Best Orzo Pasta Recipe

5.0 from 5 votes

Whether you’re planning a summer BBQ, heading to a potluck, or just looking for a make-ahead lunch option, orzo pasta salad is a go-to dish that’s as versatile as it is delicious.

This orzo pasta salad is bursting with fresh veggies, briny olives, creamy feta, and herbs—all tossed in a bright lemony vinaigrette. It’s light, refreshing, and ridiculously easy to make.

Because it holds up well at room temperature and tastes even better the next day, it’s a perfect choice for picnics, family gatherings, or holiday buffets like Easter and Memorial Day.

Orzo pasta salad is especially popular during warmer months when lighter meals take center stage. You’ll often find it making an appearance at Fourth of July parties, baby or bridal showers, and backyard cookouts alongside grilled favorites.

Its Mediterranean flair and colorful presentation make it a crowd-pleaser no matter the occasion. Whether you’re hosting or bringing a dish to share, this orzo pasta salad is guaranteed to become a staple in your seasonal recipe rotation.

More Cold Pasta Recipes to Try!

If you love easy, refreshing meals, you’ve got to check out these 30 cold pasta recipes—plus a zesty Italian pasta salad that’s seriously too good to skip!

Why You Will Love This Orzo Pasta Salad

• Perfect for warm weather – It’s one of those cold pasta salad recipes that tastes even better chilled.
• Meal-prep friendly – Ideal for pasta salad lunch ideas and cold lunch ideas you can grab on the go.
• Party-ready – One of the best different types of salads for a party or as one of your BBQ side dishes for a crowd.
• Quick & easy – From stove to fridge in about 20 minutes of hands-on time.
• Versatile – Serve it as a side, main, or turn it into a summer meal star by adding protein.

Ingredients

• 2 cups dried orzo pasta
• 1 cucumber, diced
• 2 cups cherry tomatoes, halved
• 1 small red onion, diced
• 1 jar (12 oz) artichoke hearts, drained & chopped
• ½ cup black olives, halved
• ½ cup crumbled feta cheese
• ⅓ cup chopped fresh parsley
• ⅓ cup chopped fresh mint
• ¼ cup Greek salad dressing (or red wine vinaigrette)
• 2 tbsp fresh lemon juice
• Salt and black pepper, to taste

How to Make Orzo Pasta Salad

Step 1: Cook the Orzo Pasta

Start by bringing a large pot of water to a boil. Be sure to salt the water generously—this is your only chance to season the pasta itself! Once boiling, add 2 cups of dried orzo and cook it 1–2 minutes longer than al dente. You want the orzo to be slightly softer so it holds up well after chilling in the fridge. Check your package instructions and adjust accordingly.

Step 2: Rinse and Cool

Once the orzo is fully cooked, drain it using a colander. Immediately rinse the pasta under cold running water to stop the cooking process and bring down the temperature. This is a crucial step—if the orzo is too hot, it can wilt the fresh veggies and make the cheese melt. Let it drain completely, then transfer the cooled pasta to a large mixing bowl.

Step 3: Add the Fresh Ingredients

To the bowl of cooled orzo, add:

• 1 cucumber, diced
• 2 cups cherry tomatoes, halved
• 1 small red onion, finely diced
• 1 (12 oz) jar of artichoke hearts, drained and chopped
• ½ cup pitted black olives, halved
• ½ cup crumbled feta cheese
• ⅓ cup fresh parsley, chopped (or more if you love herbs)
• ⅓ cup fresh mint, chopped
  Season with salt and freshly ground black pepper to taste.

Feel free to substitute or add other ingredients here—this salad is super forgiving and flexible.

Step 4: Dress the Salad

Drizzle ¼ cup of your favorite Greek salad dressing or red wine vinaigrette over the salad. Then add 2 tablespoons of fresh lemon juice to brighten things up. You can use store-bought dressing or make your own—whatever works best for your schedule and taste.

Use large salad spoons or tongs to gently toss the salad until everything is well coated with dressing. Take your time with this step so every bite gets some love!

Step 5: Chill (Optional but Recommended)

If you have time, cover the salad with plastic wrap or transfer it to a container with a lid and refrigerate it for at least 1 hour. This allows the orzo to soak up all the flavors from the dressing and herbs, making it even more delicious. If you’re in a rush, you can absolutely serve it right away—but chilling is a game-changer.

Step 6: Garnish & Serve

Right before serving, give the salad one last gentle toss. If desired, sprinkle a bit more fresh parsley or mint on top for a pop of color and freshness. Serve the salad cold and enjoy!

Extra Tips:

• Serving a crowd? Double the recipe—this is a hit at potlucks and parties!
• Want a full meal? Add grilled chicken, steak strips, shrimp, or chickpeas for extra protein.
• Out of orzo? Try it with pearl couscous or even small shell pasta.

This salad is perfect for lunchboxes, dinner on a hot day, or as a breezy side dish at your next cookout.

How to Store It

Store leftovers in an airtight container in the fridge for 3–4 days. The flavors actually get better over time!

🧊 Pro tip: If the salad seems a little dry after sitting, just drizzle on a little extra dressing and give it a quick toss before serving.

How & When to Serve Orzo Pasta Salad

This orzo pasta salad is seriously flexible:

• As a meal: Add grilled chicken, shrimp, or chickpeas for a complete Summer Salad For Dinner.
• On the side: Serve it with grilled steak, burgers, or fish as one of your go-to Cold Weather Side Dishes or Hot Summer Dinner Ideas.
• At a party: Make a big batch for potlucks, picnics, or parties—perfect as one of those Different Types Of Salads For A Party.

Fun Variations to Try

Switch the herbs – Instead of parsley and mint, try fresh basil for a sweet, peppery kick or dill for a subtle tang that pairs beautifully with the feta and lemon. You can even mix and match! Fresh herbs bring brightness and a garden-fresh flavor, so use whatever you love or have on hand.

Make it creamy – Stir in a tablespoon or two of plain Greek yogurt to the dressing for a creamy texture. It adds a tangy richness that balances out the briny olives and salty feta. This variation is especially great if you’re serving it as a standalone lunch

Change the cheese – Not a feta fan? No problem! Try crumbled goat cheese for a soft, tangy alternative, or mozzarella pearls for a milder, creamy bite. Both options work beautifully and offer a fun twist on the traditional Mediterranean flavor profile.

Add crunch – A handful of toasted pine nuts, slivered almonds, or even sunflower seeds can add a delicious nutty crunch to contrast the tender orzo and soft veggies. Toast your nuts in a dry skillet for 2–3 minutes to really bring out their flavor!

Go gluten-free – Eating gluten-free? Swap regular orzo with gluten-free orzo (many brands offer great versions now!) or use cauliflower rice or chickpea pasta for a low-carb, protein-packed option. You’ll still get that great texture and all the flavor—just with a twist that suits your dietary needs.

FAQs

Can I make this orzo pasta salad ahead of time?

Absolutely! It actually tastes better the next day as the flavors meld. Just give it a fresh toss with extra dressing or a splash of lemon juice before serving.

What protein goes well with this salad?

Grilled chicken, steak strips, seared shrimp, or even hard-boiled eggs work great. You can also keep it vegetarian with chickpeas or white beans.

Is it OK to serve this warm?

Technically yes, but it really shines when served cold. That said, if you’re short on time, you can serve it slightly warm or at room temperature.

Can I freeze this salad?

Nope. Freezing will mess with the texture of the veggies and herbs. Stick to storing it in the fridge for up to 4 days.