This Orzo Pasta Salad is fresh, colourful and the ultimate summer meal prep dish. A delicious mix of orzo pasta, crisp vegetables, creamy butter beans and salty feta. This is so easy to adapt with your favourite vegetables and protein and a great way to use up whatever you have. It's ready in just 15 minutes too.
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I just love any kind of recipe where everything is tossed together in a bowl. Especially when it's a recipe that you can loosely follow and adapt it to suit whatever you have that needs using up.
This is such a versatile pasta salad that works equally well as a light lunch, a make-ahead dinner, a picnic/BBQ dish or the perfect side dish for grilled meats and vegetables. My kids also LOVE this in their school packed lunch, and it's what I add on super hot days.
The butter beans make this orzo pasta salad more substantial than a traditional pasta, adding plant-based protein and fibre and plenty of texture. It is filling without feeling heavy (which is perfect for summer) and tastes even better once the ingredients have had a little time to mingle.
Looking for more high protein pasta salad recipes? Why not try our delicious High Protein Chicken Caesar Pasta Salad, easy High Protein Pasta Salad or our simple High Protein Tuna Pasta Salad.
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Why You Will Love It
- Ready in just 15 minutes.
- Easy to adapt
- Great for meal prep
- An easy side dish to take to a BBQ.
Ingredients and Substitutions
A full ingredients list, along with US Customary and Metric measurements, can be found in the recipe card at the end of this post.
- Orzo - This makes such a nice change from rice, which is why this recipe is a twist on my Mediterranean Rice Salad recipe. Orzo is a pasta, so you can find it in the pasta section of your local supermarket.
- Cucumber, tomatoes, pepper - These all bulk out the orzo pasta salad and add lots of colour. We used cherry tomatoes and sun-dried tomatoes.
- Olives - Any olives will work here, and you can even use stuffed olives if you want to add more flavour.
- Feta cheese - This adds saltiness and creaminess. Cooked halloumi or mozzarella pearls work too.
- Butter beans - Such a great way to add protein and fibre to a pasta salad and keep it meat free. I really do recommend jarred butter beans, as they are SO much better. Super creamy and it makes such a difference to the finished dish. You can use canned though, to make this a more budget friendly dish.
- Dressing - A mix of olive oil, lemon juice, salt and pepper and Dijon mustard.
- Herbs - Some fresh dill really finishes off the whole dish.
Orzo Pasta Salad Variations
Extra protein - For a more substantial meal, add shredded chicken, grilled salmon, tuna, prawns or sliced hard-boiled eggs.
Chickpeas, lentils or cannellini beans can be used instead of butter beans. Avoid adding too many different beans at once, as they can overwhelm the more delicate texture of the orzo.
Herbs - Fresh mint, parsley, basil or oregano can be used with or instead of dill. A combination of dill, parsley and mint works particularly well for a vibrant Mediterranean-style salad.
Vegan - Leave out the feta or replace it with a plant-based feta alternative. You can also add toasted pine nuts, pumpkin seeds or chopped almonds for extra richness and texture. Check that the Dijon mustard is suitable for your dietary requirements, as formulations can vary.
Greens - Fold in baby spinach, rocket or chopped kale shortly before serving. Rocket adds a peppery flavour, while baby spinach is milder. Leafy greens will wilt during storage, so keep them separate when preparing the salad several days in advance.
Roasted vegetables - Replace some of the raw vegetables with roasted courgette (zucchini), aubergine (eggplant), red onion or peppers. Let roasted vegetables cool before adding them to the salad.
How To Make Orzo Pasta Salad
- Step 1: Cook the orzo for 7-10 minutes, until al dente. Try not to overcook the pasta.
Orzo continues to soften slightly as it cools and absorbs the dressing, so a firm, al dente texture works best. Drain the orzo thoroughly, then rinse it briefly under cold running water. This stops the cooking process and removes some of the surface starch, helping to prevent the pasta from clumping together.
Shake away as much excess water as possible. Spread the orzo over a large plate or baking tray and leave it to cool completely.
- Step 2: Put the cooled orzo into a large mixing bowl.
- Step 3: Add the rest of the ingredients.
- Step 4: Mix well to combine everything.
Serving Suggestions
This salad can be served as a complete vegetarian lunch, but it also makes a versatile side dish. It pairs well with:
Orzo Pasta Salad Meal Prep and Storage
Meal prep - For the best texture, prepare the main salad and dressing separately. Divide the orzo, vegetables, butter beans, sun-dried tomatoes and feta between airtight containers, then store the dressing in small separate pots.
Add the dressing and fresh dill shortly before eating. This keeps the vegetables crisper and the flavours brighter.
Store - Store leftovers of the orzo pasta salad in an airtight container in the fridge for up to three days.
The salad may remain safe for slightly longer when handled and chilled properly, but the cucumber and tomatoes begin to lose their best texture after several days. For that reason, it is best enjoyed within the first three days.
Freeze - This salad is not suitable for freezing. The cucumber and tomatoes will become watery after thawing, and the texture of the pasta and feta may deteriorate.
Dannii's Top Tips
- Cool the orzo completely before mixing with the other ingredients. Warm pasta can soften the vegetables and cause the feta to melt into the dressing. Allowing the orzo to cool first keeps the different textures distinct.
- Drain everything thoroughly. Watery cucumber, wet beans and undrained pasta can make the finished salad bland and wet. Drain the ingredients well before combining them. For an especially crisp salad, remove the watery centre of a large cucumber before dicing it. Small Persian or mini cucumbers usually need no preparation beyond chopping.
- Dice the vegetables evenly. Small, evenly sized pieces are easier to eat and ensure that each spoonful includes pasta, vegetables, beans and feta.
- The salad can be served immediately, but the flavour improves if it rests in the refrigerator for 20 to 30 minutes.
- Before serving, give it another gentle toss. If the orzo has absorbed a lot of the dressing, add a small drizzle of olive oil or a squeeze of lemon juice to loosen and refresh it.
Frequently Asked Questions
The salad is designed to be served cold or at room temperature, but it can be served slightly warm. Allow the cooked orzo to cool for at least 10 minutes before mixing it with the feta and vegetables.
Rinse it briefly after cooking, drain it well and spread it out to cool. You can also toss it with a small spoonful of olive oil.
Avoid leaving freshly drained orzo sitting in a compact mound, as the grains are more likely to stick together.
More Recipes With Orzo
If you've tried this Orzo Pasta Salad recipe, let us know how you got on in the comments below.
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Recipe
Orzo Pasta Salad
Ingredients
- 300 g (2 cups) of Orzo
- 400 g (2 cups) of Butter beans - jarred; drained weight
- 180 g (1.33 cups) of Cucumber - diced
- 100 g (0.66 cup) of Tomatoes - diced
- 60 g (0.5 cup) of Olives - halved
- 70 g (0.5 cup) of Red bell pepper - diced
- 50 g (0.5 cup) of Sun-dried tomatoes - diced
- 60 g (0.5 cup) of Light Feta - crumbled
- 2 tablespoon of Olive oil - extra virgin
- 2 tablespoon of Lemon juice
- 1 teaspoon of Dijon mustard
- 5 g (0.25 cup) of Fresh dill - finely chopped
- 2 pinch of Sea salt
- 2 pinch of Ground black pepper
Instructions
- Cook the orzo for 7-10 minutes, until al dente. Try not to overcook the pasta.
- Put the cooled orzo into a large mixing bowl.
- Add the rest of the ingredients.
- Mix well to combine everything.
Recipe Video
Recipe Tips
- Cool the orzo completely before mixing with the other ingredients. Warm pasta can soften the vegetables and cause the feta to melt into the dressing. Allowing the orzo to cool first keeps the different textures distinct.
- Drain everything thoroughly. Watery cucumber, wet beans and undrained pasta can make the finished salad bland and wet. Drain the ingredients well before combining them. For an especially crisp salad, remove the watery centre of a large cucumber before dicing it. Small Persian or mini cucumbers usually need no preparation beyond chopping.
- Dice the vegetables evenly. Small, evenly sized pieces are easier to eat and ensure that each spoonful includes pasta, vegetables, beans and feta.
- The salad can be served immediately, but the flavour improves if it rests in the refrigerator for 20 to 30 minutes.
- Before serving, give it another gentle toss. If the orzo has absorbed a lot of the dressing, add a small drizzle of olive oil or a squeeze of lemon juice to loosen and refresh it.
Nutritional Information
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The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
As all appliances vary, cooking times are a guide. Please note that by changing the serving size, the cooking time may also need to be altered.
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