Orzo Salad

This Orzo Salad is the sort of fresh, unfussy side I like alongside a smoky braai. Orzo looks like rice but is actually pasta, and its little grains catch the lemon dressing beautifully. Cucumber adds crunch, tomatoes bring sweetness, and feta gives you those lovely salty bites without needing a heavy mayonnaise dressing.

It’s particularly good with Lamb Sosaties or Peri-Peri Chicken, where the cool vegetables and lemon balance rich meat and chilli. It also sits happily next to boerewors or grilled fish. For a bigger spread, choose another contrasting side from the Braai Salads collection.

You can prepare the pasta and dressing the day before, then add the vegetables, parsley and feta on braai day. Keep everything refrigerated at 5°C or below, and use a cooler box with ice packs when travelling. In our summer heat, put out a small serving bowl and replenish it from the fridge: discard salad left unrefrigerated for more than 2 hours in total, or 1 hour when the temperature is above 32°C.

Tips & Techniques

• Watch the pasta: Start tasting a minute before the packet time is up. Overcooked orzo turns soft and clumps when tossed.
• Drain properly: A brief rinse is useful for this cold salad, but let the water drain away before dressing or the flavour will be weak.
• Keep the crunch: Scoop out a cucumber’s watery seed core and cut the flesh into roughly 1 cm pieces.
• Tame the onion: For a gentler flavour, soak the chopped onion in cold water for 5–10 minutes, then drain and pat dry before adding.
• Season after the feta: Taste a spoonful containing both pasta and cheese before adding more salt.

Delicious Variations

• Add sweetcorn: Fold in 150 g cooked, cooled sweetcorn kernels; lightly charred braai corn is especially good.
• Make it dairy-free: Replace the feta with 100 g drained, chopped olives, then taste carefully before adding salt.
• Make it more filling: Add one 400 g tin of chickpeas, drained and rinsed, for a substantial lunch salad.
• Swap the herbs: Replace 5 g of the parsley with chopped fresh mint for a particularly lovely match with lamb.

Serving Suggestions

• With lamb: Serve alongside lamb sosaties or chops, with the lemon dressing cutting through their richness.
• With chicken: Pair with peri-peri chicken for a cool, crunchy contrast to the heat.
• For a braai spread: Allow six generous side portions, or eight smaller portions if there are several other salads and bread.
• For outdoor serving: Set a small bowl over ice and keep the remaining salad refrigerated until it is needed.

Frequently Asked Questions (FAQs)

Q1: Can I make orzo salad the day before?

Yes. Cook, rinse and drain the orzo, toss it with the dressing and refrigerate promptly in a covered, shallow container. Keep the prepared vegetables separately and add them with the parsley and feta on the day. Stir well; if the pasta seems dry, loosen it with 5–10 ml olive oil and a small squeeze of lemon.

Q2: How long will leftovers keep?

Keep the salad covered at 5°C or below and eat within 3 days of cooking the pasta. The cucumber and tomatoes soften over time, so it is best in the first 2 days. Only save leftovers that stayed safely chilled; refrigerating salad again does not make it safe after excessive time in the heat.

Q3: What can I use instead of orzo?

Use 250 g dry small pasta shells or macaroni and cook according to the packet. For a gluten-free version, use gluten-free small pasta and check the mustard label. Regular orzo is wheat pasta, not rice, so it is not gluten-free.

Q4: How many people does this recipe serve, and can I double it?

It serves six generously as a side, or eight as part of a larger braai spread. Double all the ingredients for 12 generous portions. Use a roomy pot for the pasta and divide it between shallow containers for quick chilling rather than refrigerating one deep, warm bowl.

Q5: Can I freeze this salad?

Freezing is not recommended for the finished salad. The cucumber and tomatoes become watery on thawing and the feta can turn crumbly. For less waste, make a smaller batch or keep some dressed pasta separate and add fresh vegetables when serving.

In Summary

This Orzo Salad brings lemony pasta, crisp vegetables and creamy feta to the braai table without much fuss. Drain the pasta well, add the fresh ingredients close to serving and keep it properly chilled for the best flavour and texture.