Orzo Pasta Salad

A delicious quick, and easy Orzo Pasta Salad Recipe with English cucumbers, sun-ripened tomatoes, artichoke hearts, red onion, and feta cheese, all tossed in a lemon mustard vinaigrette with fresh herbs. This easy pasta salad bursts with flavor from basil, mint, parsley, lemon, and feta.

This tasty side dish is delicious with grilled shrimp, charbroiled chicken, or balsamic grilled ribs. Or serve it as a vegetarian main course during those hot summer months when something light and refreshing is desired.

Ingredient Notes and Substitutions

See the complete list of ingredients below on the recipe card.

• Orzo: It is a short-cut pasta shaped like grains of rice. It can be found down the pasta aisle at your local grocery store.  
• Tomatoes: I use grape tomatoes when we do not have fresh garden tomatoes available, but if you have them, make sure you use them. Their flavor is unsurpassed.
• Artichoke hearts: Used canned and brined or oil-packed. Drain them well.
• Feta cheese: I purchase a block of feta cheese and cut it into cubes, but you could use feta crumbles as well. Blue cheese crumbles are delicious as well.
• Fresh herbs: Fresh herbs are essential for this salad. I use a mixture of basil, mint, and parsley but thyme, and fresh dill work well too. Dried oregano and dried marjoram work well too.

How to Make Orzo Pasta Salad

This is the summary version; for the complete list of ingredients and instructions, see the recipe card below.

Start by cooking the orzo pasta slightly al dente according to the package directions. Rinse the orzo under cold water and drain well. Then add the dressing ingredients to a mason jar with a tight-fitting lid and shake to combine.

Once the orzo pasta cools, add it to a large bowl with cucumbers, grape tomatoes, artichoke hearts, red onion, and feta cheese. Shake the dressing again and drizzle over the pasta salad. Toss the pasta salad to combine and sprinkle with fresh herbs, and gently toss again.

Preparation Tips For Orzo Pasta Salad

• Cook the orzo pasta slightly al dente and drain well. You want it with a little bite to it. The important part is that you do not overcook it.
• This salad can be prepared up to 24 hours in advance, but hold off adding the fresh herbs until a couple of hours before serving. Store the salad covered in the fridge until ready to serve.
• Store leftovers in an airtight container in the fridge for up to 2 days. If you know you are going to reserve part of the salad, withhold the fresh herbs until ready to serve.

Recipe Variations

• Make it a Greek orzo pasta salad and add Kalamata olives, garbanzo beans, and lemon zest. 
• Add grilled chicken, grilled shrimp, or grilled salmon for a complete meal.
• Throw in some strawberries or blueberries and find that delectable balance of sweet and savory.

More Pasta Salads

Italian Tortellini Pasta Salad

Tuna Pasta Salad

Italian Pasta Salad

Spaghetti Pasta Salad

Pesto Pasta Salad

Greek Pasta Salad

Orzo Pasta Salad Recipe

An easy summer Orzo Pasta Salad with fresh herbs, cucumbers, tomatoes, artichoke hearts, red onions, and feta cheese tossed with a fresh lemon mustard vinaigrette. This side dish goes perfectly with grilled fish, chicken, pork, or beef.  Or enjoy it as a vegetarian main dish.

5 from 19 votes

Print Pin Rate

Course: pasta salad/side dish

Cuisine: American

Prep Time: 15 minutes minutes

Cook Time: 15 minutes minutes

Servings: 8 servings

Calories: 211kcal

Author: Beth Pierce

Ingredients

Salad Dressing

• ⅓ cup olive oil
• 2 tablespoons white wine vinegar
• 1 tablespoon lemon juice
• 2 cloves minced garlic
• 2 teaspoons honey
• 1 teaspoon Dijon mustard
• Salt and pepper to taste

Orzo Pasta Salad

• 1½ cups orzo pasta
• ½ English cucumber diced
• 1 cup halved grape tomatoes or cherry tomatoes
• ⅔ cup chopped artichoke hearts
• ⅓ cup thin sliced red onion
• 1 block feta cubed or crumbled
• ¼ cup chopped fresh basil mint, or parsley (or combination)
• Salt and pepper to taste

Instructions

•  Put a large pot of water on the stove to boil.  Cook the orzo slightly al dente according to package directions. Rinse under cold water and drain well.
• Add the olive oil, white wine vinegar, lemon juice, garlic, honey, and Dijon mustard to a mason jar with a tight-fitting lid and shake to combine.  Season with kosher salt and black pepper to taste.
• Once the orzo pasta fully cools, add it to a large bowl with the cucumbers, grape tomatoes, artichoke hearts, red onion, and feta cheese.
• Shake the dressing again and drizzle over the pasta salad. Toss the pasta salad to combine. Sprinkle with fresh herbs and gently toss again. Season with salt and pepper to taste.

Notes

• Cook the orzo pasta slightly al dente and drain well. You want it with a little bite to it. The important part is that you do not overcook it.
• This salad can be prepared up to 24 hours in advance, but hold off adding the fresh herbs until a couple of hours before serving. Store the salad covered in the fridge until ready to serve.
• Store leftovers in an airtight container in the fridge for up to 2 days. If you know you are going to reserve part of the salad, withhold the fresh herbs until ready to serve.

Nutrition

Calories: 211kcal | Carbohydrates: 27g | Protein: 4g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 0.1mg | Sodium: 175mg | Potassium: 155mg | Fiber: 2g | Sugar: 4g | Vitamin A: 216IU | Vitamin C: 5mg | Calcium: 17mg | Iron: 1mg

Did You Make This Recipe?Mention @smalltownwomanfoodnut or tag #smalltownwomanfoodnut!

On the hunt for more delicious recipes?  Follow Small Town Woman on Facebook, Pinterest, and Instagram.