Mediterranean Orzo Salad

This Mediterranean orzo salad features crunchy vegetables and a flavorful homemade vinaigrette. 

Orzo Salad Ingredients

These are the simple ingredients you’ll need to make this colorful and filling orzo pasta salad recipe: 

• Pasta: This easy recipe starts with a 16-ounce package of uncooked orzo pasta.  
• Vegetables: Cherry tomatoes, red onion, cucumber, and pitted olives lend color and flavor. 
• Cheese: A cup of Asiago cheese takes things up a notch. You can use feta cheese if you prefer.
• Seasonings: The orzo salad is seasoned with fresh garlic, salt, pepper, fresh basil, and fresh parsley. 
• Oil and vinegar: A combination of extra-virgin oil and red wine vinegar is the base of the vinaigrette. 
• Lemon: Lemon juice brightens up the other flavors in the pasta salad dressing. 

How to Make Orzo Salad

You’ll find the full, step-by-step recipe below — but here’s a brief overview of what you can expect when you make this orzo salad:

1. Cook, drain, and rinse the pasta. 
2. Combine all the pasta salad ingredients in one bowl and all the vinaigrette ingredients in another. 
3. Drizzle the dressing over the orzo mixture, toss, and let sit to allow the flavors to meld. 

What to Serve With Orzo Salad

This easy orzo salad recipe is the perfect potluck dish. It will work well with other potluck and picnic favorites — explore collection for delicious inspiration. Here are a few of the ideas you’ll find: 

Can You Make Orzo Salad Ahead of Time? 

Yes, this orzo salad is a great make-ahead dish. Since the flavors need time to meld in the fridge, it might actually make more sense to make it a day or two in advance. 

How to Store Orzo Salad

Store this pasta salad in an airtight container in the refrigerator for up to five days. 

Can You Freeze Orzo Salad? 

The texture of the cooked pasta may change during the freezing and thawing process. However, you can freeze this orzo salad for up to three months if you have leftovers. 

Allrecipes Community Tips and Praise

“Made it for lunches for the work week,” says . “Covered and refrigerated it overnight. Great recipe to use up the abundance of cherry tomatoes and cucumbers.

“Delicious,” raves . “I added a small can of corn and  two cups of arugula. I used feta cheese instead of Asiago. No changes to the vinaigrette — perfect as is!”

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