20-Minute Italian Orzo Pasta Salad
This Italian orzo pasta salad is a quick, vibrant side that comes together in the time it takes to boil water. Tossed with cherry tomatoes, fresh mozzarella, and a punchy red vinaigrette, it’s the kind of dish that makes any weeknight feel a little brighter.
It’s packed with big, bold flavors and keeps well in the fridge, so it’s just as good for lunch the next day.
What Makes This Pasta Salad So Good
Orzo is the perfect shape for a salad because each spoonful grabs a bit of everything. The tiny rice-shaped pasta soaks up the dressing without getting mushy, and the mozzarella pearls stay creamy and mild against the sharp, garlicky vinaigrette.
I lean on grape tomatoes and jarred roasted red peppers here, so the salad gets a juicy pop and a little smoky sweetness with no extra cooking. A handful of briny olives and fresh basil round it all out.
Ingredients
- 8 oz orzo pasta: the small rice-shaped pasta that makes this salad so spoonable
- 1 cup cherry tomatoes, halved: use the sweetest ones you can find
- 8 oz fresh mozzarella pearls (bocconcini): or dice a larger ball into small cubes
- ½ cup jarred roasted red peppers, drained and chopped: they add a gentle smoky depth
- ⅓ cup Kalamata olives, halved: their briny bite cuts through the creamy cheese
- ¼ cup fresh basil leaves, torn
- 3 tbsp extra-virgin olive oil
- 2 tbsp red vinegar
- 1 tsp Dijon mustard: helps the dressing cling to the orzo
- 1 garlic clove, minced
- ½ tsp dried oregano
- ¼ tsp salt, plus more for the pasta water
- Black pepper, to taste
Variations and Substitutions
- Olives: swap in Castelvetrano or green olives for a milder, buttery note
- Cheese: crumbled feta works beautifully if you prefer a saltier tang
- Vinegar: white vinegar or fresh lemon juice can stand in for red vinegar
- Add-ins: a handful of baby arugula or chopped pepperoncini turns this into more of a meal
- Protein: fold in flaked canned tuna or diced salami for extra heft
Creamy Lemon Chicken Thighs are a great main dish to serve alongside this salad.
How to Make Italian Orzo Pasta Salad
Step 1: Cook the Orzo
Bring a large pot of generously salted water to a boil and cook the 8 oz orzo according to package directions until just tender, about 8 minutes. Drain and rinse briefly under cold water to stop the cooking, then set aside to cool.
You want the orzo completely cold or at least room temperature before dressing it. If it’s still warm, the mozzarella will start to soften and lose its shape.
Step 2: Whisk the Dressing
In a small bowl, whisk together the 3 tbsp olive oil, 2 tbsp red vinegar, 1 tsp Dijon mustard, minced garlic clove, ½ tsp dried oregano, and ¼ tsp salt. Add a few grinds of black pepper and whisk until the dressing looks smooth and slightly thickened.
Taste it now and adjust the vinegar or salt. It should be bright and a little sharp, because the starch from the orzo will mellow everything out once the salad is mixed.
Step 3: Toss the Vegetables and Cheese
In a large bowl, toss the halved cherry tomatoes, 8 oz mozzarella pearls, chopped roasted red peppers, and halved olives until the colors are evenly scattered.
You want every spoonful to grab a mix of juicy tomato, creamy cheese, and salty olive, so give it a gentle toss rather than a rough stir.
Step 4: Fold in the Orzo
Add the cooled orzo to the bowl and pour the dressing over the top. Gently fold everything together until each grain of pasta is coated and the ingredients are distributed.
Take your time folding; orzo is delicate and you want to keep the individual grains intact. If you stir too hard, the pasta can turn gummy and the cheese may start to break apart.
Step 5: Finish with Fresh Basil
Scatter the torn basil over the salad and give it one last gentle fold. Serve right away or, for the best flavor, refrigerate for 30 minutes to let everything meld.
I like to finish with an extra drizzle of olive oil and a tiny pinch of flaky salt right before serving. It makes the flavors pop and gives the salad a just-made brightness.
Tips for the Best Orzo Salad
- Salt the pasta water generously, like the sea. It’s your only chance to season the orzo itself, and bland pasta will water down the whole dish.
- Rinse the cooked orzo well under cold water and let it drain completely. This washes off excess starch and keeps the salad from clumping or turning gummy in the fridge.
- The salad tastes even better after a 30-minute rest. The dressing has time to work its way into the orzo and the flavors deepen.
- Keep the mozzarella pearls cold until the moment you add them. They hold their shape better and stay neatly suspended throughout the salad instead of melting into it.
Storing Leftovers
- Refrigerate: Store the salad in an airtight container for up to 4 days. The orzo will drink up more dressing as it sits, so it may need a little refresh before serving.
- Serve Cold: This salad is meant to be eaten cold or at room temperature. Stir it well and add a small splash of olive oil or vinegar if it seems a touch dry after chilling.
What Goes Well With Italian Orzo Pasta Salad
The bright, tangy dressing cuts through rich grilled meats beautifully, so a simple grilled chicken breast or a few Italian sausages off the grill make an easy summer plate. For something lighter, try it alongside a piece of seared salmon or flaky white fish. The salad is hearty enough on its own to anchor a lunch, but it also plays nicely as a side next to anything coming off the grill.
Frequently Asked Questions
Can I use a different pasta shape?
Yes. Any small, short shape like ditalini, small shells, or even pearl couscous will work. Just cook it to the package directions and cool it down before mixing.
How can I make this salad more filling?
Add a can of drained chickpeas, some diced grilled chicken, or flaked good-quality tuna. Each one gives the salad more staying power without stealing the spotlight from the vegetables and cheese.
What’s the best way to keep the mozzarella from getting watery?
Start with cold mozzarella and make sure the orzo is totally cool before mixing. If you want to prep ahead, stir in the mozzarella right before serving, not hours in advance.
Can I make this the night before?
You can, but the basil will darken and wilt after a few hours. For the freshest look, add the basil just before serving and fold it in at the last moment.
Italian Orzo Pasta Salad Recipe
Ingredients
Method
- Cook the orzo in well-salted boiling water until tender, about 8 minutes. Drain, rinse with cold water, and set aside to cool.
- Whisk together the olive oil, red wine vinegar, Dijon, garlic, oregano, salt, and pepper until smooth.
- In a large bowl, toss the tomatoes, mozzarella, roasted peppers, and olives until evenly mixed.
- Add the cooled orzo and dressing to the bowl. Fold everything gently until the pasta is fully coated.
- Scatter the torn basil over the top, give it a final fold, and serve. For deeper flavor, chill for 30 minutes first.
Notes
