Orzo Salad with Goat Cheese Recipe

orzo salad with goat cheese recipe

I first tried a version of this orzo salad with goat cheese seven years ago and it was seriously love at first bite. Immediately I asked my friend for her recipe and it’s been a favorite ever since. I’ve made a few tweaks over the years, which is why it now features goat cheese instead of feta. This is the perfect summer lunch or dinner and is a great recipe to make ahead!

The two things I love most about this orzo salad with goat cheese recipe is that it’s 1) delicious and 2) easy. The hardest thing you have to do is chop the vegetables. It’s a great thing to make for Monday dinner, which is when I usually have zero cooking inspiration.

Orzo Salad with Goat Cheese Ingredients

orzo salad with goat cheese recipe ingredients

The ingredients for this orzo salad with goat cheese are pretty straightforward. Although I wouldn’t necessarily subtract anything you can definitely add things or substitute based on what you have at home. You’ll need:

  • Orzo
  • Chicken or vegetable broth
  • Fresh goat cheese
  • Fresh basil (don’t use dried herbs in this salad)
  • Scallions
  • Tomatoes (any kind that you like work)
  • Pine nuts
  • Red wine vinegar
  • Lemons
  • Honey
  • Olive oil
  • Salt and pepper

I think this dish would be so good with even more fresh herbs – mint, dill, parsley, chives…the list goes on! I like using goat cheese because it really “melts” into the salad, but you could use feta or mozzarella. Pine nuts give it a great crunch and I think almonds or pistachios would work too. You could even change up the vinaigrette if you wanted.

orzo salad with goat cheese recipe vinaigrette
orzo salad with goat cheese recipe chopped vegetables

What to Add to the Orzo Salad with Goat Cheese

I eat this dish on its own for lunch or dinner. It would also be a great easy summer side dish that you can make ahead or bring with you to a picnic. You could add sun-dried tomatoes, bell pepper, red onion, spinach or arugula – really anything that sounds good to you. You could also use avocado, but I would add it in just before serving so it doesn’t turn brown.

If you want to add protein I think it would be good with chicken, shrimp, or any type of greek meatballs.

orzo salad with goat cheese mixture

Orzo Salad with Goat Cheese

This orzo salad with goat cheese recipe is simple and delicious. It's great as a lunch, dinner or side dish and I always love having leftovers. You can make it ahead and add in any extra ingredients that you like!
Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Course: Main Course, Salad, Side Dish
Cuisine: Mediterranean
Keyword: orzo, orzo salad, orzo salad with goat cheese
Servings: 8 side dish servings


  • 1 package Orzo (1 lb. bag or 500 g – in France look for DeCecco Puntalette n°73)
  • 6 cups Chicken broth (can use vegetable) (1.5 liters)
  • 7 oz. Fresh goat cheese (200 g)
  • 1 cup Fresh basil, chopped (1 bundle)
  • 2 cups Scallions, chopped (1 bundle)
  • 2 cups Tomatoes, chopped (350 g)
  • 1/2 cup Pine nuts, roasted (100 g)


  • 1/4 cup Red wine vinegar (60 ml)
  • 1/4 cup Lemon juice, fresh-squeezed (about 60 ml or the juice from two lemons)
  • 2 tsp Honey (10 ml)
  • 1/2 cup Extra Virgin Olive Oil (120 ml)
  • 1/4 – 1/2 tsp Salt to taste
  • 1/4 – 1/2 tsp Pepper to taste


  • Cook the orzo in the broth until al dente according to package instructions. Stir the orzo while it's cooking so it doesn't stick to the pan. Drain and set aside.
  • Whisk the dressing ingredients together in a medium-sized bowl.
  • Chop the tomatoes, scallions, and fresh basil. Cut goat cheese into small squares for mixing.
  • Roast the pine nuts in a small pan over medium to medium-low heat. You don't need to use oil, just stir them in the pan to prevent burning. Set aside.
  • In a large bowl, combine the orzo with the tomatoes, basil, scallions and goat cheese.
  • Stir in the dressing.
  • Before serving, mix in the pine nuts.
  • Serve at room temperature. Season with salt and pepper to taste.


  • Could be eaten warm, room temperature, or cold
  • Leftovers will keep for a few days in the refrigerator

I’d love to know what you think if you end up trying this orzo salad with goat cheese recipe!

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