Easy Orzo Salad

Jump to Recipe

This Easy Orzo Salad is light, fresh, and filled with veggies, chickpeas, and fresh herbs. It will quickly become a go-to pasta salad in your house!

Orzo Salad

I love making and taking pasta salads to potlucks, barbecues, and get togethers. They are the perfect side dish for sharing. This Easy Orzo Pasta Salad is a summertime favorite. It’s a versatile and delicious side that everyone loves! I always bring an empty bowl home–no leftovers!

This Orzo Pasta Salad is the MVP of my summer with chickpeas, cucumber, arugula, cherry tomatoes…all coated in a delicious and bright homemade dressing! It’s a summer favorite, but is good all year around. You can’t go wrong with this recipe, anytime of the year.

orzo salad ingredients

What is Orzo?

Orzo is a really tiny, short pasta. It’s shaped like large grains of rice, but a little thicker. It’s easy to cook and is great in salads or with served with pesto or marinara sauce. You can buy orzo at most grocery stores, look for it in the pasta aisle.

I love it for this pasta salad because the pasta is so small you can get it in every single bite!

easy orzo salad

Orzo Salad Ingredients

The ingredients are fresh, simple, and oh so delicious! For this salad, you will need:

  •  Orzo pasta
  •  Arugula (can use spinach)
  •  English cucumber
  •  Grape tomatoes
  •  Chickpeas (white beans or shredded chicken would be good too)
  •  Red onion
  •  Feta cheese (can use goat cheese or Parmesan cheese)
  •  Fresh basil

Simple Dressing

Homemade salad dressings are actually SO simple to make and they really take your home cooking to the next level. Don’t be intimidated–it’s just measuring and whisking!

In a medium bowl (or even a Mason jar!), combine:

  • Olive oil
  • Lemon juice
  • Golden balsamic vinegar (or champagne vinegar)
  • Honey
  • Minced garlic 
  • Salt and pepper
orzo salad recipe with dressing

How to Make Orzo Salad

Just a couple steps to the most delicious Orzo Pasta Salad ever!

  • We’ll start with boiling a pan of salty water. Cook the pasta according to the package directions until it’s al dente.
  • Drain and rinse! Give the pasta a rinse in cold water and move it into a large bowl.
  • Add the arugula (or spinach), cucumber, tomatoes, chickpeas, onion, feta, and basil to the orzo and stir it gently, then drizzle the dressing over the top and stir it again. 
how to make orzo salad

Can I Make the Salad in Advance?

Yes! Up to 3 days in the refrigerator. This is a great recipe to make in the morning and have on hand for an easy side dish or even to eat for lunch.

More Pasta Salad Recipes

summer orzo salad recipe

Orzo Salad

This Easy Orzo Salad is light, fresh, and filled with veggies, chickpeas, and fresh herbs. It will quickly become a go-to pasta salad in your house!

5 from 5 votes
Prep Time
15 minutes
Cook Time
10 minutes
Total Time
25 minutes
American, Italian


For the Orzo Salad:

  • 12 ounces orzo pasta
  • 2 heaping cups arugula or baby spinach
  • 1 English cucumber, chopped
  • 1 pint grape tomatoes, halved
  • 15 ounces chickpeas, rinsed and drained
  • ½ small red onion, diced
  • ½ cup crumbled feta cheese
  • ½ cup chopped fresh basil

For the Dressing:

  • 1/4 cup olive oil
  • 2 tablespoons lemon juice (1 large lemon)
  • 1 tablespoon golden balsamic vinegar (or champagne vinegar)
  • 1 teaspoon honey
  • 1 clove garlic, minced
  • Kosher salt and black pepper, to taste


  1. In a large saucepan, bring salted water to a boil and cook the orzo until al dente, according to package instructions.
  2. While the pasta is cooking, make the dressing. In a small bowl or jar, whisk together the olive oil, lemon juice, vinegar, honey, garlic, salt, and pepper. Set aside.
  3. Drain the orzo in a strainer and rinse well with cold water. Pour the cooked orzo in a large bowl.
  4. Add the arugula (or spinach), cucumber, tomatoes, chickpeas, onion, feta, and basil to the orzo and gently stir. Drizzle the dressing over the salad and stir again. Season with additional salt and pepper, if necessary. Serve immediately or cover and refrigerate until ready to serve.

Recipe Notes

The salad will keep in the refrigerator for up to 3 days.

Nutrition Facts
Orzo Salad
Amount Per Serving
Calories 355 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 3g15%
Cholesterol 8mg3%
Sodium 116mg5%
Potassium 465mg13%
Carbohydrates 53g18%
Fiber 6g24%
Sugar 8g9%
Protein 13g26%
Vitamin A 677IU14%
Vitamin C 12mg15%
Calcium 97mg10%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

Photos by Molly

Thanks for Sharing!

If you make this recipe, please leave a star rating and comment below! You can also share a picture on Instagram! Tag @twopeasandpod and use the hashtag #twopeasandtheirpod.

Get the best of the best!

4 Recipes Guaranteed to be New Favorites

Maria Lichty

I’m Maria and my husband is Josh. We share a love of cooking, baking, and entertaining. We enjoy creating recipes that are simple, fresh, and family friendly. We love sitting around the table with good food, good conversation, and good friends and family! Our kitchen is always open!
Read More

CommentsLeave a reply

  1. Maria, I really love your pasta salads and am looking forward to making this one.
    On a side note: in Europe orzo is also called „kritharaki“ or „greek noodles“ and you can find them at the „from other countries“-aisles.

  2. 5 stars
    Made this last night and LOVED it. I used the Arugula and balsamic vinegar (my store did not have the champagne). It was super easy to put together

  3. 5 stars
    Just loved this easy salad! Have eaten it for 3 days in a row. Added a can of Italian tuna the second day (oil packed) and it was delicious. I will make this often as it is a new summer favorite for ,e!

  4. First time I’ve used golden balsamic very smooth and mild . I did add kalamata olives and the salad was delicious!!

    1. I love golden balsamic. I am glad you tried it and enjoyed it. I love adding olives too!

  5. 5 stars
    I accidentally bought goat cheese crumbles and it was still so delicious…I almost never follow recipes to the “T” but I did on this one and it’s amazing. Thank you for all the wonderful recipes you share, your site helps me keep motivated to cook. -Angie

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating