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Oval bowl filled with orzo pasta salad mixed with chopped vegetables, olives, and herbs, with a wooden spoon resting inside.

Summer Orzo Salad

This Summer Orzo Salad comes together with simple ingredients and a quick lemon dressing. The grilled chicken makes it a full meal, and the fresh herbs bring everything to life. It’s perfect for busy weeknights or backyard dinners.
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Ingredients Method Notes

Ingredients
  

For the Orzo Salad:
  • 1.5 cups cooked orzo
  • ½ cup cherry tomatoes halved
  • ½ cup cucumber diced
  • ¼ red onion sliced
  • ¼ cup feta cheese
  • ½ cup Kalamata olives
  • 2 tbsp chopped pepperoncini
  • 1 roasted red bell pepper chopped
  • Fresh dill and parsley
For the Dressing:
  • 2 tbsp olive oil
  • Juice of 1 lemon
  • 2 garlic cloves grated
  • Salt and pepper to taste
  • 1 tsp oregano
For the Chicken:
  • 1 lb chicken thighs
  • 1 bottle Italian dressing
  • 1 tsp salt

Method
 

  1. In a large bowl, combine the cooked orzo, cherry tomatoes, cucumber, red onion, feta cheese, Kalamata olives, pepperoncini, roasted red bell pepper, dill, and parsley.
  2. In a small bowl, whisk together the olive oil, lemon juice, grated garlic, salt, pepper, and oregano. Pour the dressing over the salad and toss until evenly combined. Refrigerate until chilled.
  3. Place the chicken thighs into a zip-top bag and pour in the Italian dressing. Add the salt and mix well to coat the chicken evenly.
  4. Marinate the chicken for several hours or overnight.
  5. Bake at 425°F for 25–35 minutes, or until fully cooked through. The chicken can also be grilled if preferred.
  6. Serve the chicken over the chilled orzo salad.

Notes

  • Cook the orzo just until al dente so it stays firm and doesn’t get mushy once mixed with the dressing.
  • Rinse the cooked orzo under cold water to stop the cooking process and keep the grains from sticking together.
  • Marinate the chicken for at least a few hours to let the flavors soak in; overnight gives the best result.
  • If grilling the chicken, lightly oil the grates to prevent sticking and get nice char marks.
  • Let the salad chill for at least 30 minutes before serving so the flavors can meld together.
  • Use fresh lemon juice instead of bottled for the brightest, cleanest flavor.
  • Chop the vegetables evenly so every bite has a balanced mix of texture and color.
  • Add the feta just before serving to keep it from breaking down too much in the dressing.
  • If making ahead, store the dressing separately and toss it in right before serving for the freshest taste.
  • Refresh leftovers with a drizzle of olive oil or a squeeze of lemon before serving the next day.
 
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