This Easy Orzo Salad is a colorful dish packed with fresh veggies like bell peppers, cucumbers, and cherry tomatoes. It’s not just tasty but also super quick to whip up!
Honestly, it’s my go-to for sunny days and picnics. Just toss everything together, and you’ve got a light and refreshing meal. Yum! 😋 You can even add some feta for extra flavor!
Key Ingredients & Substitutions
Orzo Pasta: Orzo is a small pasta shape that works great in salads. If you can’t find orzo, try using quinoa, farro, or even couscous for a different texture.
Chickpeas: These add protein and a nice texture. If you’re not a fan, you can substitute black beans or edamame for a change.
Cherry Tomatoes: I love mixing red and yellow for color, but feel free to use any tomato you like. Diced regular tomatoes work too, just drain them a bit.
Cucumber: Crunchy cucumbers are refreshing! If unavailable, zucchini or bell peppers make great substitutes.
Herbs: Fresh basil and parsley bring a burst of flavor. You can swap basil with mint or cilantro based on your taste!
How Do I Cook Orzo Perfectly?
Cooking orzo may seem simple, but getting it just right helps in keeping your salad great. Here are the steps I follow:
- Use a large pot of salted water to allow the orzo to cook evenly. Salt helps build flavor right from the start.
- Check the package for the cooking time, usually around 8-9 minutes. Taste a piece to ensure it’s al dente, meaning it should still have a slight bite.
- Once cooked, drain the orzo well and rinse under cold water. This stops the cooking process and cools it quickly, which is key for salads.
By following these tips, you’ll have perfectly cooked orzo for your salad!
Easy Orzo Salad Recipe with Fresh Veggies
Ingredients:
- 1 ½ cups orzo pasta
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 cup cherry tomatoes, halved (mix of red and yellow if possible)
- 1 cup cucumber, diced
- ¼ cup red onion, finely chopped
- 2 green onions, sliced
- ½ cup fresh basil, chopped
- ½ cup fresh parsley, chopped
- 1 lemon, juiced
- 3 tablespoons extra virgin olive oil
- Salt and black pepper, to taste
- Optional: ¼ teaspoon red pepper flakes for a little heat
Time Estimate:
This delicious orzo salad will take about 20 minutes to prepare. You’ll spend around 10 minutes cooking the orzo and a little time mixing in the fresh ingredients. It’s a quick and rewarding recipe!
Detailed Instructions:
1. Cooking the Orzo:
Start by bringing a large pot of salted water to a boil. Once it’s bubbling, add in the orzo and cook according to the package instructions—usually around 8-9 minutes until it’s al dente. Al dente means it should have a bit of a bite, not mushy!
2. Draining and Rinsing:
After the orzo is cooked, drain it in a colander. Rinse the orzo under cold running water to stop the cooking process and cool it down. This step is important to keep the pasta from becoming soggy! Let it sit in the colander to drain well.
3. Mixing the Ingredients:
In a large mixing bowl, combine the drained orzo, chickpeas, halved cherry tomatoes, diced cucumber, finely chopped red onion, sliced green onions, and the chopped basil and parsley. This will create a vibrant and colorful mix!
4. Preparing the Dressing:
In a small bowl, whisk together the fresh lemon juice, extra virgin olive oil, salt, pepper, and optionally, the red pepper flakes if you like a little kick. This dressing will bring all the flavors together.
5. Tossing it All Together:
Pour the dressing over the orzo salad mixture and gently toss everything together until it is well combined and coated. Make sure every bite is packed with flavor!
6. Final Adjustments:
Taste your salad! If it needs a little more flavor, feel free to add more salt, pepper, or lemon juice according to your preference.
7. Garnishing and Serving:
You can garnish your salad with some extra chopped herbs or a slice of lemon for a beautiful presentation. Serve it chilled or at room temperature. This salad stays fresh in the fridge for up to 2 days, making it perfect for lunches and leftovers!
This fresh, vibrant orzo salad is ideal for a light lunch, a picnic side, or a quick dinner! Enjoy!
Frequently Asked Questions (FAQ)
Can I Make This Salad Ahead of Time?
Absolutely! This orzo salad can be made a day in advance. Just keep it covered in the fridge until you’re ready to serve. The flavors develop beautifully as it sits!
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 2 days. When you’re ready to eat, just give it a quick toss and enjoy!
Can I Substitute the Chickpeas?
Yes! If you’re not a fan of chickpeas, you can substitute them with black beans, edamame, or even grilled chicken for added protein.
What Other Vegetables Can I Add?
This salad is very versatile! Feel free to add veggies like bell peppers, carrots, or even roasted zucchini. Just chop them accordingly, and they’ll blend right in!
