Vegetarian Orzo Pasta Salad

Looking for a pasta salad that actually tastes good the next day? One that doesn’t get all dried out and sad sitting in your fridge? I’ve been there too many times, bringing lackluster pasta salads to potlucks and barbecues that seemed like a good idea at the time.

This orzo pasta salad is different. The tiny rice-shaped pasta holds onto the lemony dressing without getting mushy, and the mix of fresh herbs, creamy feta, and crisp cucumber keeps things interesting in every bite. Plus, you can make it a few hours ahead (or even the night before), which means one less thing to stress about when you’re trying to get out the door.

What Kind of Orzo Should I Use?

Any standard orzo pasta will work great for this salad, whether you grab it from the regular pasta aisle or find it in the international foods section. If you’re looking for a healthier option, whole wheat orzo adds a nice nutty flavor and extra fiber, though it will give your salad a slightly darker color. You can also use gluten-free orzo if needed, just keep in mind it might have a slightly different texture and may need a minute or two less cooking time. The key is to cook your orzo just until al dente and then rinse it with cold water to stop the cooking process and prevent it from getting mushy in your salad.

Options for Substitutions

This pasta salad is pretty forgiving when it comes to swaps, so feel free to work with what you have:

• Orzo: You can use other small pasta shapes like ditalini, acini de pepe, or even couscous. Just cook according to package directions and keep the same measurements.
• Feta cheese: If you’re not a feta fan, try crumbled goat cheese for a similar tangy taste, or use small mozzarella balls for something milder.
• Garbanzo beans: White beans or cannellini beans work great here. You could also use cooked chicken or grilled shrimp if you want to add protein instead of beans.
• Fresh herbs: Don’t have all three herbs? Use what you’ve got – even just basil alone works fine. In a pinch, you can use 2-3 tablespoons of dried Italian seasoning, though fresh really does make a difference here.
• Red wine vinegar: White wine vinegar or apple cider vinegar both work as substitutes without changing the flavor too much.
• Cherry tomatoes: Regular tomatoes work too – just dice them up into bite-sized pieces and drain off excess liquid before adding to the salad.

Watch Out for These Mistakes While Cooking

The biggest mistake people make with orzo pasta salad is not rinsing the cooked orzo under cold water, which stops the cooking process and prevents the pasta from clumping together into a sticky mass.

Another common error is adding the dressing while the orzo is still warm – this causes the pasta to absorb too much dressing and leaves your salad dry, so make sure everything is completely cooled before mixing.

To keep your herbs looking fresh and green instead of wilted and brown, add them right before serving rather than letting them sit in the acidic dressing for hours.

Finally, remember to taste and adjust the seasoning after everything is combined, since the feta and beans can dilute the flavors and you might need an extra squeeze of lemon or pinch of salt to brighten things up.

What to Serve With Orzo Pasta Salad?

This orzo pasta salad is pretty filling on its own thanks to the pasta and chickpeas, but it pairs beautifully with grilled chicken, lamb kebabs, or even some simple grilled shrimp for a complete meal. If you’re hosting a cookout or potluck, it works great alongside other Mediterranean dishes like hummus, pita bread, and baba ganoush. For a lighter option, serve it next to some grilled vegetables like zucchini and eggplant, or pair it with a simple protein like baked salmon or chicken souvlaki. Since the salad is already packed with fresh herbs and bright flavors, you really just need something simple on the side to round out the plate.

Storage Instructions

Store: This orzo pasta salad actually gets better after sitting in the fridge for a few hours as the flavors meld together. Keep it in an airtight container in the refrigerator for up to 4 days. You might need to give it a good stir and add a splash of olive oil before serving since the pasta can absorb some of the dressing.

Make Ahead: This is a great make-ahead dish for parties or meal prep. You can prepare everything up to 2 days in advance, but I’d recommend adding the fresh herbs just before serving so they stay bright and don’t wilt. The salad is best served cold or at room temperature.

Refresh: If your salad seems a bit dry after a day or two, just whisk together a little extra olive oil, lemon juice, and red wine vinegar to freshen it up. The feta and vegetables hold up really well, so it tastes great throughout the week.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1850-2000
• Protein: 45-55 g
• Fat: 90-105 g
• Carbohydrates: 200-220 g

Ingredients

For the salad:

• 8 oz orzo (I always use Barilla for the best texture)
• 1 english cucumber (cut into 1/2-inch dice)
• 1/2 cup feta
• 15 oz garbanzo beans (I use Goya; rinse and drain well)
• 2.5 cups cherry tomatoes
• 1/2 red onion
• 1/2 cup basil
• 1/4 cup mint
• 1/4 cup parsley

For the dressing:

• 1/2 cup red wine vinegar
• 1.5 lemons (freshly squeezed for best brightness)
• 1 tsp honey
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2/3 cup olive oil (I prefer Lucini cold-pressed for dressings)
• 1/4 tsp garlic powder

Step 1: Cook the Orzo and Cool

• 8 oz orzo

Bring a large pot of salted water to a boil and cook the orzo according to package directions until al dente, usually 9-11 minutes.

Drain the pasta in a colander and rinse briefly with cool water to stop the cooking process.

Spread the orzo on a large plate or baking sheet to cool completely while you prepare the remaining ingredients.

This prevents the pasta from sticking together and allows it to cool evenly.

Step 2: Prepare All Vegetables and Herbs

• 1 english cucumber
• 2.5 cups cherry tomatoes
• 1/2 red onion
• 1/2 cup basil
• 1/4 cup mint
• 1/4 cup parsley
• 15 oz garbanzo beans

While the orzo cooks, dice the English cucumber into 1/2-inch pieces, halve the cherry tomatoes, and finely mince the red onion.

Roughly chop the basil, mint, and parsley, keeping them separate for now.

Rinse and drain the garbanzo beans thoroughly under cold water to remove excess sodium and starch.

Having all your ingredients prepped and ready ensures smooth assembly and prevents any delay once the salad comes together.

Step 3: Make the Dressing

• 1/2 cup red wine vinegar
• 1.5 lemons
• 1 tsp honey
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2/3 cup olive oil
• 1/4 tsp garlic powder

In a jar with a tight-fitting lid, combine the red wine vinegar, freshly squeezed lemon juice, honey, salt, black pepper, and garlic powder.

Shake vigorously for 30 seconds to dissolve the honey and salt completely.

Add the olive oil and shake again for another 30 seconds until the dressing emulsifies into a cohesive mixture.

I always make the dressing in a jar because it allows me to shake it again just before serving if any separation occurs.

Step 4: Combine Vegetables and Proteins

• prepared vegetables and herbs from Step 2
• 1/2 cup feta
• cooled orzo from Step 1

In a large mixing bowl, combine the diced cucumber, halved cherry tomatoes, minced red onion, crumbled feta cheese, and drained garbanzo beans.

Toss gently to distribute the ingredients evenly, then add the cooled orzo from Step 1.

Mix well, ensuring the pasta is evenly distributed throughout the vegetable mixture.

Step 5: Dress and Finish the Salad

• dressing from Step 3
• combined salad from Step 4
• chopped herbs from Step 2

Pour the prepared dressing from Step 3 over the salad and toss thoroughly, making sure every component is coated with dressing.

Add the chopped basil, mint, and parsley and toss gently one more time to incorporate the fresh herbs without bruising them.

Let the salad rest for 10 minutes before serving to allow the flavors to meld together—I find this brief resting period makes a noticeable difference in the overall flavor development.

Vegetarian Orzo Pasta Salad

Delicious Vegetarian Orzo Pasta Salad recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Servings 8 servings

Calories 1925 kcal

Ingredients

  

For the salad::

• 8 oz orzo (I always use Barilla for the best texture)
• 1 english cucumber (cut into 1/2-inch dice)
• 1/2 cup feta
• 15 oz garbanzo beans (I use Goya; rinse and drain well)
• 2.5 cups cherry tomatoes
• 1/2 red onion
• 1/2 cup basil
• 1/4 cup mint
• 1/4 cup parsley

For the dressing::

• 1/2 cup red wine vinegar
• 1.5 lemons (freshly squeezed for best brightness)
• 1 tsp honey
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2/3 cup olive oil (I prefer Lucini cold-pressed for dressings)
• 1/4 tsp garlic powder

Instructions

 

• Bring a large pot of salted water to a boil and cook the orzo according to package directions until al dente, usually 9-11 minutes. Drain the pasta in a colander and rinse briefly with cool water to stop the cooking process. Spread the orzo on a large plate or baking sheet to cool completely while you prepare the remaining ingredients. This prevents the pasta from sticking together and allows it to cool evenly.
• While the orzo cooks, dice the English cucumber into 1/2-inch pieces, halve the cherry tomatoes, and finely mince the red onion. Roughly chop the basil, mint, and parsley, keeping them separate for now. Rinse and drain the garbanzo beans thoroughly under cold water to remove excess sodium and starch. Having all your ingredients prepped and ready ensures smooth assembly and prevents any delay once the salad comes together.
• In a jar with a tight-fitting lid, combine the red wine vinegar, freshly squeezed lemon juice, honey, salt, black pepper, and garlic powder. Shake vigorously for 30 seconds to dissolve the honey and salt completely. Add the olive oil and shake again for another 30 seconds until the dressing emulsifies into a cohesive mixture. I always make the dressing in a jar because it allows me to shake it again just before serving if any separation occurs.
• In a large mixing bowl, combine the diced cucumber, halved cherry tomatoes, minced red onion, crumbled feta cheese, and drained garbanzo beans. Toss gently to distribute the ingredients evenly, then add the cooled orzo from Step 1. Mix well, ensuring the pasta is evenly distributed throughout the vegetable mixture.
• Pour the prepared dressing from Step 3 over the salad and toss thoroughly, making sure every component is coated with dressing. Add the chopped basil, mint, and parsley and toss gently one more time to incorporate the fresh herbs without bruising them. Let the salad rest for 10 minutes before serving to allow the flavors to meld together—I find this brief resting period makes a noticeable difference in the overall flavor development.