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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
  

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

Instructions
 

  • 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.
  • 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.
  • 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.
  • Marinate the chicken for several hours or overnight.
  • Bake at 425°F for 25–35 minutes, or until fully cooked through. The chicken can also be grilled if preferred.
  • 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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