This vibrant Summer Orzo Pasta Salad is a celebration of fresh, Mediterranean-inspired flavors. It’s a delightful combination of tender orzo pasta, crisp vegetables, creamy feta cheese, and a tangy red wine vinaigrette. Perfect for picnics, potlucks, barbecues, or a light lunch, this salad is both refreshing and satisfying. It’s a dish that embodies the essence of summer, bringing together the best seasonal ingredients in a simple yet elegant way. The bright colors and contrasting textures make it visually appealing, while the balanced flavors make it a crowd-pleaser.
Why You Will Love This Recipe
You’ll adore this Summer Orzo Pasta Salad for its simplicity, versatility, and incredible taste. It’s incredibly easy to make, requiring minimal cooking and mostly just chopping and mixing. The salad is also highly adaptable; you can easily customize it with your favorite vegetables, cheeses, or herbs. It’s a fantastic way to use up leftover cooked pasta and fresh produce. But most importantly, you’ll love how the flavors come together in perfect harmony. The salty feta, sweet tomatoes, crunchy cucumber, and zesty dressing create a symphony of taste that will leave you wanting more. It’s a light yet filling dish that’s perfect for warm weather. Plus, it’s a great make-ahead option, as the flavors only intensify as it sits.
Ingredients:
For the salad:
- 8 ounces orzo pasta, cooked al dente according to package instructions
- ½ English cucumber, diced
- ½ cup feta cheese, crumbled
- 1 (15-ounce) can garbanzo beans (chickpeas), drained and rinsed
- 2 cups cherry tomatoes, halved
- ½ small red onion, diced (about ⅔ cup)
- ½ cup fresh basil leaves, chopped
- ¼ cup fresh mint leaves, chopped
- ¼ cup fresh parsley, chopped
For the Red Wine Vinaigrette Dressing:
- ⅓ cup red wine vinegar
- 1 lemon, juiced
- 1 teaspoon honey
- ½ teaspoon salt
- ⅛ teaspoon freshly ground black pepper
- ⅔ cup extra-virgin olive oil
Preparation:
Step 1: Cook the orzo pasta according to the package directions. Cook until al dente, meaning it’s firm to the bite. Overcooking will result in a mushy salad. Once cooked, drain the orzo and rinse it under cold water until completely cooled. This stops the cooking process and prevents the pasta from sticking together. Transfer the cooled orzo to a large mixing bowl.
Step 2: Prepare the vegetables. Dice the English cucumber into small, even pieces. Halve the cherry tomatoes. Dice the red onion into small pieces. It is recommended to use a sharp knife to ensure clean cuts and to prevent the vegetables from bruising. Add the diced cucumber, halved cherry tomatoes, and diced red onion to the bowl with the orzo pasta.
Step 3: Add the remaining salad ingredients. Crumble the feta cheese and add it to the bowl. Drain and rinse the canned garbanzo beans (chickpeas) to remove any excess sodium or starch. Add the garbanzo beans to the bowl as well.
Step 4: Make the red wine vinaigrette. In a mason jar or small bowl, whisk together the red wine vinegar, lemon juice, honey, salt, and black pepper. Gradually drizzle in the extra-virgin olive oil while whisking continuously until the dressing is emulsified. This ensures that the oil and vinegar are properly combined, creating a smooth and creamy dressing.
Step 5: Combine and serve. Pour about half of the red wine vinaigrette over the orzo pasta and vegetables. Gently toss to combine, ensuring that all the ingredients are evenly coated with the dressing. Sprinkle the chopped fresh basil, mint, and parsley over the salad. Gently toss again to incorporate the herbs. Taste the salad and add more dressing if desired. Serve immediately or refrigerate for later. If refrigerating, add the remaining dressing just before serving, as the pasta will absorb the dressing over time.
Cooking Rating:
Easy
Serving Suggestions:
This Summer Orzo Pasta Salad is incredibly versatile and pairs well with a variety of dishes. Here are a few serving suggestions:
- As a side dish: Serve it alongside grilled chicken, fish, or steak for a complete and balanced meal.
- As a light lunch: Enjoy a bowl of this salad on its own for a refreshing and satisfying lunch.
- As a potluck dish: Bring it to your next potluck or barbecue – it’s always a crowd-pleaser.
- As a vegetarian main course: Add grilled halloumi cheese or more garbanzo beans for a heartier vegetarian option.
- With crusty bread: Serve it with a side of crusty bread for dipping in the delicious dressing.
Tips:
- Don’t overcook the orzo: Cook the orzo al dente to prevent it from becoming mushy.
- Use fresh herbs: Fresh basil, mint, and parsley add a burst of flavor to the salad.
- Taste and adjust the dressing: Adjust the amount of dressing to your liking. You may need more if the salad has been refrigerated for a while.
- Customize the ingredients: Feel free to add other vegetables, such as bell peppers, sun-dried tomatoes, or artichoke hearts.
- Make it ahead of time: This salad can be made ahead of time and stored in the refrigerator. Add the dressing just before serving.
- Add protein: For a more substantial salad, add grilled chicken, shrimp, or tofu.
- Toast the orzo: Before cooking the orzo, toast it in a dry pan over medium heat for a few minutes until golden brown. This will give it a nutty flavor.
Prep Time:
20 minutes
Cook Time:
10 minutes
Total Time:
30 minutes
Nutritional Information:
(Note: Nutritional information is approximate and may vary based on specific ingredients and portion sizes.)
Calories:
Approximately 400 per serving
Protein:
12g per serving
Sodium:
350mg per serving
Conclusion
This Summer Orzo Pasta Salad is a delightful and refreshing dish that is perfect for any occasion. Its combination of fresh ingredients, vibrant flavors, and easy preparation makes it a go-to recipe for warm weather gatherings and light meals. Whether you’re serving it as a side dish, a light lunch, or a potluck contribution, this salad is sure to impress. Feel free to customize it with your favorite ingredients and enjoy the taste of summer in every bite!
Questions and Answers About This Recipe
Q1: Can I make this salad ahead of time?
A: Absolutely! In fact, this salad often tastes even better after it has had some time for the flavors to meld together. You can prepare the salad and the dressing separately and store them in the refrigerator. Just before serving, toss the salad with the dressing. This prevents the pasta from absorbing too much dressing and becoming soggy.
Q2: Can I substitute any of the ingredients?
A: Yes, this recipe is highly adaptable. You can substitute the feta cheese with goat cheese or mozzarella if you prefer. If you don’t have English cucumbers, regular cucumbers will work just fine. Feel free to add other vegetables like bell peppers, olives, or sun-dried tomatoes. For the herbs, you can use any combination you like.
Q3: Is this salad vegetarian?
A: Yes, this salad is vegetarian as is. To make it vegan, simply omit the feta cheese or substitute it with a vegan cheese alternative. Ensure that the honey used in the dressing is replaced with another sweetener, such as agave or maple syrup, if you are strictly vegan.
Q4: How long does this salad last in the refrigerator?
A: This salad can be stored in an airtight container in the refrigerator for up to 3-4 days. The pasta may absorb some of the dressing over time, so you may want to add a little extra dressing before serving if it seems dry.
Q5: Can I add protein to this salad?
A: Certainly! Adding protein can make this salad a more substantial meal. Grilled chicken, shrimp, chickpeas, or tofu are all excellent additions. You can also add cooked salmon or canned tuna for a quick and easy protein boost. Just toss in your chosen protein when you add the dressing.
