I put together an Italian Orzo Salad with orzo, cherry tomatoes, chickpeas, cucumber and basil in a tangy sweet Italian dressing, and there is one simple trick in the recipe you will want to know.

Jump to Recipe

I didn’t expect one bowl of orzo to make me double take, but this Best Italian Orzo Salad did. Bright cherry tomatoes pop on your fork and fresh basil leaves give it a cheeky burst of summer, totally fresh and a little impatient.

It’s the kind of Simple Orzo Pasta Salad you bring when you want people to ask for the recipe without sounding needy. I fussed with the dressing more than I should have, late night taste tests and all, but that made it right.

Try a bite and you might get hooked before you even mean to.

Ingredients

Print Recipe (No Advertisments)

Orzo gives quick carbs and comforts like pasta, keeps salad filling but light.
Chickpeas add protein and fiber, nutty bite and a creamy texture.
Cherry tomatoes bring bright sweetness and acidity, juicy bursts that cut richness.
Cucumber gives crunch, cooling wateriness that refreshes and balances salt.
Fresh mozzarella adds creamy mild protein, makes the salad richer, softer.
Basil brings herbal perfume, bright peppery notes, honestly makes it sing.
Olive oil supplies healthy fats, silkiness, helps carry the dressing flavors.
Red wine vinegar gives tangy zip, cuts richness and wakes up flavors.

Ingredient Quantities

1 1/2 cups uncooked orzo (about 8 oz)

1 pint cherry tomatoes, halved

1 (15 oz) can chickpeas, drained and rinsed

1 medium English cucumber, diced

1/2 small red onion, thinly sliced

8 oz fresh mozzarella pearls (ciliegine), halved

1 cup fresh basil leaves, roughly torn

1/4 cup chopped fresh parsley (optional)

1/3 cup extra virgin olive oil

3 tbsp red wine vinegar

1 tbsp fresh lemon juice

1 tbsp Dijon mustard

1 tbsp honey

1 garlic clove, minced

1 tsp dried oregano

1/2 tsp kosher salt

1/4 tsp freshly ground black pepper

Pinch red pepper flakes (optional)

How to Make this

Print Recipe (No Advertisments)

1. Bring a large pot of salted water to a boil, add 1 1/2 cups orzo and cook until just al dente (about 8-10 minutes depending on package). Drain, rinse under cold water to stop cooking, let drain very well and set aside to cool.

2. Make the dressing: in a jar or small bowl combine 1/3 cup extra virgin olive oil, 3 tbsp red wine vinegar, 1 tbsp fresh lemon juice, 1 tbsp Dijon mustard, 1 tbsp honey, 1 minced garlic clove, 1 tsp dried oregano, 1/2 tsp kosher salt, 1/4 tsp black pepper and a pinch of red pepper flakes if you want heat. Whisk or shake vigorously until emulsified.

3. Prep the salad ingredients: halve 1 pint cherry tomatoes, drain and rinse 1 (15 oz) can chickpeas, dice 1 medium English cucumber (seed it first if you want less water), thinly slice 1/2 small red onion, halve 8 oz mozzarella pearls if not already, roughly tear 1 cup fresh basil and chop 1/4 cup parsley if using.

4. Put the cooled orzo in a large bowl and pour about two thirds of the dressing over it, toss to coat so the pasta soaks up the flavor. Save the rest of the dressing for later so you can adjust seasoning.

5. Add the tomatoes, chickpeas, cucumber, red onion and mozzarella to the dressed orzo. Gently toss everything together so the cheese doesn’t get mashed.

6. Add the basil and parsley last and fold them in gently so the basil stays bright and not bruised.

7. Taste and adjust: add more salt, pepper, or the reserved dressing if it seems dry or flat. Don’t be afraid to add a little extra lemon or vinegar if it needs brightness.

8. Refrigerate at least 30 minutes so flavors meld, longer is fine (up to a day). If making ahead, drain excess tomato juice and give the salad a quick toss before serving.

9. Serve chilled or at room temperature. Tip: if the salad seems tight after chilling, stir in a splash more olive oil or vinegar and let it sit 10 minutes, then serve.

Equipment Needed

1. Large pot for boiling the orzo
2. Colander for draining orzo and chickpeas
3. Large mixing bowl for tossing the salad
4. Measuring cups and spoons (1/3 cup, tbsp, tsp, etc)
5. Small jar with lid or small bowl plus whisk for the dressing
6. Cutting board and sharp chef knife for chopping and halving
7. Slotted spoon or tongs to move and gently toss ingredients
8. Paper towels or a clean kitchen towel to pat veggies and mozzarella dry

FAQ

Q: Can I make this salad ahead of time? A: Yes, you can make the orzo and dressing up to 24 hours ahead, store them chilled, then toss in the mozzarella and basil right before serving, otherwise the cheese and basil get soggy, it still keeps 2 to 3 days in the fridge but tastes best day of.

Q: What can I swap if I dont have mozzarella or want dairy free? A: Use crumbled feta for a tangy twist, or cubed marinated tofu or kalamata olives to keep it vegan, and swap the honey for maple syrup.

Q: How do I stop the salad from getting watery or mushy? A: Rinse the cooked orzo under cold water and drain well, pat tomatoes and cucumbers dry, toss dressing gradually and only add the basil and cheese at the last minute.

Q: Can I use a different grain instead of orzo? A: Sure, use gluten free orzo, small pasta like acini di pepe, or cooked quinoa for a gluten free option, just watch cook times and drain well.

Q: Do I serve this warm or cold? A: Either works, but room temp or chilled is best so the flavors meld, if you want it warm toss hot orzo with the dressing then let it cool a bit before adding delicate herbs.

Q: How many does this recipe feed? A: About 6 as a side, 4 as a main, depends on portion size but 1 1/2 cups uncooked orzo makes roughly 6 cups cooked.

Best Italian Orzo Salad Recipe Substitutions and Variations

Orzo: swap with Israeli couscous or small pasta shells (use equal volume). Israeli couscous gives a similar chewy bite and holds dressing well.
Fresh mozzarella pearls: use cubed feta or torn burrata (1:1). Feta adds a tangy salty kick, burrata makes it extra creamy so toss gently.
Chickpeas: swap for cannellini or great northern beans (1:1). They’re milder and creamier, good if you want a softer texture.
Red wine vinegar: replace with sherry vinegar or apple cider vinegar in equal amounts. If you dont have either, use fresh lemon juice plus a little extra olive oil for brightness.

Pro Tips

1. Let the orzo cool and dry out before tossing: after you drain it spread it on a rimmed sheet or big plate so steam escapes, then toss with a tablespoon of olive oil while it’s still a little warm so the grains stay separate and dont clump.

2. Make extra dressing but pour cautiously: mix more than you think you need and emulsify it well, then dress the orzo first so it soaks up flavor. Keep some dressing back so you can tweak salt acidity and mouthfeel right before serving.

3. Cut water at the source: seed the cucumber, pat cherry tomatoes and mozzarella on paper towels and really shake off the chickpeas. Too much liquid is what makes pasta salads soggy, so drying those ingredients matters more than you think.

4. Add texture and brightness at the end: fold in torn basil last so it stays vibrant, and toss in toasted pine nuts or sunflower seeds for crunch. If the salad tastes flat a little lemon zest or an extra splash of vinegar will wake it up fast.

Best Italian Orzo Salad Recipe

Recipe by Nikoli Athen

0.0 from 0 votes

I put together an Italian Orzo Salad with orzo, cherry tomatoes, chickpeas, cucumber and basil in a tangy sweet Italian dressing, and there is one simple trick in the recipe you will want to know.

Servings

servings

Calories

438

kcal

Equipment: 1. Large pot for boiling the orzo
2. Colander for draining orzo and chickpeas
3. Large mixing bowl for tossing the salad
4. Measuring cups and spoons (1/3 cup, tbsp, tsp, etc)
5. Small jar with lid or small bowl plus whisk for the dressing
6. Cutting board and sharp chef knife for chopping and halving
7. Slotted spoon or tongs to move and gently toss ingredients
8. Paper towels or a clean kitchen towel to pat veggies and mozzarella dry

Ingredients

1 1/2 cups uncooked orzo (about 8 oz)
1 pint cherry tomatoes, halved
1 (15 oz) can chickpeas, drained and rinsed
1 medium English cucumber, diced
1/2 small red onion, thinly sliced
8 oz fresh mozzarella pearls (ciliegine), halved
1 cup fresh basil leaves, roughly torn
1/4 cup chopped fresh parsley (optional)
1/3 cup extra virgin olive oil
3 tbsp red wine vinegar
1 tbsp fresh lemon juice
1 tbsp Dijon mustard
1 tbsp honey
1 garlic clove, minced
1 tsp dried oregano
1/2 tsp kosher salt
1/4 tsp freshly ground black pepper
Pinch red pepper flakes (optional)

Directions

Bring a large pot of salted water to a boil, add 1 1/2 cups orzo and cook until just al dente (about 8-10 minutes depending on package). Drain, rinse under cold water to stop cooking, let drain very well and set aside to cool.
Make the dressing: in a jar or small bowl combine 1/3 cup extra virgin olive oil, 3 tbsp red wine vinegar, 1 tbsp fresh lemon juice, 1 tbsp Dijon mustard, 1 tbsp honey, 1 minced garlic clove, 1 tsp dried oregano, 1/2 tsp kosher salt, 1/4 tsp black pepper and a pinch of red pepper flakes if you want heat. Whisk or shake vigorously until emulsified.
Prep the salad ingredients: halve 1 pint cherry tomatoes, drain and rinse 1 (15 oz) can chickpeas, dice 1 medium English cucumber (seed it first if you want less water), thinly slice 1/2 small red onion, halve 8 oz mozzarella pearls if not already, roughly tear 1 cup fresh basil and chop 1/4 cup parsley if using.
Put the cooled orzo in a large bowl and pour about two thirds of the dressing over it, toss to coat so the pasta soaks up the flavor. Save the rest of the dressing for later so you can adjust seasoning.
Add the tomatoes, chickpeas, cucumber, red onion and mozzarella to the dressed orzo. Gently toss everything together so the cheese doesn't get mashed.
Add the basil and parsley last and fold them in gently so the basil stays bright and not bruised.
Taste and adjust: add more salt, pepper, or the reserved dressing if it seems dry or flat. Don't be afraid to add a little extra lemon or vinegar if it needs brightness.
Refrigerate at least 30 minutes so flavors meld, longer is fine (up to a day). If making ahead, drain excess tomato juice and give the salad a quick toss before serving.
Serve chilled or at room temperature. Tip: if the salad seems tight after chilling, stir in a splash more olive oil or vinegar and let it sit 10 minutes, then serve.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.