Bobby Flay Orzo Salad

Bobby Flay’s Orzo Salad is a light yet vibrant dish full of Mediterranean flair. This refreshing salad combines tender orzo pasta with crisp vegetables, fresh herbs, tangy lemon dressing, and briny feta cheese. It’s quick to prepare and perfect for warm-weather meals, potlucks, or as a colorful side dish.

What is Bobby Flay’s Orzo Salad?

Bobby Flay’s Orzo Salad is a cold pasta salad made with orzo—rice-shaped pasta—tossed with Mediterranean ingredients like cucumbers, tomatoes, olives, red onion, and herbs. A simple vinaigrette made from olive oil and lemon juice ties it all together. It’s flavorful, fresh, and customizable for any occasion.

Other Bobby Flay Recipes

• Bobby Flay Chicken Lettuce Wraps
• Bobby Flay’s Italian Meatloaf
• Bobby Flay Turkey Meatloaf
• Bobby Flay Balsamic Vinaigrette
• Bobby Flay Caesar Salad

Why You Love This Recipe

• Fresh and vibrant – Full of colorful vegetables and zesty lemon.
• Quick and easy – Comes together in under 30 minutes.
• Perfect for meal prep – Holds up well in the fridge.
• Ideal for picnics and barbecues – No mayo means it travels well.
• Pairs with everything – Works as a side or light main dish.

Ingredients Needed to Make Bobby Flay’s Orzo Salad

• Orzo pasta – 1½ cups (dry)
• Cherry tomatoes (halved) – 1 cup
• Cucumber (diced) – 1 medium
• Red onion (thinly sliced) – ¼ cup
• Kalamata olives (sliced) – ⅓ cup
• Feta cheese (crumbled) – ½ cup
• Fresh parsley (chopped) – 2 tablespoons
• Fresh mint (optional) – 1 tablespoon

For the lemon vinaigrette:

• Extra virgin olive oil – ¼ cup
• Lemon juice (freshly squeezed) – 2 tablespoons
• Dijon mustard – 1 teaspoon
• Garlic (minced) – 1 clove
• Salt and black pepper – To taste

Instructions to Prepare Bobby Flay Orzo Salad

• Cook the orzo – Boil in salted water until al dente, about 7–8 minutes. Drain and rinse under cold water.
• Whisk the vinaigrette – In a small bowl, combine olive oil, lemon juice, Dijon, garlic, salt, and pepper. Whisk until well blended.
• Chop the vegetables – Dice cucumber, slice onion, halve tomatoes, and chop herbs.
• Combine everything – In a large bowl, toss the orzo with vegetables, olives, and feta.
• Add dressing and toss – Pour vinaigrette over the salad and mix well.
• Chill and serve – Refrigerate for at least 30 minutes to allow flavors to meld.

What Goes Well With Bobby Flay’s Orzo Salad

• Serve with grilled chicken – Makes a balanced and satisfying meal.
• Pair with seafood – Complements shrimp, salmon, or grilled fish.
• Enjoy alongside lamb kebabs – Classic Mediterranean combo.
• Serve at barbecues – A fresh, mayo-free alternative to potato salad.
• Make it a light lunch – Add chickpeas or avocado for extra protein.

Pro Tips to Make Perfect Bobby Flay Orzo Salad

• Rinse the orzo after cooking – Prevents clumping and keeps the salad light.
• Use high-quality olive oil – Enhances the flavor of the vinaigrette.
• Let it chill before serving – Helps develop deeper flavor.
• Add herbs just before serving – Keeps them fresh and vibrant.
• Crumbled feta works best – It distributes evenly throughout the salad.
• Adjust dressing to taste – Add more lemon or oil depending on preference.

Variations of Bobby Flay’s Orzo Salad

• Add grilled vegetables – Zucchini, bell peppers, or eggplant- to add smoky depth.
• Include protein – Add chickpeas, grilled chicken, or tofu.
• Make it Greek-style – Include capers and oregano for traditional Greek flavor.
• Try sun-dried tomatoes – Adds a tangy and chewy texture.
• Use a red wine vinaigrette – For a different acidic profile.
• Make it spicy – Add chili flakes or a dash of hot sauce.

Storage Guidelines for Bobby Flay Orzo Salad

• Refrigerate in an airtight container – Keeps fresh for up to 4 days.
• Stir before serving again – Redistribute dressing and ingredients.
• Store dressing separately if making ahead – Prevents sogginess.
• Add herbs and cheese last – Keeps their texture and flavor intact.
• Avoid freezing – Pasta and fresh vegetables don’t thaw well.

Reheating Tips for Bobby Flay’s Orzo Salad

• Best served cold or at room temperature – No heating needed.
• Let sit at room temperature for 10–15 minutes – Before serving from the fridge.
• Toss again with fresh lemon juice – Revives the brightness.
• Avoid microwaving – Can wilt vegetables and melt feta.

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Nutritional Value (per Serving)

Approximate values based on 6 servings

• Calories: 260 kcal
• Protein: 6 g
• Fat: 14 g
  • Saturated Fat: 4 g
• Carbohydrates: 27 g
  • Sugars: 2 g
• Fiber: 2 g
• Cholesterol: 10 mg
• Sodium: 330 mg