A Vibrant Orzo Pasta Salad for Your Summer Spreads

Make this vibrant Orzo pasta salad that is bursting with flavor, the MVP of your summer eats. Perfect when meal prepping for the week, planning a picnic, or when you are looking for the perfect BBQ side dish. This easy-to-make salad tastes heavenly and is as refreshing as it is colorful.

Wait, what is Orzo?

Great question! Orzo is a type of pasta that looks a lot like rice, but don’t let the shape fool you. It’s all pasta. Orzo cooks quickly and does an amazing job of soaking up dressings and flavors. It is a go-to for pasta salads because it’s easy to toss, won’t get soggy, and gives every bite the perfect pasta-to-veggie ratio.

Now that we are all in the know, let’s dive into what makes this salad the ultimate warm-weather winner.

Ingredients for Orzo pasta salad

• 1 1/2 cups orzo pasta
• 1 cup cooked chickpeas
• 1 1/2 cups cherry tomatoes, halved or quartered
• 1 cup black olives, sliced
• 1 cucumber, diced
• 3 tablespoons fresh dill, finely chopped

For the dressing

• 1/3 cup olive oil (or you could use just a quarter cup).
• Juice of 1 lemon
• Zest of 1 lemon
• 1/2 tablespoon Dijon mustard
• 1 tablespoon honey (you could also use maple syrup or any preferred sweetener instead of honey).
• Salt and pepper, to taste

Steps for Orzo Pasta Salad

#1. Cook the Orzo: Boil it in salted water according to package instructions until al dente. When ready, I like to drain and add it immediately to the dressing so it can absorb that goodness as I prepare the vegetables. However, if your pasta is ready before the dressing is, drain and rinse it under cold water to stop the cooking process. Set aside.

#2. Whip Up the Dressing: In a large bowl, combine olive oil, lemon juice and zest, dijon mustard, honey, salt, and black pepper. Whisk until emulsified and delicious-looking.

#3. Add the Orzo Pasta and Chickpeas to the Dressing: Adding the orzo pasta while warm allows it to absorb the awesome flavors of the dressing, making it so tasty. As for the chickpeas, I boiled mine at home, so I added them in slightly warm too. It does not matter, though, if the chickpeas are cold; just add them in, and they will be warmed up by the pasta. Toss the mixture until the pasta and chickpeas are well coated with the dressing. Let it rest in the bowl as you prep the vegetables.

#4. Chop the Vegetables: Half or quarter the cherry tomatoes, half the black olives, and cube the cucumber. Finely chop the dill or any other herbs you may be using, like fresh parsley or a mix of herbs.

#5. Combine It All: Add the vegetables and herbs into the pasta bowl and toss everything together with two sturdy spatulas. Give it a taste and add a pinch more salt, black pepper, or a squeeze of lemon if you’re feeling it.

#6. Chill or Serve Right Away: You can serve it immediately, but it’s even better after chilling for 30 minutes to let the flavors mingle. Yes, your patience will be rewarded. Enjoy your salad as is or serve it as a side to baked, grilled, or fried meats, like these crispy fried chicken wings or juicy baked drumsticks.

Print the Recipe

Why You’ll Love This Orzo Pasta Salad

• Picnic-friendly. You do not have to worry about spoilage under the sun. It contains no mayo or any sauce that causes the vegetables to spoil quickly.
• Great for meal prep. This salad holds up in the fridge for a few days and might even get better with time.
• Totally customizable. Throw in feta, grilled chicken, arugula, or roasted red peppers – make it yours.
• Vegan and crowd-pleasing. This salad ticks a lot of dietary boxes and still brings the flavor.

Conclusion

This orzo pasta salad, which looks like sunshine in a bowl, is simple, satisfying, and absolutely stunning on any summer table. It’s the kind of dish that makes you feel good with every bite: fresh veggies, hearty chickpeas, zingy dressing, and the herby lift of dill. So, whether you’re feeding a crowd or just treating yourself to a fancy lunch, it’s got you covered. Enjoy!

Related Recipes

Couscous salad

Quinoa salad