This is the kind of pasta salad I keep on rotation at home—easy, colorful, and packed with flavor. I first fell in love with orzo salads on a humid summer afternoon when I needed something light but filling. The little rice-shaped pasta is perfect for grabbing all the bits of tangy vinaigrette, veggies, and creamy feta in one bite.

I often make a big bowl of this to have on hand for quick lunches or to serve as a side when friends come over. It’s one of those dishes that gets better as it sits, so don’t be shy about making it in advance.

Why You’ll Keep Making This Orzo Salad

Honestly, this is the salad I make when I want something simple but don’t want to compromise on taste.

It’s perfect for meal prep—I’ll make it on a Sunday and have satisfying lunches for a few days. It’s sturdy enough to hold up in the fridge without getting soggy. I’ve even packed it for train journeys and picnics.

The balance here is lovely: juicy tomatoes, crunchy cucumbers, tender artichokes, chickpeas for that filling bite, and a zesty dressing that brings it all together. I’m a big believer that even a humble pasta salad should feel satisfying, and this one really delivers.

Best of all? It’s so flexible. I’ve swapped in grilled veggies, added olives, used leftover roasted chicken—whatever I have in the fridge. It always works.

Fresh Ingredients to Make It Shine

What I love most about this recipe is how it celebrates simple, fresh ingredients. Let’s talk about each of them for a second:

Orzo Pasta – I adore orzo because it cooks quickly and soaks up all the flavor. If you don’t have orzo, I’ve used small shells, Israeli couscous, even leftover rice in a pinch.

Cherry Tomatoes – They burst with sweetness. If I find really good summer tomatoes at the market, I’ll just chop those instead.

Red Bell Pepper – Adds color and crunch. I switch it up with yellow or orange peppers sometimes, depending on what looks good.

Cucumber – I usually grab English cucumbers because they’re less watery, but use what you have.

Red Onion – Thinly sliced for a little bite. I often soak it in cold water for 10 minutes to mellow it out if serving to kids.

Artichoke Hearts – These add a lovely briny note. I usually use the marinated ones from a jar for extra flavor.

Chickpeas – Such an easy way to bulk up the salad. I keep canned chickpeas around just for recipes like this.

Vegan Feta – Adds creaminess and tang. I’ve made it with regular feta too—it’s delicious either way.

Fresh Basil – My favorite part. I grow a pot of basil on my windowsill, and tearing fresh leaves over the salad feels like summer.

For the Dressing:
I like a bright, garlicky, lemony vinaigrette. Don’t skip the Dijon—it’s what ties everything together and makes the dressing cling to the pasta.

Simple Steps to Bring It All Together

This is really one of those no-fuss recipes, but here’s how I do it in my kitchen:

1. Cook the Orzo – I boil it in salted water until al dente. Don’t let it go mushy. I always rinse it with cold water so it doesn’t keep cooking and to cool it down quickly.
2. Make the Dressing – I whisk together good olive oil, fresh lemon juice (none of that bottled stuff if I can help it), red wine vinegar, Dijon mustard, crushed garlic, oregano, salt, and black pepper. I often taste and adjust as I go.
3. Combine Everything – In a big mixing bowl, I toss the cooled orzo with all the chopped veggies, chickpeas, feta, and fresh basil.
4. Add the Dressing – Pour it over and toss gently so everything gets coated.
5. Chill and Let the Flavors Mingle – I like to let it sit for at least 15–20 minutes in the fridge before serving. It tastes even better after a few hours.

My Best Tips for a Great Pasta Salad

This isn’t one of those recipes you can really mess up, but here’s what I’ve learned from making it over and over:

• Don’t Overcook the Orzo – Slightly firm is perfect. Too soft and it’ll go mushy once it absorbs the dressing.
• Taste Your Dressing – I always give the dressing a final taste before adding it. Sometimes it needs a little extra lemon or a pinch of sugar if my tomatoes aren’t super sweet.
• Let It Sit – Even 30 minutes in the fridge makes a difference. The flavors meld beautifully.
• Adjust to Your Preferences – I often throw in whatever I have—olives, roasted peppers, leftover grilled veggies. It’s a great fridge-cleanout dish.

Easy Ways to Make It Your Own

This is the part I love most—playing around with variations:

• Add Olives or Sun-Dried Tomatoes – I’ve added Kalamata olives for a salty kick. Sun-dried tomatoes bring big, rich flavor.
• Use Up Leftovers – Leftover grilled zucchini, eggplant, or asparagus all work here. I sometimes roast extra veggies just to have them ready for salads like this.
• Leafy Greens – A couple of big handfuls of baby spinach wilt nicely into the salad.
• Crunch Factor – Toasted pine nuts or walnuts sprinkled over the top just before serving give a lovely crunch.

How I Love to Serve This Salad

Honestly, I eat this straight out of the bowl for lunch, but it’s so versatile:

• As a light dinner with some crusty bread.
• As a side dish for grilled tofu or veggie skewers.
• With homemade falafel or baked chickpea patties.
• It really shines alongside Mediterranean-inspired mains.

I’ve even taken it to potlucks and picnics—it always disappears fast.

Storing Your Leftovers

I usually make a big batch and keep it in an airtight container in the fridge for up to three days. It holds up well, but I always give it a quick toss before serving since the dressing can settle.

If it seems a bit dry after a day or two, I’ll splash in a little more olive oil or lemon juice to freshen it up.

I hope you’ll give this a try in your own kitchen. It’s one of those easy, colorful dishes that makes eating fresh feel effortless. If you do make it, let me know how you put your own spin on it—I love hearing how others make these recipes their own.

Yield: 4

Orzo Pasta Salad

Print

Packed with vibrant veggies, tender orzo, and tossed in a punchy lemon-garlic vinaigrette, this Mediterranean-style orzo salad is fresh, light, and full of texture.

Prep Time 15 minutes

Cook Time 8 minutes

Total Time 23 minutes

Ingredients

For the Salad:

• 1 small cucumber, diced (120g)
• ½ medium red bell pepper, diced (100g)
• 1 can chickpeas, drained (14 oz / 396g)
• ¼ red onion, finely chopped (40g)
• 1 cup cherry tomatoes, halved (150g)
• 1 ½ cups dry orzo pasta (270g)
• ¼ cup fresh basil, chopped
• 1 cup artichoke hearts, quartered (140g)
• ½ cup crumbled vegan feta (80g)

For the Dressing:

• 3 tablespoons extra virgin olive oil (45ml)
• 2 tablespoons lemon juice (30ml)
• 1 tablespoon red wine vinegar (15ml)
• 1 teaspoon Dijon mustard (5g)
• 1 clove garlic, minced (3g)
• ½ teaspoon dried oregano (1g)
• ¼ teaspoon salt, or to taste (1g)
• ¼ teaspoon black pepper (1g)

Instructions

1. Start by bringing a large pot of salted water to a boil. Cook the orzo according to the package directions, about 8 minutes, until al dente.
2. Drain the orzo and immediately rinse it under cold water to stop the cooking process. Let it cool completely.
3. Meanwhile, whisk together the dressing ingredients in a small bowl: olive oil, lemon juice, red wine vinegar, Dijon mustard, garlic, oregano, salt, and pepper. Set aside.
4. In a large mixing bowl, combine the cooled orzo, cherry tomatoes, red bell pepper, cucumber, red onion, chickpeas, artichoke hearts, crumbled vegan feta, and chopped basil.
5. Pour the vinaigrette over the salad and toss until everything is evenly coated. Taste and adjust seasoning if needed—especially if your feta is mild.
6. Let the salad rest for at least 15 minutes before serving to let the flavors blend beautifully.

Nutrition Information

Yield

4

Serving Size

1
Amount Per Serving Calories 587Total Fat 18gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 11gCholesterol 17mgSodium 529mgCarbohydrates 88gFiber 10gSugar 9gProtein 20g

Leafyplated.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although Leafyplated.com attempts to provide accurate nutritional information, these figures are only estimates.

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Also try these Pasta Salad Recipe:-

• Greek Pasta Salad
• Tuna Pasta Salad
• Italian Pasta Salad