Backyard BBQs and Big Bowls of Orzo Salad

When I think back on the backyard BBQs of my childhood, I can still hear the clatter of folding chairs, the hiss of the grill, and the laughter that drifted long after the sun dipped behind the trees. We didn’t have fancy setups or themed décor, just paper plates, cousins running wild, and tables loaded with dishes everyone brought to share. And there was always a pasta salad. Always. I remember scooping big spoonfuls of it next to a hot dog and some chips, and somehow it always tasted like summer to me.

These days, I still love bringing a pasta salad to a cookout. But instead of the mayo-heavy ones from the 90s (which I still got a soft spot for, let’s be honest), I like to keep things a little lighter and fresher. That’s where this orzo salad comes in, it’s bright and tangy, with just the right amount of crunch and creaminess. It’s the kind of thing that gets better as it sits, so you can make it ahead and let it chill while you get everything else ready. I swear, it disappears faster than anything else on the table.

There’s something real comforting about making the same kind of food I grew up with, even if the ingredients have changed a bit. This orzo salad might be a little more grown-up than the ones I remember, but it’s still packed with the same kind of nostalgia. It’s a little bowl of summer, just waiting to be shared. And if you’re anything like me, you’ll be going back for seconds (maybe thirds, who’s counting?).

Ingredients

• 1 ½ cups dry orzo pasta – I love using orzo for this salad because it cooks up quickly and has that satisfying, tender bite.

• 2 cups cherry tomatoes, halved – These juicy little gems add a burst of sweetness and color that reminds me of summer gardens.

• 3 Persian cucumbers, diced (mini cucumbers) – Crunchy and mild, these mini cucumbers are perfect for fresh flavor without overpowering the dish.

• ½ red onion, finely chopped – A little sharpness from the red onion gives the salad a nice savory balance.

• ½ cup kalamata olives, pitted and sliced – Their briny bite takes me right back to potlucks where someone always brought something Greek-inspired.

• 6 oz feta cheese, crumbled – Creamy, salty, and just a little tangy, feta ties everything together beautifully.

• ¼ cup fresh parsley, chopped – A sprinkle of parsley brightens things up and gives the whole salad that herby finish I love.

• ¼ cup extra virgin olive oil – A good drizzle of olive oil adds richness without weighing the salad down.

• 2 tablespoons red wine vinegar – Just enough zip to wake up all the flavors and balance out the creaminess of the feta.

• 1 lemon, juiced – I always add fresh lemon for a little sparkle, it brings a sunny, citrusy note to the dressing.

• 1 garlic clove, minced – Just one clove does the trick to infuse that bold, garlicky goodness into the mix.

• Salt and pepper, to taste – As always, a good seasoning at the end makes everything pop, don’t skip this part!

Recipe Instructions

You can find a printable recipe card at the bottom of this post.

1. Cook the orzo pasta according to the package instructions until al dente. Rinse under cold water and drain well.

2. In a large bowl, combine the cooked orzo with cherry tomatoes, diced Persian cucumbers, red onion, kalamata olives, and crumbled feta cheese.

3. Add the chopped parsley to the bowl.

4. In a small bowl, whisk together the olive oil, red wine vinegar, lemon juice, minced garlic, salt, and pepper to make the dressing.

5. Pour the dressing over the salad and toss gently to combine all the ingredients.

6. Taste and adjust the seasoning if necessary, adding more salt, pepper, or lemon juice as desired.

7. Chill the salad in the refrigerator for at least 30 minutes before serving to let the flavors meld together.

Tips & Tricks for the Perfect Orzo Salad

• Don’t overcook the orzo – Aim for al dente so it holds its shape and doesn’t get mushy after chilling. Rinse with cold water to stop the cooking.

• Chop ingredients evenly – Keeping everything roughly the same size ensures every bite is balanced and easy to eat.

• Let it chill – This salad gets better as it sits! At least 30 minutes in the fridge helps the flavors come together beautifully.

• Use good olive oil – Since the dressing is simple, the quality of your olive oil really shines through.

• Taste and adjust – After it’s chilled, give it a quick toss and taste again. Sometimes a little extra lemon juice or salt brings everything to life.

• Make it ahead – This salad holds up great for a day or two in the fridge, making it perfect for prepping before a gathering.

• Swap what you have – No Persian cucumbers? Use an English one. Don’t like olives? Leave them out. This salad’s super flexible.

• Serve it cold or room temp – Both are delicious, but if it’s been in the fridge for a while, let it sit out a few minutes before serving.