Should orzo be rinsed after cooking?

When using orzo for a cold pasta salad, I recommend rinsing it with cold water after cooking it. This cools it down quickly and also helps prevent the orzo from clumping together.

How do you keep orzo from getting mushy?

Be sure to cook the orzo according to package instructions. Different brands may have slightly different cooking times. I usually cook it al dente or just a little beyond that. If you over cook orzo, it can get mushy.

What can you use instead of orzo in this salad?

Instead of orzo you can use another small pasta like acini di pepe or couscous, or you can even use rice or quinoa.

How long will orzo pasta salad last?

It will last for 2-3 days if stored in an airtight container in the fridge. As the orzo will absorb the vinaigrette, you may need to drizzle some olive oil over the salad and toss to loosen up the orzo before serving.

Greek Orzo Pasta Salad with Lemon Vinaigrette

Name: Greek Orzo Pasta Salad with Lemon Vinaigrette
Prep time: 2 h 15 min
Cook time: 10 min
Total time: 2 h 25 min
Cuisine: Greek
Ingredients: 1 cup uncooked orzo pasta; 3/4 cup chopped English cucumber; 1/2 cup chopped red bell pepper; 1/2 cup cubed feta; 1/4 cup diced red onion; 1/4 cup chopped fresh parsley; 10-12 cherry or grape tomatoes, halved; 8-10 pitted kalamata olives; 1/3 cup extra virgin olive oil; 1 large lemon, juiced (about 1/4 cup); 2 teaspoons honey; 1/4 teaspoon garlic powder; 1/4 teaspoon kosher salt; 1/8 teaspoon ground black pepper

Description

This Greek Orzo Pasta Salad is filled with fresh and crisp veggies, tangy feta and briny olives all tossed with a homemade lemon vinaigrette!

Ingredients

1 cup uncooked orzo pasta
3/4 cup chopped English cucumber
1/2 cup chopped red bell pepper
1/2 cup cubed feta
1/4 cup diced red onion
1/4 cup chopped fresh parsley
10–12 cherry or grape tomatoes, halved
8–10 pitted kalamata olives

For the lemon vinaigrette:

1/3 cup extra virgin olive oil
1 large lemon, juiced (about 1/4 cup)
2 teaspoons honey
1/4 teaspoon garlic powder
1/4 teaspoon kosher salt
1/8 teaspoon ground black pepper

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Instructions

Cook the orzo according to package instructions. Drain, rinse with cold water and drain again.
Add the vinaigrette ingredients to a jar with a lid. Shake until combined.
In a large bowl, add the orzo and the remaining salad ingredients. Pour the vinaigrette over the top and toss to combine.
Chill in the fridge for a few hours before serving.

Notes

Rinse the orzo with cold water after cooking it. This will cool it down fast and help prevent it from clumping. If it’s clumpy, just stir in a little olive oil to help break it apart.
For the best flavour, chill the salad in the fridge for a few hours before serving.
It may look like there is too much vinaigrette for the salad, but the orzo will absorb the vinaigrette as it sits in the fridge.
Some lemons are juicier than others. You may need more than one lemon to get 1/4 cup of lemon juice for the vinaigrette.
The vinaigrette is tangy. If it’s too tangy for you, just add a little more honey.
Be sure to check out the other sections above the recipe card for more detailed advice and suggestions for making this recipe.