Veggie & Orzo Pasta Salad with Citrus Vinaigrette

This Veggie and Orzo Pasta Salad was one of my go-to meal prep recipes over the summer! Although summer is winding down, this recipe is still super easy to prep ahead for the week, and I imagine it’ll stay in my rotation. It’s pretty customizable, too, so you can use whatever veggies and ingredients you love.

This Veggie and Orzo Pasta Salad is quick and flavorful—perfect for a weekday lunch recipe! If you’re smart with prepping, it can be ready to eat in 30 minutes or less. This meal was inspired by this recipe from Diane Morrisey on Instagram. I’m not the hugest fan of couscous, so I swapped in orzo for the base.

Okay, so what exactly is orzo?

Orzo is actually a type of pasta, a “pastina” or small pasta, to be exact! It’s a thin, oval-shaped pasta that looks a lot like oversized rice grains. I actually thought it was rice the first time I ever had it. Orzo is made from semolina, so it’s more toothsome than other pastas. (Read more about orzo here.)

You can adjust what’s in the salad based on the season and your taste preferences. My usual combination this summer was chopped bell peppers, cucumbers, and blueberries. If you want to add more to it, go for it. Diane’s version has mango, cherry tomatoes, and red onion, and parsley, basil, and cilantro. If you want some greens in there, arugula or kale would be a nice addition.

What really makes this so delicious is the zesty citrus vinaigrette dressing. It sounds peculiar at first, but when everything is all mixed together, the flavors really work. The orange zest and juice bring a really nice natural sweetness, while lime and the champagne vinegar add a little zing. If you want a stronger garlic flavor, grate in a whole garlic clove instead of garlic powder.

This orzo pasta salad is delicious with some small mozzarella pearls mixed in. If you want some extra protein, you can add in some chopped or shredded chicken. But honestly, this salad is so good on its own, it doesn’t need anything extra. You can easily keep it plant-based by skipping the cheese and protein.

Another benefit of this orzo pasta salad is that it’s stored and served cold, so you don’t have to worry about reheating it. Plus, all the flavors really blend together and get better after a day or so in the fridge.

How to make Veggie & Orzo Pasta Salad

To make it, you will need:

• 1/2 cup dry orzo (about 1 cup cooked)
• 1 large bell pepper, diced
• 1/2 cucumber, diced
• 1 cup blueberries
• 1-2 tbsp fresh parsley, chopped (to taste, optional)
• 1 orange (juice and zest)
• 1 lime (juice)
• 1/4 cup champagne vinegar
• 1/4 cup avocado or olive oil
• 1 tbsp honey (optional, if you want it a little sweeter)
• 1 medium shallot, finely diced
• Garlic powder, salt, pepper to taste

First, cook the orzo, the same way you would a regular pasta. Once it’s reached al dente, drain and rinse, and set aside.

While the orzo is cooking, prep your remaining ingredients and make the dressing. Dice the pepper and cucumber, chop the parsley (if using), and finely dice the shallot. Mix the orange zest and juice, lime juice, vinegar, oil, shallot, garlic powder, salt, and pepper in a small bowl or measuring glass.

Once the orzo has cooled, add it to a mixing bowl with the diced pepper, cucumber, blueberries, and parsley. Pour the dressing over top and stir to combine.

Serve this orzo pasta salad cold. This will hold in the refrigerator for up to a week.

Once you try this, you’ll quickly understand why it was one of my go-to recipes this summer. It’s so easy to make, and the citrus vinaigrette dressing really brings it all together. I can’t wait to try this with some more fall fruits and veggies, and report back!

Did you like this recipe? You might also like:

• Prosciutto & Fig Flatbread
• Winter Fruit Salad
• Apple & Arugula Flatbread
• Crockpot Meatballs (3 ingredients)

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Veggie and Orzo Pasta Salad

This veggie and orzo pasta salad is perfect for meal prepping and packing for lunch! Add your favorite veggies to really make it your own.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Course Main Course

Cuisine American

Servings 5

Ingredients

  

• 1/2 cup dry orzo (about 1 cup cooked)
• 1 cup blueberries
• 1 cup diced cucumber
• 1 bell pepper (diced)
• 1-2 tbsp chopped parsley (optional)
• 1 orange (zest and juice)
• 1 lime (juice)
• 1 shallot (medium, finely diced)
• 1/4 cup champagne vinegar
• 1/4 cup olive or avocado oil
• 1 tbsp honey (optional)
• 1/2 tsp garlic powder
• Salt & pepper to taste

Instructions

 

• Cook the orzo according to package directions. Once it reaches al dente, drain and rinse with cool water. Set aside.
• Chop the bell pepper into a small dice.
• Make the dressing by mixing the oil, vinegar, juices, shallot, honey, garlic powder, salt, and pepper in a small bowl or measuring glass.
• Once the orzo has cooled, add it to a bowl with the diced pepper, cucumber, blueberries, and parsley. Pour the dressing over top and mix.
• Serve cold.
• Store in an airtight container in the refrigerator for up to a week.

Keyword orzo, pasta salad