This delicious orzo pasta salad is filled with fresh chopped vegetables, tender orzo, and tossed in simple dressing made with freshly squeezed lemon juice and extra-virgin olive oil. A 30-minute recipe, this orzo salad is the perfect summer salad to pair with any main dish!
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This orzo pasta salad has a magical combination of tender orzo, bright and crispy chopped summer vegetables, and is tossed with freshly squeezed lemon juice and extra-virgin olive oil. It couldn't be any simpler to make. A twist on the typical pasta salad with cheese cubes, this one is customizable, can be made ahead of time, and is great for leftovers! Not only is this a great side dish, but it also tastes great as a meal. Simply add some grilled chicken or shrimp and you have yourself a complete dinner!
🍝 What is Orzo?
Even though it looks a lot like rice and you'll often hear people call it "orzo rice", it's not. Orzo is a short rice shaped pasta with the most amazing texture. When cooked al dente, it's chewy and tender. Orzo can be made of semolina flour, white flour, or whole grain wheat. Despite its similarities to rice, it is not gluten-free.
🧑🍳 How Do I Use Orzo Pasta?
Just like any short pasta, orzo is cooked by boiling it in water or broth. It can be used as a substitute in many recipes that call for rice or short pasta. I often use orzo in this avgolemono soup and when I want a heavier consistency, I use orzo pasta instead of rice in this hearty crockpot cabbage roll casserole a well as in this savory southern chicken casserole.
🛒 Ingredients You'll Need
While this orzo pasta salad is extremely versatile and can be made with a number of different ingredients, these are the base salad ingredients I use. Orzo pasta is the key ingredient and has the most delightful "chew" in every single bite. The combination of the freshly chopped cucumber and protein packed pumpkin seeds adds to most amazing crunch. The red onion and minced garlic adds a hint of bold flavor and pairs perfectly with the mild flavors of the green onions.
I also add in fresh chopped cilantro and a finely chopped deseeded jalapeno. I slice cherry tomatoes in half and add them to the salad for a tangy and sweet flavor. While most orzo pasta salad recipes call for some type of vinaigrette or Greek dressing, I use a combination of freshly squeezed lemon juice and a good quality extra-virgin olive oil. Add a pinch of salt and some fresh ground pepper and you are ready to enjoy!
📋 Step-By-Step Recipe Instructions
Making this orzo pasta salad involves chopping and prepping the vegetables, cooking the pasta, adding in the lemon and olive oil dressing, and then mixing it all together. It really is that easy!
Start by bringing a large pot of water to a boil. Cook the orzo according to box instructions. Once it's done (about 12 minutes after boiling), drain the orzo in a colander. After it's been drained, run the pasta under cold water and then place it in the refrigerator so it can stay cool.
Next, wash all the vegetables before preparing them. Start by peeling and dicing the cucumber into bite-sized pieces. Then, finely chop the cilantro and slice the cherry tomatoes in half-lengthwise. Chop the bunch of green onions. Continue by mincing the garlic cloves and dicing the red onion. Finely chop the jalapeno and remove the seeds.
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Put all the chopped vegetables in a large bowl and then add in ½ cup pumpkin seeds. Mix to combine all the ingredients.
Next, add the cooled cooked orzo to the bowl of chopped vegetables. Add in a dash of salt and pepper to taste, as well as the juice of a lemon. Mix all ingredients together, while slowly drizzling in extra-virgin olive oil to lightly coat the pasta and vegetables.
And that's all it takes to pull this orzo pasta salad together! It's a simple and hearty addition to anything that needs a refreshing side!
📖 Variations
This orzo pasta salad is extremely versatile. While I typically stick to the ingredients I listed above, I've also switched things up a bit and used different ingredients to change the flavors.
- Turn this into more of a Greek inspired orzo salad by adding feta cheese crumbles and olives. If you're not a fan of Feta cheese, try using goat cheese. Green, black, and Kalmative olives all works really well in this orzo salad recipe. Capers are also a great addition and have a slight lemon flavor. These pair well with the lemon juice used in this salad.
- Finely chopped sun-dried tomatoes and artichoke hearts also add a lot of flavor. Artichoke hearts soaked in water are tender and add a slightly sweet taste.
- English cucumbers tend to be more sweet than a regular cucumber. Regular cucumbers have larger seeds and tend to be more bitter in taste. The skin on the English cucumber is much thinner and doesn't need to be peeled.
- Raw asparagus that has been chopped into bite-sized pieces is amazing in this orzo pasta salad. The top part of the asparagus is the part to include. Don't use the stalks.
- Adding grilled chicken quickly turns this side dish into the most scrumptious meal. This Greek chicken marinade is simple to add when grilling chicken and adds amazing flavor to every bite!
- For added plant-based protein, add some tofu or chickpeas. Chickpeas taste a lot like white beans (cannellini) and have nutty undertones. To add a bit of crunch, try adding these air fryer chickpeas. The flavor is out of this world delicious!
- For extra nutrition, add fresh spinach or chopped kale.
- Raw avocado is another great addition and adds extra fiber. Use a firm avocado as opposed to an overly ripe one.
- Adding fresh herbs is always a win and provides a lot of added flavor. Fresh basil, parsley, and dill all work well when added to this recipe.
- Dried oregano and Italian seasoning both add a subtle sweet flavor and taste quite heavenly!
- For more added crunch, add sunflower seed kernels, pine nuts, or almond slices.
🔪 Prep Ahead
This is the perfect recipe to make ahead of time. And doing all the prep work before you plan to serve saves you time and can help eliminate stress. You can make the orzo pasta up to a day before serving. Just boil the rice, rinse, and store it in the refrigerator with a lid. You can also cut and chop the vegetables and place them in a container in the refrigerator ahead of time.
🍽 Leftovers and Storage
If there are leftovers, store them in a container with a lid in the refrigerator for 2-3 days. The pasta will continue to soak in the flavors of the ingredients so feel free to add additional lemon juice, salt, and pepper to bring forth more flavor. You can also add more extra-virgin olive oil, as needed. This is not a freezer friendly meal so don't freeze this one.
🙋 Frequently Asked Questions
They both fit into a healthy diet, but brown rice is the winner when it comes to being more healthy. Whole-wheat orzo pasta contains more protein and more fiber than brown rice. But orzo pasta has more calories than rice. Both brown rice and whole-wheat orzo contain a lot of vitamins and minerals such as iron, zinc, B6, and thiamin.
Extra-virgin olive oil works best because it's more flavorful and tastes fresher than olive oil. It has a very pleasant taste and the texture tends to be thicker. It also has a hint of mild pepper. It's the least processed of the majority of the oils which is a good thing because it will contain more nutrients.
It's good either way. I love a good cold orzo pasta salad but it also tastes amazing at room temperature. When I use it to make this homemade rice pilaf recipe, my preference is to serve it hot.
💭 Expert Tips
- I like using roasted pumpkin seeds in this dish, but raw seeds are also very flavorful. Raw pumpkin seeds are very chewy and mix well texture and taste wise with cooked orzo.
- If you prefer more of an al dente pasta, cook the orzo for 9 minutes instead of 12..
- For a healthier version, use a whole-wheat orzo pasta.
- Instead of using orzo, you can use any small pasta such as elbow or shells (conchigliette).
- If you don't want to make a large batch, simply cut the ingredients in half.
- Don't be afraid to use a jalapeno pepper. The pepper provides flavor, not heat. If you want the added heat, then add in some of the seeds from the pepper. You can also add in red pepper flakes.
- This orzo pasta salad can be eaten at room temperature or chilled. If you like it chilled, make sure to run it under cold water and place it in the fridge while you are cutting and combining the other ingredients. This is especially important if you're planning to add cheese. When mixing, the last thing you want is melted cheese in this salad.
- Using a flavored olive oil enhances the flavor. I've used a lemon infused olive oil as well as a garlic based oil and both were amazing!
🥗 More Salad Recipes
I never get sick of salads so if you're looking for some new variety, I've got plenty for you to try! This unique salad recipe for Cauliflower and Pea Salad is absolutely amazing! I never would have thought that the taste of crunchy cauliflower mixed with salty cashews and sweet peas would taste so perfect together! And you can't go wrong with this Broccoli Pine Nut Salad made with feta cheese and oregano. It's full of flavor in every single bite! And oh how I love this duck salad made with radicchio and orange. We're talking out-of-this-world flavor!
💭 This orzo pasta salad tastes amazing with anything made on the grill. Try pairing it with this Maple Chipotle Salmon. Prefer steak? Serve it with this flank steak recipe. You'll love the Mexican corn salad!
Easy Orzo Pasta Salad
Ingredients
- 1 lb box orzo
- 1 cucumber, peeled and diced
- 1 package cherry tomatoes, sliced in half lengthwise
- 1 bunch green onions, thinly sliced
- 3 garlic cloves, minced
- 1 red onion, finely chopped
- 1 bunch cilantro, finely chopped
- 1 small jalapeno, seeded
- 1 lemon
- ¼ cup extra-virgin olive oil
- ½ cup pumpkin seeds
Instructions
- Take the package of orzo and cook per package instructions. Once done, drain and rinse with cold water. Place the orzo in a large bowl and put it in the refrigerator so it can stay cool.
- Wash all the vegetables before preparing them. Start by peeling and dicing the cucumber into bite-sized pieces.
- Then, finely chop the cilantro and slice the cherry tomatoes in half-lengthwise.
- Cut the bunch of green onions. Continue by mincing the garlic cloves and dicing the red onion. Finely chop the jalapeno and remove the seeds.
- Put all the chopped vegetables to a large bowl and then add in ½ cup pumpkin seeds.
- Mix to combine all the ingredients.
- Add the cooked orzo to the bowl of chopped vegetables.
- Add in a dash of salt and pepper to taste, as well as the juice of a lemon.
- Mix all the ingredients together, while slowly drizzling in the extra-virgin olive oil to lightly coat the pasta and vegetables.
- Serve immediately or once the salad has chilled for 1-2 hours in the refrigerator.
Notes
- This is a make ahead dish and the ingredients can be prepared and stored in the refrigerator until ready to combine and serve.
- Rinse the cooked pasta under cold water to help get rid of any starchy coating. Thes starch can make the orzo pasta clump together.
- I like using roasted pumpkin seeds in this dish, but raw seeds are also very flavorful. Raw pumpkin seeds are very chewy and mix well texture and taste wise with cooked orzo.
- Don't be afraid to use the jalapeno pepper. The pepper provides flavor, not heat. If you want the heat, then add in some of the jalapeno pepper seeds. You can also add in red pepper flakes.
- This orzo pasta salad can be eaten at room temperature or chilled. If you like it chilled, make sure to run it under cold water and place it in the fridge while you are cutting and combining the other ingredients. This is especially important if you're planning to add cheese. When mixing, the last thing you want is melted cheese in this salad.
- Using a flavored olive oil enhances the flavor. I've used a lemon infused olive oil as well as a garlic based oil and both were amazing!
- If there are leftovers, store covered in the refrigerator for 2-3 days.
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Nutrition
Update Notes: This post was originally published in July 2015, but was re-published with updated step-by-step instructions, pictures and tips in June 2022.
Laura
Really fresh salad that we were able to make using ingredients from our garden! Thanks for the recipe!
Amanda Mason
Yeah! So glad to hear this! Yes, this is a great recipe to use those garden vegetables!