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Orzo is one of my favorite pastas to use in salads. It’s small, quick to cook, and soaks up flavor like a sponge. Whether I’m prepping lunches for the week or throwing together something fresh for dinner, these 13 healthy orzo salad recipes are simple, satisfying, and full of fresh ingredients.
1. Lemon Orzo Salad with Spinach
This salad is bright and refreshing. I toss cooked orzo with baby spinach, crumbled feta, red onion, and a lemon-olive oil dressing. It’s light, zesty, and makes a great lunch or side for grilled chicken or salmon.
How to Make This Recipe Better
Add the spinach while the orzo is still warm—it softens slightly without wilting too much and helps absorb the dressing better.
Get the Lemon Orzo Salad with Spinach recipe.
2. Greek Orzo Salad
This one’s a go-to for summer. Orzo mixed with chopped cucumbers, cherry tomatoes, olives, red onion, and feta cheese, all dressed in a simple vinaigrette. It’s tangy, crunchy, and full of flavor.
How to Make This Recipe Better
Let it chill for 30 minutes before serving. This gives the orzo time to soak up the dressing and brings all the flavors together.
Get the Greek Orzo Salad recipe.
3. Mediterranean Chickpea Orzo Salad
I love this salad for meal prep. It’s packed with protein from chickpeas and loaded with sun-dried tomatoes, arugula, red peppers, and herbs. The orzo ties everything together in a lemony garlic dressing.
How to Make This Recipe Better
Rinse the chickpeas and dry them well before adding. It keeps the texture firm and prevents the salad from getting watery.
Get the Mediterranean Chickpea Orzo Salad recipe.
4. Orzo Salad with Roasted Veggies
Roasted zucchini, bell peppers, onions, and cherry tomatoes give this salad a deep flavor. I toss them with orzo, basil, and a balsamic vinaigrette. It’s hearty enough to eat on its own and holds up well in the fridge.
How to Make This Recipe Better
Roast the veggies with a touch of garlic and let them cool slightly before mixing. Warm vegetables absorb more dressing and boost flavor throughout the dish.
Get the Orzo Salad with Roasted Veggies recipe.
5. Orzo Pesto Salad with Peas
When I’m craving something fresh and green, I make this. Orzo tossed with basil pesto, green peas, and shaved parmesan—simple and satisfying. It’s great warm or cold, and takes less than 20 minutes.
How to Make This Recipe Better
Stir in a splash of lemon juice into the pesto before tossing. It brightens the flavor and keeps the dish from feeling too rich.
Get the Orzo Pesto Salad with Peas recipe.
6. Orzo Salad with Shrimp and Avocado
This is one of my favorite light meals for warmer days. I toss grilled or sautéed shrimp with orzo, diced avocado, cherry tomatoes, and cilantro, then finish it with a squeeze of lime and a drizzle of olive oil. It’s refreshing, filling, and comes together quickly.
How to Make This Recipe Better
Let the shrimp cool before adding to the salad so the avocado doesn’t turn mushy. A pinch of chili flakes adds a nice little kick without overpowering the freshness.
Get the Orzo Salad with Shrimp and Avocado recipe.
7. Caprese Orzo Salad
All the flavors of a caprese salad, but with orzo to make it more filling. I mix in cherry tomatoes, mozzarella pearls, basil, and toss everything in olive oil with a splash of balsamic. It’s simple but so satisfying and works great as a side or stand-alone dish.
How to Make This Recipe Better
Chill the salad for 20 minutes, then drizzle with a bit of balsamic glaze before serving for a richer, more finished flavor.
Get the Caprese Orzo Salad recipe.
8. Orzo Salad with Roasted Broccoli and Lemon
Roasted broccoli brings a toasty flavor to this fresh orzo salad. I add lemon zest, a little garlic, fresh parsley, and toasted almonds for crunch. It’s clean, bright, and full of texture.
How to Make This Recipe Better
Use lemon zest and juice together—the zest brings out aroma, and the juice gives the dressing brightness without needing vinegar.
Get the Orzo Salad with Roasted Broccoli and Lemon recipe.
9. Orzo Salad with Cucumber and Dill
This one’s cool, crisp, and perfect for hot days. I combine chopped cucumber, red onion, dill, and orzo in a light yogurt-lemon dressing. It tastes like a creamy cucumber salad with a little more substance.
How to Make This Recipe Better
Salt the cucumbers and let them drain for 10–15 minutes before mixing. It removes excess water and keeps the salad from going soggy.
Get the Orzo Salad with Cucumber and Dill recipe.
10. Tuscan White Bean Orzo Salad
This hearty salad is packed with protein and flavor. I toss orzo with white beans, spinach, sun-dried tomatoes, artichoke hearts, and a simple garlic dressing. It’s satisfying without feeling heavy—great for work lunches.
How to Make This Recipe Better
Add a tablespoon of chopped fresh rosemary or thyme to enhance the Tuscan vibe and make it feel even more homemade.
Get the Tuscan White Bean Orzo Salad recipe.
11. Orzo Salad with Grilled Chicken and Corn
Grilled chicken and fresh corn turn this salad into a full meal. I mix them with orzo, cherry tomatoes, green onions, and a honey-lime vinaigrette. It’s sweet, tangy, and super filling.
How to Make This Recipe Better
Use grilled corn straight off the cob—it adds smokiness and crunch that frozen corn just doesn’t match.
Get the Orzo Salad with Grilled Chicken and Corn recipe.
12. Orzo Salad with Kale and Cranberries
This salad brings together chewy kale, dried cranberries, and orzo with a citrus dressing. I also add pumpkin seeds or almonds for crunch. It’s hearty, slightly sweet, and holds up well in the fridge.
How to Make This Recipe Better
Massage the kale with a little olive oil and lemon juice before mixing it in. It softens the leaves and mellows the flavor for better texture.
Get the Orzo Salad with Kale and Cranberries recipe.
13. Spicy Southwest Orzo Salad
I love this one for potlucks. It’s got black beans, corn, diced red peppers, and a smoky chili-lime dressing. I sometimes top it with avocado or grilled chicken. It’s zesty, colourful, and full of bold flavors.
How to Make This Recipe Better
Add a touch of cumin and smoked paprika to the dressing. It deepens the flavor and makes the whole dish taste more like something you’d get from a café.
