Orzo Salad
This orzo salad recipe is made with feta cheese, basil, dried cranberries, and orzo pasta, so you know it’s going to be bursting with flavor in every single bite. And the best part? It’s easy to make and always a hit at potlucks and gatherings.
Table of Contents
If you’re tired of the same old pasta salads, then this orzo salad is going to be a refreshing change for you. It’s light, flavorful, and the perfect side dish for any occasion. Plus, it’s so pretty, it’s perfect for a bridal or baby shower!
Love pasta salads? Then you’ll definitely enjoy my old-fashioned macaroni salad. This quick and simple pasta salad and ramen noodle salad are also delicious options my family loves.
This recipe comes from my cousin who made it for our family love a decade ago when we had the gift of living near them for a few years. You know it’s a great recipe when it sticks with you and you find yourself making it every time you want something fresh for the table!
Why I Love This Recipe
- Quick and Easy: This orzo salad is a snap to put together. Just boil the orzo, toss it with the other ingredients, and it’s ready to serve. It’s the perfect side for a steak dinner or hamburgers.
- Flavor-Packed: Despite its simplicity, this salad is bursting with flavor. The sweet cranberries, the nutty pine nuts, and the tart feta cheese all come together to make each bite delicious!
- Family Favorite: This salad is a hit with the whole family. The unique combination of ingredients and flavors is a refreshing change from the usual side dishes.
- Crowd-Pleaser: Whether I’m serving it at a family dinner or bringing it to a potluck, this orzo salad is always a hit. The flavors are always a crowd-pleaser.
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Key Ingredients
- Orzo Pasta: This small pasta will be the base of our salad, providing a satisfying bite in every fork full.
- Olive Oil: It will coat the orzo and add a rich, smooth flavor to the dish.
- Arugula: The peppery flavor of arugula will add a fresh, crisp bite to the salad.
- Dried Cranberries: These will bring a sweet and tangy flavor, as well as a chewy texture, that contrasts beautifully with the other ingredients.
- Pine Nuts: After toasting, these will add a nutty, buttery flavor and a bit of crunch to the salad. Pine nuts can be expensive so look to buy these when on sale or in bulk to save money.
- Fresh Basil Leaves: They will bring a sweet, slightly peppery flavor and a wonderful aroma to the dish.
- Salt and Black Pepper: These will season the salad, enhancing all the flavors of the other ingredients.
- Lemon Juice: It will add a bright, tangy flavor that cuts through the richness of the olive oil and feta cheese.
- Feta Cheese: This will add a creamy, salty flavor that pairs perfectly with the other ingredients in the salad.
Equipment
- Stock Pot – You’ll need this to boil the orzo pasta until it’s fully cooked. Make sure it’s large enough to accommodate the pasta and water.
- Large Bowl – This is where you’ll mix all the ingredients together. It needs to be spacious to allow for easy tossing.
How to Make Orzo Salad
Preparation
To start, boil a large pot of water. This is where you’ll cook your orzo pasta.
Step 1 – Cook the Orzo
Add the orzo pasta to the boiling water and cook it until it’s done. Then, drain the orzo and spread it out on a greased baking sheet. This will help it cool and prevent it from sticking together.
Step 2 – Prepare the Ingredients
While the orzo is cooling, you’ll need to toast the pine nuts. This will give them a delicious, nutty flavor that will add a nice crunch to your salad. You’ll also want to make sure that your orzo has returned to room temperature before you move on to the next step.
Step 3 – Assemble the Salad
Once the orzo is cool, you can start assembling your salad. In a large bowl, combine the orzo, Kale Italia, dried cherries, toasted pine nuts, basil, salt, and pepper. Then, add the olive oil and lemon juice and toss everything together.
Step 4 – Add the Final Touches
Next, add the feta cheese to the salad and give it another good toss to make sure that everything is well combined.
Step 5 – Serve and Enjoy
Your orzo salad is ready to serve. You can enjoy it right away, or cover it and refrigerate for an hour if you’d like it to be chilled. It’s a great side dish for a barbecue or a light summer dinner.
Expert Tip
Toasting the pine nuts is a crucial step in this orzo salad recipe. It brings out their nutty flavor and adds a nice crunch to the dish. Just be sure to watch them closely as they can go from perfectly toasted to burnt very quickly.
Recipe Variations
- Different Nuts: This recipe calls for pine nuts, but feel free to substitute with your favorite nuts like almonds or walnuts for a different flavor and texture in your orzo salad.
- Add Protein: Turn this orzo salad into a complete meal by adding grilled chicken, shrimp, or chickpeas for a boost of protein.
- More Veggies: While this recipe includes arugula, you can add more vegetables like cherry tomatoes, cucumbers, or bell peppers to make it even more colorful and nutritious.
What to Serve With
- This orzo salad is the perfect side dish for a variety of main courses. It pairs well with grilled chicken, black bean burgers, or your favorite sandwich like this chicken salad sandwich.
- If you’re looking for a meal to take to someone after having a baby or for medical reasons, this orzo salad is a great option. It’s easy to make a big batch and it pairs well with a wide range of main dishes, making it a crowd-pleaser.
Make Ahead Instructions
You can fully cook the orzo and toss it with a bit of olive oil to keep it from sticking. When cool, place in a large plastic bag and keep in the refrigerator for up to two days. Make the pasta according to directions.
Recipe FAQs
I prefer my orzo pasta to be a bit warm when I toss it with all the ingredients. That being said, it’s equally delicious served cold. You can make this ahead of time for dinner later in the day. Like any good pasta salad, the longer the flavors can be together, the better.
Toss with a little bit of olive oil to keep the orzo from sticking to each other. I also spray my large baking pan before adding the orzo pasta for an added bit.
Take your pine nuts and place them on the stove over medium heat. Set timer for 2 minutes. Toss. Then watch closely continually until fully toasted. It takes about 3 to 4 minutes.
Storing and Reheating
- Storing: After enjoying your delicious orzo salad, you can store any leftovers in an airtight container in the refrigerator for up to 3 days.
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Serving Size
- What to Expect: This orzo salad recipe yields a generous 10 servings, perfect for a family gathering.
- How to Scale: If you’re planning a larger event or just want to have more leftovers, you can easily double the recipe. Just make sure to use a large enough pot to cook the orzo and toss everything together in a big bowl to ensure all the flavors are well combined.
Orzo Salad Recipe
Ingredients
- 16 oz orzo pasta
- 1/4 cup olive oil
- 2 cups arugula
- 1/2 cup dried cranberries
- 1/4 cup pine nuts toasted
- 12 fresh basil leaves
- 1 1/2 teaspoon salt
- 1 teaspoon black pepper
- 3 Tablespoons lemon juice
- 3/4 Cup feta cheese
Instructions
- Boil a large stock pot of water. Add the orzo pasta and boil until fully cooked. Drain and place on greased cooking sheet. Toss with olive oil and let cool.
- Place the pine nuts in a small dry skillet in a single layer. Set the heat to medium-low and cook, stirring occasionally until they turn golden-brown.
- Once the orzo pasta has returned to room temperature, add it to a large bowl. Add the arugula, dried cranberries, toasted pine nuts, basil, salt, pepper, olive oil, and lemon juice. Toss.
- Add the feta and toss again. Serve and enjoy!
This is my favorite pasta salad. The last time I made it, I was out of a few ingredients and subbed in dill and mint for the basil and pepitas (pumpkin seeds) for the pine nuts . It was still amazing 😍
I love that you loved this recipe! It’s one of my favs as well!