Pioneer Woman Orzo Salad

Pioneer Woman Orzo Salad is a vibrant, colorful side dish that feels like summer in a bowl. Ree Drummond loves using orzo—rice-shaped pasta—because it creates a delicate texture that allows every bite to be packed with ingredients. This Mediterranean-inspired version is loaded with crisp cucumbers, juicy cherry tomatoes, salty feta cheese, and tangy olives, all tossed in a zesty homemade lemon vinaigrette. It is fresh, light, and perfect for potlucks, picnics, or meal-prepping for the week ahead.

Try more Recipes:

• Pioneer Woman Taco Salad with Doritos
• Gordon Ramsay Taco Salad Recipe
• Pioneer Woman Chicken Taco Salad

💛Why You Will Love This Orzo Salad Recipe:

• Texture Heaven: The soft, tender pasta contrasts perfectly with the crunch of fresh vegetables and the creaminess of the feta.
• Make-Ahead Magic: Unlike leafy salads that wilt, this pasta salad actually tastes better the next day as the flavors marinate.
• Versatile: It works beautifully as a side dish for grilled meats or as a light vegetarian main course thanks to the protein-rich chickpeas.
• Quick & Easy: The only cooking required is boiling the pasta; the rest is just chopping and tossing.
• Customizable: It is a “kitchen sink” salad—feel free to add grilled chicken, spinach, or roasted red peppers.

🧅 Pioneer Woman Orzo Salad Ingredients

The Salad Base

• 1 lb (450g) dry orzo pasta
• 1 can (15 oz) chickpeas (garbanzo beans), rinsed and drained
• 1 English cucumber, diced (peel left on for crunch)
• 1 pint cherry or grape tomatoes, halved
• 1/2 red onion, finely diced
• 1 cup Kalamata olives, pitted and halved
• 1 cup Feta cheese, crumbled
• 1/2 cup fresh parsley, chopped

The Lemon Vinaigrette

• 1/2 cup extra virgin olive oil
• 1/4 cup red wine vinegar
• Juice of 1 lemon (approx 2 tbsp)
• 1 clove garlic, minced
• 1 tsp dried oregano
• Salt and freshly ground black pepper to taste

🥗How To Make Pioneer Woman Orzo Salad

1. Boil Pasta: Bring a large pot of salted water to a boil. Add the dry orzo and cook for 7 to 9 minutes (or according to package directions) until al dente. Do not overcook, or it will become mushy in the salad.
2. Cool: Drain the orzo in a colander and immediately rinse with cold water to stop the cooking process and cool it down. Shake off as much excess water as possible. Transfer to a large mixing bowl.
3. Prep Veggies: While the pasta cooks, chop the cucumber, tomatoes, red onion, olives, and parsley. Rinse and drain the chickpeas.
4. Make Dressing: In a small jar or bowl, whisk together the olive oil, red wine vinegar, lemon juice, minced garlic, oregano, salt, and pepper until emulsified.
5. Assemble: Add the prepared vegetables, chickpeas, olives, and feta cheese to the bowl with the cooled orzo.
6. Toss: Pour the dressing over the salad. Toss gently until everything is evenly coated.
7. Chill: Cover and refrigerate for at least 1 hour before serving to let the flavors meld. Taste and add more salt or lemon juice if needed before serving.

💭Recipe Tips

• Rinsing is Crucial: Rinsing the pasta with cold water removes the starch. If you skip this, the orzo will stick together in a giant clump.
• The Onion Trick: If raw red onion is too sharp for you, soak the diced onion in cold water for 10 minutes before adding it to the salad. This tames the bite.
• Crumble Feta Last: If you want the salad to look pristine, stir everything else together first and gently fold in the feta at the very end so it doesn’t turn the dressing cloudy.
• Add Protein: To turn this into a hearty dinner, stir in 2 cups of chopped rotisserie chicken or grilled shrimp.

🥗 What To Serve With Orzo Salad?

This Orzo Salad is the ultimate side dish for warm-weather meals. It pairs exceptionally well with Grilled Chicken Breasts or Lemon Garlic Salmon, where the citrus notes in the dressing complement the main protein. It is also a standard companion for burgers or BBQ Ribs at a cookout, offering a lighter, fresh counterpoint to the heavy, smoky meat. For a vegetarian feast, serve it alongside Stuffed Peppers or simply with some warm Pita Bread and hummus.

🧊 How To Store Leftovers Orzo Salad?

• Refrigerate: Store leftovers orzo salad in an airtight container in the refrigerator for up to 4 to 5 days.
• Freeze: It is not recommended to freeze this leftovers orzo salad. The fresh cucumbers and tomatoes will turn mushy and release water when thawed, ruining the texture.

🔥 How To Reheat Leftovers Orzo Salad?

Important Rule: This salad is intended to be eaten cold or at room temperature.

• Reviving Leftovers: Orzo tends to absorb the dressing while sitting in the fridge. If it looks dry the next day, drizzle a little extra olive oil or a squeeze of fresh lemon juice over it and toss to loosen it up.

❓FAQs

Try more Recipes:

• Pioneer Woman Turkey Salad
• Pioneer Woman Waldorf Salad
• Pioneer Woman Tortellini Pasta Salad Recipe

📊Orzo Salad Nutrition Facts

Serving Size: 1 cup

• Calories: 320 kcal
• Total Fat: 18g
• Saturated Fat: 5g
• Cholesterol: 15mg
• Sodium: 450mg
• Total Carbohydrate: 35g
• Dietary Fiber: 4g
• Sugars: 3g
• Protein: 8g

Pioneer Woman Orzo Salad

Recipe by Imen DridiCourse: Sides, Salads, Dinner, LunchCuisine: Mediterranean, AmericanDifficulty: Easy

Servings

8

servings

Prep time

15

minutes

Cooking time

10

minutes

Calories

320

kcal

Pioneer Woman Orzo Salad is a vibrant, Mediterranean-inspired side dish that is perfect for summer gatherings. It combines tender orzo pasta with crisp cucumbers, juicy cherry tomatoes, salty Kalamata olives, and crumbled feta cheese. Tossed in a zesty homemade lemon-garlic vinaigrette, it is a fresh, colorful, and make-ahead friendly salad that works as a side or a light main.

Ingredients

• The Salad Base:

• 1 lb (450g) dry orzo pasta

• 1 can (15 oz) chickpeas (garbanzo beans), rinsed and drained

• 1 English cucumber, diced (peel left on for crunch)

• 1 pint cherry or grape tomatoes, halved

• 1/2 red onion, finely diced

• 1 cup Kalamata olives, pitted and halved

• 1 cup Feta cheese, crumbled

• 1/2 cup fresh parsley, chopped

• The Lemon Vinaigrette:

• 1/2 cup extra virgin olive oil

• 1/4 cup red wine vinegar

• Juice of 1 lemon (approx 2 tbsp)

• 1 clove garlic, minced

• 1 tsp dried oregano

• Salt and freshly ground black pepper to taste

Directions

• Boil Pasta: Bring a large pot of salted water to a boil. Add the dry orzo and cook for 7 to 9 minutes (or according to package directions) until al dente. Do not overcook, or it will become mushy in the salad.
• Cool: Drain the orzo in a colander and immediately rinse with cold water to stop the cooking process and cool it down. Shake off as much excess water as possible. Transfer to a large mixing bowl.
• Prep Veggies: While the pasta cooks, chop the cucumber, tomatoes, red onion, olives, and parsley. Rinse and drain the chickpeas.
• Make Dressing: In a small jar or bowl, whisk together the olive oil, red wine vinegar, lemon juice, minced garlic, oregano, salt, and pepper until emulsified.
• Assemble: Add the prepared vegetables, chickpeas, olives, and feta cheese to the bowl with the cooled orzo.
• Toss: Pour the dressing over the salad. Toss gently until everything is evenly coated.
• Chill: Cover and refrigerate for at least 1 hour before serving to let the flavors meld. Taste and add more salt or lemon juice if needed before serving.

Notes

• Rinsing is Crucial: Rinsing the pasta with cold water removes the starch. If you skip this, the orzo will stick together in a giant clump.
  The Onion Trick: If raw red onion is too sharp for you, soak the diced onion in cold water for 10 minutes before adding it to the salad. This tames the bite.
  Crumble Feta Last: If you want the salad to look pristine, stir everything else together first and gently fold in the feta at the very end so it doesn’t turn the dressing cloudy.
  Add Protein: To turn this into a hearty dinner, stir in 2 cups of chopped rotisserie chicken or grilled shrimp.