Orzo Salad

By Lidey Heuck

Published May 29, 2024

Orzo Salad
Christopher Testani for The New York Times. Food Stylist: Spencer Richards.
Total Time
1 hour
Prep Time
15 minutes
Cook Time
25 minutes, plus 20 minutes’ cooling
Rating
5(2,524)
Comments
Read comments

This colorful, Mediterranean-inspired orzo salad is a crowd-pleasing side dish for a picnic or potluck, and can be a satisfying, vegetable-packed lunch. The trick to a flavorful pasta salad is adding the dressing while the pasta is hot, so it can soak up plenty of flavor as it cools. This recipe takes that method a step further by tossing the hot orzo and dressing with the chickpeas, tomatoes and olives, giving the ingredients ample time to marinate. If olives aren’t your thing, try adding diced roasted red peppers or marinated artichokes for a burst of briny flavor in each bite. If preparing for a larger gathering, this recipe doubles easily, and leftovers keep well in the refrigerator, making it a good choice for meal prepping. 

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Ingredients

Yield:8 servings
  • Salt
  • 1½cups orzo
  • ½cup extra-virgin olive oil
  • 3tablespoons red wine vinegar
  • ¼cup finely chopped red onion
  • 1medium garlic clove, grated or minced
  • 1teaspoon dried oregano
  • Black pepper
  • 1pint cherry or grape tomatoes, halved
  • 1(15-ounce) can chickpeas, rinsed
  • ½cup pitted Kalamata olives
  • 6ounces feta, crumbled or diced ½-inch (about 1½ cups)
  • ½English cucumber, diced ½-inch (about 1½ cups)
  • ⅓cup chopped fresh parsley, dill or mint (or a combination)
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)

368 calories; 22 grams fat; 6 grams saturated fat; 0 grams trans fat; 12 grams monounsaturated fat; 2 grams polyunsaturated fat; 32 grams carbohydrates; 5 grams dietary fiber; 4 grams sugars; 11 grams protein; 519 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Bring a pot of salted water to a boil. Add the orzo and cook, stirring occasionally, until tender. Drain and transfer to a large serving bowl.

  2. Step 2

    While the orzo cooks, make the dressing: In a medium bowl, combine the olive oil, vinegar, red onion, garlic, oregano, ¾ teaspoon salt and ½ teaspoon pepper; whisk vigorously until smooth.

  3. Step 3

    Pour about half the dressing over the hot orzo, then add the tomatoes, chickpeas and olives; toss well. Set aside to bring to room temperature, about 20 minutes. Add the feta, cucumbers and herbs along with the remaining dressing. Toss, taste for seasoning and serve.

Ratings

5 out of 5
2,524 user ratings
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Comments

Ellen

Please don’t cook the orzo until it is soft. Make sure it is truly al dente, otherwise, adding the dressing to the hot pasta will just ensure that it is mushy with zero bite at all.

Caroline

I make a variation of this often (weekly in the summer!) and it’s a crowd pleaser. To enhance the flavor, I either roast or burst the tomatoes with extra garlic than the recipe calls for. Mixing it in when the orzo is still hot infuses the flavor nicely. For a more Italian bend, I use fresh basil and mozzarella pearls (instead of feta). Yum!

ScrarchCook

I sauté 1/2 C of the Orzo to a light brown color before cooking it with the rest of the Orzo. Gives a nice look and slightly nutty taste to the salad. I start out with 1/3 C of EVOO and add more as needed to the dressing. No other changes. Great other kind of pasta salad.

John

This was delicious and similar to a salad I enjoy from Whole Foods. I added some sundried tomatoes which added a nice Mediterranean flair to the salad to go with the olives and feta.

Melinda M

Perfect complement to the yogurt marinated chicken with lemon. A crowd pleaser I’ve already made twice —and each time I have been asked for the recipe.

Yangyang

A great summer salad. Always a hit with the guests and a salad that my toddler will happily eat.

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