Save to Pinterest Last summer my neighbor brought a tub of this orzo salad to our block party and I literally hovered by the bowl until I figured out what made it sing. The fresh mint was the surprise twist I never expected.
I brought this to a friends backyard potluck last month and watched three different people ask for the recipe while absently twirling forks. Theres something about that tender orzo mixed with crisp vegetables that just works.
Ingredients
- Orzo pasta: The tiny rice shaped pasta soaks up dressing beautifully while staying perfectly tender
- Chickpeas: Rinse them thoroughly so they dont make the salad mushy or metallic tasting
- Cucumber: English or Persian cucumbers work best since they have fewer seeds and thinner skin
- Cherry tomatoes: Halving them releases just enough juices to mingle with everything else
- Red onion: Soaking the diced onion in cold water for 10 minutes tames the sharp bite
- Fresh parsley and mint: The mint is non negotiable here it brightens every single bite
- Feta cheese: Optional but that salty creaminess ties the whole Mediterranean vibe together
- Extra virgin olive oil: Use something you really like drinking since it carries the other flavors
- Fresh lemon juice and zest: Both are essential the zest gives you that bright aromatic hit
- Garlic: Mince it finely so nobody gets an overwhelming raw chunk
- Dijon mustard: The secret ingredient that makes the vinaigrette actually emulsify and stay together
Instructions
- Cook the orzo to perfection:
- Boil the pasta until its tender but still has a slight bite then immediately rinse under cold water to stop it from becoming one gummy clump.
- Prep all your vegetables while the orzo cools:
- Dice the cucumber into small pieces halve the tomatoes finely mince the onion and chop both herbs keeping them separate for now.
- Whisk together the vinaigrette:
- Combine the olive oil lemon juice lemon zest garlic mustard salt and pepper in a small jar then shake vigorously until thickened.
- Combine everything:
- Dump the cooled orzo into a large bowl with all the vegetables chickpeas herbs then pour that dressing over everything.
- Let it hang out:
- Toss gently then let the salad sit for at least 15 minutes before serving because those first few bites need time to get acquainted.
Save to Pinterest My mom called me mid bite yesterday to announce she had made this three times this week. Watching someone who swore she hated mint take a second helping was its own kind of victory.
Make It Your Own
Swap in diced bell peppers or add shredded carrot for extra crunch. Kalamata olives bring a briny punch while diced avocado makes it feel downright luxurious.
Serving Suggestions
This shines alongside grilled fish or chicken but Ive definitely stood over the counter eating it straight from the bowl for lunch. Pile it onto greens for a more substantial meal.
Storage and Make Ahead Tips
The salad keeps beautifully for two days though the herbs lose some vibrancy. Add a fresh squeeze of lemon and maybe some additional chopped herbs to perk it back up again.
- Dress the salad just before serving if making it a day ahead
- Chopped fresh herbs can be stirred in right before you serve
- Bring to room temperature for about 20 minutes before eating leftovers
Save to Pinterest Theres nothing quite like a bowl of this sunshine when the thermometer climbs past eighty.
Recipe Q&A
- → Can I make this salad ahead of time?
Yes, this salad keeps well in the refrigerator for up to 2 days. For best results, store the vinaigrette separately and toss it with the salad just before serving to maintain the orzo's ideal texture.
- → How do I make it vegan?
Simply omit the feta cheese or substitute it with a plant-based alternative like cashew ricotta or store-bought vegan feta. All other ingredients are naturally plant-based.
- → What can I add to customize this salad?
Try adding diced avocado, Kalamata olives, roasted red peppers, fresh dill, or sun-dried tomatoes. You can also mix in grilled chicken or chickpea croutons for extra protein and texture.
- → Is this salad gluten-free?
Traditional orzo pasta contains gluten. For a gluten-free version, substitute it with gluten-free small pasta shapes, rice, or quinoa while maintaining the same cooking method.
- → How should I store the lemon vinaigrette?
Keep the vinaigrette in an airtight jar or bottle in the refrigerator for up to one week. Shake well before each use, as the oil and lemon juice naturally separate over time.
- → Can I warm this salad or must it be served cold?
This salad is delicious served chilled or at room temperature. While it's traditionally enjoyed cold, you can certainly warm the orzo slightly if preferred, then dress it while still warm for enhanced flavor absorption.