Balsamic Orzo Salad brings warmth and bright flavor to the table in one easy dish. This bowl mixes soft, warm orzo with sweet balsamic, fresh tomatoes, and a tangy bite of feta — a cozy weeknight winner. If you like simple, wholesome salads, you might also enjoy the hearty Apple Broccoli Cauliflower Salad. Make this when you want something tasty, family-friendly, and quick to put together.
Why Make This Recipe
- Quick & Easy: Ready in about 25–30 minutes, most hands-on time is simple chopping.
- Family Favorite: Mild, fresh flavors please kids and adults alike.
- Budget-Friendly: Pantry staples and a small block of cheese go a long way.
- Versatile: Serve warm, room temperature, or chilled for lunches.
This recipe stands out because the warm orzo soaks up a balsamic dressing, making each bite glossy and flavorful. It feels like comfort food but stays light enough for summer. For another bright, veggie-forward option, try the Apple Broccoli Cauliflower Salad for a sweet, crunchy contrast.
Ingredients
For the base:
- 2 cups dry orzo (about 8 ounces)
- 4 cups water or low-sodium vegetable broth (for cooking orzo)
- 1 cup cherry tomatoes, halved
- 1 medium cucumber, diced (peeled if you prefer)
- 1 red bell pepper, diced
- 1/4 small red onion, thinly sliced
- 1/2 cup fresh basil, roughly chopped
For the dressing:
- 1/3 cup extra-virgin olive oil
- 1/4 cup balsamic vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon honey or maple syrup (optional, for balance)
- 1 small garlic clove, minced
- Salt and freshly ground black pepper, to taste
For finishing:
- 1 cup crumbled feta cheese (or use goat cheese)
- 1/4 cup toasted pine nuts or chopped walnuts (optional)
- Lemon zest (optional, for brightness)
Notes: Use unsalted broth or lower the added salt if you cook orzo in salted water. For a nut-free salad, leave out the pine nuts.
How to Make Balsamic Orzo Salad
- Bring 4 cups of water or broth to a boil in a medium pot. Add the orzo and a pinch of salt. Cook until al dente, about 8–10 minutes. Drain and rinse briefly under warm water to stop cooking. Tip: Cooking in broth adds more flavor to the pasta.
- While the orzo cooks, whisk the dressing in a small bowl: olive oil, balsamic vinegar, Dijon, honey, minced garlic, salt, and pepper. Taste and adjust — the dressing should be tangy with a touch of sweetness. Why this matters: A well-balanced dressing lifts the whole salad.
- Place the warm orzo in a large mixing bowl. Toss in the halved tomatoes, diced cucumber, red pepper, and thinly sliced red onion. The warm orzo helps the vegetables release their scent and mix better with the dressing.
- Pour the dressing over the orzo and veggies. Toss gently so every piece gets coated. Mini-tip: Toss while the orzo is still a bit warm so it soaks up the dressing faster.
- Fold in the chopped basil and crumbled feta. Add toasted nuts if using, and zest a little lemon over the top for a fresh lift. Why this step matters: Adding herbs last keeps them bright and green.
- Taste and adjust salt and pepper. Serve warm or let it cool to room temperature for a picnic-style salad.
How to Serve Balsamic Orzo Salad
- Serve warm in a deep bowl with extra feta and a drizzle of olive oil on top for a cozy family meal.
- For a picnic or potluck, chill to room temperature and garnish with extra basil leaves and toasted nuts.
- Pair with grilled chicken or roasted vegetables for a heartier plate, or serve alongside crusty bread and a simple green salad.
How to Store Balsamic Orzo Salad
- Refrigerator: Store in an airtight container for up to 3–4 days. The salad keeps best when stored without extra nuts or delicate herbs; add those fresh when serving.
- Freezer: Not recommended — the texture of the veggies and feta changes after freezing.
- Reheating: Warm gently in a pan over low heat or enjoy at room temperature. If it seems dry, add a splash of olive oil or a little extra balsamic.
Tips to Make Balsamic Orzo Salad
- Do not overcook the orzo — al dente holds texture and soaks dressing well.
- Toast nuts in a dry pan for 2–3 minutes until fragrant to boost flavor.
- Add dressing while orzo is still slightly warm so it absorbs more flavor.
- Keep fresh herbs until the end to keep their bright color and scent.
Variation
- Gluten-free: Swap orzo for a gluten-free pasta or short-grain rice.
- Vegan: Use a vegan feta or omit cheese and add extra toasted nuts for richness.
- Protein boost: Stir in chickpeas or shredded roasted chicken to make it a complete meal.
FAQ — Can I make this ahead?
Yes. Make the salad and keep it chilled in an airtight container up to 24 hours for best texture. Add nuts and extra basil just before serving.
FAQ — Can I use regular vinegar instead of balsamic?
You can, but it will change the flavor. Use a mix of red wine vinegar and a pinch of honey to mimic the sweet-tang of balsamic.
FAQ — How do I keep the salad from getting soggy?
Cook the orzo al dente and let it cool slightly before mixing. Don’t overdress; start with most of the dressing and add more if needed.
Conclusion
This Balsamic Orzo Salad feels like a warm hug and a bright bite in one bowl. It’s easy to make for weeknights, friendly enough for kids, and pretty to bring to a potluck. If you want more ideas for fresh, simple salads, check out this lovely Orzo Salad with Tomatoes, Basil & Balsamic – My Delicious Blog for different flavor twists. I’d love to hear how yours turned out — please leave a comment, give a star rating, and share this on Pinterest or Facebook. What twist did you try? Let us know below!
Print
Balsamic Orzo Salad
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A warm and vibrant salad featuring orzo, fresh vegetables, and a tangy balsamic dressing, perfect for a quick weeknight meal.
Ingredients
- 2 cups dry orzo (about 8 ounces)
- 4 cups water or low-sodium vegetable broth
- 1 cup cherry tomatoes, halved
- 1 medium cucumber, diced
- 1 red bell pepper, diced
- 1/4 small red onion, thinly sliced
- 1/2 cup fresh basil, roughly chopped
- 1/3 cup extra-virgin olive oil
- 1/4 cup balsamic vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon honey or maple syrup (optional)
- 1 small garlic clove, minced
- Salt and freshly ground black pepper, to taste
- 1 cup crumbled feta cheese (or goat cheese)
- 1/4 cup toasted pine nuts or chopped walnuts (optional)
- Lemon zest (optional)
Instructions
- Bring 4 cups of water or broth to a boil in a medium pot. Add the orzo and a pinch of salt. Cook until al dente, about 8–10 minutes. Drain and rinse briefly under warm water.
- In a small bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, honey, minced garlic, salt, and pepper. Adjust seasoning to taste.
- Place the warm orzo in a large mixing bowl. Toss in the halved tomatoes, diced cucumber, red pepper, and thinly sliced red onion.
- Pour the dressing over the orzo and vegetables, tossing gently to coat.
- Fold in the chopped basil and crumbled feta. Add toasted nuts and lemon zest if desired.
- Taste and adjust salt and pepper before serving warm or at room temperature.
Notes
For a nut-free salad, omit the pine nuts. Use unsalted broth for a milder flavor.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Cooking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 4g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 15mg