside grilled chicken for a complete meal, or pack it for a picnic where the flavors deepen as it chills.
Conclusion
Delightful! This roundup proves orzo salads are versatile, easy, and perfect for any occasion. We hope you found inspiration to whip up something new. Give these recipes a try, then drop a comment below with your favorite. Don’t forget to share this article on Pinterest to spread the orzo love!
