This Orzo Pasta Salad is THE ultimate pasta salad for the warm weather! Packed with Mediterranean flavors, this tender orzo pasta is tossed with fresh veggies, creamy white cheddar, and fresh herbs and drizzled in a bright, lemony dressing that is seriously TO DIE FOR.
Good luck finding an easy pasta salad as delicious as this one! I recently made this orzo pasta salad, and everyone absolutely loved it. It is perfect for a summer BBQ, picnic, potluck, or a great side dish for any meal.
To make this delicious pasta salad, you just need to cook the orzo pasta, roast your veggies, make your dressing, and combine. You and the fam are going to be obsessed after the first bite!
What’s In Orzo Pasta Salad
- Orzo pasta: We love the unique shape and texture of orzo pasta! It’s like a combination of rice and pasta, which makes it perfect for salads.
- Veggies: We roasted broccoli, red onion, and garlic for this fresh orzo salad.
- Olive oil: Extra virgin olive oil is a must for roasting the veggies and making the salad dressing.
- Cherry tomatoes: Juicy tomatoes are also roasted, bringing out their natural sweetness.
- Aged white cheddar cheese: Cheese is always a great addition to any fresh pasta salad!
- Pine nuts: Add a nice crunch and nutty flavor to the salad.
- Fresh parsley: Gives this simple salad a kick of fresh flavor that brightens everything up.
- Lemon: We used fresh lemon juice and lemon zest for the lemon vinaigrette.
- Hummus: This may seem like an unconventional ingredient, but trust us, it adds a creamy and flavorful element to the dressing.
Delicious Swaps & Mix-Ins
Feel free to mix up what type of fresh vegetables you roasted for this salad. Bell peppers or artichoke hearts would be delicious additions. You could also swap out the aged white cheddar for tangy feta or goat cheese.
Fresh basil, mint, or chopped chives are great substitutes for the parsley. And if you’re not a fan of pine nuts, try chopped almonds or sunflower seeds instead.
Pro Tips for Orzo Pasta Salad
To speed up the pasta’s cooling process, transfer the strained pasta to a large bowl and cover it with cold water. Add a few ice cubes and let the pasta sit. Strain and remove the ice cubes from the pasta before mixing the salad.
If you want the pasta salad to be a bit more creamy, add a few extra tablespoons of hummus straight into the salad in step 7.
This pasta salad is best the next day. If preparing ahead of time, store the salad and dressing separately. Just before serving, mix in the dressing to prevent the pasta from becoming soggy.
Storage Directions
Store any leftover orzo pasta salad in an airtight container in the fridge for up to 3 days. Make sure to give it a good stir before serving, as the dressing may have settled at the bottom.
What to Serve with Orzo Pasta Salad
This vibrant and flavorful salad is a perfect side dish for any summer BBQ or potluck. It also makes a great lunch on its own or served alongside some grilled chicken or fish. Try pairing it with our Juicy Grilled Chicken or Grilled Salmon in Foil for extra protein.
We also recommend serving this salad with this Jalapeño Corn Pudding for a delicious and flavorful summer meal. And for dessert, try our Triple Berry Crumble Bars for a sweet and indulgent finish.
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Orzo Pasta Salad Recipe
This orzo pasta salad is packed with delicious flavor and texture! It’s the perfect summer side dish packed with fresh vegetables, white cheddar cheese, and a zesty hummus dressing.
Yield: 6
Calories:
Materials
Salad Ingredients
- 8 oz. orzo pasta
- 12 oz. broccoli chopped into bite-size pieces
- ½ red onion diced
- 3 cloves garlic minced
- 2 tablespoons olive oil
- ¾ teaspoon salt
- 10 oz. cherry tomatoes quartered
- 4-5 oz aged white cheddar cheese roughly chopped or chunked
- ¼ cup pine nuts
- ½ teaspoon salt
- 1 tablespoon fresh parsley chopped
Instructions
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Bring a large pot of salted water to a boil. Add the orzo and cook until al dente, about 5-7 minutes. Strain and set the orzo aside to cool.
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Preheat the oven to 400ºF. Spread the broccoli, onion, and garlic evenly on a baking sheet. Add olive oil and salt, and toss to coat. Roast the vegetables for 15 minutes.
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After 15 minutes, add the tomatoes to the pan and roast for an additional 10-15 minutes or until the broccoli begins to brown. Remove from the oven and set aside to cool for 15 minutes.
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While the vegetables are roasting heat a small skillet over medium heat and toast the pinenuts until golden brown, about 3-5 minutes.
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Prepare the dressing. Add the lemon juice, lemon zest, olive oil, hummus, salt, and pepper to a bowl and whisk to combine.
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Add the orzo to a bowl with half of the dressing. Toss to coat.
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Add the roasted vegetables, cheddar cheese, pine nuts, salt, and remaining dressing to the orzo. Toss to combine.*
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Top with fresh parsley and serve immediately or transfer to the refrigerator to cool and become more flavorful.
Notes
- To speed up the pasta’s cooling process, transfer the strained pasta to a large bowl and cover it with cold water. Add a few ice cubes and let the pasta sit. Strain and remove the ice cubes from the pasta before mixing the salad.
- If you want the pasta salad to be a bit more creamy, add a few extra tablespoons of hummus straight into the salad in step 7.
- Feel free to mix up what type of vegetables you roasted for this salad.
- Basil, mint, or chopped chives would all be great herb additions to this salad.
- This pasta salad is best the next day.
