Mom's Best Recipes
Recipe

Modern Orzo Salad Recipe

Chilled, refreshing, and loaded with crunchy veggies, herbs, and feta in a bright lemony dressing. The kind of make-ahead pasta salad that disappears fast.

Author By Matt Campbell
4.8
A bowl of chilled orzo salad with cucumbers, cherry tomatoes, feta, and herbs on a sunlit kitchen counter
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This is my go-to answer to the question, “What can I bring that feels fresh but still actually fills people up?” Modern orzo salad. It is light, zippy, and packed with texture, but it still has that cozy pasta salad energy that makes everyone go back for “just a little more.”

Orzo is the secret weapon here. It eats like pasta, chills like a champ, and soaks up a lemony dressing without turning into a sad, dry fridge brick. Add crisp cucumber, juicy tomatoes, briny olives, and feta, then hit it with herbs and a little garlic. You end up with a chilled salad that tastes like you have your life together, even if you made it in a hurry.

Close up of fluffy cooked orzo being tossed with lemon dressing in a large mixing bowl

Why It Works

  • Chilled and refreshing: The dressing is lemon-forward with a little Dijon for structure, so it stays bright even after a night in the fridge.
  • Big texture payoff: Crisp cucumbers, juicy tomatoes, and salty feta keep every bite interesting.
  • Not bland pasta salad: We salt the pasta water, dress the orzo while it is still warm, and finish with fresh herbs for maximum flavor.
  • Meal prep friendly: It holds well for days. A quick splash of lemon or olive oil wakes it right back up.

Pairs Well With

Storage Tips

Keep It Crisp

Refrigerate: Store in an airtight container for up to 3 to 4 days.

Refresh before serving: Orzo drinks up dressing as it sits. Stir in 1 to 2 teaspoons olive oil and a squeeze of lemon, then taste for salt.

If making ahead for a party: For peak crunch, hold the cucumbers and herbs separately and fold them in right before serving. You can also hold the feta and add it at the end.

Food safety note: Keep refrigerated and do not leave out for more than 2 hours (1 hour in hot weather).

Freezing: Not recommended. The veggies get watery and the feta changes texture.

Common Questions

Can I make this orzo salad the night before?

Yes, and it is honestly better. Just plan to refresh it with a squeeze of lemon and a drizzle of olive oil before serving, then add a little extra herbs if you have them.

How do I keep orzo from sticking together?

Cook it just to al dente, drain well, then toss it with a little of the dressing while it is still warm. That light coating is the anti-clump move.

Can I use a different cheese?

Absolutely. Goat cheese is creamier and tangier. Fresh mozzarella pearls are milder. For dairy-free, skip the cheese and add extra olives or chickpeas for salty satisfaction.

What can I add for more protein?

Chickpeas, shredded rotisserie chicken, grilled shrimp, or chopped salami all work. If you add meat, go a little heavier on lemon and herbs to keep it bright.

Is orzo gluten free?

Traditional orzo is wheat-based. Look for gluten-free orzo made from corn, rice, or lentils and cook according to package directions.

How long can it sit out?

Because this has feta and juicy veggies, keep it chilled when you can. For picnics and parties, follow the two-hour rule (one hour if it is very hot out).

I started making this when I needed something that could survive a few hours on a picnic table without turning into a bland, mayo heavy situation. The first time I brought it, someone asked for the recipe while still holding their plate, which is my favorite kind of compliment. Now it is my default for cookouts, meal prep lunches, and those weeks when I want dinner to feel like summer even if it is eaten standing at the counter.