Marinated Veggie-Orzo Salad

Make your next potluck a breeze with this make-ahead pasta salad. Marinated vegetables and orzo for the pasta will make it stand out from the crowd.

Marinated Veggie-Orzo Salad
Photo: Blaine Moats
Hands On Time:
15 mins
Total Time:
1 day 15 mins
6 cups


  • 1 cup dried orzo pasta

  • ½ cup olive oil

  • 2 lemons

  • ¾ teaspoon salt

  • ¼ teaspoon pepper

  • ½ cup chopped fresh herbs, such as dill, basil, mint, and/or chives

  • 1 medium cucumber, coarsely chopped

  • 8 ounce fresh asparagus, trimmed and cut into 1-inch pieces

  • 1 ½ cup small cauliflower florets

  • 1 cup radishes, quartered

  • ½ cup chopped red onion

  • Crumbled feta cheese


  1. Cook pasta according to package directions. Drain and rinse with cold water; drain again. Place in a large bowl. Toss with 2 tablespoons of the oil. Chill, covered, up to 24 hours.

  2. Meanwhile, remove zest from one lemon. Juice both lemons. In a large bowl whisk together lemon zest and juice, remaining oil, 3/4 teaspoon salt, 1/4 teaspoon black pepper, and half the herbs. (Wrap and chill remaining herbs until needed). Add cucumber; mash lightly with a potato masher to release juices. Add asparagus, cauliflower, radishes, and onion. Toss to coat. Chill, covered, up to 24 hours.

  3. Add pasta to vegetables. Toss to coat. Top with feta and remaining herbs. Serves 8.

Nutrition Facts (per serving)

229 Calories
15g Fat
20g Carbs
5g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 229
% Daily Value *
Total Fat 15g 19%
Saturated Fat 3g 15%
Cholesterol 4mg 1%
Sodium 273mg 12%
Total Carbohydrate 20g 7%
Total Sugars 3g
Protein 5g
Vitamin C 17.4mg 87%
Calcium 47mg 4%
Iron 1.3mg 7%
Potassium 201mg 4%
Folate, total 78.5mcg
Vitamin B-12 0.1mcg
Vitamin B-6 0.1mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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