This orzo pasta salad is truly addictive! The textures are irresistible, and it’s hard to stop eating it. The base of the salad is orzo, a rice-shaped pasta. I then add a mix of fresh vegetables, feta cheese, and a simple vinaigrette. A generous serving (over half a pound) is surprisingly filling at around 400 calories with 15 grams of protein. It’s a satisfying salad that works well as a side dish or a complete meal. This is a go-to salad recipe that’s easy to make and keeps well in the fridge. It even tastes better after a day or two!
Orzo pasta is the star of this dish. I use about half a pound of the larger-sized orzo, which I find provides a more pleasing texture in salads. Boil the orzo in salted water until cooked through.
While the orzo is boiling, it’s a good time to prepare the other salad ingredients. I chose Brussels sprouts, black garbanzo beans, cherry tomatoes, and fresh parsley for this version.
Orzo pasta boiling in a pot on the stove.
For a balanced and flavorful bite, I chop all the vegetables to roughly the same size. This ensures an even distribution of taste and texture throughout the salad.
Chopped Brussels sprouts, cherry tomatoes, and other ingredients for the orzo salad.
Feta cheese is essential for this salad. Its salty, briny flavor perfectly complements the fresh vegetables and the tangy vinaigrette. I crumble a generous block of feta into the salad. The black garbanzo beans add a nice earthy flavor and a slightly different texture. I prefer to slightly undercook them for a firmer bite.
The vinaigrette is simple but flavorful. I combine olive oil, rice wine vinegar, mustard, grated garlic, oregano, sumac, black pepper, and salt. Shake it well to emulsify.
Ingredients for the vinaigrette, including olive oil, rice wine vinegar, mustard, and spices.
Once the orzo is cooked and cooled, combine it in a large bowl with the prepared vegetables, garbanzo beans, crumbled feta, and the vinaigrette. Toss everything together thoroughly to ensure the flavors are evenly distributed.
Finished orzo pasta salad in a bowl, ready to be served.
While you can enjoy the salad immediately, it truly shines after resting for a few hours or even a day. The flavors meld together, and the textures become even more delightful. Store the salad in airtight containers for easy access throughout the week. Enjoy!
