I made this Orzo Cold Salad once and now people won’t stop asking what’s in it.

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I’m obsessed with this Orzo Cold Salad because it hits every craving without trying too hard. I love the way tiny pasta holds bright cherry tomatoes and salty crumbled feta cheese so each bite sings.

It’s messy in the best way, a Summer Orzo that travels to picnics and backyard chaos without collapsing. I bring it to barbecues and people actually fight over the bowl.

And I never worry about leftovers because it tastes even more alive after a day. No fluff, just huge flavor and the kind of simple confidence you want on a hot afternoon every single time.

Ingredients

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Orzo gives pasta-y bite and soaks flavors.
Cherry tomatoes add juicy pops, they’re bright.
Cucumber brings cool crunch and freshness.
Red onion gives sharp zing and color.
Kalamata olives add briny, meaty little bites.
Feta adds tangy creaminess and some protein.
Parsley brings herb freshness and light green.
Plus basil smells amazing, slightly sweet herb.
Olive oil ties it together, silky mouthfeel.
Lemon juice brightens everything with citrus pop.
Red wine vinegar gives sharp, friendly acidity.
Garlic adds savory punch and warm aroma.
Oregano gives classic Mediterranean dried herb flavor.
Salt wakes up flavors, don’t skip it.
Black pepper adds subtle heat and spice.
Basically spinach or arugula gives leafy boost, it’s fresh.

Ingredient Quantities

1 1/2 cups dry orzo pasta

2 cups cherry tomatoes, halved

1 medium cucumber, diced

1/2 cup red onion, thinly sliced

3/4 cup pitted Kalamata olives, halved

1 cup crumbled feta cheese

1/2 cup fresh parsley, chopped

1/4 cup fresh basil, chopped (optional)

1/4 cup extra virgin olive oil

3 tablespoons fresh lemon juice

1 tablespoon red wine vinegar

1 garlic clove, minced

1 teaspoon dried oregano

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1/2 cup baby spinach or arugula (optional)

How to Make this

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1. Cook 1 1/2 cups dry orzo in a pot of salted boiling water until al dente, about 8 to 9 minutes, then drain and rinse under cold water to stop cooking and cool it down faster.

2. While the orzo cooks, halve 2 cups cherry tomatoes, dice 1 medium cucumber, thinly slice 1/2 cup red onion, and halve 3/4 cup pitted Kalamata olives; put everything in a large bowl.

3. In a small jar or bowl whisk together 1/4 cup extra virgin olive oil, 3 tablespoons fresh lemon juice, 1 tablespoon red wine vinegar, 1 minced garlic clove, 1 teaspoon dried oregano, 1 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper; taste and adjust acid or salt if needed.

4. Add the cooled orzo to the bowl with the veggies and pour the dressing over it; toss gently so the orzo gets coated but the tomatoes dont get crushed.

5. Fold in 1 cup crumbled feta cheese and 1/2 cup fresh parsley, chopped; if using 1/4 cup fresh basil, chopped, add that now for a brighter flavor.

6. If you want some greens, stir in 1/2 cup baby spinach or arugula right before serving so they stay slightly crisp.

7. Let the salad rest for at least 20 minutes in the fridge to let flavors meld, or up to a few hours; bring back to room temp 15 minutes before serving so the olive oil isnt too firm.

8. Right before serving, give it a final taste and adjust salt, pepper or lemon juice if needed; a little extra olive oil can revive it if it seems dry.

9. Serve as a colorful side for BBQs or picnics, or add grilled chicken or chickpeas to make it a main; leftovers keep well in the fridge for 3 days, but the pasta will soak up dressing over time so you might want to freshen it with more lemon or oil.

Equipment Needed

1. Large pot for boiling the orzo
2. Fine-mesh colander to drain and rinse the pasta
3. Large mixing bowl to combine veggies and orzo
4. Small jar or bowl plus a whisk or fork for the dressing
5. Cutting board and a sharp chef’s knife for chopping and slicing
6. Measuring cups and spoons for the olive oil, lemon, salt, etc.
7. Wooden spoon or silicone spatula to toss gently without smashing tomatoes
8. Salad servers or tongs for serving (optional but handy)

FAQ

Q: Can I make this salad ahead of time? A: Yes, you can make it 1 to 2 days ahead. Keep the dressing and greens separate if you want them freshest, then toss right before serving. The flavors actually get better after a few hours though, so no worries if you mix it earlier.

Q: How do I store leftovers? A: Store in an airtight container in the fridge for up to 3 days. If it seems dry when you reheat or serve, stir in a little extra olive oil or lemon juice. Don’t freeze, the texture will get mushy.

Q: Can I swap ingredients for dietary needs? A: Sure. Use gluten free orzo or small rice if you need gluten free. For dairy free, skip the feta or use a plant based crumbly cheese. Want more protein? Add chickpeas or grilled chicken.

Q: Should the orzo be hot or cool when I add the veggies? A: Let the orzo cool a bit so it won’t wilt the veggies or melt the feta, but slightly warm is okay because it helps soak up the dressing. Too hot and the salad gets soggy.

Q: My salad tastes bland, how do I fix it? A: Boost the acid and salt. Add a squeeze more lemon, a splash more red wine vinegar, or a pinch extra salt. A little more chopped herbs also brightens it up fast.

Q: Any tips for making it more colorful or crunchy? A: Toss in chopped bell peppers, shredded carrots or toasted pine nuts. Baby spinach or arugula adds color and a peppery bite, and cucumbers keep it crisp.

Easy Orzo Salad Recipe Substitutions and Variations

Orzo: swap with couscous for similar texture, or use short-grain quinoa if you want a gluten-free, nuttier bite.
Feta cheese: sub in goat cheese for a milder tang, or use crumbled ricotta salata or shaved Parmesan if you want less saltiness.
Kalamata olives: try chopped Castelvetrano or green olives for a milder, buttery flavor, or use capers if you want that briny pop without big olive pieces.
Fresh lemon juice: replace with white wine vinegar or extra red wine vinegar plus a pinch of sugar if you’re out of lemons.

Pro Tips

Tip 1: Cool the orzo fast and coat it with a little olive oil as soon as it drains so it doesnt clump together later. Rinsing with cold water stops the cooking but also rinses starch, so if you want a bit more bite skip some rinsing and just spread it on a sheet pan to cool quickly.

Tip 2: Taste the dressing before you dump it on everything. Lemon juices vary a lot, so you may need more or less, and a pinch more salt will make the feta and olives sing. If it tastes flat add a splash more vinegar or lemon, not just more oil.

Tip 3: Keep the feta and soft greens separate if youre making it ahead. Fold them in right before serving so the cheese doesnt turn mushy and the spinach or arugula stays bright and not wilted.

Tip 4: For extra texture and to make it a meal add chickpeas or grilled chicken, and toast some pine nuts or slivered almonds for crunch. If leftovers taste dry next day, revive them with a squeeze of lemon and a drizzle of olive oil, then let sit 10 minutes before eating.

Easy Orzo Salad Recipe

Recipe by Nikoli Athen

0.0 from 0 votes

I made this Orzo Cold Salad once and now people won't stop asking what's in it.

Servings

servings

Calories

298

kcal

Equipment: 1. Large pot for boiling the orzo
2. Fine-mesh colander to drain and rinse the pasta
3. Large mixing bowl to combine veggies and orzo
4. Small jar or bowl plus a whisk or fork for the dressing
5. Cutting board and a sharp chef’s knife for chopping and slicing
6. Measuring cups and spoons for the olive oil, lemon, salt, etc.
7. Wooden spoon or silicone spatula to toss gently without smashing tomatoes
8. Salad servers or tongs for serving (optional but handy)

Ingredients

1 1/2 cups dry orzo pasta
2 cups cherry tomatoes, halved
1 medium cucumber, diced
1/2 cup red onion, thinly sliced
3/4 cup pitted Kalamata olives, halved
1 cup crumbled feta cheese
1/2 cup fresh parsley, chopped
1/4 cup fresh basil, chopped (optional)
1/4 cup extra virgin olive oil
3 tablespoons fresh lemon juice
1 tablespoon red wine vinegar
1 garlic clove, minced
1 teaspoon dried oregano
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup baby spinach or arugula (optional)

Directions

Cook 1 1/2 cups dry orzo in a pot of salted boiling water until al dente, about 8 to 9 minutes, then drain and rinse under cold water to stop cooking and cool it down faster.
While the orzo cooks, halve 2 cups cherry tomatoes, dice 1 medium cucumber, thinly slice 1/2 cup red onion, and halve 3/4 cup pitted Kalamata olives; put everything in a large bowl.
In a small jar or bowl whisk together 1/4 cup extra virgin olive oil, 3 tablespoons fresh lemon juice, 1 tablespoon red wine vinegar, 1 minced garlic clove, 1 teaspoon dried oregano, 1 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper; taste and adjust acid or salt if needed.
Add the cooled orzo to the bowl with the veggies and pour the dressing over it; toss gently so the orzo gets coated but the tomatoes dont get crushed.
Fold in 1 cup crumbled feta cheese and 1/2 cup fresh parsley, chopped; if using 1/4 cup fresh basil, chopped, add that now for a brighter flavor.
If you want some greens, stir in 1/2 cup baby spinach or arugula right before serving so they stay slightly crisp.
Let the salad rest for at least 20 minutes in the fridge to let flavors meld, or up to a few hours; bring back to room temp 15 minutes before serving so the olive oil isnt too firm.
Right before serving, give it a final taste and adjust salt, pepper or lemon juice if needed; a little extra olive oil can revive it if it seems dry.
Serve as a colorful side for BBQs or picnics, or add grilled chicken or chickpeas to make it a main; leftovers keep well in the fridge for 3 days, but the pasta will soak up dressing over time so you might want to freshen it with more lemon or oil.

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.