Herby Italian Orzo Salad

A fresh, vibrant, and beginner-friendly Italian-inspired pasta salad made with tender orzo, crisp vegetables, fragrant herbs, and a zesty homemade dressing. Perfect for meal prep, picnics, potlucks, or as a light lunch and refreshing side dish.

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Course: Salad, Side Dish

Cuisine: Italian, Mediterranean

Prep Time: 15

Cook Time: 10

Total Time: 25

Servings: servings

Calories: 285kcal

Author: Abby Pinkmann

Cost: $8

Equipment

large pot
colander
Cutting Board
Chef's knife
small bowl or mason jar for dressing
Whisk
Large mixing bowl

Ingredients

1.5 cups dry orzo pasta
1 cup cherry tomatoes, halved
1 cucumber, diced
0.25 cup red onion, finely chopped
0.5 cup kalamata olives, sliced
0.25 cup fresh parsley, chopped
0.25 cup fresh basil, chopped
1 tbsp fresh oregano, chopped
0.5 cup crumbled feta cheese (optional)
3 tbsp extra-virgin olive oil
2 tbsp fresh lemon juice
1 tbsp red wine vinegar
1 garlic clove, minced
1 tsp Dijon mustard
0.5 tsp dried Italian seasoning
salt, to taste
black pepper, to taste

Instructions

Bring a large pot of salted water to a boil. Add the orzo and cook according to package instructions until al dente. Drain and rinse under cold water, then set aside to cool completely.
Wash and prepare all vegetables and herbs. Halve the cherry tomatoes, dice the cucumber, finely chop the red onion, and chop the parsley, basil, and oregano.
In a small bowl or mason jar, combine the olive oil, lemon juice, red wine vinegar, garlic, Dijon mustard, Italian seasoning, salt, and black pepper. Whisk until smooth and emulsified.
In a large mixing bowl, combine the cooled orzo, cherry tomatoes, cucumber, red onion, olives, parsley, basil, and oregano. Pour the dressing over the salad and toss gently until evenly coated.
Gently fold in the feta cheese if using. Refrigerate the salad for at least 30 minutes to allow the flavors to develop.
Serve chilled or at room temperature. Taste and adjust seasoning if needed before serving.

Notes

For best flavor, chill for at least 30 minutes before serving. Add grilled chicken, chickpeas, shrimp, or white beans for extra protein. If the salad becomes dry after refrigeration, refresh with a drizzle of olive oil and a splash of lemon juice. Store in an airtight container in the refrigerator for up to 4 days.

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