A delicious quick, and easy Orzo Pasta Salad Recipe with English cucumbers, sun-ripened tomatoes, artichoke hearts, red onion, and feta cheese, all tossed in a lemon mustard vinaigrette with fresh herbs. This easy pasta salad recipe bursts with flavor from basil, mint, parsley, lemon, and feta.
This tasty side dish is delicious with grilled shrimp, chicken, or fish. Or serve as a vegetarian main course during those hot summer months when something light and refreshing is desired.
How to make Orzo Pasta Salad
Start by cooking the orzo pasta slightly al dente according to the package directions. Rinse the orzo under cold water and drain well. Then add the dressing ingredients to a mason jar with a tight-fitting lid and shake to combine.
Once the orzo pasta cools, add it to a large bowl with cucumbers, grape tomatoes, artichoke hearts, red onion, and feta cheese. Shake the dressing again and drizzle over the pasta salad. Toss the pasta salad to combine and sprinkle with fresh herbs and gently toss again.
Helpful tips for orzo salad
- Orzo is a short-cut pasta shaped like grains of rice. It can be found down the pasta aisle at your local grocery store.
- Cook the orzo pasta slightly al dente and drain well. You want it with a little bite to it. The important part is that you do not overcook it.
- Let the pasta cool before adding the vegetables, so they do not wilt.
- I purchase a block of feta cheese and cut it into cubes, but you could use feta crumbles as well. Blue cheese crumbles are delicious as well.
- I use grape tomatoes when we do not have fresh garden tomatoes are not yet available, but if you have them, make sure you use them. Their flavor is unsurpassed.
- Fresh herbs are essential for this salad. I use a mixture of basil, mint, and parsley but thyme, and fresh dill work well too. Dried oregano and dried marjoram work well too.
- Make it a Greek orzo pasta salad and add Kalamata olives, garbanzo beans, and lemon zest.
- This salad can be prepared up to 24 hours in advance, but hold off adding the fresh herbs until a couple of hours before serving. Store the salad covered in the fridge until ready to serve.
- Make it a main dish by adding grilled chicken or grilled shrimp.
- Store leftovers in an airtight container in the fridge for up to 2 days. If you know, you are going to reserve part of the salad, withhold the fresh herbs until ready to serve.
More pasta salads you will love
Orzo Pasta Salad
An easy summer Orzo Pasta Salad with fresh herbs, cucumbers, tomatoes, artichoke hearts, red onions, and feta cheese tossed with a fresh lemon mustard vinaigrette. This side dish goes perfectly with grilled fish, chicken, pork, or beef. Or enjoy it as a vegetarian main dish.
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Servings: 8 servings
Calories: 211kcal
Ingredients
- Salad Dressing
- ⅓ cup olive oil
- 2 tablespoons white wine vinegar
- 1 tablespoon lemon juice
- 2 cloves minced garlic
- 2 teaspoons honey
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
- Orzo Pasta Salad
- 1 ½ cups orzo pasta
- ½ English cucumber diced
- 1 cup halved grape tomatoes or cherry tomatoes
- ⅔ cup chopped artichoke hearts
- ⅓ cup thin sliced red onion
- 1 block feta cubed or crumbled
- 1/4 cup chopped fresh basil mint, or parsley (or combination)
- Salt and pepper to taste
Instructions
- Put a large pot of water on the stove to boil. Cook the orzo slightly al dente according to package directions. Rinse under cold water and drain well.
- Add the olive oil, white wine vinegar, lemon juice, garlic, honey, and Dijon mustard to a mason jar with a tight-fitting lid and shake to combine. Season with kosher salt and black pepper to taste.
- Once the orzo pasta fully cools, add it to a large bowl with the cucumbers, grape tomatoes, artichoke hearts, red onion, and feta cheese.
- Shake the dressing again and drizzle over the pasta salad. Toss the pasta salad to combine. Sprinkle with fresh herbs and gently toss again.
Notes
- Orzo is a short-cut pasta shaped like grains of rice. It can be found down the pasta aisle at your local grocery store.
- Cook the orzo pasta slightly al dente and drain well. You want it with a little bite to it. The important part is that you do not overcook it.
- Let the pasta cool before adding the vegetables, so they do not wilt.
- I purchase a block of feta cheese and cut it into cubes, but you could use feta crumbles as well. Blue cheese crumbles are delicious as well.
- I use grape tomatoes when we do not have fresh garden tomatoes are not yet available, but if you have them, make sure you use them. Their flavor is unsurpassed.
- Fresh herbs are essential for this salad. I use a mixture of basil, mint, and parsley but thyme, and fresh dill work well too. Dried oregano and dried marjoram work well too.
- Make it a Greek orzo pasta salad and add Kalamata olives, garbanzo beans, and lemon zest.
- This salad can be prepared up to 24 hours in advance, but hold off adding the fresh herbs until a couple of hours before serving. Store the salad covered in the fridge until ready to serve.
- Make it a main dish by adding grilled chicken or grilled shrimp.
- Store leftovers in an airtight container in the fridge for up to 2 days. If you know, you are going to reserve part of the salad, withhold the fresh herbs until ready to serve.
Nutrition
Calories: 211kcal | Carbohydrates: 27g | Protein: 4g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 0.1mg | Sodium: 175mg | Potassium: 155mg | Fiber: 2g | Sugar: 4g | Vitamin A: 216IU | Vitamin C: 5mg | Calcium: 17mg | Iron: 1mg
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Nathan
I love to use orzo whenever I can, so this pasta salad is a must-try! That dressing looks absolutely delicious and so flavorful, can’t wait to make it myself!
Beth Pierce
Thanks, Nathan! Enjoy!
dana
This was so tasty and refreshing! It is perfect for summer potlucks.
Jess
I love eating this on repeat during the summer months!
Beth Pierce
Me too!
Jen
I’ll be making this pasta salad a lot during the summer! Adding all three fresh herbs gives the salad amazing flavor.
Shweta Gadhia
This was so tasty! Everyone wanted seconds!!
Sandra
This is seriously amazing!! Everyone at my house is now requesting this salad!! So delish!
Catalina
We love this pasta salad. Thanks for the great recipe. I make it with red wine vinegar because that is what I have on hand.
April
I will absolutely be serving this soon! Looks so delicious and fresh, thank you.
Jess
The perfect side dish for any summer BBQ!
Sisley White - Sew White
We had this for dinner and it was so tasty. Leftovers for lunch the next day worked really well too.
Michelle
This was the perfect light summer dinner — the kids and I love it. We will make it again.
Toni
I love it!! So comforting and really tasty!!
Erin
I love a good pasta salad and this one was delicious. I am going to make this again for Father’s day! I might even add some green olives.