Orzo Pasta Salad
Whether you serve it as a meal prep lunch or a light dinner, this orzo pasta salad will be a hit! A rainbow of veggies, vegan feta, and chickpeas are tied together with a zippy, garlicky vinaigrette.
Orzo is the rice-like pasta shape that’s perfect for adding to salads. Somehow, it makes a pasta salad a little bit more exciting—and those small grains of pasta are great for soaking up dressing and maintaining a nice balance of textures. (My Herb & Veggie Fregola recipe is also made with tiny pasta!) In this vegan orzo pasta salad, I’ve paired the pasta with Mediterranean-inspired veggies, chickpeas for protein, vegan feta, and a lemony vinaigrette flavored with garlic and oregano. When you have this for lunch, you’ll feel like you’re on a Greek island!
Why This Orzo Pasta Salad Will Become a Fast Favorite
Packed with fresh flavours and textures, this vegan orzo pasta salad is irresistible!
- A super simple pasta salad. This recipe is quick and easy to prepare, making it perfect for busy weeknights or workday lunches. It’s also great for picnics, potlucks, and other get-togethers!
- Balanced textures, flavours, and macros. The combination of vibrant vegetables, hearty chickpeas, and tangy vegan feta makes for a satisfying and balanced meal. Plus you get fiber, protein, carbs, and fat from the dressing, covering all your bases in one dish.
- Easy to customise. You can swap in your favorite veggies or add extras like olives, sun-dried tomatoes, or fresh herbs to make it your own. Even leftover Balsamic Grilled Vegetables would be delicious!
Notes on Ingredients
We keep it fresh and flavourful with lots of veggies in this orzo pasta salad! Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
For the Salad:
- Orzo pasta – While you obviously came here to make an orzo salad, if you’re ever in a pinch and want to make this recipe but don’t have orzo on hand, you can swap in quinoa, Israeli couscous, or another small pasta shape.
- Cherry tomatoes – Grape tomatoes also work well.
- Red bell pepper – You can use yellow or orange bell pepper as an alternative, since they have a similar sweet flavour.
- Cucumber – I like to use English cucumber, which has fewer seeds.
- Red onion
- Artichoke hearts
- Chickpeas – For protein to keep you full and satisfied! White beans can be used instead if you prefer them.
- Vegan feta – I use my Tofu Feta Cheese.
- Fresh basil
For the Dressing:
- Extra virgin olive oil
- Lemon juice – Fresh-squeezed is best!
- Red wine vinegar
- Dijon mustard – This enhances the flavour and helps emulsify the dressing.
- Garlic clove
- Dried oregano – If you’re not a fan, you can omit it or add Italian seasoning, which pairs oregano with other herbs so it doesn’t dominate.
- Salt and black pepper
How to Make Orzo Pasta Salad
Below, you’ll find a visual overview of the steps for making this pasta salad.
- Cook the orzo. Boil the orzo in salted water per the package instructions. Drain and rinse with cold water.
- Make the dressing. Whisk the olive oil, lemon juice, vinegar, mustard, garlic, oregano, salt, and pepper in a small bowl.
- Assemble the salad. Stir together the orzo, cherry tomatoes, cucumber, red bell pepper, red onion, artichoke hearts, vegan feta, chickpeas, and basil in a large bowl.
- Add the dressing. Toss the salad with the dressing and season to taste.
- Chill and serve. Let the orzo pasta salad sit for 15 minutes, then serve.
Tips for Success
- Don’t overcook the orzo. Be sure to cook the orzo until just al dente. The pasta will absorb the dressing and soften further once you add it to the salad.
- Adjust the dressing as needed. I recommend tasting the dressing after whisking it and then again after you’ve added it to the salad. An extra grind of black pepper, a little bit more salt, or a pinch of sugar to balance the acidity can make a big difference!
- Make it ahead of time. This salad tastes even better after the flavours have time to meld. You can even prepare it a few hours in advance or the night before.
Variations
This orzo pasta salad is incredibly versatile! Here are some ideas for switching things up.
- Add some umami favourites. Kalamata olives and sun-dried tomatoes will add rich flavour. Regular black olives would also be delicious!
- Fold in some spinach. Add baby spinach for a boost of greens.
- Put your leftovers to use. Incorporate roasted zucchini, eggplant, or asparagus instead of the fresh veggies for a caramelised flavour. Balsamic Roasted Vegetables would be perfection!
- Give it some crunch. Toasted pine nuts or walnuts will add another layer of texture.
Serving Suggestions
This orzo pasta salad is balanced enough to be a light dinner on its own, but it also works well as a side dish with Marinated Tofu, Crispy Homemade Falafel, or Vegan Chicken Parmesan! It especially pairs nicely with Mediterranean flavours.
How to Store
Store leftover orzo salad in an airtight container in the fridge for up to 3 days. Be sure to mix well before serving again since the dressing will settle.
More Satisfying Vegan Salads
Orzo Pasta Salad
Ingredients
For the Salad:
- 1 ½ cups dry orzo pasta , 270 g
- 1 cup cherry tomatoes, halved – 150 g
- ½ medium red bell pepper, diced – 100 g
- 1 small small cucumber, diced – 120 g
- ¼ red onion, finely chopped – 40 g
- 1 cup artichoke hearts, quartered – 140 g
- 1 can chickpeas, 14 ounces, 396 g
- ½ cup vegan feta, crumbled – 80 g
- ¼ cup fresh basil, chopped
For the Dressing:
- 3 tablespoons extra virgin olive oil, 45 ml
- 2 tablespoons lemon juice, 30 ml
- 1 tablespoon red wine vinegar, 15 ml
- 1 teaspoon Dijon mustard, 5 g
- 1 clove garlic, minced – 3 g
- ½ teaspoon dried oregano, 1 g
- ¼ teaspoon salt, or to taste – 1 g
- ¼ teaspoon black pepper, 1 g
Instructions
- Bring a large pot of salted water to a boil. Add the orzo and cook according to the package instructions (about 8 minutes) until al dente.
- Drain the orzo, rinse under cold water to stop the cooking process, and let it cool completely.
- In a small bowl, whisk together olive oil, lemon juice, red wine vinegar, Dijon mustard, minced garlic, dried oregano, salt, and black pepper. Set aside.
- In a large mixing bowl, combine the cooled orzo, cherry tomatoes, cucumber, red bell pepper, red onion, artichoke hearts, vegan feta, chickpeas and chopped basil.
- Pour the dressing over the salad and toss well to combine. Taste and add more salt if needed, depending on the saltiness of the feta cheese used.
- Let the salad sit for at least 15 minutes before serving to allow the flavors to meld. Serve cold or at room temperature.
Notes
Disclaimer: Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.
How many cups of salad does this recipe make please? Looks good!
Hi Lisa,
This yields around 6-7 cups, depending on the size of the vegetables that you’re using! I hope this helps and that you enjoy so much!
Thank you. I will make this this week!
Excited for you to give it a whirl, Lisa!
What is the serving size? 2 cups?
Hi Margarita,
About a little under 1 ¾ cups! Hope this helps! Definitely adjust based on whether you’re doing this as a main or a side and your own needs! Hope you enjoy so much!
very yummy! added kalamata olives and sundried tomatoes
Thank you so much for sharing Dakota!! So happy you enjoyed and YUM love this additions!