My Greek style toasted orzo salad is a unique Mediterranean inspired pasta salad made with oven toasted orzo for a golden color and rich nutty flavor that elevates this summer side to new heights!
Lately I’ve fallen hard for cute little orzo, the often forgotten pasta that looks like grains of rice. I love its chewy texture, and when you toast it like I did today, it takes on a nutty flavor and a golden color that makes this toasted orzo salad unique.
You decide whether toasted orzo salad is lunch or a side dish. I love it as a light summer dinner ~ just add grilled shrimp, salmon, or chicken. Hello summer salad hero!
toasted orzo salad ingredient overview
- orzo pasta
- the little rice shaped pasta with a great chewy texture. The word orzo actually means barley in Italian, referring to its shape.
- olive oil
- cucumbers
- use any of the many thin skinned varieties (English, Persian, mini) so you don’t have to peel them.
- red onion
- I always hunt for the smallest red onions, they have the best flavor, imo.
- feta cheese
- go with imported Greek feta, made with sheep’s milk, it’s the best.
- olives
- I hit up my supermarket’s olive bar.
- tomato
- it has to be ripe and sweet. If you can’t find one, go with cherry tomatoes.
- lemon juice
- garlic
- mustard
- honey
- fresh mint and oregano
- I use these two fresh herbs to great advantage in the dressing and in the salad. Both have bright robust refreshing flavors that give this toasted orzo salad its Greek personality.
- salt and pepper
related recipe: Chopped Greek Salad
how to toast orzo
Let’s get to the big story here: Toasting pasta! Known as “pasta tostata” or “pasta risottata” in Italian, the technique used in Italy has become popular here in the US as well. It’s usually done briefly on the stove top to toast pasta before cooking in a sauce or broth, much like we would toast rice before making risotto. My technique for this toasted orzo salad takes the process a step further and deeply toasts the pasta in the oven. It’s easy and takes orzo to a new level.
The toasting process brings out a complex nutty flavor due to the same Mallard Reaction that happens when you roast coffee or toast bread.
- Preheat oven to 350F.
- Toss orzo with a small amount of olive oil. Toss well to coat thoroughly. Note: you can do this without oil if you prefer, the toasting will take a little longer.
- Spread out on a baking sheet.
- Toast for 10-15 minutes, depending on your oven. Stir every 5 minutes to toast evenly.
Notes: After toasting you can cook your pasta as usual for toasted orzo salad or any other recipe. If you’ve used olive oil then I recommend using your pasta right away. If you dry toasted your orzo, it can be stored just like regular pasta.
the power of fresh herbs
Fresh herbs are a must in summer salads, there’s no excuse not to use these flavor bombs. Both mint and oregano are classically Greek flavors, and both are under-utilized here in the US. I blend the mint leaves with olive oil, lemon, garlic, honey and mustard to make an incredibly bright and refreshing dressing.
I pluck small oregano leaves and add them to my toasted orzo salad without chopping ~ you get a fabulous pop of flavor from those tiny greens!
variations on toasted orzo salad
ADDITIONS:
- bell peppers, either fresh or roasted.
- artichoke hearts
- sun-dried tomatoes
- radishes
- chickpeas
- pine nuts
- capers
- anchovies
- marinated veggies (your supermarket olive bar is a great place to find these.)
GLUTEN FREE: many major brands make a gluten free orzo, try Barilla or DeLallo for starters.
GO PLANT BASED: for a vegan toasted orzo salad use a plant based feta (or make it yourself.) Omit the honey in the dressing and add sugar, agave syrup or date syrup.
MAKE IT A MEAL: top with grilled shrimp, salmon, or chicken.
let’s hear it for creative pasta salads!
From spaghetti salads to couscous and ramen salads these unexpected summer sides get raves every time.
- Green Goddess Pasta Salad
- Lobster Pasta Salad
- BLT Pasta Salad
- Thai Spaghetti Salad
- Curried Couscous Salad
- Watermelon and Couscous Salad
- Ramen Salad
- Spaghetti Salad ~ a family favorite!
Greek Toasted Orzo Salad
Ingredients
orzo salad
- 1 1/2 cups orzo, toasted*
- 1 medium ripe tomato, diced
- 1/2 small red onion, diced
- 2 mini cucumbers, diced
- 1/2 cup olives, pitted and sliced
- 4 ounces feta cheese, diced
- 2 Tbsp small fresh oregano leaves
- coarse salt and fresh cracked black pepper
lemony mint dressing
- 1/3 cup olive oil
- 2 cloves garlic, minced. Use 1 garlic clove if you prefer a less pungent flavor.
- 2 Tbsp fresh squeezed lemon juice
- 1 tsp yellow mustard
- 1 tsp honey
- 7-10 leaves fresh mint
- pinch coarse salt
Instructions
- Boil the toasted orzo in plenty of well salted water until just al dente. Orzo size varies, so follow your package instructions. Mine took about 8 minutes. Drain and rinse briefly under cold water. Drain again, really well. You don't want a soggy pasta salad.
- While the past is cooking put the dressing ingredients into a small food processor and process until creamy. Taste to add salt and adjust any of the ingredients to your liking: if it's too tart add more honey or more olive oil.
- Put the drained toasted orzo in a large mixing bowl and toss with some of the dressing. Now add the tomato, onion, cukes, olives and oregano leaves and give a toss with more dressing. Now toss in the feta cheese and add salt and fresh cracked pepper to taste.
- Serve right away or chill until ready to serve.
This orzo salad was so fresh and delish!
The nutty flavor from the toasted orzo paired perfectly with the fresh vegetables and tangy dressing. It’s a delicious and refreshing dish that’s now a staple in my kitchen, thanks for the recipe!
Oh yum! You had me at the toasted, nutty flavor. Such a fantastic orzo salad and so perfect for summer.
It’s such a fun technique and I agree, the toasty nutty quality is so delicious in a pasta salad.
I always have orzo in the kitchen, so this was the perfect last minute recipe idea. I’m definitely going to be making it again!
Clarification please! Do you toast the cooked orzo or uncooked, like some ramen salads? Thank you!
You toast the raw orzo, then cook it.
Amazing Recipe, loved this. Thanks for sharing this.
This looks fresh and delicious, Sue, canโt wait to try it!
I always toast my noodles in the oven before adding them to soup. Did you know that if you do this, the noodles wonโt absorb extra liquid and become bloated and mushy even after days of sitting in leftover soup! They just cook to the point of being done and then stop.
I have been making a similar orzo salad for years, and it is always very popular (love the feta). My dressing is olive oil, lemon juice, and balsamic vinegar. I like the idea of the honey but am not sure how I feel about the mustard here. Then again, I haven’t made this exact recipe.