Get my Cookbooks! Orzo Salad
This Orzo Salad is easy to make with a savory, tangy combination of Mediterranean flavors that create the most flavorful side dish for any potluck or BBQ! It’s easy to make with simple ingredients like tomatoes and cucumbers, roasted red peppers, feta cheese, olives, and more!
Orzo Salad
When it comes to flavorful side dishes, this Orzo Salad could win awards! The tangy and savory Mediterranean flavors are off-the-charts delicious! While this is similar to a Greek Pasta Salad recipe, here’s what makes it stand out:
Instead of bell peppers, we use roasted red peppers along with artichoke hearts for a richer flavor profile. We also add chickpeas to the mix along with the optional addition of crispy pita bread! Classic ingredients include cucumbers, tomatoes, red onions, olives, and feta cheese! Make it with my homemade Greek dressing or with your favorite bottled Greek dressing.
Be sure to check out my PRO tips below, including how to infuse the orzo with extra savory flavor when it cooks!
How to Make It
Note: This is an overview. See recipe card below this post for ingredient quantities and full instructions.
Boil the orzo 30 seconds shy of al dente. Drain and toss with a little oil to prevent sticking. Let cool on parchment paper. (Pro Tip: Infuse the orzo with extra flavor by adding chicken bouillon cubes to the water. Alternatively, you can salt the water generously.)
Toss with remaining salad ingredients (tomatoes, cucumbers, onions, artichoke hearts, olives, chickpeas, roasted red peppers, feta, parsley, and dressing). If possible, chill for 1-2 hours prior to serving.
Make Ahead Method
- This pasta salad can be assembled 8-12 hours ahead of time. Note: The pasta will absorb a lot of the dressing during storage, so you may need to add up to 1/2 cup additional dressing prior to serving.
Pro Tips
- Be sure to use a timer when you boil your pasta to ensure that you don’t overcook it. I like to cook it for 30 seconds less than al dente, as it cools gradually, during which time it finishes cooking.
- Adding bouillon cubes to the boiling water for the orzo gives it a more savory depth of flavor.
- Roasted Red Peppers: 1 whole red or green bell pepper may be used instead if preferred. I like the depth that the roasted peppers add to this dish.
- Artichoke Hearts: 1-2 cups of baby spinach can be used instead of artichoke hearts if preferred. I like to roughly chop it before adding it.
- English cucumbers are ideal for this salad. They’re sweeter, smoother, and have thinner skin, which means you don’t have to peel them. They also have thinner seeds and less water content when compared to regular cucumbers.
- Red Cherry tomatoes that are still on the vine add a ton of fresh flavor as well.
- Veggies: Place the roasted red peppers on a few layers of paper towels to remove excess liquid. I also do this for the tomatoes, cucumbers, and artichoke hearts. (We don’t want a watery salad.)
- Adding Chicken: Grilled or rotisserie chicken makes a great addition to this and can transform this into a meal!
- Italian dressing is a great alternative to Greek Dressing if preferred.
Storage
- Store leftovers in an airtight container and refrigerate for 2-3 days.
Tools For This Recipe
(Amazon affiliate links*)- Check out all of my kitchen essentials here.
- Pasta Strainer– This is the one I use, it’s the perfect size.
- Cutting Boards
- My Favorite Chef Knife
- Glass Serving Bowl
*As an Amazon Associate, I earn from qualifying purchases.
Try These Next
-
- Greek Chicken Bowls
-
- BEST Bean Dip
-
- Chicken Milanese
-
- Corn Salad
-
- Peach Cobbler
-
- Thai Chicken Salad
Get My Free E-Book!
- I’ve got a FREE e-Book with 7 super popular dinner recipes! Click here to join my email list and I’ll send your e-Book right over!
- And be sure to follow me on Instagram, Pinterest, & Facebook!
Tried This Recipe?
Leave a review, I love hearing your feedback! ⭐⭐⭐⭐⭐
Orzo Salad
Ingredients
- 1 ½ cups uncooked orzo
- 1 tablespoon avocado oil, can sub olive oil
- 3 chicken bouillon cubes, or 1 ½-2 tbsp kosher salt
- 1 (16 oz.) can chickpeas, drained and rinsed
- 1 (12 oz.) jar roasted red peppers, drained and sliced
- 1 (12 oz.) jar artichoke hearts, drained and sliced
- ¾ English cucumber, diced (about 2 cups)
- 1 pint cherry tomatoes, sliced (about 2 cups)
- 1/3 cup red onions, finely diced
- ½ cup pitta kalamata olives, or black olives
- ¾ cup Feta cheese, crumbled
- ¼ cup parsley, roughly chopped
- 1 tablepsoon fresh lemon juice
- 1 cup Greek salad dressing, see notes for homemade version
Instructions
- Bring a large pot of water to a boil. Add 3 chicken bouillon cubes. (If preferred, you can use 1.5 to 2 tbsp. kosher salt instead of bouillon cubes.)
- Boil the orzo for 30 seconds less than al dente according to package instructions. Set a timer to avoid overcooking it. Drain and spread it out on a tray or parchment paper and drizzle with 1-2 tablespoons oil. Let it cool.
- Meanwhile, prepare the remaining salad ingredients.
- Combine the cooled orzo and additional salad ingredients in a large bowl and toss with dressing. If possible, chill for 1-2 hours prior to serving.
- If preparing 8-12 hours ahead of time: Toss with up to 1/2 cup additional dressing prior to serving, as the pasta continues to absorb the dressing during storage.
Notes
- Be sure to use a timer when you boil your pasta to ensure that you don’t overcook it. I like to cook it for 30 seconds less than al dente, as it cools gradually, during which time it finishes cooking.
- Adding bouillon cubes to the boiling water for the orzo gives it a more savory depth of flavor.
- Roasted Red Peppers: 1 whole red or green bell pepper may be used instead if preferred. I like the depth that the roasted peppers add to this dish.
- Artichoke Hearts: 1-2 cups of baby spinach can be used instead of artichoke hearts if preferred. I like to roughly chop it before adding it.
- English cucumbers are ideal for this salad. They’re sweeter, smoother, and have thinner skin, which means you don’t have to peel them. They also have thinner seeds and less water content when compared to regular cucumbers.
- Red Cherry tomatoes that are still on the vine add a ton of fresh flavor as well.
- Veggies: Place the roasted red peppers on a few layers of paper towels to remove excess liquid. I also do this for the tomatoes, cucumbers, and artichoke hearts. (We don’t want a watery salad.)
- Pita or Naan Bread is great with this. I put this mini Naan bread in my toaster, cut it into small triangles, and place them in a bowl next to the salad!
- Adding Chicken: Grilled or rotisserie chicken makes a great addition to this and can transform this into a meal!
- Italian dressing is a great alternative to Greek Dressing if preferred.
Homemade Greek Salad Dressing- Makes 1 cup
- ½ cup extra-virgin olive oil
- ¼ cup red wine vinegar
- 2 tablespoons lemon juice
- 2 teaspoons honey
- 1 ½ teaspoons dried oregano
- 1 ½ teaspoons minced garlic
- 1 teaspoon Dijon mustard
- 1 teaspoon dried basil
- ½ teaspoon salt
- ¼ teaspoon pepper
Storage:
- Store leftovers in an airtight container and refrigerate for 2-3 days.
Nutritional information is an estimate and is per serving. There are 12 servings in this recipe.
