I love my Italian Orzo Pasta Salad which brings together tender orzo, juicy cherry tomatoes, and crunchy red bell pepper. I mix in crisp cucumber along with tangy olive oil and red wine vinegar, while kalamata olives and crumbled feta add a distinctive burst of flavor ideal for any summer BBQ.

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I recently came upon this Easy Orzo Salad recipe that totally blew my mind. It’s a fresh and vibrant twist on what you’d expect from a standard orzo bowl.

I start with 1 1/2 cups uncooked orzo pasta and toss it with a mix of cherry tomatoes that are halved, a diced large cucumber, and chopped red bell pepper giving it that perfect crunch. I love adding in thinly sliced red onion and kalamata olives and crumbled feta cheese for an extra pop of flavor.

Drizzling this medley with extra virgin olive oil and red wine vinegar with minced garlic really makes it sing. It’s the kind of orzo cold salad that works great as an Italian orzo pasta salad or even a salad for a large crowd at BBQs and picnics.

If you’re into summer orzo vibes and easy cold side dishes for a crowd its one you definitely gotta try.

Why I Like this Recipe

1. I love how the mix of juicy cherry tomatoes, cucumbers and red bell peppers makes every bite super refreshing.
2. I like that the feta and olives add a punch of salty flavor that really complements the tangy dressing.
3. I appreciate how quick and easy it is to make, which makes it my go-to recipe for summer picnics and BBQs.
4. I enjoy the chill factor, since letting the salad sit in the fridge creates a perfect meld of flavors that always reminds me of sunny days.

This easy orzo salad is so delish, it combines crazy perfect flavors that remind me of a mediterranean vibe. It always turns out great as a side dish at my bbq or picnic cause it’s light and refreshing, and i gotta say, i can never get enough of its awesome taste.

Ingredients

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Orzo pasta: Provides carbohydrates for energy and a light, satisfying texture in the salad.
Cherry tomatoes: Juicy, full of vitamin C, adding natural sweetness and fiber to each bite.
Cucumber: Crisp, hydrating, loaded with vitamins and offers a refreshing crunch to the dish.
Red bell pepper: Sweet yet tangy, packed with vitamin C and antioxidants for lively flavor.
Red onion: Adds a sharp crunch and zesty bite along with beneficial antioxidants.
Kalamata olives: Salty and full of healthy fats that enrich the overall taste.
Feta cheese: Creamy, tangy, and adds a protein punch alongside a burst of flavor.

Ingredient Quantities

1 1/2 cups uncooked orzo pasta

1 pint cherry tomatoes, halved

1 large cucumber, diced

1 red bell pepper, chopped

1/2 small red onion, thinly sliced

1/2 cup kalamata olives, pitted and sliced

1/2 cup crumbled feta cheese

1/4 cup extra virgin olive oil

2 tbsp red wine vinegar

1 clove garlic, minced

2 tbsp fresh parsley, chopped

Salt and pepper to taste

How to Make this

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1. Start by bringing a large pot of water to a boil. Add the orzo pasta and cook it until it’s al dente, then drain and rinse with cold water so it stops cooking.

2. While the pasta is cooling down, prep your veggies: halve the cherry tomatoes, dice the cucumber, chop the red bell pepper, slice the red onion thinly, and slice the kalamata olives.

3. Crumble the feta cheese into bite sized pieces and set aside with the rest of the veggies.

4. In a large mixing bowl, combine the cooled orzo, tomatoes, cucumber, red bell pepper, red onion, olives, and the feta cheese.

5. In a small bowl, whisk the extra virgin olive oil with red wine vinegar, minced garlic, and the freshly chopped parsley.

6. Pour the dressing over the salad and give it a good toss so that everything is evenly coated.

7. Season the salad with salt and pepper to taste, then stir it one more time.

8. Let the salad chill in the fridge for about 30 minutes so that the flavors have time to meld together.

9. Give it a stir again before serving and enjoy your easy orzo salad at your next BBQ or picnic!

10. If you wanna add a twist, you can always sprinkle a little extra parsley on top just before serving for a fresh look.

Equipment Needed

1. Large pot to boil water
2. Colander for draining the orzo pasta
3. Cutting board for prepping all the veggies
4. Sharp knife to chop, dice, and slice the ingredients
5. Large mixing bowl to combine pasta, veggies, and feta
6. Small bowl for whisking the dressing
7. Whisk for mixing the olive oil, red wine vinegar, garlic, and parsley
8. Measuring cups and spoons to get the right amounts
9. Stirring spoon or spatula to toss the salad
10. Refrigerator for chilling the salad before serving

FAQ

Question: How long does it take to prep this easy orzo salad?

Answer: It takes about 20 to 25 minutes from start to finish, so its a quick meal option.

Question: Can I use a different pasta instead of orzo?

Answer: Yeah, you can try using another small pasta like ditalini, but orzo best mimics the original texture.

Question: Can I make this salad ahead of time?

Answer: Sure, its even better after chillin for a few hours. Just cover it and pop it in the fridge.

Question: How can I make this salad more kid friendly?

Answer: If your kids dont like olives or red onions, you can leave them out or reduce the amounts.

Question: What can I add to give this salad some extra flavor?

Answer: Feel free to throw in some diced avocado or a sprinkle of basil if youre lookin for a twist.

Easy Orzo Salad Recipe Substitutions and Variations

Instead of halved cherry tomatoes, you can use grape tomatoes if that’s what you have on hand.
If you dont have a large cucumber, diced zucchini works pretty well as a substitute.
You can replace red bell pepper with yellow bell pepper to mix up the flavor a bit.
Try using thinly sliced shallots in place of red onion for a milder taste.
If kalamata olives are hard to find, green olives or even capers can give you that salty burst.

Pro Tips

1. Make sure you rinse the pasta with cold water right after draining it; this stops further cooking and keeps it from gettin’ mushy later on.
2. For even more flavor, let your veggies marinate in a bit of the olive oil and vinegar mix for a few minutes before tossing everything together.
3. Don’t be afraid to taste and add a bit more salt or vinegar after chillin’ the salad; flavors can mellow out a bit in the fridge and might need a little boost.
4. Try sprinklin’ in a pinch of extra herbs, like basil or extra parsley, right before serving to give it that fresh, poppin’ finish.

Easy Orzo Salad Recipe

Recipe by Francis Mead

0.0 from 0 votes

Servings

servings

Calories

300

kcal

Equipment: 1. Large pot to boil water
2. Colander for draining the orzo pasta
3. Cutting board for prepping all the veggies
4. Sharp knife to chop, dice, and slice the ingredients
5. Large mixing bowl to combine pasta, veggies, and feta
6. Small bowl for whisking the dressing
7. Whisk for mixing the olive oil, red wine vinegar, garlic, and parsley
8. Measuring cups and spoons to get the right amounts
9. Stirring spoon or spatula to toss the salad
10. Refrigerator for chilling the salad before serving

Ingredients

1 1/2 cups uncooked orzo pasta
1 pint cherry tomatoes, halved
1 large cucumber, diced
1 red bell pepper, chopped
1/2 small red onion, thinly sliced
1/2 cup kalamata olives, pitted and sliced
1/2 cup crumbled feta cheese
1/4 cup extra virgin olive oil
2 tbsp red wine vinegar
1 clove garlic, minced
2 tbsp fresh parsley, chopped
Salt and pepper to taste

Directions

Start by bringing a large pot of water to a boil. Add the orzo pasta and cook it until it's al dente, then drain and rinse with cold water so it stops cooking.
While the pasta is cooling down, prep your veggies: halve the cherry tomatoes, dice the cucumber, chop the red bell pepper, slice the red onion thinly, and slice the kalamata olives.
Crumble the feta cheese into bite sized pieces and set aside with the rest of the veggies.
In a large mixing bowl, combine the cooled orzo, tomatoes, cucumber, red bell pepper, red onion, olives, and the feta cheese.
In a small bowl, whisk the extra virgin olive oil with red wine vinegar, minced garlic, and the freshly chopped parsley.
Pour the dressing over the salad and give it a good toss so that everything is evenly coated.
Season the salad with salt and pepper to taste, then stir it one more time.
Let the salad chill in the fridge for about 30 minutes so that the flavors have time to meld together.
Give it a stir again before serving and enjoy your easy orzo salad at your next BBQ or picnic!
If you wanna add a twist, you can always sprinkle a little extra parsley on top just before serving for a fresh look.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.