I made a Fresh Orzo Salad combining orzo, chopped summer vegetables, herbs and a simple vinaigrette, and there’s a small twist you won’t expect.

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I kept saying I was done chasing perfect summer salads but this Rainbow Orzo Salad kept pulling me back. It looks like a bowl of tiny fireworks, and those cherry or grape tomatoes pop with bright, juicy surprise that makes you smile.

I never believed crumbled feta cheese could turn a plain cold pasta into something borderline irresistible, but here we are. I call it my Fresh Orzo Salad when I want to sound fancy, though honestly it’s just the kind of dish people ask about and then keep coming back to at parties or weeknight dinners.

Try it and see what I mean.

Ingredients

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Orzo: it’s pasta, rich in carbs, gives quick energy, small amount of protein.
Cherry tomatoes: sweet-tart, vitamin C and lycopene, add bright acidity.
Cucumber: mostly water, super refreshing, low calorie, adds crisp texture.
Red and yellow peppers: sweet, loaded with vitamin C and fiber.
Feta: tangy, salty, provides protein and calcium, watch sodium levels though.
Kalamata olives: briny, add savory depth, source of healthy fats and sodium.
Olive oil plus lemon: heart friendly monounsaturated fats, bright citrus tang.
Parsley, basil and pine nuts: fresh herbs add zing, nuts give crunch and protein.

Ingredient Quantities

1 1/2 cups uncooked orzo pasta (about 8 ounces)

1 cup cherry or grape tomatoes halved

1 medium cucumber seeded and diced

1 red bell pepper diced

1 yellow bell pepper diced

1/2 small red onion finely chopped

1 cup frozen peas thawed

1/2 cup Kalamata olives pitted and halved

1/2 cup crumbled feta cheese

1/3 cup extra virgin olive oil

3 tablespoons red wine vinegar

2 tablespoons fresh lemon juice

1 clove garlic minced

1 teaspoon Dijon mustard

1 teaspoon dried oregano

Salt and freshly ground black pepper to taste

1/3 cup chopped fresh parsley

1/4 cup chopped fresh basil

Optional 1/4 cup toasted pine nuts or slivered almonds

How to Make this

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1. Bring a large pot of salted water to a boil and cook 1 1/2 cups uncooked orzo until just al dente (about 8-9 minutes), then drain, rinse under cold water to stop the cooking and chill it, and let drain very well — toss with a tablespoon of olive oil if it seems sticky.

2. While the orzo cooks, halve 1 cup cherry or grape tomatoes, seed and dice 1 medium cucumber (squeeze out excess water with a paper towel), dice 1 red and 1 yellow bell pepper, finely chop 1/2 small red onion, and make sure 1 cup frozen peas are fully thawed and drained.

3. Pit and halve 1/2 cup Kalamata olives, crumble 1/2 cup feta cheese, chop 1/3 cup fresh parsley and 1/4 cup fresh basil; set all those aside.

4. Make the dressing by whisking together 1/3 cup extra virgin olive oil, 3 tablespoons red wine vinegar, 2 tablespoons fresh lemon juice, 1 minced garlic clove, 1 teaspoon Dijon mustard, 1 teaspoon dried oregano, and salt and freshly ground black pepper to taste. Taste and tweak it, you might want a bit more lemon or salt.

5. In a large bowl, combine the cooled orzo, tomatoes, cucumber, red and yellow peppers, red onion, peas, Kalamata olives and crumbled feta.

6. Pour the dressing over the orzo mixture and toss gently but thoroughly, making sure everything is coated. Add chopped parsley and basil and toss again.

7. Cover and chill the salad at least 30 minutes so the flavors meld, or up to a few hours — it actually gets better if you make it ahead.

8. If using nuts, toast 1/4 cup pine nuts or slivered almonds in a dry skillet over medium heat for 2-4 minutes, stirring, until golden and fragrant; cool slightly.

9. Before serving give the salad a final taste and adjust salt and pepper if needed, sprinkle the toasted nuts on top, and serve cold or at room temperature.

Equipment Needed

1. Large pot for boiling the orzo
2. Colander or fine mesh strainer to drain and rinse
3. Large mixing bowl to toss and chill the salad
4. Cutting board
5. Chef’s knife for chopping veggies, herbs and olives
6. Measuring cups and spoons for pasta and dressing amounts
7. Small bowl or jar and a whisk or fork to make the dressing
8. Small dry skillet for toasting nuts and a wooden spoon to stir

FAQ

Q: Can I make this salad ahead of time? A: Yep. You can assemble it a few hours ahead and chill so the flavors meld, but for best texture keep the dressing separate if you plan to make it more than 4-5 hours before eating. Toss nuts and fresh herbs in right before serving so they stay crunchy and bright.

Q: How long will it keep in the fridge? A: Stored in an airtight container it stays good 3 to 4 days. After that the orzo gets mushy and the veggies lose their snap, so try to eat it sooner.

Q: How should I cook the orzo so it wont get gummy? A: Boil in plenty of salted water until just al dente (usually 8 to 10 minutes), drain and rinse under cold water to stop cooking and wash away excess starch. Toss with a little olive oil to keep the pieces separate.

Q: Can I make it vegan or gluten free? A: Yes. For vegan, skip the feta or use a store vegan feta. For gluten free, use a GF orzo made from rice or quinoa or swap a small shape GF pasta. Taste and adjust seasoning after substitutions.

Q: Can I freeze this salad? A: No, not recommended. Freezing ruins the texture of the cooked pasta and raw veggies. If you want to freeze anything, make extra dressing and freeze that for up to a month instead.

Q: Any quick swaps or add-ins to change things up? A: Totally. Add cooked chicken, tuna or chickpeas for protein, swap peas for edamame, use different olives or herbs, or add a pinch of red pepper flakes for heat. Toasted pine nuts or almonds add great crunch if you want them.

Rainbow Orzo Salad Recipe Substitutions and Variations

Orzo: swap for Israeli (pearl) couscous, quinoa (gluten free), or short-grain rice – cook and chill first, quinoa gives a nuttier bite
Feta cheese: use goat cheese, ricotta salata, or shaved Parmesan – goat is creamier, ricotta salata keeps the salty tang
Kalamata olives: replace with green olives, Castelvetrano, or capers – capers give a briny pop so cut back on added salt
Red wine vinegar: try white wine vinegar, apple cider vinegar, or extra lemon juice – avoid balsamic unless you want a sweeter note

Pro Tips

1) Cool and separate the orzo fast, spread it thin on a tray and chill if you can, then toss with a little olive oil so it wont clump into one big gummy mess.

2) Stop soggy salad by drying produce first: salt the diced cucumber and let it sit then squeeze out the water with a paper towel, and if your tomatoes are extra juicy, scoop seeds out or blot them too.

3) Make the dressing a little stronger than you think because orzo soaks it up, but dont pour it all on at once, save a few tablespoons to tweak the flavor after it chills since salt and acid concentrate.

4) Keep texture bright by toasting the nuts last minute and adding most of the herbs just before serving, while tossing a small handful of herbs in early so the salad still has some melded flavor.

Rainbow Orzo Salad Recipe

Recipe by Francis Mead

0.0 from 0 votes

I made a Fresh Orzo Salad combining orzo, chopped summer vegetables, herbs and a simple vinaigrette, and there's a small twist you won't expect.

Servings

servings

Calories

372

kcal

Equipment: 1. Large pot for boiling the orzo
2. Colander or fine mesh strainer to drain and rinse
3. Large mixing bowl to toss and chill the salad
4. Cutting board
5. Chef’s knife for chopping veggies, herbs and olives
6. Measuring cups and spoons for pasta and dressing amounts
7. Small bowl or jar and a whisk or fork to make the dressing
8. Small dry skillet for toasting nuts and a wooden spoon to stir

Ingredients

1 1/2 cups uncooked orzo pasta (about 8 ounces)
1 cup cherry or grape tomatoes halved
1 medium cucumber seeded and diced
1 red bell pepper diced
1 yellow bell pepper diced
1/2 small red onion finely chopped
1 cup frozen peas thawed
1/2 cup Kalamata olives pitted and halved
1/2 cup crumbled feta cheese
1/3 cup extra virgin olive oil
3 tablespoons red wine vinegar
2 tablespoons fresh lemon juice
1 clove garlic minced
1 teaspoon Dijon mustard
1 teaspoon dried oregano
Salt and freshly ground black pepper to taste
1/3 cup chopped fresh parsley
1/4 cup chopped fresh basil
Optional 1/4 cup toasted pine nuts or slivered almonds

Directions

Bring a large pot of salted water to a boil and cook 1 1/2 cups uncooked orzo until just al dente (about 8-9 minutes), then drain, rinse under cold water to stop the cooking and chill it, and let drain very well — toss with a tablespoon of olive oil if it seems sticky.
While the orzo cooks, halve 1 cup cherry or grape tomatoes, seed and dice 1 medium cucumber (squeeze out excess water with a paper towel), dice 1 red and 1 yellow bell pepper, finely chop 1/2 small red onion, and make sure 1 cup frozen peas are fully thawed and drained.
Pit and halve 1/2 cup Kalamata olives, crumble 1/2 cup feta cheese, chop 1/3 cup fresh parsley and 1/4 cup fresh basil; set all those aside.
Make the dressing by whisking together 1/3 cup extra virgin olive oil, 3 tablespoons red wine vinegar, 2 tablespoons fresh lemon juice, 1 minced garlic clove, 1 teaspoon Dijon mustard, 1 teaspoon dried oregano, and salt and freshly ground black pepper to taste. Taste and tweak it, you might want a bit more lemon or salt.
In a large bowl, combine the cooled orzo, tomatoes, cucumber, red and yellow peppers, red onion, peas, Kalamata olives and crumbled feta.
Pour the dressing over the orzo mixture and toss gently but thoroughly, making sure everything is coated. Add chopped parsley and basil and toss again.
Cover and chill the salad at least 30 minutes so the flavors meld, or up to a few hours — it actually gets better if you make it ahead.
If using nuts, toast 1/4 cup pine nuts or slivered almonds in a dry skillet over medium heat for 2-4 minutes, stirring, until golden and fragrant; cool slightly.
Before serving give the salad a final taste and adjust salt and pepper if needed, sprinkle the toasted nuts on top, and serve cold or at room temperature.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.