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If you’re looking for a no-fuss summer dish that’s perfect for potlucks, picnics, or meal prep, this Italian orzo pasta salad recipe with grilled chicken is it! With simple ingredients but bold flavors, this makes a great warm weather lunch or dinner that’s light enough not to weigh you down but satisfying enough to fill you up. It’s a real crowd-pleaser!
I love having a few light yet satisfying summer meal ideas up my sleeve for when it’s too hot to cook and no one has much of an appetite. With juicy marinated grilled chicken, a bold-flavored pasta salad, and fresh arugula, this simple meal is perfect for dinner, meal prepped lunches, or even entertaining with. To serve this family style, I like to assemble the salad on a large platter, but if you’re meal prepping it, go for glass containers.
The chicken makes this a full meal, but if you’re just looking for a summer side dish, this pasta salad is good on its own. It pairs well with just about any thing you grill up, and it’s a great potluck, barbecue, or camping side dish because it’s even better the next day!
What is Orzo?
Orzo is a small, rice-shaped pasta that’s incredibly versatile. Even though it looks like a grain, it’s actually made from semolina flour, just like other pastas. Because of its shape and texture, orzo works well in soups, casseroles, and pasta salads like this one.
Why You’ll Love This Orzo Pasta Salad Recipe
- Quick and easy: Minimal effort, but maximum flavor.
- Make-ahead and meal prep friendly: It’s even better the next day! Paired with grilled chicken and leafy greens, pasta salad keeps well and is a satisfying meal prep option.
- Versatile: Swap in your favorite veggies or protein.
- Fresh and vibrant: A zippy homemade Italian dressing serves as the marinade for the grilled chicken and the dressing for the pasta salad, and ties everything together.
Ingredients
Breaking It Down
Ingredients Explained
In this section I explain the ingredients and give substitution ideas where applicable. For the full recipe (including the ingredient amounts), see the recipe card below.
Homemade Italian Dressing Ingredients
- Extra-virgin olive oil – Olive oil adds rich flavor, and is an important ingredient in both dressings and marinades.
- Red wine vinegar – Adds a tangy component that helps create a balanced dressing or marinade. White wine vinegar also works well.
- Sugar – To create a balanced flavor profile.
- Dried minced onion – This is a flavor booster that adds subtle sweetness and aromatic complexity. If you don’t have it on hand, you can substitute with 1 teaspoon of onion powder or 2 tablespoons of finely minced white onion.
- Dried Italian herb seasoning – Creates a warm, earthy, slightly peppery profile that’s classic to Italian cuisine. Or substitute with a mix of dried oregano, basil, rosemary, and/or thyme. PRO TIP: You can use fresh herbs instead (like chopped basil, oregano, or thyme), just use about 3 times more because dried herbs are more concentrated.
- Salt and black pepper – To make sure it’s not bland.
- Crushed red pepper flakes – This adds a touch of spicy heat to round out the flavor. You can omit it, or adjust it to suit your preferences.
- Garlic – Fresh garlic adds bold, aromatic depth that really elevates the flavor.
Italian Grilled Chicken Ingredients
- Half of the homemade Italian dressing – You’ll need about 3/4 cup of dressing for the marinade. If you’re pressed for time, you can use 3/4 cup of your favorite store-bought Italian dressing instead.
- Boneless skinless chicken breasts – Trim off any excess fat and you’re ready to go.
Italian Orzo Pasta Salad Ingredients
- Orzo pasta – Cooked according to the package directions, drained, and cooled.
- Tomatoes – Grape or cherry tomatoes work well here.
- Olives – My favorite olives in this salad are Castelvetrano olives, which have a mild, buttery flavor and have a firm, crisp texture. You can use any kind of olives you like; Manzanilla olives or Kalamata olives are also delicious options.
- White onion – I like the mellow flavor of sweet white onion, but red onion is also good here.
- Bocconcini – These are small fresh mozzarella cheese balls. If you can’t find them, you can just cut a block of mozzarella into cubes.
- Fresh basil leaves – Fresh basil adds bright herby flavor with peppery notes. It pairs beautifully with tomatoes and mozzarella.
- Half of the homemade Italian dressing – You’ll need about 3/4 cup of dressing for the pasta salad. If you’re pressed for time, you can use 3/4 cup of your favorite store-bought Italian dressing instead.
- Baby arugula leaves – This is optional; I like to serve leafy greens along with this pasta salad and grilled chicken to round out the the meal. Arugula’s peppery notes pair beautifully here. However, feel free to use any leafy greens you like or go with something like steamed broccoli instead.
Step-by-Step Instructions
1: Make the Italian Dressing
- Add all ingredients to a large bowl.
- Whisk to combine.
2: Marinate and Grill the Chicken
- Add the chicken breasts and Italian dressing to a gallon-sized zip-top plastic bag.
- Seal the bag, and squish it around to coat the chicken. Marinade for 20 minutes at room temperature or up to 4 hours in the fridge. During this time, make the pasta salad.
- Preheat a grill to medium-high. Grill the chicken breasts.
- The USDA recommends cooking chicken breasts to an internal temperature of 165F; I pull them off the grill around 155F because carryover cooking will raise the temperature 5 to 10 degrees. This usually takes about 5 to 7 minutes per side. Let the chicken rest for 5 to 10 minutes before slicing across the grain.
3: Make the Pasta Salad
While the chicken is marinating, make the pasta salad.
- Cook the pasta according to the package directions, drain, and cool. Meanwhile, prep the other ingredients. How gorgeous are these colors? With green olives, red cherry tomatoes, and white onion, it looks like the Italian flag!
- Add all ingredients (except the arugula) to a bowl.
- Toss gently to coat. Cover with plastic wrap and chill the salad while you grill the chicken.
4: Serve
- To serve family style, spread out the arugula, orzo salad, and grilled chicken on a large platter. Garnish with fresh basil if desired.
- To serve individual portions, place 1 cup arugula, 1/6 of the salad, and 1/6 of the chicken onto each of 6 plates (or in each of 6 meal prep containers).
Storage
This will keep well in an airtight container in the fridge for up to 4 days.
Pro Tips for the Best Italian Orzo Pasta Salad
- You aren’t limited to chicken. This hearty salad also goes well with grilled steak or shrimp. For for a vegan protein source, add a can of rinsed, drained cannellini beans or chickpeas.
- Bump up the vegetables. You don’t have to use the veggies listed here; other great choices are broccoli, bell pepper, green beans, or even asparagus.
- Salt your pasta water! This is your chance to flavor the orzo from the inside out.
- Rinse the pasta after cooking. It stops the cooking process and keeps the orzo from sticking together.
- Make it ahead. The flavors meld and deepen as it sits in the fridge.
Frequently Asked Questions
You can rinse it under cold water after cooking and toss it with a bit of olive oil.
Yes! It actually tastes better after a few hours in the fridge. Just give it a quick stir before serving.
Traditional orzo is made with wheat, but you can find gluten-free versions made from rice, corn, or quinoa.
More Satisfying Summer Salads To Try
- Mediterranean Bean Salad
- Mango Turkey Sloppy Joe Salad Bowls
- Homemade Copycat Chipotle Chicken Burrito Bowl
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Italian Orzo Pasta Salad Recipe with Grilled Chicken
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Ingredients
Homemade Italian Dressing:
- 3/4 cup extra-virgin olive oil
- 6 tablespoons red wine vinegar or white wine vinegar
- 3 tablespoons sugar
- 2 tablespoons dried minced onion
- 1 tablespoon dried Italian herb seasoning
- 1 1/2 teaspoons salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon crushed red pepper flakes optional
- 2 large cloves garlic crushed
Italian Grilled Chicken:
- Half of the Homemade Italian Dressing
- 1 1/2 pounds boneless skinless chicken breasts
Italian Orzo Pasta Salad:
- 8 ounces orzo cooked according to the package directions, drained, and cooled
- 1 pint cherry tomatoes halved
- 1 cup pitted Castelvetrano olives halved
- 1/2 medium-sized white onion thinly sliced
- 8 ounces bocconcini fresh mozzarella cheese balls (see Notes)
- 1/4 cup fresh basil leaves chiffonade cut
- Half of the Homemade Italian Dressing
- 6 cups baby arugula
Instructions
Make the Dressing:
- Add all ingredients to a large bowl and whisk to combine.
Marinade the Chicken:
- Add the ingredients to a gallon-sized zip-top plastic bag, seal the bag, and squish it around to coat the chicken. Marinade for 20 minutes at room temperature or up to 4 hours in the fridge.
Make the Pasta Salad:
- Add all ingredients (except the arugula) to a bowl and toss gently to coat. Cover with plastic wrap and chill the salad while you grill the chicken.
Grill the Chicken:
- Preheat a grill to medium-high. Grill the chicken breasts until they reach an internal temperature of 155F, about 5 to 7 minutes per side.
- Let the chicken rest for 5 to 10 minutes before slicing across the grain.
To Serve:
- To serve family style, spread out the arugula, orzo salad, and grilled chicken on a large platter. Garnish with fresh basil if desired.
- To serve individual portions, place 1 cup arugula, 1/6 of the salad, and 1/6 of the chicken onto each of 6 plates (or in each of 6 meal prep containers).
Notes
- Storage: This will keep well in an airtight container in the fridge for up to 4 days.
- Bocconcini: These are small bite-sized mozzarella cheese balls. You can also use fresh mozzarella pearls, which I prefer because they’re a little smaller than bocconcini. Another option is to cut a block of mozzarella cheese into cubes.
Nutrition
Nutritional information is automatically calculated and should be used as an approximate.
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I’m the writer, recipe developer, photographer, and food stylist behind this blog. I love finding the human connection through something we all do every day: eat! Food is a common ground that we can all relate to, and our tables tell a story. It’s my goal to inspire you to get in the kitchen, try something new, and find a favorite you didn’t know you had.
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