If you’re a fan of pasta salads that are fresh, light, and packed with flavor, you’re going to love this Orzo Salad! Made with tender orzo pasta, colorful vegetables, and a tangy dressing, this dish is a perfect side or light lunch.
Orzo Pasta
Cucumber
Cherry Tomatoes
Sun Dried Tomatoes
Bell Pepper
Olives
Olive Oil
Lemon Juice
Garlic
Dijon Mustard
Honey
Salt and Pepper
Feta Cheese
Fresh Herbs
Bring a large pot of salted water to a boil. Add the orzo and cook according to the package instructions, usually about 8-10 minutes. Be sure to cook it al dente (slightly firm), as it will hold up better when mixed with the dressing. Once the orzo is cooked, drain it and rinse under cold water to cool it down quickly. This also prevents the orzo from becoming too sticky.
While the orzo is cooking, dice the cucumber, cherry tomatoes, red onion, and bell pepper. If you're using olives, chop them as well. Toss these vegetables together in a large mixing bowl.
In a small bowl or jar, whisk together olive oil, lemon juice, Dijon mustard, garlic, and honey or maple syrup. Season with salt and pepper to taste. If you prefer a thicker dressing, add a teaspoon of Greek yogurt or vegan mayo for creaminess.
Add the cooled orzo to the bowl with the vegetables. Pour the dressing over the mixture and toss everything together until well combined. If you're using fresh herbs, stir them in at this point.
For the best flavor, let the orzo salad sit in the refrigerator for at least 30 minutes before serving. This allows the flavors to meld together and the orzo to absorb the dressing. When ready to serve, give the salad a quick toss and adjust the seasoning if necessary.