When tomatoes are at their sweetest, this is the orzo salad I make on repeat. Tender orzo, smoky roasted eggplant, sweet and spicy marinated tomatoes, salty feta, fresh basil, and crunchy toasted seeds come together in a simple Mediterranean-inspired dinner that's just as delicious warm as it is straight from the refrigerator. It's an easy small-batch meal for two that's bursting with summer flavor in every bite.
This recipe started with one of those dinners where I wasn't following a plan-I was simply using what I already had.
There was a jar of my Marinated Tomatoes in the refrigerator, an eggplant sitting on the counter, and a box of orzo tucked in the pantry. As the eggplant roasted, the tomatoes perfumed the kitchen with garlic, herbs, and vinegar, and I had a feeling those ingredients were meant for each other.
When I set the pasta salad bowls on the table, Mark took one bite, looked up, and simply said,
"This is delicious."
As we lingered over dinner, the conversation drifted from the recipe to the pasta itself.
"How do they make orzo?" he asked. "It's pasta, but it looks like rice. Where did it come from?"
That question sent me down an unexpected rabbit hole.
I assumed I'd quickly find the history of orzo, but surprisingly, there wasn't much to uncover. I searched for who invented it, when it first appeared, and how it evolved. Beyond modern recipes and grocery websites, the history is surprisingly quiet.
What I did discover made me appreciate this little pasta even more.
Although we call it orzo-the Italian word for barley-it has become a beloved staple throughout Greece, Turkey, and the Middle East, where it stars in everything from baked casseroles to hearty soups and rice pilafs.
That versatility is exactly why I love cooking with it. It takes on the flavors around it beautifully, making it the perfect partner for sweet marinated tomatoes, creamy feta, roasted vegetables, and fresh herbs.
For me, this has become one of those effortless summer dinners that feels a little special while using ingredients I almost always have on hand.
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Why This Summer Orzo Salad Belongs on Your Table
If you've made orzo salads before, you've probably noticed they all start to look alike-fresh tomatoes, cucumbers, olives, and a lemon vinaigrette. They're delicious, but I wanted something that felt a little heartier and packed with even more flavor. This recipe starts with a jar of my sweet and spicy marinated tomatoes and builds from there. Here's why I think you'll love it:
- The marinated tomatoes do double duty. Instead of simply tossing in fresh tomatoes, these marinated tomatoes become both the vegetable and part of the dressing. Every spoonful is filled with garlic, fresh herbs, olive oil, and a little kick from the jalapeño, so you get layers of flavor without making a complicated vinaigrette.
- Roasted eggplant makes it feel like dinner. Roasting transforms eggplant from spongy to silky and sweet. It soaks up all those Mediterranean flavors and makes this salad satisfying enough to serve as a light dinner instead of just a side dish.
- It's made for a smaller table. Most pasta salads feed a crowd and leave you eating leftovers for days. This recipe makes just enough for two people to enjoy for dinner, with maybe a little left for lunch the next day.
- Every bite has a little something different. Creamy feta, fragrant basil, crunchy toasted seeds, sweet tomatoes, and tender orzo all come together in one bowl. Add a few cubes of soppressata if you'd like a savory bite that takes it over the top.
- It's just as good warm as it is cold. I usually serve it warm the night I make it, then happily pull the leftovers from the refrigerator for lunch the next day. It's one of those recipes that somehow gets even better after the flavors have had time to mingle.
- One jar of marinated tomatoes becomes several meals. I almost always keep a jar of marinated tomatoes in the refrigerator because they make meal planning so easy. Use some in this orzo salad, pile the rest onto avocado toast with a poached egg, spoon them over grilled chicken or fish, or toss them into another salad later in the week. One simple recipe keeps on giving.
Ingredient Tips
Every ingredient in this salad brings something special to the bowl. If we were shopping together, here's what I'd toss into the cart.
- Orzo - Don't let its rice-like shape fool you-orzo is pasta! I keep a box in my pantry because it cooks in about 8 minutes and catches all those little bits of herbs, cheese, and dressing in every bite.
- Eggplant - Look for an eggplant that's heavy for its size with smooth, shiny skin. Roasting turns the cubes buttery soft and gives this salad enough substance to enjoy as a light dinner.
- Marinated Tomatoes - This is the ingredient that makes this salad unforgettable. Instead of fresh tomatoes, we're using Marinated Tomatoes that have soaked up garlic, herbs, and a little jalapeño heat, adding both the vegetables and much of the flavor to the dressing.
- Feta - Whenever possible, buy feta packed in brine. It's creamier and richer than the pre-crumbled kind and melts ever so slightly into the warm orzo.
- Fresh Basil - Adds that unmistakable taste of summer. Tear the leaves instead of chopping them to keep them looking bright and fragrant.
- Soppressata (Optional) - A few cubes of soppressata add a delicious salty bite that pairs beautifully with the sweet tomatoes and creamy feta. Leave it out if you'd like a vegetarian version.
Note: You will find the measurements and other helpful ingredient tips in the recipe card below.
What Is Orzo?
When Mark asked, "Is orzo rice or pasta?" I realized it's a pretty common question. It may look like a grain of rice, but orzo is actually a small pasta made from wheat. In fact, the word orzo means "barley" in Italian because its shape resembles a grain of barley.
One of the reasons I always keep a box in my pantry is how versatile it is. It cooks in about 8 minutes and is just as happy in soups as it is in salads like this one. I also love how those tiny pieces catch little bits of herbs, feta, and dressing, so every bite is full of flavor.
Where Did Orzo Come From?
After dinner, Mark's question sent me down an unexpected rabbit hole. I assumed finding the history of orzo would be easy, but surprisingly, there isn't much written about its exact origins.
What I did discover is that this tiny pasta has been part of Mediterranean cooking for centuries.
- In Italy, it's often called risoni ("little rice") and is traditionally added to soups.
- In Greece, it's known as kritharaki and is famous in baked dishes like giouvetsi, where it's cooked with meat and a rich tomato sauce.
- In Turkey, you'll find arpa şehriye, often toasted before being stirred into rice pilafs and hearty stews.
- Across the Middle East, it's sometimes called "sparrow's tongue" and is simmered in flavorful broths and comforting family meals.
While its exact beginnings are a bit of a mystery, one thing is certain-this little pasta has traveled throughout the Mediterranean, finding a place in home kitchens from Italy to Egypt. And after making this salad, I think it's easy to see why.What Is Orzo?
What Is Soppressata?
Soppressata is an Italian dry-cured salami that's seasoned with garlic and spices before being slowly aged. It has a firmer texture than deli salami and a wonderfully rich flavor.
If your soppressata has a natural casing, lightly score it with a knife and peel it away before slicing.
For this salad, I like cutting it into small cubes rather than thin slices, so every bite gets a little burst of savory flavor.
It's best served at room temperature, allowing the fat to soften and the flavors to fully develop.
No soppressata? Leave it out for a delicious vegetarian salad or substitute salami or prosciutto.
How to Make Summer Orzo Salad
This recipe comes together in three simple parts: roast the eggplant, cook the orzo, then bring everything together while the pasta is still warm. The warm orzo soaks up all those wonderful flavors, so every bite tastes like summer.
Step 1 | Roast the Eggplant
Heat your oven to 425°F.
Toss the eggplant cubes with olive oil, smashed garlic, thyme, chili powder, honey, salt, and pepper.
Spread everything into a single layer on a baking sheet and roast for 20 to 25 minutes, stirring once halfway through.
Roast eggplant cubes until they are tender and lightly Browned.
Step 2 | Cook the Orzo
While the eggplant roasts, bring a large pot of well-salted water to a boil and cook the orzo until it's al dente. Drain well, but don't rinse it. The warm pasta is ready to soak up all the delicious flavors you'll add next.
Step 3 | Build the Flavor
In a large serving bowl, whisk together the olive oil, balsamic vinegar, honey, grated shallot, a pinch of red pepper flakes, salt, and pepper. Add the warm orzo and toss until every little piece is lightly coated.
Now stir in the roasted eggplant, chopped roasted garlic, and those wonderful Marinated Tomatoes, letting a little of the flavorful marinade come along too. It adds even more garlic, herbs, and tangy goodness to the salad.
Step 4 | Finish with the Good Stuff
Gently fold in the crumbled feta, fresh basil, toasted pine nuts or seeds, and the optional cubes of soppressata. Give everything one last gentle toss and serve warm, at room temperature, or chilled.
I usually can't wait and serve it warm for dinner, but I have to admit the leftovers might be even better the next day after all the flavors have had a chance to mingle.
My Favorite Way to Serve It
This salad is hearty enough to be dinner all by itself, especially with the soppressata, but it also makes a wonderful side for grilled chicken, shrimp, or salmon. And if you happen to have an extra spoonful of those marinated tomatoes in the jar, don't be shy-scatter a few more over the top just before serving.
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Make It Your Own
One of the reasons this recipe ends up on our table so often is that it's easy to adapt with whatever I have on hand. Here are a few of my favorite ways to change it up:
- Add grilled chicken for a heartier dinner that's perfect after a summer cookout.
- Toss in grilled or sautéed shrimp for a fresh Mediterranean twist.
- Stir in a can of chickpeas to make it a satisfying vegetarian main dish with extra protein.
- Swap the feta for fresh mozzarella pearls if you're craving a creamier, Caprese-inspired salad.
- Roast zucchini alongside the eggplant for even more summer vegetables and color.
- Fold in a handful of baby spinach while the orzo is still warm. The heat will gently wilt the leaves without overcooking them.
- Leave out the soppressata for a delicious vegetarian salad, or replace it with prosciutto, salami, or grilled chicken if that's what you have in the refrigerator.
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Related
Looking for other summer pasta recipes perfectly portioned for two? Try these:
Summer Orzo Salad with Marinated Tomatoes and Roasted Eggplant
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Equipment
Ingredients
- 2 tablespoons extra virgin olive oil , divided
- 1 cup eggplant , cut into ¼-inch cubes
- 1 to 2 garlic cloves smashed
- ⅔ tablespoon fresh thyme leaves or 2 teaspoons dried thyme
- ⅓ teaspoon chili powder
- 2 teaspoons honey divided
- Kosher salt and freshly ground black pepper
- ⅓ pound dry orzo about ¾ cup
- 1 tablespoon balsamic vinegar
- ½ small shallot , finely grated
- Pinch red pepper flakes
- 1½ cups Marinated Tomatoes plus 1-2 tablespoons of the marinade
- 2 tablespoons fresh basil roughly torn
- 2 -3 ounces feta cheese , crumbled
- 1 tablespoon toasted pine nuts (optional)
- 1 tablespoon roasted pumpkin seeds sunflower seeds, or a combination
- 1 ounce soppressata cut into ¼-inch cubes (optional)
Instructions
- Roast the eggplant. Preheat the oven to 425°F. Toss the eggplant with 1 tablespoon olive oil, the garlic, thyme, chili powder, 1 teaspoon honey, and a generous pinch of salt and pepper. Spread onto a baking sheet in a single layer and roast for 20-25 minutes, stirring once halfway through, until the eggplant is tender and lightly browned. Finely chop the roasted garlic and set aside with the eggplant.
- Cook the orzo. Bring 4 cups of water to a boil. Season generously with 1 tablespoon kosher salt. Add the orzo and cook until al dente according to the package directions, about 8-9 minutes. Drain well, but do not rinse.
- Make the dressing. In a large serving bowl, whisk together the remaining 1 tablespoon olive oil, balsamic vinegar, remaining 1 teaspoon honey, grated shallot, a pinch of red pepper flakes, and a light sprinkle of salt and pepper.
- Build the salad. Add the warm orzo to the bowl and toss to coat. Stir in the roasted eggplant, chopped roasted garlic, marinated tomatoes, and 1-2 tablespoons of the tomato marinade.
- Finish and serve. Gently fold in the basil, feta, toasted pine nuts or seeds, and the optional soppressata. Taste and adjust the seasoning if needed. Serve warm, at room temperature, or chilled.
Notes
- This salad is delicious served warm the day it's made and even better after a few hours in the refrigerator.
- Be sure to save a spoonful or two of the tomato marinade-it adds incredible flavor to the dressing.
- Block feta packed in brine has the best creamy texture, but pre-crumbled feta works just fine.
- Omit the soppressata for a vegetarian version, or substitute grilled chicken, shrimp, or chickpeas.
- Leftovers keep well in an airtight container in the refrigerator for up to 3 days.
Your Notes, Tips and Tricks
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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