This light and refreshing Orzo Pasta Salad is bursting with vibrant Mediterranean flavors and textures! It features tender orzo pasta tossed with juicy cherry tomatoes, crisp bell peppers, savory olives, salty capers, fresh basil, red onion, and cubes of mild white cheddar (or feta!), all coated in a simple lemon-olive oil dressing. I absolutely love making this Orzo Pasta Salad for potlucks, picnics, and outdoor parties, especially as the weather warms up like it is now in late April! It’s incredibly easy to whip up, looks beautiful, and is always a crowd-pleaser.
Why You’ll Love This Orzo Pasta Salad
- Fresh and Vibrant: Packed with fresh vegetables, herbs, and a zesty lemon dressing.
- Easy to Make: Simple steps involving cooking pasta and chopping veggies.
- Perfect for Gatherings: Great for potlucks, picnics, BBQs, and parties as it serves easily and travels well.
- Light Yet Satisfying: A refreshing salad that’s still satisfying thanks to the pasta and cheese.
- Customizable: Easily adapt the vegetables, cheese, or dressing ingredients.
Ingredients for Orzo Pasta Salad
Here’s what you’ll need to make this refreshing pasta salad. The full list with measurements is in the recipe card below.
Salad Base
- Orzo pasta (Pasta)
- Cherry tomatoes, diced (Vegetable)
- Mild white cheddar, cut into small cubes (or mozzarella, swiss, feta…) (Dairy)
- Green olives, sliced (Olives)
- Orange or red bell pepper, diced (Vegetable)
- Red onion, sliced (Vegetable)
- Fresh basil, chopped (optional) (Herb)
- Capers (Condiment)
Dressing & Seasoning
- Olive oil (Oil)
- Fresh lemon juice (Acid)
- Caper water (from the jar) (Flavoring/Liquid)
- Grated garlic (optional) (Aromatic)
- Italian seasoning (Spice Blend)
- Smoked paprika (Spice)
- Red pepper flakes (optional, pinch) (Spice) (Clarified based on ingredient list formatting)
- Salt (Seasoning) (Added based on standard practice)
- Fresh cracked black pepper (Spice) (Added based on standard practice)
(Note: the full ingredients list, including measurements, is provided in the recipe card below.)
Variations
I love the Mediterranean feel of this Orzo Pasta Salad, but here are some variations:
- Add Protein: Toss in some grilled chicken, shrimp, chickpeas, or white beans.
- Different Cheese: Use crumbled feta (very Greek!), fresh mozzarella pearls, or shaved Parmesan.
- More Veggies: Add chopped cucumber, artichoke hearts, or sun-dried tomatoes.
- Different Herbs: Use fresh parsley, mint, or oregano instead of or in addition to basil.
- Make it Creamy: Add a dollop of Greek yogurt or pesto to the dressing.
- Different Olives: Use Kalamata olives instead of green olives.
How to Make Orzo Pasta Salad
Let me show you how easy it is to make this vibrant Orzo Pasta Salad:
Cook Orzo
- First, I cook the orzo pasta according to the package directions in boiling salted water until it’s al dente (tender but still firm).
- I drain the cooked orzo well in a colander.
- I immediately toss the drained orzo with a little olive oil (about a teaspoon) to prevent it from sticking together as it cools. I set it aside.
Prep Ingredients
- While the orzo cooks and cools, I prepare the rest of the salad ingredients: dice the cherry tomatoes, cube the white cheddar cheese, slice the green olives, dice the bell pepper, thinly slice the red onion, and chop the fresh basil (if using).
Make Dressing
- In a small jar with a lid (or a small bowl), I combine the dressing ingredients: ⅓ cup olive oil, fresh lemon juice, and about 1 tablespoon of the caper water (brine) from the caper jar. (Adding the caper water gives extra tangy, briny flavor!)
- I seal the jar and shake vigorously (or whisk well in the bowl) until the dressing is combined.
Combine and Chill
- In a large salad bowl, I arrange all the prepared salad ingredients: the cooled orzo, diced tomatoes, cubed cheese, sliced olives, optional grated garlic, diced bell pepper, sliced red onion, chopped fresh basil (if using), capers, Italian seasoning, smoked paprika, and the optional pinch of red pepper flakes.
- I pour the prepared lemon-oil dressing over the salad ingredients.
- I toss everything together gently until well combined and all the ingredients are coated in the dressing.
- I taste the Orzo Pasta Salad and adjust seasoning with salt and fresh cracked black pepper as needed.
- I chill the pasta salad in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.
Tips and Tricks for the BEST Pasta Salad
Here are my secrets for making this Orzo Pasta Salad truly exceptional:
- Cook Orzo Al Dente: Avoid overcooking the orzo, as it will continue to soften slightly as it sits in the dressing.
- Rinse Orzo (Optional but helpful): Briefly rinsing the cooked orzo under cold water stops the cooking and removes excess starch, preventing clumping. Toss with oil immediately after draining.
- Small, Uniform Dice: Cut the vegetables and cheese into small, similar-sized pieces for the best texture and distribution of flavors.
- Fresh Herbs: Using fresh basil (or other herbs) adds a vibrant freshness that dried herbs can’t replicate.
- Chill Before Serving: Allowing the salad to chill lets the pasta absorb the dressing and the flavors meld beautifully.
How to Serve
This Orzo Pasta Salad is perfect served chilled or at room temperature! Enjoy it:
- As a Side Dish: Fantastic with grilled chicken, fish, shrimp skewers, or burgers at BBQs and picnics.
- For Potlucks: A colorful and crowd-pleasing salad that travels well.
- As a Light Lunch: A satisfying vegetarian lunch option on its own.
- Packed for Lunch: Great for meal prepping work or school lunches.
Make Ahead and Storage
This pasta salad is great for making ahead!
- Make Ahead: You can cook the orzo, chop the vegetables (except maybe tomatoes and basil which are best fresh), and make the dressing up to a day in advance. Store components separately in the refrigerator.
- Assembly: Assemble the salad at least 30 minutes before serving, or up to a day ahead. The flavors improve as it sits.
- Storage: Store leftover Orzo Pasta Salad in an airtight container in the refrigerator for up to 3 days.
FAQs about Orzo Pasta Salad
- Can I use a different type of pasta?
- Yes! Other small pasta shapes like small shells, ditalini, or even couscous would work well as substitutes for orzo.
- Can I make this gluten-free?
- Absolutely! Use a gluten-free orzo pasta alternative (often made from corn/rice or lentils).
- What other cheeses work well?
- Crumbled feta is a natural fit for the Mediterranean flavors. Fresh mozzarella pearls or shaved Parmesan would also be delicious in this Orzo Pasta Salad.
Enjoy this light, refreshing, flavorful, and easy-to-make Orzo Pasta Salad! It’s a perfect dish for spring and summer entertaining.
Print
Orzo Pasta Salad
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 1x
- Category: Salad, Side Dish, Pasta Salad
- Cuisine: Mediterranean-Inspired, American
Description
A light and refreshing orzo pasta salad with capers, bell peppers, cheese, and a light dressing. You’ll love this cold orzo pasta salad recipe for potlucks, picnics, and outdoor parties!
Ingredients
Scale
For the Salad:
- 1 1/2 cups uncooked orzo pasta
- 1 tablespoon olive oil (for tossing pasta)
- 2 cups cherry tomatoes, diced or halved
- 6 oz mild white cheddar cheese, cut into small cubes (or mozzarella, swiss, feta)
- 3/4 cup pitted green olives, sliced
- 1 orange or red bell pepper, diced
- 1/2 cup red onion, thinly sliced
- 1/2 cup fresh basil, chopped (optional)
- 2 to 3 tablespoons capers, drained (reserve brine for dressing)
For the Dressing:
- 1/3 cup olive oil
- 1 tablespoon fresh lemon juice
- 1 tablespoon caper water (brine from the caper jar)
- 1/2 teaspoon grated garlic (optional)
- 1/4 teaspoon Italian seasoning
- 1/4 teaspoon smoked paprika
- Salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Cook Orzo: Cook the orzo pasta according to package directions in boiling salted water until al dente.
- Drain and Cool Pasta: Drain the cooked orzo well in a colander. Rinse briefly with cold water to cool it down and stop the cooking process. Toss the drained orzo with 1 tablespoon of olive oil to prevent sticking. Set aside to cool further.
- Prepare Vegetables and Cheese: While the pasta cooks and cools, dice the cherry tomatoes, cube the cheese, slice the olives, dice the bell pepper, thinly slice the red onion, and chop the basil (if using).
- Make Dressing: In a small jar with a lid or a small bowl, combine 1/3 cup olive oil, lemon juice, 1 tablespoon caper water (brine), grated garlic (if using), Italian seasoning, and smoked paprika. Seal the jar and shake vigorously (or whisk well in the bowl) until combined. Season with salt and pepper to taste.
- Combine Salad: In a large salad bowl, combine the cooled orzo, diced tomatoes, cubed cheese, sliced olives, diced bell pepper, sliced red onion, chopped basil (if using), and drained capers.
- Dress and Toss: Pour the prepared dressing over the salad ingredients. Toss gently until everything is evenly coated.
- Chill (Recommended): Cover the salad and refrigerate for at least 30 minutes before serving to allow the flavors to meld.
- Serve
Notes
- Orzo: Cook orzo until al dente (firm to the bite). Rinsing helps cool it quickly for salad.
- Cheese: Mild white cheddar, mozzarella, Swiss, or feta all work well. Cubing helps it hold its shape better than shredding.
- Olives: Green olives are specified, but Kalamata olives could also be used for a different flavor.
- Capers: The brine adds extra salty, tangy flavor to the dressing.
- Make-Ahead: You can cook the orzo and prepare the dressing ahead of time. Store separately in the refrigerator. Combine all ingredients and dress just before serving or up to a few hours before.
- Storage: Store leftover pasta salad in an airtight container in the refrigerator for up to 2-3 days.