This pasta salad is filled with summery freshness in every bite!
This vibrant orzo pasta salad combines garbanzo beans, feta cheese, and veggies, all tossed in a super simple olive oil lemon dressing.
Ideal for picnics, potlucks, or a quick weeknight dinner, serve it as a vegetarian main dish or alongside grilled chicken or shrimp.
Ingredients for Orzo Pasta Salad
Orzo: The base of this recipe is orzo, a pasta that resembles oversized rice grains. Found in the pasta section of most grocery stores, it’s perfect for salads and can also be served hot. If orzo is unavailable, any mini pasta will work.
Vegetables: Grape or cherry tomatoes add tangy freshness. I add fresh spinach (massaged kale works too!) into orzo salad. Feel free to add any of your favorite crisp veggies.
Chickpeas: Also known as garbanzo beans, chickpeas add texture and protein making this hearty meal.
Bold Flavor: This dish gets a flavor boost from red onion and feta cheese with an easy homemade dressing.
Variations
- Add any veggies from chopped cauliflower to cucumbers or red bell peppers.
- Stir in kalamata olives, chopped artichokes, or sundried tomatoes.
- Before serving, sprinkle with fresh herbs like fresh mint, dill, parsley, or fresh basil.
- Swap the feta for goat cheese.
Dressing for Orzo Pasta Salad
This dressing takes just a couple of minutes but you can use any vinaigrette for an Orzo Pasta Salad.
- Use a light flavored olive oil, extra virgin olive oil can be a bit bitter for dressings.
- Stir in 1 teaspoon honey in place of sugar if desired.
- Lemon zest or fresh dill can be added.
- To make it quickly, shake the dressing in a mason jar with a lid.
How to Make Orzo Pasta Salad
- Whisk the dressing ingredients (per the recipe below).
- Cook the orzo until tender, then drain and cool.
- Combine all ingredients in a large bowl and toss with dressing. Chill for 1 hour before serving.
Tips For a Perfect Pasta Salad
- Cook and rinse the orzo to keep it from overcooking.
- Whisk dressing ingredients up to 2 days ahead of time.
- Chill the salad for at least an hour before serving to let the flavors blend.
- Reserve some tomatoes and feta for garnish or sprinkle some herbs on top.
More Perfect Pasta Salads
Discover a world of delicious with these hearty pasta salad recipes! They’re the perfect, crowd-pleasing dishes to whip up, whether you’re feeding a family, planning a picnic, or just craving a flavorful, satisfying meal.rnrnrnrnrn
Did you make this Orzo Pasta Salad? Be sure to leave a rating and a comment below!
Easy Orzo Pasta Salad
Equipment
Ingredients
- 1 ½ cups orzo
- 15 ounces canned chickpeas drained and rinsed, 1 can
- ⅓ cup finely diced red onion
- 2 cups fresh spinach chopped
- 1 ½ cups diced fresh tomatoes diced
- ½ cup crumbled feta cheese
Dressing
- ⅓ cup olive oil
- 3 tablespoons red wine vinegar
- 1 tablespoon fresh lemon juice
- 1 teaspoon granulated sugar
- ½ teaspoon Dijon mustard
- ⅛ teaspoon garlic powder
Instructions
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Cook orzo until tender. Cool.
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Combine all dressing ingredients in a small bowl and whisk.
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Combine orzo with remaining salad ingredients.
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Toss with dressing and season with salt and pepper.
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Refrigerate at least 1 hour before serving.
Notes
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Pasta, Salad, Side Dish
Cuisine American, Mediterranean
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Looks delicious is there a different cheese I can substitute for feta as I am allergic to this cheese as well.
If you still want something with a nice saltiness you can use Halloumi. But any cheese you enjoy can be used in this recipe it will just change the flavor. Some other great options are goat cheese or parmesan.
delicious with tilapia or salmon salad. the lemon zest makes this delicious with fish.
That’s a great idea Elle! I am so glad you enjoyed this recipe.
Can u make the orzo salad ahead of time, I saw the dressing could be made ahead. Really enjoy your recipes.
Yes, this can be made ahead of time. If making ahead of time you may want to keep the dressing on the side and toss right before serving.
Easy side and great for those fresh out of the garden veggies! I used spinach and kale, tomatoes and garbanzo beans. Paired with oven roasted chicken was a delightful and refreshing summer dinner.
I do something very similar. This one looks very good, too.
The only real difference is I add some marinated artichoke hearts, diced cucumber, and either capers or kalamata olives. I just like more veggies in mine.
Yummy! Your version sounds delicious J!
I have made this for many guests and parties. Always a favorite. I double the lemon as well. Thank you!
I am so happy to hear you love this recipe Jacinta!
Orzo salad was a great recipe. A lot of flavor and very refreshing for summertime. A definite keeper! Thanks
So happy you enjoyed it, Doreen!
You don’t drain the orzo before adding other ingredients?
There is just enough liquid to cook the orzo and it absorbs.
I just made this for lunch today and it was so delicious! A great spring/summer meal- very fresh, cool, and healthy. I soaked the onions for about half an hour before adding them to the salad and I added in some cucumber, the rest of the recipe I followed exactly, including the dressing. The orzo and chickpeas were a great balance with the vegetables and the feta gave it a little saltiness. The dressing was great on top, with the fresh lemon and the slight bite from the mustard. I will definitely make this again- thank you for the great recipe!
So glad you enjoyed this recipe Sophia!