This colorful orzo salad is refreshing and full of tasty bites! With fluffy orzo pasta, crunchy veggies, and a zingy dressing, it’s perfect for lunch or as a side dish at dinner.
I love how quickly I can whip this up, plus it’s great for meal prep! You can easily make it ahead of time and enjoy it all week long—who doesn’t love a time saver?
Key Ingredients & Substitutions
Orzo Pasta: This small, rice-shaped pasta is perfect for salads. If you can’t find orzo, try using other small pasta like quinoa, farro, or even couscous for a different texture.
Vegetable Broth: Cooking the orzo in broth adds depth of flavor. You can also use chicken broth if you’re not sticking to a vegetarian option, or simply water if you prefer.
Chickpeas: These are a great source of protein. If you’re looking for a different vibe, you could swap them for canned kidney beans or edamame, which also work well in salads.
Cucumber: A refreshing addition, but if cucumbers aren’t your thing, consider using bell peppers for crunch or zucchini for a softer texture.
Feta Cheese: Feta adds a tangy creaminess. If you’re dairy-free, try crumbled tofu seasoned with a little lemon juice and salt or skip it altogether for a lighter salad.
How Do I Properly Cook Orzo to Avoid It Being Mushy?
Cooking orzo perfectly is key to enjoying your salad. It’s easy to overcook it, so follow these steps:
- Boil water or broth and add a pinch of salt.
- Add orzo and cook according to the package (usually 8-10 minutes) until al dente, which means it should be tender but still have a slight bite.
- Drain and immediately rinse under cold water to stop the cooking process. This keeps it from getting mushy and helps cool it down for your salad.
How to Make Mediterranean Orzo Salad
Ingredients You’ll Need:
For the Salad:
- 1 cup orzo pasta
- 2 cups water or vegetable broth
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1/2 red onion, thinly sliced
- 1/2 cup black olives, pitted and sliced
- 1 can chickpeas, drained and rinsed
- 1/2 cup feta cheese, crumbled
- 1/4 cup fresh mint leaves, chopped
- 1/4 cup fresh basil leaves, chopped
For the Dressing:
- 2 tablespoons olive oil
- 1 tablespoon red wine vinegar
- Salt and pepper to taste
How Much Time Will You Need?
This recipe takes about 10 minutes for preparation and 20 minutes for cooking, making the total time around 30 minutes. Plus, letting it sit for 15 minutes helps the flavors blend beautifully. Perfect for a quick lunch or a side dish at dinner!
Step-by-Step Instructions:
1. Cook the Orzo:
In a medium pot, bring the water or vegetable broth to a boil. Once boiling, add the orzo pasta. Cook it according to the package instructions until it’s al dente, which usually takes about 8-10 minutes. After cooking, drain the orzo and rinse it under cold water to cool it down. This stops the cooking process and helps avoid sticky pasta!
2. Combine the Salad Ingredients:
In a large mixing bowl, combine the cooled orzo with the cherry tomatoes, diced cucumber, red onion slices, black olives, drained chickpeas, and crumbled feta cheese. This colorful mixture is packed with nutrients and flavor!
3. Make the Dressing:
In a small bowl, whisk together the olive oil, red wine vinegar, salt, and pepper. This simple dressing adds a delicious tangy flavor to the salad. Pour the dressing over the salad and toss everything together gently to make sure all the ingredients are coated evenly.
4. Add Fresh Herbs:
Gently fold in the chopped mint and basil leaves into the salad. These fresh herbs will elevate the taste and add a lovely aroma!
5. Let It Chill:
Let the salad sit for at least 15 minutes to allow the flavors to meld together. You can serve it chilled or at room temperature—either way, it’s refreshing and tasty. Enjoy your Mediterranean Orzo Salad!
Can I Use Other Types of Pasta Instead of Orzo?
Absolutely! If you don’t have orzo, you can substitute it with any small pasta like ditalini, small shells, or even whole grain or quinoa pasta. Just adjust the cooking time according to the package instructions since different pastas have varying cooking times.
How Do I Store Leftover Mediterranean Orzo Salad?
Leftovers can be stored in an airtight container in the fridge for up to 3 days. The flavors will continue to develop, but the salad might get a little watery from the vegetables. Just give it a good stir before serving, and if it’s too dry, add a splash of olive oil or vinegar to refresh it!
What Can I Use Instead of Feta Cheese?
If you’re looking for a substitution, goat cheese works great for a similar tangy flavor. You can also try vegan feta or nutritional yeast for a dairy-free option. Just crumble or sprinkle it over the salad just like you would feta!
How Can I Make This Salad Heartier?
To make this salad more filling, consider adding grilled chicken, shrimp, or even diced avocado. You can also include some roasted vegetables like bell peppers or zucchini for extra flavor and nutrients!
