Pin it There's something about a bowl of orzo salad that feels like bottled sunshine. I discovered this recipe on a lazy summer afternoon when my fridge held little more than cherry tomatoes, a block of feta, and the kind of half-empty herb containers that haunt every kitchen. Instead of ordering in, I grabbed a box of orzo and decided to see what would happen. Twenty minutes later, I had something so bright and satisfying that I've made it countless times since—sometimes for weeknight dinners, sometimes for the kind of potlucks where you show up early to grab the best shaded spot.
I made this for a beach picnic with friends and watched people go back for seconds without realizing they were eating something I'd assembled that morning. There's real confidence in a dish that travels well and tastes like you've actually fussed over it.
Ingredients
- Orzo: These tiny rice-shaped pasta pieces absorb the dressing beautifully and give you something between a pasta dish and a grain salad.
- Cherry tomatoes: Halve them just before assembly so they stay plump and don't weep into the bowl hours before eating.
- Red onion: Finely diced red onion brings a gentle sharpness that keeps everything from tasting flat.
- Feta cheese: Crumble it by hand rather than using pre-crumbled—it stays chunkier and more interesting that way.
- Fresh basil and parsley: These aren't fancy additions; they're the reason this tastes like summer rather than just pasta.
- Extra-virgin olive oil: Use one you actually like drinking, because you'll taste every drop.
- Red wine vinegar: This adds brightness without overwhelming the delicate vegetables.
- Garlic, oregano, salt, and pepper: Standard flavor-builders, but the proportions matter—taste as you go.
Instructions
- Cook the orzo until just tender:
- Bring a large pot of salted water to a rolling boil and add your orzo, stirring once so nothing sticks. When it's al dente—still with a tiny bite to it—drain and rinse under cold water until it's completely cool, which stops the cooking.
- Build the dressing while everything cools:
- In your mixing bowl, whisk together olive oil, vinegar, minced garlic, dried oregano, salt, and pepper. Taste it straight from the whisk; it should make you want to dip a piece of bread in it.
- Bring it all together gently:
- Add the cooled orzo, halved tomatoes, diced red onion, crumbled feta, basil, and parsley to the bowl with the dressing. Toss everything together with a light hand—you want to coat it all evenly without crushing the tomatoes or breaking up the cheese too much.
- Taste and adjust:
- Take a spoon and actually taste what you've made. Sometimes you need a pinch more salt, sometimes a splash more vinegar. Trust your mouth.
- Chill or serve:
- You can eat this right away while it's cool and fresh, or cover it and let it sit in the fridge for a few hours so the flavors get deeper and rounder.
Pin it What started as a quick lunch fix became the dish I bring when I want people to feel cared for without me spending hours in the kitchen. There's something quietly generous about food that says both 'I made this for you' and 'I didn't overthink it.'
Variations That Work
This salad is forgiving enough to adapt to whatever you've got on hand. I've added roasted red peppers when they were on sale, tossed in sliced Kalamata olives for richness, and once threw in some thinly sliced cucumber when a friend mentioned it casually. The bones of the dish—the orzo, the cheese, the vinaigrette—stay the same, but everything else can shift with the season or your mood. For a heartier version, I'll serve it alongside grilled chicken, which means one less thing to cook while hosting.
Storage and Make-Ahead Tips
This is one of those recipes that actually improves after a night in the fridge because the pasta has time to drink in all the flavors. Keep it covered, and it'll be good for up to four days, though I rarely have leftovers hanging around that long. If you're bringing this somewhere, pack it in a container you don't mind leaving behind—people tend to love it enough to ask for the recipe.
Making It Your Own
The real magic of this salad is how it becomes something different depending on who's making it. I've learned that people add things based on what they grew up eating, what they have in their pantry, and sometimes just what they're in the mood for. There's no wrong way to build on this foundation.
- Gluten-free eaters can use gluten-free orzo or swap in another small pasta shape without losing anything.
- For dairy-free versions, crumbled tofu or a cashew ricotta works surprisingly well in place of feta.
- A handful of arugula or fresh spinach stirred in at the last minute adds color and a peppery edge.
Pin it This recipe has taught me that the simplest meals are often the ones worth remembering. Every time I make it, someone asks for the recipe, and I'm always happy to share.
Recipe FAQs
- → What type of pasta is used in this dish?
Orzo pasta is used, providing a tender texture that complements the fresh ingredients well.
- → Can this dish be made ahead of time?
Yes, it can be refrigerated for a few hours to allow the flavors to meld before serving.
- → Are there suitable substitutions for feta cheese?
Feta can be replaced with dairy-free or vegan cheese alternatives for those with dietary restrictions.
- → What herbs are included to enhance the flavor?
Fresh basil and parsley add vibrant, aromatic notes that brighten the dish.
- → Is this dish gluten-free?
Traditional orzo contains gluten, but gluten-free pasta alternatives can be used to accommodate gluten-free diets.