Zesty Italian Orzo Salad

🕒 Prep: 15 min
🔥 Cook: 10 min
🍽 Serves: 4
★★★★★
Be the First to Review!

If you're in the mood for a refreshing and vibrant dish, this Zesty Italian Orzo Salad is just the ticket. Packed with colorful veggies and a punchy dressing, it’s perfect for warm weather or as a lively side dish to brighten up your meal.

Ingredients for Zesty Italian Orzo Salad

Orzo pasta serves as the heart of this salad, providing a delightful texture that soaks up flavors beautifully. Cherry tomatoes add a burst of sweetness and a pop of color. The cucumber brings a crisp, refreshing crunch. Bell peppers, with their mild sweetness, add vibrancy and another layer of texture. Red onion lends a subtle sharpness, balancing the dish. Black olives offer a briny depth that complements the other flavors. Feta cheese adds a creamy, tangy element, while fresh basil brings an aromatic freshness. Finally, Italian dressing ties everything together with a zesty kick.

Tips & Tricks

  • Rinse the cooked orzo under cold water to stop the cooking process quickly, preventing it from becoming mushy.
  • For extra flavor, marinate the red onion in a little lemon juice before adding it to the salad.
  • Make this salad a day ahead. The flavors only get better as they sit.

Serving Suggestions

This salad pairs wonderfully with grilled chicken or fish for a light, balanced meal. It’s also a fantastic side dish at barbecues or outdoor gatherings. For a complete vegetarian meal, add some chickpeas or white beans for added protein.

Frequently Asked Questions

Can I use a different type of pasta?
Yes, small pasta shapes like ditalini or small shells work well too.
Is there a substitute for feta cheese?
Try goat cheese or a vegan cheese alternative if you prefer.
How long will this salad keep in the fridge?
It will stay fresh for 3-4 days in an airtight container.

Zesty Italian Orzo Salad Recipe Walkthrough

Start by cooking the orzo pasta according to the package instructions. Boil it until it's al dente, so it retains a nice bite. Once cooked, drain and spread it on a tray or large plate to cool. Cooling it quickly helps prevent it from clumping together.

While the pasta cools, get your veggies ready. In a large bowl, combine the cherry tomatoes, cucumber, bell peppers, red onion, and black olives. This colorful medley sets the stage for your salad.

Once the orzo has cooled, add it to the bowl with the vegetables. Pour the Italian dressing over the mixture. Toss everything gently but thoroughly to ensure the dressing coats each ingredient evenly.

Next, carefully fold in the feta cheese and fresh basil. You want to mix it just enough to distribute the flavors without breaking the cheese into crumbs.

Finally, season with salt and pepper to taste. Pop the salad in the refrigerator for at least 30 minutes. This allows the flavors to meld beautifully, making each bite more delicious than the last.

Why You'll Love This Recipe

  • Quick and easy to prepare—great for busy weeknights.
  • Perfect for potlucks and picnics—travels well and pleases a crowd.
  • Loaded with fresh, colorful vegetables for a nutritional boost.
  • Flexible—can be customized with your favorite ingredients.

Ingredients

8 oz Orzo pasta
1 cup cherry tomatoes, halved
1/2 cup cucumber, diced
1/2 cup bell peppers, diced
1/4 cup red onion, finely chopped
1/4 cup black olives, sliced
1/4 cup feta cheese, crumbled
1/4 cup fresh basil, chopped
1/4 cup Italian dressing
Salt and pepper to taste

Step-by-step Instructions

1. Cook the orzo pasta according to package instructions, drain, and let cool.
2. In a large bowl, combine cherry tomatoes, cucumber, bell peppers, red onion, and black olives.
3. Add the cooled orzo pasta to the vegetable mixture.
4. Pour the Italian dressing over the salad and mix well to ensure even coating.
5. Gently fold in the feta cheese and fresh basil.
6. Season with salt and pepper to taste.
7. Chill the salad in the refrigerator for at least 30 minutes before serving to enhance flavors.

Ratings and Comments

Thank you for your rating!