Gordon Ramsay Orzo Pasta Salad Recipe 

Gordon Ramsay Orzo Pasta Salad is made with al dente orzo, salty Feta cheese, juicy cherry tomatoes, Kalamata olives, fresh basil, and a bright lemon vinaigrette. The result is a light, zesty, and savory dish with a perfect bite of Mediterranean-inspired flavor. It is a perfect side dish for a summer barbecue or a light lunch and makes enough to serve 6 people.

Try More Recipes:

• Gordon Ramsay Burger Seasoning Recipe
• Gordon Ramsay Madeira Sauce Recipe
• Gordon Ramsay’s Crunchy Coleslaw Recipe (Creamy & Tangy)

Why You Will Love This Orzo Pasta Salad:

• It’s Incredibly Fresh: This isn’t a heavy, mayonnaise-based salad. The combination of fresh lemon juice, mint, and basil creates a bright, zesty, and light flavor that is incredibly refreshing.
• No Gummy Pasta: By rinsing the orzo in cold water, you wash away the starch that makes pasta salads stick together. This guarantees a perfect texture where every grain is separate and coated in the dressing.
• Perfect Make-Ahead Side: This salad tastes even better the next day after the orzo has time to absorb the lemon vinaigrette. It’s the perfect dish to bring to a BBQ or potluck as it travels well.
• Full of Mediterranean Flavor: Every bite has a perfect salty, tangy, or sweet pop. The salty olives and Feta, juicy tomatoes, and crisp cucumber create a classic, crowd-pleasing Mediterranean mix.

Gordon Ramsay Orzo Pasta Salad Ingredients

For the Salad:

• 1 lb (16 oz) orzo pasta
• 1 English cucumber, finely diced
• 1 pint cherry tomatoes, halved
• 1/2 red onion, very finely chopped
• 1/2 cup Kalamata olives, halved
• 1/2 cup fresh basil leaves, finely sliced (chiffonade)
• 1/4 cup fresh mint leaves, finely chopped
• 1 block (6 oz) Feta cheese, crumbled

For the Lemon Vinaigrette:

• 1/2 cup extra virgin olive oil
• 1/4 cup fresh lemon juice (from 2 lemons)
• 1 teaspoon lemon zest
• 1 teaspoon Dijon mustard
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

How To Make Gordon Ramsay Orzo Pasta Salad

1. Cook the orzo: Bring a large pot of salted water to a boil. Add the orzo and cook according to the package directions until it is al dente (tender but still firm).
2. Rinse the pasta: Drain the orzo in a colander and immediately rinse it with cold water. This stops the cooking process and prevents the pasta from clumping together.
3. Prepare the vinaigrette: In a small bowl, whisk together the olive oil, lemon juice, lemon zest, Dijon mustard, salt, and pepper until the dressing is well combined.
4. Combine the salad: In a large mixing bowl, add the cooled orzo, diced cucumber, halved cherry tomatoes, finely chopped red onion, and halved olives.
5. Dress the salad: Pour the lemon vinaigrette over the pasta and vegetables. Toss gently to coat everything evenly.
6. Add herbs and cheese: Just before serving, fold in the fresh basil, mint, and crumbled Feta cheese. Toss gently one last time.

Recipe Tips

• Rinse the Orzo: This is a crucial step. Rinsing the pasta in cold water not only stops it from overcooking but also washes away the excess starch, which is what makes pasta salads gummy.
• Use Fresh Herbs: Gordon Ramsay always emphasizes freshness. The flavor of fresh basil and mint is key to this recipe. Do not substitute with dried herbs, as they will not provide the same bright, zesty flavor.
• Finely Chop the Onion: Take the time to chop the red onion very finely. This way, you get a mild onion flavor in every bite rather than a crunchy, harsh chunk.
• Fold in Feta Last: Add the Feta cheese at the very end. If you mix it too much, it will break down and make the whole salad look cloudy and mushy.

What To Serve Orzo Pasta Salad?

This Mediterranean orzo salad is the perfect partner for grilled meats serve it alongside grilled chicken breasts, seared salmon or lamb chops. It is also an excellent side dish for a barbecue, pairing well with Gourmet Burgers or kebabs. For a light vegetarian lunch, you can serve it with a side of warm pita bread and hummus.

How To Store Leftovers Orzo Pasta Salad?

• Refrigerate: Store any leftovers in an airtight container in the refrigerator for up to 3 days. The pasta may absorb the dressing overnight, so you may want to add an extra squeeze of lemon juice or a drizzle of olive oil before serving again.
• Freeze: Freezing is not recommended for this salad. The fresh cucumber and tomatoes will become watery and mushy when thawed, and the texture of the pasta will be compromised.

Why You Don’t Reheat It:

• It’s a Cold Dish: This salad is designed to be served chilled or at room temperature. Its main ingredients (fresh basil, mint, cucumber, and feta) are meant to be cool and crisp.
• Texture: If you heat this salad, the cucumber will become warm and mushy, the fresh herbs will wilt and lose their flavor, and the feta cheese will melt into an oily-looking mess.

FAQs

More Recipes:

• Gordon Ramsay’s Crispy French Fries Recipe
• Gordon Ramsay Perfect Mashed Potatoes Recipe
• Gordon Ramsay’s Chicken Ballotine

Orzo Pasta Salad Nutrition Facts

Serving Size: 1 cup

• Calories: 310 kcal
• Total Fat: 15g
• Saturated Fat: 4g
• Cholesterol: 15mg
• Sodium: 450mg
• Total Carbohydrate: 35g
• Dietary Fiber: 3g
• Sugars: 4g
• Protein: 8g

Gordon Ramsay Orzo Pasta Salad Recipe 

Recipe by Sophie LaneCourse: Salads, Dinner, Lunch, Sides, MainCuisine: American, MediterraneanDifficulty: Beginner

Servings

6-8

servings

Prep time

15

minutes

Cooking time

10

minutes

Calories

310

kcal

Gordon Ramsay Orzo Pasta Salad is made with al dente orzo, salty Feta cheese, juicy cherry tomatoes, Kalamata olives, fresh basil, and a bright lemon vinaigrette. The result is a light, zesty, and savory dish with a perfect bite of Mediterranean-inspired flavor. It is a perfect side dish for a summer barbecue or a light lunch and makes enough to serve 6 people.

Ingredients

• 1 lb (16 oz) orzo pasta

• 1 English cucumber, finely diced

• 1 pint cherry tomatoes, halved

• 1/2 red onion, very finely chopped

• 1/2 cup Kalamata olives, halved

• 1/2 cup fresh basil leaves, finely sliced (chiffonade)

• 1/4 cup fresh mint leaves, finely chopped

• 1 block (6 oz) Feta cheese, crumbled

• For the Lemon Vinaigrette:

• 1/2 cup extra virgin olive oil

• 1/4 cup fresh lemon juice (from 2 lemons)

• 1 teaspoon lemon zest

• 1 teaspoon Dijon mustard

• 1/2 teaspoon salt

• 1/4 teaspoon black pepper

Directions

• Cook the orzo: Bring a large pot of salted water to a boil. Add the orzo and cook according to the package directions until it is al dente (tender but still firm).
• Rinse the pasta: Drain the orzo in a colander and immediately rinse it with cold water. This stops the cooking process and prevents the pasta from clumping together.
• Prepare the vinaigrette: In a small bowl, whisk together the olive oil, lemon juice, lemon zest, Dijon mustard, salt, and pepper until the dressing is well combined.
• Combine the salad: In a large mixing bowl, add the cooled orzo, diced cucumber, halved cherry tomatoes, finely chopped red onion, and halved olives.
• Dress the salad: Pour the lemon vinaigrette over the pasta and vegetables. Toss gently to coat everything evenly.
• Add herbs and cheese: Just before serving, fold in the fresh basil, mint, and crumbled Feta cheese. Toss gently one last time.

Notes

• Rinse the Orzo: This is a crucial step. Rinsing the pasta in cold water not only stops it from overcooking but also washes away the excess starch, which is what makes pasta salads gummy.
  Use Fresh Herbs: Gordon Ramsay always emphasizes freshness. The flavor of fresh basil and mint is key to this recipe. Do not substitute with dried herbs, as they will not provide the same bright, zesty flavor.
  Finely Chop the Onion: Take the time to chop the red onion very finely. This way, you get a mild onion flavor in every bite rather than a crunchy, harsh chunk.
  Fold in Feta Last: Add the Feta cheese at the very end. If you mix it too much, it will break down and make the whole salad look cloudy and mushy.