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Leftover Orzo Salad


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Rate this recipe 4.4/5 (7 Votes)


  • Leftover fish, chicken, shrimp, tofu … whatever
  • 1/2 bag orzo pasta
  • 12 baby heirloom tomatoes (regular cherry tomatoes will work too), cut in half
  • 2 Persian cucumbers, skinned and diced
  • 6 green onions, chopped
  • 1 handful of Italian parsley leaves, chopped
  • 1 handful of fresh mint leaves, chopped
  • 4 oz. Israeli feta cheese, crumbled
  • 1/3 c. orange champagne vinegar
  • 3 tbsp. mayonnaise
  • 2/3 c. olive oil
  • Kosher salt
  • Freshly ground black pepper


Preparation time 15mins
Cooking time 30mins
Adapted from


Step 1

1. Cook pasta according to the directions on the bag
2. Put in large bowl with leftover fish, chicken, shrimp, tofu … whatever
3. Add tomatoes, cucumbers, onions, parsley, mint and feta cheese to pasta
4. In a separate bowl, whisk together vinegar and mayonnaise
5. Slowly add olive oil, whisking as you go
6. Season dressing with salt and pepper to taste
7. Dress orzo salad and mix together
8. Enjoy!

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