This Orzo Salad is a colorful and tasty dish made with tiny pasta, fresh veggies, and a zesty dressing. It’s a perfect side for picnics or a light lunch!
Whipping this salad together is so quick! I love that it’s both filling and refreshing. Plus, the leftovers make for a great next-day snack—just grab a fork and dig in! 😄
Key Ingredients & Substitutions
Orzo Pasta: This tiny pasta looks like rice and works great in salads. If you don’t have orzo, try other small pasta shapes like ditalini, couscous, or even quinoa for a gluten-free option.
Chickpeas: They add protein and fiber. If you’re after a different flavor, you might use white beans or even diced grilled chicken or tofu for a more filling meal.
Vegetables: Cherry tomatoes and cucumber add freshness. If they’re unavailable, substitute with bell peppers or even roasted vegetables for a different taste.
Red Onion: It brings a nice crunch and bite. If you find red onion too strong, sweet onion or green onion can work well too, or try a sprinkle of onion powder if you need to keep it milder.
Fresh Herbs: Parsley adds a bright flavor. Fresh basil or cilantro can be fun substitutions. They can really change up the salad’s profile!
How Do I Cook Orzo Perfectly?
Cooking orzo is straightforward, but timing it right is key. Make sure to keep an eye on it, as overcooked orzo can become mushy.
- Start by bringing 2 cups of water to a rolling boil. You can add a pinch of salt for flavor.
- Add the orzo and cook according to the package instructions, usually about 8-10 minutes, until it’s al dente (cooked but still firm).
- Once done, drain it, but don’t rinse, as you want it to hold some starch to stick to the dressing.
- Let it cool for a few minutes before adding to the salad.
How to Make Orzo Salad
Ingredients You’ll Need:
For the Salad:
- 1 cup orzo pasta
- 2 cups water
- 1 can chickpeas, drained and rinsed (15 oz)
- 1 cup cherry tomatoes, halved (or grape tomatoes)
- 1 cucumber, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup scallions, sliced (green parts only)
- 1/4 cup fresh parsley, chopped
For the Dressing:
- 2 tbsp olive oil
- 1 lemon, juiced
- Salt and pepper to taste
How Much Time Will You Need?
This refreshing Orzo Salad takes about 15 minutes for preparation, plus an extra 30 minutes to chill in the refrigerator. All together, you’re looking at around 45 minutes until you can enjoy this tasty dish!
Step-by-Step Instructions:
1. Cooking the Orzo:
Start by bringing 2 cups of water to a boil in a saucepan. Once the water is bubbling, add the orzo pasta. Cook according to the package instructions, usually about 8-10 minutes, until it’s al dente. When done, carefully drain the orzo and set it aside to cool slightly.
2. Mixing the Salad Ingredients:
In a large mixing bowl, combine the cooked and slightly cooled orzo with the drained chickpeas, halved cherry tomatoes, diced cucumber, finely chopped red onion, and sliced scallions. Give everything a gentle stir to mix them well together.
3. Adding Fresh Herbs and Dressing:
Now, add the chopped parsley to the salad mixture. In a small bowl, whisk together the olive oil, lemon juice, and a pinch of salt and pepper until it’s well mixed. Pour this dressing over your salad and toss gently to combine all the ingredients without breaking them apart.
4. Chilling and Serving:
Once everything is mixed, cover the bowl and chill the salad in the refrigerator for at least 30 minutes. This allows the flavors to blend beautifully. When you’re ready to serve, it can be enjoyed cool or at room temperature. Adjust the seasoning with more salt and pepper if you’d like. Enjoy your delightful Orzo Salad!
Can I Use Different Types of Pasta Instead of Orzo?
Absolutely! While orzo is a great choice for this salad, you can substitute it with other small pasta shapes like ditalini, couscous, or even quinoa for a gluten-free option. Just make sure to adjust the cooking time according to the pasta you choose.
How Can I Add More Protein to This Salad?
If you’d like to boost the protein content, consider adding grilled chicken, tuna, or feta cheese. You can also use more chickpeas or add diced avocado for a creamy texture. Simply mix them into the salad along with the other ingredients.
What’s the Best Way to Store Leftover Orzo Salad?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. If the salad seems dry after chilling, you can add a little more olive oil or lemon juice before serving to refresh the flavors.
Can I Use Frozen Vegetables in This Recipe?
Yes, you can use frozen vegetables, but it’s best to thaw and drain them first to avoid excess moisture in the salad. Simply steam or microwave them briefly until warmed, then let them cool before adding to the salad mixture.
