Green Goddess Orzo Pasta Salad

Summer isn’t officially over until I’ve had my share of green goddess dressing, and this Green Goddess Orzo Pasta Salad is the perfect meal to savor every last drop. Dicing everything into bite size pieces allows the herby dressing to coat every inch of this pasta salad. Each bite is bursting with flavor and a variety of textures from the creamy feta, smooth peas, and crunchy pistachios. This dish is perfect for meal prepping ahead with additional protein of your choice, or serving to guests at a summer cookout. This is recipe #5 of my 30-20-10 series, showcasing 30-minute meals with 20+ grams of protein and 10+ grams of fiber, AND is featured in week 1 of the August 2026 Meal Prep Plan.

Green Goddess Orzo Pasta Salad Ingredient Notes:

Gluten-free orzo: One of my favorite grains to use when I’m not quite sure if I want a rice or pasta is orzo. It’s tiny shape allows it to be evenly coated in the green goddess dressing. You can use any orzo you prefer, however if you’re using gluten-free orzo, I find it’s helpful to drizzle with some olive oil to prevent sticking.

Nutritional yeast: Nutritional yeast adds a cheesy flavor that gives the dressing a Parmesan-like taste without dairy and helps thicken it slightly. It also contributes a boost of plant-based protein and B vitamins, making the dish even more nutrient-dense. Just a little goes a long way here! You can also swap for finely grated Parmesan cheese. Note: This recipe is not dairy-free due to the yogurt and feta.

Basil: Basil brings a bright, herbaceous flavor to the green goddess dressing. The key is having fresh basil, so I always like to buy a little basil plant to keep in my kitchen window throughout the season. It’s supposed to be a simple plant to keep alive, but I’ve struggled with unpredictable New England weather, so I like to keep mine inside now!

Green onion: Green onions are used in both the green goddess sauce and directly in the pasta salad. We’re using the entire stalk, from the white base to the green tops. The white part will be more onion-like, and the green tops are more subtle in flavor. If you prefer cooked veggies, lightly saute the green onion with some oil, this will bring out more sweetness and soften the onion pieces. If you’re not a fan of onion, you can swap for small-diced snap peas, zucchini, or asparagus

Frozen peas: I like to use frozen peas, which typically come already blanched, saving you time and energy. If you prefer to use fresh peas and blanch them yourself, boil the peas for 1 to 2 minutes and immediately transfer to a bowl of ice water. An excellent source of fiber to aid digestion and keep you fuller longer, peas also provide a bright pop of green and texture to this salad.

Green Goddess Orzo Pasta Salad

Recipe by Jenn Lueke

5.0 from 5 votes

Servings

Adjust servings

+

–

4

servings

Prep time

25

minutes

Cooking time

10

minutes

Summer isn’t officially over until I’ve had my share of green goddess dressing, and this Green Goddess Orzo Pasta Salad is the perfect meal to savor every last drop. Dicing everything into bite size pieces allows the herby dressing to coat every inch of this pasta salad. Each bite is bursting with flavor and a variety of textures from the creamy feta, smooth peas, and crunchy pistachios. This dish is perfect for meal prepping ahead with additional protein of your choice, or serving to guests at a summer cookout. This is recipe #5 of my 30-20-10 series, showcasing 30-minute meals with 20+ grams of protein and 10+ grams of fiber, AND is featured in week 1 of the August 2026 Meal Prep Plan.

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Ingredients

• FOR THE ORZO SALAD

• 1 cup dry gluten-free orzo

• 8 ounces frozen peas, thawed

• 1 English cucumber, small-diced

• 4 green onions, thinly sliced

• 3/4 cup crumbled feta (about 3 ounces)

• 2/3 cup salted pistachios, roughly chopped*

• FOR THE GREEN GODDESS DRESSING

• 1 cup fresh basil leaves, tightly packed, additional for topping if desired

• 1/2 cup whole milk or low-fat Greek yogurt

• 1/4 cup nutritional yeast

• 2 green onions, chopped

• 3 tablespoons olive oil

• 3 tablespoons apple cider vinegar

• juice of 1 lemon (about 3 tablespoons)

• zest of 1/2 lemon (about 1/2 tablespoon)

• 1 garlic clove

• 1 teaspoon kosher salt, additional to taste

• 1/2 teaspoon ground black pepper

Directions

• Cook the orzo: Bring a pot of salted water to a boil and stir in the orzo. Cook until al dente, about 9 minutes, then drain, rinse with cold water, and set aside to cool. Note: To prevent sticking, toss with a drizzle of olive oil.
• While the orzo cooks, make the dressing: Add the basil, yogurt, nutritional yeast, green onions, olive oil, apple cider vinegar, lemon juice and zest, garlic, salt, and black pepper to a blender or food processor. Blend on high speed until completely smooth, 30 to 45 seconds.
• Assemble the salad: Add the cooled orzo, peas, cucumber, and green onion to a large mixing bowl. Add the dressing and toss to combine. Sprinkle the crumbled feta on top and gently mix again.
• To serve, divide between four bowls and top with the chopped pistachios* and chopped basil (if desired).

Notes

• Store it: Refrigerate in a sealed container for up to 4 days. If prepping ahead, leave out the pistachios and sprinkle on top of the salad right before enjoying.
• *If prepping ahead, leave out the pistachios and sprinkle on top of the salad right before enjoying.
• Feta: Swap for crumbled goat cheese.
  Greek yogurt: Swap for a dairy-free yogurt.
  Nutritional yeast: Swap for finely grated Parmesan cheese.
  Green onion: Swap for small-diced snap peas, zucchini, or asparagus.
• Use the same saucepan for the orzo and the same mixing bowl for assembling the salad to reduce dishes.
• Keep the green going! Blanching the basil will preserve its bright green color if you’re prepping ahead.
  
  Follow these steps if you choose to blanch your basil before blending (completely optional): Fill a mixing bowl with cold water and ice cubes and set aside. Bring a pot of salted water to a boil, then submerge the basil leaves for 10 seconds in the boiling water. Immediately remove and plunge the leaves in the ice water to stop the cooking. Remove the basil from the ice bath, squeeze out any excess moisture with a clean kitchen towel, and transfer it to a blender or food processor, continuing with step 2.

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