Featured Recipe

Herbed Orzo Salad

Name: Herbed Orzo Salad
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 8 servings
Ingredients: 1 1/4 cups orzo pasta; Salt for pasta water; 3 tablespoons fresh lemon juice; 1/3 cup chimichurri sauce, room temp; 1 cup roasted red peppers, chopped; 1/2 cup crushed kalamata olives; 1/3 cup diced red onion; 3/4 cup crumbled goat cheese; 1 cup marinated artichoke hearts, quartered; Freshly ground black pepper, to taste

By Kate

Created on 18 January 2026

Cooked orzo tossed in zesty citrus, fragrant basil sauce swapped for chimichurri, bright cherry tomatoes replaced with roasted red peppers, crushed kalamata olives for texture, red onion bite, crumbly goat cheese instead feta, marinated artichoke hearts. Chill or serve room temp. A vibrant, herb-forward pasta salad with sharp, earthy notes and punchy acid. Made for straightforward prep, lasting freshness, and adaptable to pantry, fridge finds.

Prep: 30 min

Cook: 10 min

Total: 40 min

Serves: 8 servings

salad pasta Mediterranean summer recipes

Introduction

Orzo. Tiny pasta pearls that soak flavor. Cook them right. Salt the water well or flavor’s thin. Wait for that first gentle susurrus of boiling. You want al dente here; mush ruins texture entirely. Chill pasta fast—run cold water until no steam hovers, the grains cool and separate. Dressing. Skip syrupy pesto for something punchier. Chimichurri adds sharp intensity, parsley bitterness, garlic heat. Bright citrus juice coats grains giving bite and freshness. Roasted red peppers? Rip up texture and color, sweeter than raw tomato. Kalamata olives, smashed for bits, deliver sharp salt and tang. Goat cheese crumbled, creamy tang, richer than feta, softens acid. Artichokes sliced thin lend bitterness, chewiness—layer complexity. Keep all chopped bits bite-sized; conflicting textures can kill mouthfeel. Toss gently. Don’t bruise cheese into paste. Taste salt carefully—ingredients carry their own salt. Serve cool or room temp, never warm—fat blooms and flavors dull. Great for lazy summer lunches, bring to picnics, or prep ahead. Store chilled max a day or textures dull, color dulls. Adjust acidity before serving for punch. Simple tricks save hours—always taste, adjust, trust senses.

Ingredients

1 1/4 cups orzo pasta

Salt for pasta water

3 tablespoons fresh lemon juice

1/3 cup chimichurri sauce, room temp

1 cup roasted red peppers, chopped

1/2 cup crushed kalamata olives

1/3 cup diced red onion

3/4 cup crumbled goat cheese

1 cup marinated artichoke hearts, quartered

Freshly ground black pepper, to taste

In The Same Category · Perfect Sides

Explore all →

About the ingredients

Orzo is your base; best to go fresh in packets or bulk; avoid stale pasta—it won’t cook well. Salt the boiling water like the sea—pasta absorbs seasoning here. Chimichurri instead of basil pesto gives a south-of-the-border twist—parsley and garlic over pine nuts and basil. If unavailable, blend fresh parsley, minced garlic, olive oil, vinegar in a pinch—respect freshness. Roasted red peppers add smoky sweetness, superior to raw tomatoes which can get lost among stronger flavors. Kalamata olives are standard but smashed rather than whole to disperse sharp brine flavor. Goat cheese takes a while to crumble right—freeze briefly for clean crumble. Artichokes bring bitterness and chew; marinated jars are best but verify no overpowering vinegars or sugars. Red onion rather than white adds color punch and milder bite; dice fine to avoid surprise sharp hits on the palate. Adjust salt last; several ingredients have salt already. Keep accent ingredients even—and not too large, to avoid forkfuls of nothing but one flavor.

Method

Bring a large pot of heavily salted water to a rolling boil. Add orzo and stir immediately. Watch carefully, cooking until just tender but still slightly firm to bite, about 8-9 minutes. Drain in colander; shake to remove excess water.

Run orzo under cold water until completely cool, stirring gently to lower heat quickly and stop cooking. Let drain well; moisture dulls flavor and thins dressings.

Dump orzo into a large bowl. Drizzle lemon juice over pasta, toss with fork or tongs to coat evenly. Citrus brightens and prevents clumping, plus lifts flavors.

Add chimichurri in one go; stir through. This is your herbaceous backbone, swapping basil pesto for a sharper, earthier punch. Use good quality chimichurri or make fresh with parsley, garlic, vinegar, oil.

Fold in roasted peppers, olives, onion, goat cheese, artichokes. Keep mixing but gently- break goat cheese clumps only slightly; maintain textural interest.

Season with cracked black pepper and add salt carefully. Olives and artichokes bring salt, so taste before over-salting.

Serve cold or room temperature straight away. If storing, transfer to airtight container, chill max 24 hours to keep vibrant texture and flavor. Go easy on stir before serving to avoid breaking ingredients down.

Common snags: under-rinsed orzo can clump and stew in dressing. Don’t overcook pasta; mush kills salad texture. No chimichurri? Fresh minced parsley, oregano, a splash vinegar, olive oil, garlic crushed works.

Leftover goat cheese? Feta or ricotta salata swaps fine (texture and tang differ). Artichokes can be replaced with sun-dried tomatoes for acidity twist.

If salad feels dry right before serving, splash more acidic juice or olive oil. Always tweak freshness—pasta salad needs lively lift; flat acid dulls overall.

When chopping ingredients like peppers and artichokes, uniform bite-sized pieces keep each forkful balanced. Large chunks overpower or create uneven mouthfeel.

Technique Tips

Crucial to approach orzo like risotto grains: no overcooking. Feel grains between thumb and finger: tender but withstand bite, slight resistance. Drain well and rinse immediately to stop cook—residual heat kills texture if ignored. Lemon juice pre-mixed into pasta prevents clumping and starts flavor balancing early. Chimichurri must be room temp, stir in smoothly; cold sauce can make pasta clump cold spots. Fold in other ingredients carefully, breaking cheese lightly but preserving structure. Season last since olives and marinated artichokes pump salt unexpectedly. Serving cold means flavors settle slowly—if dull, wake with splash acidic juice or drizzle olive oil. Store leftovers with minimal air to reduce oxidation; salad texture suffers if left too long. No reheating—oil and cheese separate if warmed. Proper knife skills—small, uniform dice ensures balanced bites and mouthfeel. Watch for moisture pooling and drain excess liquid before mixing to prevent soggy salad. Use fork or tongs for tossing; spoons bruise cheese and crush ingredients.

Chef's Notes

💡 Salting water for pasta is crucial; it's your seasoning lockdown. Want flavor? Salt like the sea. Orzo should absorb—a few minutes to bubble and soften just right. Don't forget to check texture. Each grain should feel firm yet tender.
💡 Run that orzo under cold water fast. Quick rinse cools it. Prevents clumping. Don't skip this. Moisture dulls flavor. Keep it light, bright. Toss with lemon juice immediately for balance. Avoid heavy coats; this salad thrives on texture.
💡 Chimichurri instead of pesto adds depth. If lacking, fresh parsley, minced garlic, vinegar, and olive oil work. Sharpness is key. Don't just dump; mix it to coat the orzo evenly—skip clumps for the best bite.
💡 Roasted red peppers bring sweetness. Better than raw tomatoes; complexity without overpowering. Cut them right. Even sizes ensure every forkful keeps its balance. Kalamata olives should be smashed; spread that briny tang—don't go whole.
💡 Goat cheese is softer but more flavorful than feta. Crumble lightly; avoid mushy paste. Broken texture preserves character. If you have leftovers, ricotta salata or feta can work. Artichokes can flip to sun-dried tomatoes if you want zing.