Italian Orzo Pasta Salad Recipe

This vibrant, chewy Italian Orzo Pasta Salad is made with fresh cherry tomatoes, mozzarella pearls, and a zesty vinaigrette, ready in just 20 minutes. The orzo soaks up the tangy dressing while still warm, ensuring every bite is packed with bold flavor. I love making this for summer picnics because it actually tastes better the next day.

The Secret To Getting It Right

The biggest mistake people make with orzo salad is letting the pasta cool completely before adding the vinaigrette. I learned that tossing the warm, drained orzo with half the dressing immediately prevents it from clumping together into a solid block.

This simple trick also helps the pasta absorb the garlic and oregano notes more deeply than cold pasta ever could. Once it reaches room temperature, adding the crisp vegetables keeps them crunchy instead of wilted.

Italian Orzo Pasta Salad Ingredients

• Orzo Pasta: You will need 1 cup of dry orzo, which cooks up to about 2 cups.
• Cherry Tomatoes: 2 cups, halved. Grape tomatoes work well too.
• English Cucumber: 1 medium cucumber, diced (about 1.5 cups). I prefer English cucumbers because they have fewer seeds and thinner skin.
• Red Onion: 1/2 cup, finely chopped for a sharp bite.
• Kalamata Olives: 1/2 cup, pitted and sliced.
• Fresh Mozzarella: 8 oz of mozzarella pearls (bocconcini). If you can’t find pearls, cut a fresh mozzarella ball into small cubes.
• Fresh Herbs: 1/2 cup fresh basil leaves, torn, and 2 tablespoons fresh parsley.

For the Vinaigrette:

• 1/3 cup extra virgin olive oil
• 3 tablespoons red wine vinegar
• 1 tablespoon fresh lemon juice
• 1 teaspoon dried oregano
• 1 clove garlic, minced
• 1/2 teaspoon salt (plus more for pasta water)
• 1/4 teaspoon black pepper

How To Make Italian Orzo Pasta Salad

1. Cook the Orzo: Bring a large pot of salted water to a boil. Add the orzo and cook until al dente, usually about 8 to 9 minutes. Drain well in a colander.
2. Make the Dressing: While the pasta cooks, whisk together the olive oil, red wine vinegar, lemon juice, minced garlic, oregano, salt, and pepper in a small bowl or jar.
3. Dress it Warm: Pour half of the dressing over the warm, drained orzo in a large bowl. Toss well to coat the grains. Let this sit for 10 minutes to cool down slightly.
4. Assemble the Salad: Once the orzo is close to room temperature, add the tomatoes, cucumber, red onion, olives, mozzarella pearls, and fresh herbs. Pour in the remaining dressing and toss everything gently to combine. Taste and add more salt if needed.

Recipe Tips

• Don’t Overcook: Orzo is small and can turn mushy very quickly. Start checking it for doneness a minute before the package instructions suggest.
• Soak the Onions: If you find raw red onion too pungent, soak the chopped onions in a bowl of cold water for 10 minutes, then drain. This removes the harsh bite while keeping the crunch.
• Cool Before Adding Cheese: Make sure the pasta isn’t piping hot when you add the mozzarella pearls, or they will start to melt and lose their shape.

What To Serve With Italian Orzo Pasta Salad

This salad makes a perfect side dish for grilled meats, especially lemon-herb chicken thighs or garlic shrimp skewers. It also pairs beautifully with crusty garlic bread or focaccia for a light vegetarian lunch.

How To Store

Store leftovers in an airtight container in the refrigerator for up to 4 days. The pasta will absorb more dressing as it sits, so you might want to drizzle a little extra olive oil or lemon juice before serving leftovers.

FAQs

Can I make this ahead of time?
Yes, this salad tastes even better after sitting for a few hours. If making it a day ahead, hold back the fresh basil until just before serving to keep it bright green.

Can I use a different cheese?
Absolutely. Crumbled feta is a great substitute if you want a saltier, more Mediterranean flavor profile instead of the creamy mild mozzarella.

Is orzo gluten-free?
No, standard orzo is wheat pasta. To make this gluten-free, use a gluten-free orzo substitute or short-grain brown rice.

Nutrition

• Calories: 310 kcal
• Total Fat: 18g
• Saturated Fat: 6g
• Cholesterol: 25mg
• Sodium: 420mg
• Total Carbohydrate: 28g
• Protein: 10g

Try More Recipes:

• Italian Spaghetti Pasta Salad Recipe
• Italian Chopped Salad Sandwich
• Italian Chicken Salad Recipe

Italian Orzo Pasta Salad

Recipe by Paula

Servings

6

servings

Prep time

10

minutes

Cooking time

10

minutes

Total time

20

minutes

Italian Orzo Pasta Salad combines chewy orzo, juicy tomatoes, and fresh mozzarella in a zesty 20-minute side dish. Packed with Mediterranean flavors and a tangy vinaigrette, it is perfect for picnics or meal prep. This easy recipe stays fresh and delicious for days.

Ingredients

• 1 cup dry orzo pasta

• 2 cups cherry tomatoes, halved

• 1 English cucumber, diced

• 1/2 cup red onion, finely chopped

• 1/2 cup Kalamata olives, pitted and sliced

• 8 oz fresh mozzarella pearls (bocconcini)

• 1/2 cup fresh basil leaves, torn

• 2 tbsp fresh parsley, chopped

• 1/3 cup extra virgin olive oil

• 3 tbsp red wine vinegar

• 1 tbsp fresh lemon juice

• 1 tsp dried oregano

• 1 clove garlic, minced

• 1/2 tsp salt

• 1/4 tsp black pepper

Directions

• Bring a large pot of salted water to a boil. Add the orzo and cook until al dente, usually about 8 to 9 minutes. Drain well in a colander.
• While the pasta cooks, whisk together the olive oil, red wine vinegar, lemon juice, minced garlic, oregano, salt, and pepper in a small bowl or jar.
• Pour half of the dressing over the warm, drained orzo in a large bowl. Toss well to coat the grains. Let this sit for 10 minutes to cool down slightly.
• Once the orzo is close to room temperature, add the tomatoes, cucumber, red onion, olives, mozzarella pearls, and fresh herbs. Pour in the remaining dressing and toss everything gently to combine. Taste and add more salt if needed.