Zesty Orzo Pasta Salad Recipe for Perfect Picnics

Orzo pasta salad is the kind of dish that dances on your taste buds, bursting with flavors like a Mediterranean fiesta. Imagine tender orzo swaying among crisp veggies, all drizzled with a zesty dressing that sings a song of sun-kissed days and warm gatherings. Each bite transports you to a sunlit terrace, where laughter mingles with the aroma of fresh herbs and tangy lemon.

This delightful dish is perfect for picnics, barbecues, or just because you want to impress your friends with minimal effort. The combination of textures—from the chewy orzo to the crunch of vegetables—creates an experience that’s as satisfying as it is delicious. Trust me, once you make this orzo pasta salad, your summer cookouts will never be the same again!

Last summer, I made this salad for a family reunion and watched my cousin’s eyes widen in surprise after his first bite. Who knew orzo could steal the spotlight from Aunt Linda’s famous potato salad?

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Orzo Pasta: Choose whole grain for added texture and nutrition; regular works just fine if that’s what you have.

• Cherry Tomatoes: Opt for vibrant red ones; they add sweetness and color when halved.

• Cucumber: Use English cucumbers for their thin skin and refreshing crunch; they really elevate the salad.

• Red Onion: A little goes a long way; soak it in water to tone down its sharpness if preferred.

• Bell Peppers: Pick any color you love; they bring sweetness and brightness to your dish.

• Feta Cheese: Crumbled feta adds creamy saltiness; feel free to substitute with goat cheese if you’re feeling adventurous!

• Fresh Herbs (Basil and Parsley): Fresh herbs are essential for brightness; chop finely for maximum flavor release.

• Lemon Juice: Freshly squeezed is best; it’ll elevate the flavor profile like nothing else.

• Olive Oil: Use extra virgin olive oil for richer taste; it enhances the salad beautifully.

• Salt and Pepper: Essential seasonings—don’t skimp on these!

The full ingredients list, including measurements, is provided in the recipe card directly below.

How to Make orzo pasta salad

Cook the Orzo Pasta: Start by boiling water in a large pot. Add salt generously before tossing in the orzo. Cook according to package instructions until al dente, about 8-10 minutes.

Prepare Your Veggies: While the orzo cooks, wash and chop your cherry tomatoes, cucumber, bell peppers, and red onion into bite-sized pieces for easy munching.

Create Your Dressing: In a small bowl, whisk together olive oil, freshly squeezed lemon juice, salt, and pepper until smooth. The mixture should shimmer like sunshine!

Toss Everything Together: Drain the cooked orzo and rinse under cold water. Combine it with chopped veggies in a large mixing bowl. Pour over your dressing while tossing gently to coat everything evenly.

Add Feta & Herbs: Crumble feta over your salad along with chopped basil and parsley. Gently fold them into the mixture without breaking up the feta too much.

Chill & Serve: Allow your salad to chill in the fridge for at least 30 minutes before serving; this helps develop those wonderful flavors even more. Serve chilled or at room temperature—it’s delightful either way!

Perfecting the Cooking Process

Start by boiling your orzo until al dente, about 8-10 minutes, then drain and cool. While it cooks, chop your veggies and prepare the dressing to maximize efficiency.

Add Your Touch

Feel free to swap out ingredients; try adding grilled chicken for protein or feta cheese for tanginess. Seasonal veggies add freshness and crunch to elevate your salad.

Storing & Reheating

Store leftover orzo pasta salad in an airtight container in the fridge for up to three days. No reheating is needed; just serve chilled for best flavor.

Creating this orzo pasta salad always brings back memories of sunny picnics with friends where laughter filled the air, and every bite was a burst of flavor.

FAQ

What can I substitute for orzo in this salad?

You can use quinoa or couscous as excellent alternatives for a gluten-free option.

How long can I store orzo pasta salad?

Store your salad in the fridge for up to three days without losing quality.

Can I make this salad ahead of time?

Absolutely! Prepare it a day ahead for flavors to meld beautifully before serving.

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

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Orzo Pasta Salad

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• Author: Jennifer
• Total Time: 25 minutes
• Yield: Serves 6

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Description

Orzo pasta salad is a vibrant and refreshing dish, perfect for summer gatherings. With tender orzo mingling with crunchy veggies and a zesty dressing, each bite is a celebration of Mediterranean flavors. Easy to prepare and highly customizable, this salad is sure to impress at picnics, barbecues, and potlucks. Serve it chilled or at room temperature for maximum enjoyment!

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Ingredients

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• 1 cup orzo pasta
• 1 cup cherry tomatoes, halved
• 1 cup cucumber, diced
• 1/2 cup red onion, finely chopped
• 1 cup bell peppers, diced
• 1/2 cup feta cheese, crumbled
• 1/4 cup fresh basil, chopped
• 1/4 cup fresh parsley, chopped
• Juice of 1 lemon (about 2 tbsp)
• 3 tbsp extra virgin olive oil
• Salt and pepper to taste

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Instructions

1. Cook the orzo in boiling salted water until al dente (8-10 minutes). Drain and cool.
2. While the orzo cooks, chop the cherry tomatoes, cucumber, bell peppers, and red onion.
3. In a small bowl, whisk together olive oil, lemon juice, salt, and pepper until smooth.
4. In a large mixing bowl, combine the cooled orzo with the chopped veggies. Drizzle with dressing and toss to coat.
5. Fold in crumbled feta cheese and fresh herbs gently.
6. Chill in the refrigerator for at least 30 minutes before serving.

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Category: Salad
• Method: Boiling
• Cuisine: Mediterranean

Nutrition

• Serving Size: 1 cup (150g)
• Calories: 210
• Sugar: 3g
• Sodium: 320mg
• Fat: 9g
• Saturated Fat: 3g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 28g
• Fiber: 3g
• Protein: 6g
• Cholesterol: 15mg