Orzo Salad
Who doesn’t love a good salad with pasta and veggies? This Orzo Salad is simple and quick to make in 20 minutes or so and can be made ahead to enjoy all week or to take to a get-together.
Why does it always feel so hard to come up with good side dishes that are tasty, healthy and easy? I need side dishes that aren’t a lot of work, include veggies and can be made ahead if needed.
This Orzo Salad is perfect not only as a side dish for family dinners like Air Fryer Parmesan Crusted Salmon, but also for taking along to get-togethers or picnics.
With fresh chopped cucumber and tomato, tangy kalamata olive and feta and my homemade lemon vinaigrette dressing, this salad comes together in about 10 minutes for a side dish everyone will love.
Ingredient Notes
-
Regular or whole wheat orzo will work for this recipe
-
English cucumbers are sometimes called Hothouse cucumbers. They are basically the ones with less seeds and more tender skin.
-
You can buy already sliced kalamata olives and already crumbled feta as a timesaver
Preparation Notes
-
Chop your tomatoes, onions and cucumbers while the pasta cooks ahead of time or while the pasta cooks for easier prep later
-
Let the pasta cool completely before tossing with veggies and cheese or the veggies will wilt and the cheese will melt (yuck)
Recipe Notes
-
You can double the recipe for a large crowd
-
Prep the ingredients individually ahead of time toss together the day before to save time
-
Buy already sliced olives and crumbled cheese to save time
-
Store leftovers in airtight container
How To Prep Ahead
- Chop the veggies and precook the pasta and store separately until ready to serve
- Toss together an hour or day in advance
How To Store Leftovers
- Store in airtight containers in fridge for up to 2 days
Related Recipes
-
Perfect for serving up alongside your favorite protein like salmon or chicken.
Orzo Salad
Who doesn’t love a good salad with pasta and veggies? This Orzo Salad is simple and quick to make in 20 minutes or so and can be made ahead to enjoy all week or to take to a get-together.
Ingredients
- 8 oz dried orzo pasta cooked and cooled
- 1/2 English cucumber quartered
- 1 cup grape tomatoes halved
- 1/2 cup sliced kalamata olives
- 1/2 cup crumbled feta
- 1/4 cup diced red onion
- 1/4 cup lemon vinaigrette dressing
Instructions
- Gently toss ingredients in large bowl to combine
- Serve garnished with parsley if desired
Notes
-
Double the recipe for a large crowd
-
Save time! Prep ingredients individually ahead of time, toss together the day before, buy already sliced olives and crumbled cheese
- Chop veggies and precook pasta, store separately until ready to serve
- Toss together an hour or day in advance
-
Chop veggies while the pasta cooks
-
Cool pasta completely before tossing with veggies and cheese
- Store leftovers in airtight container in fridge, up to 2 days
