This orzo salad is bright and fresh, packed with colorful veggies like tomatoes, cucumbers, and bell peppers. It’s super easy to make and perfect as a side dish or lunch!
You can whip this up in no time, making it a great choice for busy days. I love adding a squeeze of lemon for extra zing—so refreshing! 🍋
Key Ingredients & Substitutions
Orzo Pasta: Orzo is a great choice for this salad because of its small shape. If you don’t have orzo, you can use other small pasta like couscous or ditalini; just adjust the cooking time as needed.
Cherry Tomatoes: These add sweetness to the salad. If you don’t have cherry tomatoes, diced regular tomatoes work too. Remember to remove excess seeds to prevent the salad from getting soggy!
Cucumber: I love using a crisp cucumber for freshness. If you prefer, you can substitute it with zucchini or even bell peppers for added crunch.
Kalamata Olives: They bring a briny flavor. If you’re not a fan of olives, you can skip them or substitute with capers for a similar salty kick.
Feta Cheese: Feta adds a tangy creaminess. If you’re looking for a dairy-free option, consider using vegan feta or leaving it out entirely for a lighter salad.
How Do I Cook Orzo Perfectly?
Cooking orzo properly ensures it has a nice texture in your salad. Start by boiling a pot of salted water. Add the orzo and stir occasionally to prevent sticking.
- Cook according to package instructions, usually about 8-10 minutes.
- Taste a piece to check for al dente—cooked but still firm to bite.
- Once done, drain the orzo in a colander and rinse under cold water to stop the cooking and cool it down.
This step is crucial; it keeps the orzo from cooking further and becoming mushy when combined with the fresh veggies!
Easy Orzo Salad Recipe with Fresh Veggies
Ingredients You’ll Need:
- 1 cup orzo pasta
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, sliced into half-moons
- 1/2 cup kalamata olives, pitted and sliced
- 1/2 cup canned chickpeas, drained and rinsed
- 1/4 cup red onion, thinly sliced
- 1/2 cup feta cheese, cubed or crumbled
- 2 tbsp fresh basil leaves
- 2 tbsp fresh mint leaves
- 3 tbsp olive oil
- 2 tbsp fresh lemon juice
- Salt and pepper, to taste
How Much Time Will You Need?
This refreshing orzo salad takes about 15 minutes to prepare. You’ll need an additional 30 minutes to chill it in the refrigerator, making the total time approximately 45 minutes. This gives the flavors a chance to meld beautifully.
Step-by-Step Instructions:
1. Cook the Orzo:
Start by boiling a pot of salted water. Add 1 cup of orzo pasta and cook according to the package instructions until al dente, which usually takes about 8-10 minutes. Once cooked, drain the orzo in a colander and rinse with cold water to cool it down. Set aside.
2. Combine the Fresh Veggies:
In a large mixing bowl, mix together the cooled orzo, halved cherry tomatoes, cucumber slices, sliced kalamata olives, drained and rinsed chickpeas, and thinly sliced red onion. Then, add the feta cheese cubes or crumbles for that lovely creaminess!
3. Add Fresh Herbs:
Tear the fresh basil and mint leaves by hand and sprinkle them over the salad mixture in the bowl. These herbs will add a burst of freshness!
4. Make the Dressing:
In a small bowl, whisk together 3 tablespoons of olive oil, 2 tablespoons of fresh lemon juice, and a pinch of salt and pepper. This dressing will enhance the flavors of your salad.
5. Dress and Toss:
Pour the dressing over the orzo and veggie mixture. Gently toss everything together until well combined. Make sure every bite is flavorful!
6. Taste and Adjust:
Take a taste and adjust the seasoning if necessary—add more salt, pepper, or lemon juice according to your preference.
7. Chill the Salad:
Cover the bowl with plastic wrap and place the salad in the refrigerator for at least 30 minutes. This resting time helps the flavors meld wonderfully.
8. Serve and Enjoy:
Once chilled, your orzo salad is ready to be served! It’s delicious cold or at room temperature, perfect as a side dish or light meal. Enjoy your colorful and tasty creation!
FAQ for Easy Orzo Salad Recipe with Fresh Veggies
Can I Use Whole Wheat Orzo or Gluten-Free Orzo?
Absolutely! Whole wheat orzo will add a nuttier flavor and increase the fiber content, while gluten-free orzo is a great option for those with gluten sensitivities. Just cook according to the package instructions, as cooking times may vary slightly.
How long can I store leftovers?
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. The salad may become a bit softer as it sits, so give it a good toss before serving again!
Can I Add Other Vegetables?
Definitely! Feel free to customize the salad with your favorite vegetables. Bell peppers, spinach, or even roasted zucchini make excellent additions. Just ensure any added veggies are chopped into similar sizes for even distribution.
How Can I Make This Salad Vegan?
To make this salad vegan, simply omit the feta cheese or substitute it with a vegan feta option. You can also add extra chickpeas or avocado for creaminess and protein!
