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Pioneer Woman Orzo Pasta Salad

Pioneer Woman Orzo Pasta Salad - recipe card
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This vibrant orzo pasta salad combines tender pasta with crisp vegetables, briny olives, and a bright lemon-herb vinaigrette. Perfect for picnics and potlucks, it’s a refreshing side dish that’s bursting with texture and flavor. Make it ahead for an easy, crowd-pleasing meal.

Ingredients

Scale
  • 1 cup dry orzo pasta
  • 1/2 cup cherry tomatoes, halved
  • 1/2 cup cucumber, seeded and diced into 1/2-inch pieces
  • 1/4 cup red onion, finely diced (about 1/4 small onion)
  • 1/4 cup Kalamata olives, pitted and sliced
  • 2 tbsp fresh parsley, chopped
  • 2 tbsp fresh basil, chopped (or 2 tsp dried)
  • 3 tbsp extra-virgin olive oil
  • 2 tbsp fresh lemon juice (about 1 lemon)
  • 1 clove garlic, minced
  • 1/2 tsp Dijon mustard
  • 1/4 tsp kosher salt, plus more for pasta water
  • 1/8 tsp black pepper
  • 2 oz feta cheese, crumbled (about 1/2 cup)

Instructions

  1. Bring a large pot of salted water to a boil over high heat. Add 1 cup of dry orzo and cook according to package instructions until al dente, typically 8-10 minutes. Stir occasionally to prevent sticking. Taste a piece to ensure it’s tender but still slightly firm to the bite.
  2. While the orzo cooks, prepare the vegetables. Halve the cherry tomatoes, dice the cucumber into 1/2-inch pieces, and finely mince the red onion. Pit and slice the Kalamata olives. Chop the parsley and basil. Set aside.
  3. In a small bowl or jar, whisk together the lemon juice, minced garlic, Dijon mustard, kosher salt, and black pepper. Slowly stream in the olive oil while whisking continuously until the dressing is emulsified. This vinaigrette will be bright and tangy, balancing the richness of the feta.
  4. Drain the cooked orzo in a colander and immediately rinse under cold running water to stop the cooking process and cool it down. Shake well to remove excess water. This prevents the pasta from becoming mushy and helps the dressing adhere better.
  5. In a large mixing bowl, combine the cooled orzo, cherry tomatoes, cucumber, red onion, Kalamata olives, and fresh herbs. Toss gently to distribute the vegetables evenly.
  6. Pour the dressing over the pasta salad and toss well to coat every piece. Let it sit for 5 minutes so the orzo absorbs the flavors.
  7. Just before serving, gently fold in the crumbled feta cheese. Taste and adjust seasoning with additional salt or lemon juice if desired. Serve immediately or chill for later.
  8. For best flavor, let the salad rest in the refrigerator for at least 30 minutes before serving. This allows the ingredients to meld together. Bring to room temperature before serving for the fullest taste.

Notes

Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. The flavors will deepen over time. Freezing is not recommended as the texture of the vegetables and pasta will become mushy. To serve chilled, remove from fridge, let sit for 10 minutes, and if needed, refresh with a drizzle of olive oil and a splash of lemon juice before serving.

Nutrition

Keywords: orzo pasta salad, pioneer woman inspired, pasta salad recipe, cold pasta salad, Italian pasta salad, orzo salad with lemon, summer side dish, picnic salad, potluck recipe, vegetarian pasta salad

Find it online: https://inspiredbypioneerwoman.com/pioneer-woman-orzo-pasta-salad/