This colorful orzo salad is packed with fresh veggies and a zesty dressing. It’s light, tasty, and perfect for any occasion—whether it’s a picnic or a quick weeknight dinner!
My favorite part is how easy it is to whip up. Just cook the orzo, toss in your favorite veggies, and drizzle on that dressing. You’ll be going back for seconds, I promise! 😊
Key Ingredients & Substitutions
Orzo Pasta: This rice-shaped pasta is perfect for salads. If you’re gluten-free, you can substitute it with quinoa or rice for a similar texture. However, cooked barley also works well for a heartier salad.
Chickpeas: Canned chickpeas are convenient and pack a protein punch. If fresh is available, feel free to use cooked dry chickpeas instead. For a different legume twist, black beans or kidney beans can also be great alternatives.
Cherry Tomatoes: They add a sweet, juicy bite. If you can’t find them, diced grape tomatoes or even regular tomatoes, chopped small, will do just fine. In winter, consider sun-dried tomatoes for a different flavor.
Cucumber: A refreshing addition, English cucumbers are preferred because of their thin skins. For a twist, you might try using diced zucchini or bell pepper, which can also add a nice crunch.
Herbs: Fresh parsley and basil add great flavor. If you don’t have basil, you can simply leave it out or use dried basil instead, but reduce the quantity as dried herbs are more concentrated. Fresh dill also complements this salad well.
How Do I Cook Orzo Perfectly?
Cooking orzo is straightforward but requires a little attention. Here’s how you can achieve perfect al dente orzo:
- Bring a pot of salted water to a boil (don’t skip the salt – it adds flavor).
- Add orzo and cook for 8-10 minutes, checking for doneness. Keep stirring occasionally to prevent sticking.
- Once cooked, drain and rinse under cold water. This stops the cooking and cools it down for your salad.
This ensures your orzo is light and fluffy, not mushy. Enjoy your delicious salad! It keeps well in the fridge, so feel free to make a big batch.
Delicious Orzo Salad Recipe
Ingredients You’ll Need:
For the Salad:
- 1 cup orzo pasta
- 1 can chickpeas, drained and rinsed
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh parsley, chopped
- 1/4 cup green onions, sliced
- 1/4 cup fresh basil, chopped (optional)
For the Dressing:
- 1 lemon, juiced
- 3 tablespoons olive oil
- Salt and pepper to taste
How Much Time Will You Need?
This refreshing orzo salad takes about 15 minutes to prepare. After mixing the ingredients, it’s best to chill it in the refrigerator for at least 30 minutes to let all the flavors blend beautifully. In total, you’re looking at around 45 minutes before it’s ready to serve!
Step-by-Step Instructions:
1. Cook the Orzo:
Start by cooking the orzo pasta according to the instructions on the package. Usually, this takes about 8-10 minutes until it’s al dente. Once done, drain the orzo and rinse it under cold water to cool it down quickly. This will stop the cooking process and keep it firm.
2. Prepare the Vegetables:
In a large mixing bowl, add the drained chickpeas, halved cherry tomatoes, diced cucumber, finely chopped red onion, chopped parsley, sliced green onions, and basil if you’re using it. Give it a gentle stir to mix the veggies together.
3. Combine with Orzo:
Next, add the cooled orzo pasta into the bowl with the vegetables. This all comes together in one bowl, so mix it gently to incorporate everything without breaking the orzo.
4. Make the Dressing:
In a small bowl, whisk together the fresh lemon juice, olive oil, salt, and pepper. This dressing is what brings all the flavors to life, so make sure to mix it well!
5. Dress the Salad:
Pour the dressing over the salad mix and toss everything gently until well combined. Taste your salad and adjust the seasoning with more salt or pepper if needed.
6. Chill and Serve:
Cover your salad and pop it in the refrigerator for at least 30 minutes. This chilling time lets all the wonderful flavors meld together. When you’re ready to serve, you can enjoy it chilled or at room temperature. For a little extra flair, garnish with some lemon slices.
Now you’re all set to enjoy a colorful, tasty orzo salad that’s perfect for any occasion!
Can I Use Gluten-Free Orzo for This Recipe?
Absolutely! Many brands offer gluten-free orzo made from rice or quinoa. Just cook it according to the package instructions and cool it under cold water the same way you would with regular orzo. The salad will taste just as delicious!
What Can I Substitute for Chickpeas?
If you don’t have chickpeas on hand or need a different protein, canned black beans or diced cooked chicken are great alternatives. Just drain and rinse the beans, or add cooked chicken directly into the salad for added flavor and protein!
How to Store Leftovers
Leftover orzo salad can be stored in an airtight container in the fridge for up to 3 days. The flavors will continue to improve as they meld, making it a fantastic make-ahead dish!
Can I Add Other Vegetables or Ingredients?
Definitely! Feel free to add or substitute your favorite veggies like bell peppers, corn, or avocado. Just make sure to keep the ratios balanced, so the dressing still coats everything well. Enjoy experimenting with different ingredients!
