This colorful orzo pasta salad is perfect for summer! With fresh veggies like tomatoes, cucumbers, and bell peppers, it’s light and tasty. Plus, it’s quick to make!
I love serving this salad at picnics. It’s a fun and easy dish that everyone enjoys. The best part? You can make it ahead of time and keep it cool in the fridge! 😊
Key Ingredients & Substitutions
Orzo Pasta: This tiny rice-shaped pasta is a staple for this salad! If you don’t have orzo, you can use any small pasta like couscous, quinoa, or even ditalini for a similar texture.
Chickpeas: Canned chickpeas add protein and make the salad hearty. For a twist, you could use cannellini beans or black beans instead, depending on your taste.
Kalamata Olives: These add a lovely briny flavor. If you’re not a fan, try using green olives or leaving them out altogether!
Feta Cheese: Feta is creamy and tangy. If you’re looking for a dairy-free option, try using vegan feta or omit the cheese entirely and add some nuts for crunch.
Dressing: The lemon dressing gives a refreshing touch. If you prefer a creamier dressing, consider mixing in some yogurt or a store-bought vinaigrette.
How Do I Cook Orzo Perfectly Without Clumping?
Cooking orzo doesn’t have to be tricky, but how you do it can make a big difference! Here’s how to keep it fluffy:
- Start with a large pot of salted water. The salt flavors the pasta as it cooks.
- Once boiling, add orzo and stir it right away to keep it from sticking.
- Cook until al dente, usually about 7-9 minutes, then taste for doneness.
- Drain the orzo and rinse it under cold running water immediately. This cools it down and stops cooking, preventing it from clumping together.
By taking these steps, your orzo will turn out light and perfect for the salad!
Easy Orzo Pasta Salad Recipe for Summer
Ingredients You’ll Need:
Main Ingredients:
- 1 ½ cups orzo pasta
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1 cup canned chickpeas, drained and rinsed
- ½ cup red bell pepper, diced
- ¼ cup Kalamata olives, pitted and halved
- ¼ cup feta cheese, crumbled
- 2 tbsp fresh parsley, chopped
- ¼ cup red onion, finely chopped (optional)
For the Dressing:
- 3 tbsp olive oil
- 2 tbsp fresh lemon juice
- 1 garlic clove, minced
- 1 tsp dried oregano
- Salt and pepper to taste
How Much Time Will You Need?
This refreshing orzo pasta salad takes about 15 minutes to prepare, plus an additional 30 minutes for chilling in the refrigerator. In just under an hour, you’ll have a lovely salad that’s perfect for summer gatherings!
Step-by-Step Instructions:
1. Cooking the Orzo:
Begin by bringing a large pot of salted water to a boil. Once boiling, add the orzo pasta and cook it according to the package instructions until it’s al dente, which usually takes about 7-9 minutes. Make sure to stir occasionally to prevent sticking!
2. Cooling Off the Orzo:
Once the orzo is cooked, drain it in a colander. Then, rinse the orzo under cold running water to quickly cool it down and stop the cooking process. Allow it to drain well so it’s not watery in your salad.
3. Mixing the Salad:
In a large mixing bowl, combine the cooled orzo with halved cherry tomatoes, diced cucumber, drained chickpeas, diced red bell pepper, Kalamata olives, crumbled feta cheese, and chopped fresh parsley. If you like a little more flavor, add in the finely chopped red onion.
4. Making the Dressing:
In a small bowl, whisk together the olive oil, fresh lemon juice, minced garlic, dried oregano, and a sprinkle of salt and pepper until everything is well combined. This will give the salad a bright and tangy flavor!
5. Combining Everything:
Pour the dressing over the orzo mixture in the large bowl. Use a spatula or spoon to gently toss everything together, ensuring that the dressing coats all the ingredients evenly.
6. Adjusting the Flavor:
Take a moment to taste your salad. If you feel it needs more seasoning, add a little extra salt, pepper, or lemon juice to your liking.
7. Chill and Serve:
For the best flavor, cover the bowl with plastic wrap or a lid and refrigerate the salad for at least 30 minutes before serving. This allows the flavors to meld beautifully. Serve the salad chilled or at room temperature, and enjoy your fresh summer creation!
Enjoy your fresh and vibrant summer orzo pasta salad!
FAQ for Easy Orzo Pasta Salad Recipe
Can I Use Whole Wheat Orzo Instead of Regular Orzo?
Absolutely! Whole wheat orzo will add more fiber and a nuttier flavor to the salad. Just cook it according to the package instructions, and you’ll have a deliciously healthy alternative.
How Long Can I Store Leftover Orzo Pasta Salad?
You can store leftover orzo pasta salad in an airtight container in the refrigerator for up to 3 days. If the salad seems dry after sitting, simply add a splash of olive oil or lemon juice before serving!
Can I Make This Salad Vegan?
Yes, you can easily make this salad vegan by omitting the feta cheese or substituting it with a plant-based feta or nutritional yeast for a cheesy flavor. All other ingredients are vegan-friendly!
What Other Vegetables Can I Add?
Feel free to get creative! You can add diced bell peppers in different colors, shredded carrots, spinach, or even roasted vegetables for extra flavor and nutrition. Just make sure to keep the overall balance of the salad in mind!
