Discover how to make Italian Orzo Salad, a quick and tasty lunch perfect for any day. Fresh, vibrant flavors come together in this easy recipe.
Italian Orzo Salad
If you’re searching for a fresh and flavorful lunch option, Italian Orzo Salad is a fantastic choice. This easy recipe combines tender orzo pasta with ripe tomatoes, crisp cucumber, and creamy mozzarella. The bright dressing of olive oil, vinegar, and oregano brings everything together perfectly. It’s quick to prepare and makes a satisfying meal or a side dish for any occasion.
Why You’ll Love It
Italian Orzo Salad is perfect for lunch because it’s light yet filling. The combination of fresh vegetables and herbs offers vibrant flavors that feel like a Mediterranean escape. Plus, it stores well, making it great for meal prep. Whether you pack it for work, enjoy it on a picnic, or serve it alongside your favorite mains, this recipe never disappoints.
Ingredients
- 1 cup orzo pasta
- 1 cup cherry tomatoes, halved (substitute grape tomatoes)
- 1/2 cup cucumber, diced (can use English cucumber for less seeds)
- 1/4 cup red onion, finely chopped (shallots work too)
- 1/4 cup kalamata olives, sliced (green olives as an alternative)
- 1/2 cup fresh mozzarella, cubed (feta can be used for tangier flavor)
- 1/4 cup fresh basil, chopped (replace with fresh parsley if preferred)
- 3 tablespoons olive oil
- 2 tablespoons red wine vinegar (white wine vinegar also works)
- 1 teaspoon dried oregano
- Salt and pepper to taste
Step-by-Step Instructions
- Cook the orzo pasta according to the package instructions until tender but firm. Drain and rinse with cold water to stop the cooking.
- Transfer the cooled orzo to a large mixing bowl. Add the halved cherry tomatoes, diced cucumber, finely chopped red onion, sliced olives, mozzarella cubes, and chopped basil.
- In a small bowl, whisk together olive oil, red wine vinegar, dried oregano, salt, and pepper until well combined.
- Pour the dressing over the orzo mixture and toss gently to coat everything evenly.
- Refrigerate the salad for at least 30 minutes before serving to enhance the flavors.
For more fresh and easy recipes, check out our Easy Weeknight Dinners collection or find inspiration from the Food Network.
Expert Tips
To keep your Italian Orzo Salad vibrant and fresh, use the freshest vegetables available. Don’t overcook the orzo – it should be al dente to avoid a mushy texture. Make this salad a few hours ahead to allow the flavors to develop, just cover tightly and refrigerate. For an even quicker meal, add pre-cooked grilled chicken or chickpeas for protein.
Storage
Store leftover Italian Orzo Salad in an airtight container in the fridge for up to 3 days. It’s best eaten within this time for optimal freshness. This salad does not freeze well because the fresh vegetables and mozzarella can become watery and lose texture.
Variations
- Vegan: Omit mozzarella and replace with diced avocado or marinated tofu.
- Gluten-Free: Use gluten-free orzo or substitute with rice or quinoa.
- Dairy-Free: Skip the cheese or use vegan cheese alternatives.
- Low-Sugar: This recipe is naturally low in sugars, no extra adjustments needed.
FAQ
- Is Italian Orzo Salad suitable for meal prep?
- Yes, it stores beautifully in the fridge for up to 3 days and makes an excellent meal prep lunch.
- Can I use different pasta instead of orzo?
- Yes, small pasta shapes like couscous or small shells can be used as alternatives.
- How do I keep the salad from getting soggy?
- Rinsing the orzo under cold water after cooking helps it cool quickly and prevents it from sticking or becoming mushy.
- What is the best way to serve Italian Orzo Salad?
- This salad is delicious served chilled or at room temperature alongside grilled meats or as a standalone lunch.
- Can I make Italian Orzo Salad vegan?
- Absolutely. Omit the cheese and add your favorite vegan protein for a great plant-based meal.
Call to Action
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