A simple and easy salad that is full of flavor! This Easy Salmon & Orzo Salad is the perfect option for a quick lunch or party side dish. Flaky salmon and fresh Mediterranean ingredients make this salad the perfect dish for any occasion!

Simple & Packed With Flavor

If you ever needed something simple to eat, but still full of fresh flavors, this recipe is it! My Easy Salmon & Orzo Salad is the perfect simple meal or side dish for any occasion. It’s easy to toss together when you’re in a rush and will not disappoint when it comes to taste!

Plus, you can make this easy salad from leftover ingredients that you have from a previous meal! That leftover salmon you might have in your refrigerator can easily be made into this amazing salad!

What is Orzo Pasta?

Orzo has become one of my favorite kinds of pasta to use in my pasta salad recipes. It is a short-cut pasta that looks very similar to rice. But, trust me, it is not rice at all! It cooks and expands very fast as well. The word “orzo” is Italian for barley.

It is such a simple pasta to utilize. Plus, it cooks in 7 - 9 minutes depending on the brand. It can be used in more than just pasta salad recipes. It is great for dinner recipes and simple side dishes as well! (i.e. cheesy casseroles).

Salmon & Orzo Salad Ingredients:

Let’s walk through each ingredient! These ingredients are very simple to work with and find in your local grocery store. Remember to get the freshest ingredients you can find. It’s the perfect season for them!

• Orzo Pasta: I used about ½ of a pound of orzo pasta. Trust me, it will make a lot of pasta! It is pretty inexpensive and can be found in several different varieties (i.e. whole-wheat, chickpea, etc.)

• EVOO: The extra virgin olive oil is used to keep the pasta from sticking together. It is also used in the lemon dressing that salad is tossed in. Have some extra on the side for drizzling at the end. 

• Salmon: I used 1.5 - 2 lbs of raw salmon for this recipe. You can easily buy pre-cooked salmon for this recipe. But, seasoning and cooking it yourself will help you to control how the salmon is cooked and how much seasoning is used. 

• Asparagus Spears: I wanted some extra texture in the salad. So, I decided to add some chopped asparagus. I lightly sauteed and seasoned them. Make sure to cool the chopped spears completely before adding them to the salad.

• Red Onions: I added 1 small chopped red onion to the salad for some extra bite. Plus, it added some additional color to the salad. 

• Grape Tomatoes: Tomatoes are always a great addition to a pasta salad. I halved about 1 pint of grape tomatoes to add some extra freshness to the salad.

• Sun-Dried Tomatoes: I added some sun-dried tomatoes as well. They have an intense sweet-tart flavor that blends perfectly in the salad. I roughly chopped them. You can buy them pre-cut as well. 

• Black Olives: Olives are great in pasta salad as well. Black olives are slightly bitter and briny which complements the salad amazingly. Make sure that they are drained and sliced before adding them to the salad. 

• Kosher Salt & Ground Black Pepper: The kosher salt and ground black pepper are the main seasonings for this salad. You want to season the salad to taste. I suggest seasoning the salad well and letting it sit in the refrigerator to soak up all of the flavors. 

• Feta Cheese: I topped the salad with some Feta Cheese crumbles. This added just the right amount of creaminess to the salad. Plus, dairy helps to cut some of the acidity and saltiness in the salad. 

• Fresh Parsley & Dill: Both work amazingly with this salad! They both add some additional color and freshness. Plus, dill and salmon go great together!

• Lemons: The lemon zest and juice add some additional flavor acidity to the salad. Both make the salad very bright! Plus it helps to cut some of the saltiness from the other ingredients. 

• Garlic: I put minced garlic in pretty much everything! You only need about 1 tbsp for the dressing. 

• Dijon Mustard: You will see Dijon mustard in a lot of different dressing recipes. Mustard acts as a stabilizer for the oil and vinegar emulsion. Plus, it adds some additional tanginess to the dressing. 

• Mayonnaise: I wanted the dressing to be a little creamy. So, I added some mayonnaise to the recipe. I didn't use too much because I wanted to be more oil and vinegar-based. 

• Brown Sugar: The brown sugar added just the right amount of sweetness to the dressing. It helps to balance the salt and acidity in the dressing. 

How to Make a Salmon & Orzo Salad:

This salad might have a lot of ingredients, but the flavor combination is crazy good! Once you have all of the ingredients together, the salad is very simple to make! A good toss and chill are all you need!

The full written recipe is below, but here’s an overview.

• Step 1: Preheat the Oven & Season the Salmon. Preheat the oven to 400°F. Brush the salmon with a little extra virgin olive oil and season well with kosher salt and ground black pepper. 

• Step 2: Boil the Water & Bake the Salmon. Place a pot of salted water on high heat. Bring the water to a rolling boil. As the water is heating, place the salmon in the oven and cook until the salmon reaches 145°F internally.

• Step 3: Boil the Pasta. Add the orzo to the boiling water and cook according to the package’s directions (about 7 - 9 minutes) making sure to stir occasionally.

• Step 4: Saute the Asparagus. In a separate pan, heat 1 tbsp of EVOO on medium-high heat. Add the chopped asparagus and saute until tender (about 5 minutes). Season lightly with salt and ground black pepper. Remove from the heat, and allow the asparagus to cool. 

• Step 5: Allow the Salmon to Cool & Drain the Pasta. Remove the salmon from the oven and allow it to cool. Drain the orzo and shock with cold water. Drizzle with 1 - 2 tbsp EVOO to prevent the pasta from sticking and place it in a large mixing bowl.

• Step 6: Make the Salad Dressing. Whisk the garlic, Dijon mustard, mayonnaise, brown sugar, fresh dill, lemon zest, and ½ of the lemon juice together. You can also mix the ingredients in a blender until fully combined. Season to taste with salt and ground black pepper.

• Step 7: Toss the Salad. Add the asparagus, grape tomatoes, sun-dried tomatoes, black olives, feta cheese, and salmon to the orzo. Toss the ingredients together with the dressing.

• Step 8: Season to Taste & Serve! Season to taste with salt, ground black pepper, and the remaining lemon juice. Drizzle with a little EVOO and garnish with minced parsley and minced dill. Serve immediately or refrigerate overnight. Enjoy!

Can I make this salad ahead of Time?

Yes! You most certainly can make this salad ahead of time! I actually like to make this salad the day or night before I am going to serve it. I let it sit covered in the refrigerator to chill. By letting the salad sit, the pasta has a chance to absorb all of the flavors.

If you’re worried about the salad getting too soggy, you can always prep the salad separately and combine the ingredients with the dressing when you’re ready to eat it.

I’d love to hear your feedback about this EASY Salmon & Orzo Salad! Leave me a message in the comments section below. Remember to share and enjoy! Follow Be Greedy Eats on Pinterest and Instagram as well!

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