This vibrant orzo pasta salad is perfect for summer! With fresh veggies like tomatoes and cucumbers, it’s light, tasty, and super easy to make. Just cook, mix, and chill!
I love bringing this salad to cookouts. It’s a hit every time! And honestly, who doesn’t enjoy a colorful dish that you barely have to cook? It’s a win-win! 😄
Key Ingredients & Substitutions
Orzo Pasta: This small pasta is perfect for salads. If you want a gluten-free option, try using quinoa or gluten-free pasta instead.
Cherry Tomatoes: I love using sweet cherry tomatoes for brightness. If they’re not in season, grape tomatoes or any diced larger tomatoes will do, just adjust the amount.
Cucumber: A crunchy cucumber adds freshness. If you’re short on cucumbers, you could use bell peppers or zucchini for a different taste and texture.
Chickpeas: They add protein and substance. You can switch them for white beans or black beans if you prefer, or even some diced cooked chicken.
Kalamata Olives: Their brininess is fantastic here. If you’re not a fan of olives, you could leave them out or substitute green olives for a milder flavor.
Red Onion: It adds a nice bite, but if you don’t like raw onion, try green onions or shallots instead—they’re milder!
How Do You Make Sure the Orzo Isn’t Mushy?
To keep your orzo perfectly cooked and avoid mushiness, here’s a trick:
- Always cook it in a large pot of salted boiling water—this helps it cook evenly.
- Watch the cooking time! Start checking it at 7 minutes, and pull it off as soon as it’s al dente, meaning it still has a little bite.
- Don’t forget to rinse it under cold water! This quick rinse stops the cooking process and cools it down for your salad.
Following these tips will give you a great orzo texture!
Easy Orzo Pasta Salad Recipe for Summer
Ingredients:
- 1 1/2 cups orzo pasta
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, chopped
- 1 cup canned chickpeas, drained and rinsed
- 1/2 cup Kalamata olives, pitted and halved
- 1/2 cup red bell pepper, diced
- 1/2 cup crumbled feta cheese
- 1/4 cup fresh parsley, chopped
- 1/4 cup red onion, finely chopped (optional)
- 3 tablespoons olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon dried oregano
- Salt and freshly ground black pepper, to taste
How Much Time Will You Need?
This refreshing salad takes about 15-20 minutes to prepare and only 30 minutes to chill in the fridge before serving. Perfect for those summer days when you want something quick and delicious!
Step-by-Step Instructions:
1. Cook the Orzo:
Start by bringing a large pot of salted water to a boil. Once boiling, add the orzo pasta and cook according to the package instructions until it’s al dente, which usually takes about 7-9 minutes. When it’s done, drain the pasta and rinse it under cold water to cool it down and stop the cooking process. Make sure to drain it well before moving on!
2. Mix Your Veggies:
In a large mixing bowl, combine the halved cherry tomatoes, chopped cucumber, canned chickpeas, Kalamata olives, diced red bell pepper, and optional finely chopped red onion. These colorful ingredients will make your salad not just tasty, but also visually appealing.
3. Add the Orzo:
Now that your veggies are ready, add the cooled orzo pasta to the bowl. It’s time to make this salad a delightful mix!
4. Include Feta and Parsley:
Next, sprinkle the crumbled feta cheese and fresh parsley over the salad. The feta will add a creamy texture, and the parsley will bring freshness to the dish.
5. Whisk the Dressing:
In a small bowl, whisk together the olive oil, red wine vinegar, dried oregano, salt, and black pepper until well combined. This dressing is the magic that brings all the flavors together!
6. Combine Everything:
Pour the dressing over the pasta salad and toss gently to make sure everything is evenly coated. Take your time to mix it well; you want every bite to be delicious!
7. Chill the Salad:
For the best flavor, refrigerate the salad for at least 30 minutes before serving. This allows the flavors to meld together and the salad to chill.
8. Serve and Enjoy:
After chilling, give it one last gentle toss. Serve and enjoy your refreshing and colorful orzo pasta salad—perfect for any summer gathering!
FAQ: Easy Orzo Pasta Salad Recipe
Can I Use Whole Wheat Orzo Instead?
Absolutely! Whole wheat orzo will add a nuttier flavor and extra fiber to your salad. Just keep an eye on the cooking time as it may vary slightly from regular orzo.
How Long Can I Store Leftovers?
Leftover orzo pasta salad can be stored in an airtight container in the fridge for up to 3 days. Just give it a good stir before serving since the dressing may settle while it’s chilling.
Can I Add Other Veggies?
Yes, feel free to customize the salad with any of your favorite vegetables! Bell peppers, zucchini, or even steamed broccoli would work wonderfully. Just keep the ratios balanced for the best taste.
Is This Salad Vegan-Friendly?
To make this salad vegan, simply omit the feta cheese or replace it with a vegan alternative. The salad will still be delicious and satisfying!
