Name: Orzo Pasta Salad with Feta, Veggies, and Herb Vinaigrette Recipe
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Cuisine: Mediterranean
Ingredients: 16 oz. uncooked orzo pasta; 2 tablespoons olive oil; 1 tablespoon unsalted butter; 4 1/4 cups low sodium chicken broth; 1/4 cup lemon juice; 1/4 teaspoon salt; 1/4 teaspoon pepper; 1/2 red onion, chopped; 2 ears grilled corn, cut off the cob (grilling optional but recommended); 1 English cucumber, sliced and quartered; 1 red bell pepper, chopped; 1 pint cherry tomatoes, halved; 1 (15 oz.) can garbanzo beans (chickpeas), drained and rinsed; 1/2 cup pitted Kalamata olives, halved; 1/2 cup sliced almonds; 1/2 cup fresh basil, chopped; 1/2 cup feta cheese; 1/3 cup extra virgin olive oil; 2 tablespoons red wine vinegar; 1 tablespoon lemon juice; 1 tablespoon fresh dill, parsley, and oregano (or 1 teaspoon each dried); 1 teaspoon sugar; 1 teaspoon Dijon mustard; 1/2 teaspoon garlic powder; 1/4 teaspoon pepper; 1/4 teaspoon salt

Jump to Recipe· 4.2 from 31 reviews

If you’re craving a dish that’s bursting with fresh, vibrant flavors and perfect for any occasion, look no further than this Orzo Pasta Salad with Feta, Veggies, and Herb Vinaigrette Recipe. It’s a delightful blend of tender orzo, crisp vegetables, briny Kalamata olives, and creamy feta, all brought together by a zesty herb vinaigrette that brightens every bite. This salad is a rainbow of taste and texture, making it a crowd-pleaser whether you’re serving it as a side, packing it for a picnic, or enjoying it as a satisfying light meal on its own.

Ingredients You’ll Need

An overhead view of fresh salad ingredients arranged on a white marbled surface, including bright red cherry tomatoes on the vine clustered in two sections, dark purple whole olives in a small clear glass bowl, light beige orzo in a small wooden scoop placed on a light wooden board, sliced green cucumbers spread next to the orzo, thinly sliced purple and white onions in another small clear bowl, and small white cubes of cheese in a separate clear bowl. A glass measuring cup with golden-yellow dressing and a spoon stands near the center. Fresh green basil leaves and mint sprigs, and a blue and white striped cloth are placed around the ingredients. Photo taken with an iphone --ar 4:5 --v 7

The beauty of this Orzo Pasta Salad with Feta, Veggies, and Herb Vinaigrette Recipe lies in its simplicity and the way each ingredient plays a star role. From the tender pasta to the fresh herbs and tangy cheese, every element adds color, crunch, and a burst of flavor that makes this salad truly unforgettable.

16 oz. uncooked orzo pasta: The perfect little pasta pearls that soak up all the flavors beautifully.

2 tablespoons olive oil: Adds a silky richness for cooking and flavor enhancement.
1 tablespoon unsalted butter: Helps to gently brown the orzo with the onions for a subtle nutty taste.
4 1/4 cups low sodium chicken broth: Cooks the orzo with added savory depth.

1/4 cup lemon juice: Brings a bright, zesty freshness that lifts the entire dish.
1/4 teaspoon each salt, pepper: Seasoning essentials to balance and enhance flavors.
1/2 red onion, chopped: Adds a mild bite and beautiful color contrast.

2 ears grilled corn, cut off the cob: Sweet, slightly charred corn adds crunch and smokiness (grilling recommended).
1 English cucumber, sliced and quartered: Brings cool crunch to every bite.
1 red bell pepper, chopped: Adds sweetness and vibrant red color.
1 pint cherry tomatoes, halved: Juicy pops of freshness and tang.
1 15 oz. can garbanzo beans, drained and rinsed: Adds hearty protein and texture.
1/2 cup pitted Kalamata olives, halved: Salty tang that cuts through creamy feta beautifully.

1/2 cup sliced almonds: Toasty crunch that makes the salad extra special.
1/2 cup fresh basil, chopped: Herbaceous brightness with a slightly peppery kick.
1/2 cup feta cheese: Creamy, salty, and the perfect cheese to tie all the flavors together.

1/3 cup extra virgin olive oil: Base for the luscious herb vinaigrette dressing.
2 tablespoons red wine vinegar: Adds tang and depth to the dressing.
1 tablespoon lemon juice: Enhances the vinaigrette’s brightness.
1 tablespoon each fresh dill, parsley, oregano (or 1 teaspoon each dried): Fresh herbs are essential for that irresistible herbaceous note.

1 teaspoon sugar: Balances acidity with a hint of sweetness.
1 teaspoon Dijon mustard: Gives the vinaigrette a subtle kick and silky texture.
1/2 teaspoon garlic powder: Boosts savory flavor without overpowering.
1/4 teaspoon each pepper, salt: Final seasonings to round out the dressing perfectly.

How to Make Orzo Pasta Salad with Feta, Veggies, and Herb Vinaigrette Recipe

Step 1: Whip Up the Herb Vinaigrette

Start by mixing all your dressing ingredients—extra virgin olive oil, red wine vinegar, lemon juice, fresh herbs, sugar, Dijon mustard, garlic powder, salt, and pepper—in a bowl or a jar. Whisk or shake until smooth and well combined. Refrigerate this vibrant herb vinaigrette until you’re ready to toss it with the salad; this step really brings every component together with a bright, tangy finish.

Step 2: Cook the Orzo and Onions

In a large nonstick skillet, melt butter with olive oil on medium-low heat. When melted, turn the heat to medium-high and add the orzo along with chopped red onions. Sauté these together for 3 to 5 minutes until the onions soften and the orzo becomes golden with a subtle nutty aroma. This caramelization step is what takes the flavor of the pasta to the next level.

Step 3: Simmer the Orzo in Broth

Pour in the chicken broth, lemon juice, salt, and pepper, bringing the mixture to a gentle simmer. Cook the orzo until it’s al dente, about 8 to 10 minutes. Stir frequently towards the end to prevent sticking or burning. If there’s any extra liquid left, drain it off. Transfer the perfectly cooked orzo and onions to a large bowl and let it cool in the refrigerator while you prepare your veggies—this makes the salad refreshing and ready to absorb all those incredible flavors.

Step 4: Combine Salad Ingredients and Dressing

Add the grilled corn, English cucumber, red bell pepper, cherry tomatoes, garbanzo beans, Kalamata olives, sliced almonds, fresh basil, and crumbled feta to the cooled orzo. Follow that with your herb vinaigrette and give everything a generous toss to coat all the ingredients evenly. This combination of textures and tastes is exactly what makes this Orzo Pasta Salad with Feta, Veggies, and Herb Vinaigrette Recipe so wonderfully addictive. Taste and adjust with more lemon juice or seasoning if needed to perfectly suit your palate.

How to Serve Orzo Pasta Salad with Feta, Veggies, and Herb Vinaigrette Recipe

A clear glass bowl sits on a white marbled surface, filled with layers of fresh salad ingredients. Starting from the left, dark purple sliced olives rest next to light green chopped cucumbers. Towards the center, a layer of white rice is topped with dried herbs. To the right, bright red halved cherry tomatoes and pale beige chickpeas form distinct sections. Near the top, thin pale purple onion slices and white cubed cheese are visible. A woman's hand is pouring a golden yellow dressing with herbs from a clear measuring cup over the salad. A white bowl filled with chickpeas is in the background next to a red tomato. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Enhance your salad by sprinkling extra crumbled feta or fresh herbs like basil or parsley on top just before serving. You can also add a few Kalamata olives or a drizzle of extra virgin olive oil for a shiny, appetizing finish that invites everyone to dig in.

Side Dishes

This salad pairs beautifully with grilled chicken, roasted vegetables, or even a simple lean steak. It’s hearty enough to complement just about any main dish yet fresh and light enough to keep the meal balanced. For vegetarian options, serve it alongside a warm pita and hummus for a Mediterranean-inspired feast.

Creative Ways to Present

For a crowd-pleasing presentation, serve this salad in a large wooden bowl to highlight the vibrant colors, or spoon it into pretty glass jars for individual portions at parties or picnics. You can also serve it atop a bed of baby greens or in halved bell peppers for a stunning, edible vessel that amps up the visual appeal.

Make Ahead and Storage

Storing Leftovers

Place leftover salad in an airtight container and refrigerate. It will stay fresh and flavorful for 3 to 4 days, and the orzo will continue to soak up the herb vinaigrette, becoming even tastier over time.

Freezing

Freezing this Orzo Pasta Salad with Feta, Veggies, and Herb Vinaigrette Recipe is not recommended since the fresh veggies and creamy feta can change texture and become soggy upon thawing. It’s best enjoyed fresh or refrigerated.

Reheating

Since this salad is designed to be served cold or at room temperature, reheating is not necessary. If you prefer it slightly warm, gently warm a portion in the microwave for 20-30 seconds, but keep in mind the fresh veggies and feta may lose some texture.

FAQs

Can I use a different type of pasta for this salad?

Absolutely! While orzo is ideal for its small, rice-like shape that holds dressing well, you can opt for other small pasta types like ditalini or small shells if you prefer, but results will vary slightly in texture.

Is it okay to use dried herbs if fresh aren’t available?

Yes, using dried herbs works just fine. Just remember to use about one-third the amount since dried herbs are more concentrated. This keeps the herb vinaigrette balanced and flavorful.

How do I make this salad vegan?

Simply omit the feta cheese or substitute it with a plant-based feta alternative. Also, use vegetable broth instead of chicken broth to keep it truly vegan-friendly without sacrificing flavor.

Can I prepare this salad the day before?

You sure can! In fact, letting the salad sit for a few hours or overnight helps all the flavors marry beautifully. Just toss it gently before serving to redistribute the dressing.

What’s the best way to grill corn for this recipe?

Grill the corn on medium-high heat, turning occasionally until all sides get a nice char and the kernels caramelize slightly. This adds a smoky sweetness that elevates the salad’s flavor profile wonderfully.

Final Thoughts

This Orzo Pasta Salad with Feta, Veggies, and Herb Vinaigrette Recipe is one of those dishes you’ll find yourself making again and again, simply because it hits all the right notes—fresh, flavorful, colorful, and satisfying. Whether you’re hosting a gathering or just treating yourself to a delicious meal, this salad promises to brighten your table and your day. Give it a try, share it with friends, and enjoy the endless compliments that are sure to follow!