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Make this fresh and flavorful orzo salad recipe that’s perfect for any occasion. This salad combines vibrant textures and a zesty homemade dressing, making it a crowd-pleaser for lunches, dinners, or gatherings.
This orzo salad is a delicious mix of fresh flavors and textures that’s perfect for any occasion. With crisp romaine, cucumbers, juicy mandarin oranges, chopped pear, sweet dried cranberries, and crunchy pecans, every bite is packed with something special. Toss it all with a zesty lemon garlic dressing, and you have a light, flavorful side dish that’s great for any weeknight dinner or family gathering. It’s hearty, easy to make, and sure to impress everyone.
Ingredient Note
The ingredients listed in the recipe card below are simply suggestions. This particular combination is delicious, but definitely make substitutions/deletions according to your family’s tastes.
Substitution Ideas
- Any kind of small pasta can be exchanged for the orzo. Good choices are ditalini, elbow, or mini penne.
- Replace the pear with chopped apple or red grapes.
- Swap the dried cranberries with raisins, dried cherries, or chopped dried apricots for a different touch of sweetness.
- Replace the romaine lettuce with baby spinach, arugula, or mixed greens for a different leafy base.
- Instead of red onion, use the same amount of a finely diced shallot, diced green onion, or diced sweet onion.
- Use fresh Clementine pieces or diced naval oranges instead of the mandarin oranges.
- Substitute walnuts or sliced almonds for the pecans.
- Use shredded or cubed white cheddar or mozzarella cheese instead of the Feta.
- Use champagne vinegar, red wine vinegar, or white balsamic vinegar instead of the lemon juice.
- Salad dressings from the grocery store are a great idea if you want something very quick. My favorites are Olive Garden Italian or Ken’s Steak House Simply Vinaigrette Greek.
- Add a sprinkle of fresh herbs like fresh parsley, basil, or fresh mint for extra flavor and aroma.
Easy Assembly Steps
- Cook the pasta (al dente) according to package directions.
- Rinse with cold water, then drain. Set aside.
- Prepare/gather the salad ingredients in a large bowl.
- To a small bowl or measuring cup, add the extra virgin olive oil, fresh lemon juice, garlic, salt, and black pepper. Whisk well to combine.
- Toss the dressing with the salad ingredients. Go slowly, and add as much or as little as you want.
- Add the cooked orzo pasta, and stir well to combine.
- Season to taste with salt and pepper.
- Serve immediately.
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FAQ’s
Easy Orzo Pasta Salad Recipe
Ingredients
FOR THE SALAD
- 1/2 cup Orzo pasta (uncooked)
- 2 cups romaine lettuce (chopped)
- 1 cup cucumber (chopped)
- 1/4 cup red onion (finely diced)
- 2 oz. Feta cheese (diced or crumbled)
- 1/2 cup dried cranberries
- 3/4 cups fresh pear (about 1 pear, diced)
- 1/2 cup pecans (rough chopped)
- 3/4 cup mandarin oranges
FOR THE DRESSING
- 1/3 cup extra virgin olive oil
- 2 tablespoons lemon juice
- 1 teaspoon minced garlic
- 1/2 teaspoon salt
- pepper (to taste)
Instructions
- Cook the pasta according to package directions. (al dente)
- Rinse with cold water, then drain. Set aside.
- Prepare/gather the salad ingredients in a large bowl.
- To a small bowl or measuring cup, add the olive oil, lemon juice, garlic, salt, and pepper. Whisk well to combine.
- Toss the dressing with the salad ingredients. Go slowly, and add as much or as little as you want.
- Add the orzo pasta, and stir well to combine.
- Season to taste with salt and pepper.
- Serve immediately.
TO MAKE AHEAD
- Prepare the salad ingredients (all but the pear and pasta) and place them in a large bowl, but do not mix them together. Cover and refrigerate for up to 24 hours.
- Prepare the dressing, and place it in a jar or airtight container. Place in the refrigerator.
- Before you are ready to serve, boil and drain the pasta.
- Set the dressing out so it comes to room temperature. Prepare the pear. Toss all ingredients together and serve.
Nutrition information is automatically calculated, so should only be used as an approximation.
If you make this recipe, and love it, please come back to leave a comment and a 5-star review. I would really appreciate it, and it would help me so much. Thank you!
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Absolutely delish!!!! I added this to my weekly menu plan❤️
I can’t wait to try this!
Dear Ann! Can you make your recipes, Europe friendly, by writing ingredients in metric?Your followers are finding conversion tiresome!
Hello…the honest truth is that I have no experience cooking or baking with the metric system. Any conversions I would provide would be estimates at best. I don’t feel comfortable offering measurements that I have not personally tested. I’m sorry…but that’s where I’m at right now. I hope you understand.
Thank you for answering!As much as you are not comfortable with metric I am confused with imperial!I will make that salad the best I can,not forgetting that I have been cooking for decades!
All the best
Dušica Živković