This bright and flavorful cold orzo pasta salad is made with crunchy broccoli, cherry tomatoes, kalamata olives, feta crumbles and fresh mint, then dressed with a light and zesty lemon vinaigrette. It’s easy to prepare and comes together quickly for a family gathering, picnic or a light meal.
I love all the seasonal ingredients in this summer orzo salad, with fresh and vibrant flavors in every bite. It’s a great pasta salad to make because it’s light and customizable, and still filling as a main course. I’ve added broccoli for some crunch and fresh mint leaves from my garden for a taste of summer. Best of all, the total stovetop cooking time is 10 minutes with very minimal prep time! Eat this as a side dish or pair it with some oven baked salmon for a main dish.
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Ingredients for Orzo Salad
Orzo is a pasta that looks like rice, and can be found in the pasta aisle of your grocery store.
Kalamata olives are a must – they add a nice briney, saltiness to the salad. If you don’t have kalamata olives, you may substitute for Manzanilla olives.
Feta Crumbles will give this salad a bit of a salty, nutty and tangy flavor. Mozzarella, goat or parmesan cheese can also go well with a cold orzo salad.
Ingredients for Lemon Vinaigrette
Extra Virgin Olive Oil – If you have a good bottle of olive oil, this is the time to use it. The orzo absorbs a lot of the flavors and you’ll definitely appreciate the huge difference a quality olive oil adds to the dish!
Instructions
- Make the pasta, al dente style (firm but with a slight chew). The grains are so small, they cook in no time! About 6-8 minutes. Don’t forget to salt the water!
2. Drain the pasta and do not rinse it. Rinsing the pasta will wash off the starch, which is needed to help absorb the dressing.
3. Meanwhile, make the dressing.
4. Add the orzo, broccoli, tomatoes, and olives into a bowl.
5. Add the dressing and mix well.
6. Garnish with feta and fresh mint leaves. Enjoy!
Pro Tips
- If you plan to serve the salad later, leave out the mint and feta cheese. Then add about 3 tablespoons of the dressing to the pasta and mix well. This prevents the orzo from clumping together. To serve the orzo cold, chill it in the refrigerator. When ready to serve, add the remaining dressing along with the mint leaves and feta crumbles.
- To store: Keep the pasta in an airtight container for up to three days in the fridge. You will need to add more dressing or olive oil before serving as the pasta will dry out in the refrigerator.
- Add the vinaigrette to the pasta after it slightly cools and is still warm, this will help the orzo absorb the flavors better.
- Orzo is great by itself or you can pair it with grilled protein like chicken, lamb or shrimp.
FAQs
Should orzo be rinsed after cooking?
Orzo should not be rinsed after cooking as this will wash away the starch, which helps the dressing stick on to the grains of pasta.
Is orzo a rice or pasta?
Orzo is a rice-shaped pasta. It’s made from white flour or sometimes whole grain.
Can orzo be cooked ahead of time?
Yes, make sure to add some dressing or a bit of oil to the cooked orzo to prevent it from clumping.
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Cold Orzo Broccoli Pasta Salad
Ingredients
Orzo Pasta Salad
- 1 1/2 orzo 8 ounces
- 3 cups broccoli florets
- 1 1/2 cups cherry tomatoes, halved
- 1/2 cup mint leaves
- 1/2 cup kalamata olives
- 1/2 cup feta crumbles
- 1 teaspoon kosher salt
Lemon Vinaigrette
- 2 tablespoons lemon juice
- 1 tablespoon red wine vinegar
- 1/4 cup extra virgin olive oil
- 1/4 teaspoon kosher salt
- 1/4 teaspoon ground pepper
Instructions
- Bring a large pot of water with 1 teaspoon of salt to a boil. Add orzo and cook uncovered for about 7 to 9 minutes, stirring occasionally. Drain well, reserve the pasta water to boil the broccoli.
- Boil broccoli for 2 minutes and drain well.
- While pasta is boiling, make the vinaigrette. Add lemon juice, red wine vinegar, salt, pepper in a bowl. Slowly drizzle and whisk the olive oil in.
- In a large serving bowl, add the orzo, olives, tomatoes, and broccoli. Add the vinaigrette and mix well.
- When pasta and broccoli are cooled to room temperature, add the feta crumbles and mint leaves. Mix well.
Notes
- If you plan to serve the salad later, leave out the mint and feta cheese. Then add about 3 tablespoons of the dressing to the pasta and mix well. This prevents the orzo from clumping together. To serve the orzo cold, chill it in the refrigerator. When ready to serve, add the remaining dressing along with the mint leaves and feta crumbles.
- To store: Keep the pasta in an airtight container for up to three days in the fridge. You will need to add more dressing or olive oil before serving as the pasta will dry out in the refrigerator.
- Add the vinaigrette to the pasta after it slightly cools and is still warm, this will help the orzo absorb the flavors better.