Salads
Chrissy Teigen's orzo salad recipe delivers that perfect balance of bright citrus, fresh herbs, and satisfying crunch—without a single soggy noodle in sight. The secret lies in toasting the orzo first, which creates a nutty foundation that holds up beautifully under the zesty lemon dressing.
I've recreated this version after testing countless variations, and it's the one that always gets rave reviews at dinner parties.
What sets this salad apart is the technique: toasting the orzo in olive oil before cooking it in broth gives it a rich, toasty flavor while keeping it al dente.
The dressing is where Chrissy's signature style shines—bright lemon juice, fresh herbs like parsley and dill, and a touch of garlic for depth. We're talking restaurant-quality flavor without the fuss.
By the time you're done, you'll have a salad that's packed with texture—crisp vegetables, toasted orzo, and optional protein like grilled chicken or chickpeas—and a dressing that clings perfectly to every bite.
The lemon-herb notes cut through any richness, making this the ideal side dish for summer grilling or a light main course on its own.
Serve it chilled or at room temperature, and don't forget the final garnish—crumbled feta or fresh herbs elevate it to another level. This is the kind of salad that makes healthy eating feel indulgent. Let's get started on making it your new go-to recipe.
Ingredients for chrissy teigen orzo salad
Toasted orzo, bright lemon, fresh herbs—this salad delivers Chrissy's signature crunch and zing.
| Ingredient | Amount | Notes |
|---|---|---|
| Orzo Pasta 🍝 | 1 cup | Uncooked, toasted in olive oil first |
| Chicken Broth 💧 | 2 cups | Low-sodium or homemade preferred |
| Extra-Virgin Olive Oil 🫒 | ¼ cup | For toasting orzo and dressing |
| Fresh Lemon Juice 🍋 | ½ cup | Freshly squeezed, strained |
| Fresh Flat-Leaf Parsley 🌿 | ½ cup | Chopped, stems removed |
| Fresh Dill 🌿 | ¼ cup | Chopped, stems removed |
| Garlic Cloves 🧄 | 3 cloves | Minced, fresh preferred |
| Cucumber 🥒 | 1 ½ cups | Diced, peeled, seeds removed |
| Cherry Tomatoes 🍅 | 1 cup | Halved, seeds removed |
| Red Onion 🧅 | ¼ cup | Finely diced |
| Feta Cheese 🧀 | ½ cup | Crumbled, optional |
| Salt 🧂 | 1 ½ tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground preferred |
| Grilled Chicken Breast 🍗 | 1 cup | Diced, optional protein |
The orzo is the star here, so don't skip the toasting step—it's what gives this salad that nutty, restaurant-quality depth. Look for short-grain orzo at Italian markets or the pasta aisle (the rounder kind holds up better). For the broth, low-sodium or homemade keeps the flavors balanced—none of that salty aftertaste. Fresh herbs are a must, but if you're short on dill, parsley plus a pinch of dried dill works in a pinch. The lemon juice should be freshly squeezed—bottled just doesn't cut it here.
No fresh parsley? Substitute cilantro or basil, but the flavor will shift slightly. Out of feta? Vegan feta or goat cheese works too—just adjust the salt to taste. The optional chicken can be swapped for grilled shrimp or chickpeas for a vegetarian version. The cucumber and tomatoes should be crisp—seedless varieties like Persian cucumbers and grape tomatoes hold up best. If you're prepping ahead, store the dressing separately until serving to keep everything fresh.
This salad keeps beautifully for 3-4 days in the fridge, though the texture gets softer over time. The dressing can be made a day ahead—just give it a quick stir before tossing. For extra crunch, add the cucumber and tomatoes right before serving. The feta, if using, should go on last so it doesn't get soggy. Double the batch—it disappears fast at dinner parties.
Why You'll Love This Recipe
- I’ll be real: this recipe won’t break the bank. Orzo, broth, olive oil, lemon—stuff I already had. No specialty items, no last-minute grocery runs. And if I make a big batch, the leftovers? They’re my secret weapon for lazy evenings or when I just can’t be bothered to cook.
- No-Chop Nightmare: I swear by this when I’m too tired to dice anything. Toss the orzo into simmering chicken broth—no pre-cooking, no fuss—and let it absorb the flavor right in the pot. That lemon juice at the end? One squeeze, and suddenly you’ve got brightness without the effort.
- Broth Magic: Honestly, the chicken broth makes this dish. It’s not just watery—it’s rich, savory, and turns the orzo into something hearty, not sad. The olive oil and parsley finish it off like a whisper of freshness over something deeply comforting.
- Lunchbox Hero: Between us, this is my go-to for meal prep. It keeps for days in the fridge, tastes just as good cold as it does warm, and I’ve packed it for picnics, office lunches, and even my kid’s school lunchbox (yes, even on a Tuesday night). Just add a protein—grilled chicken, canned tuna—and you’re golden.
Step-by-step instructions for bright lemon herb orzo salad
This isn't your average soggy pasta salad—we're making a crisp, vibrant dish that stays fresh all day.
Toast the Orzo for Maximum Crunch
Heat the 0.25 cup extra-virgin olive oil in a large skillet over medium heat. Add the 1 cup orzo pasta and toast for 3-4 minutes, stirring constantly, until it turns a beautiful golden color and smells nutty. This step is crucial—it prevents that mushy texture we all hate in pasta salads.
Watch the orzo closely—it should look like tiny golden rice grains when done. If it starts to brown too quickly, reduce the heat slightly. Once toasted, immediately add the 2 cups chicken broth and bring to a gentle boil. Reduce heat to low, cover, and simmer for 12-15 minutes until all the liquid is absorbed and the orzo is tender but still holds its shape.
Prepare the Lemon Herb Dressing
While the orzo cooks, combine the 0.5 cup fresh lemon juice, 0.5 cup chopped flat-leaf parsley, 0.25 cup chopped dill, 3 minced garlic cloves, 1.5 tsp salt, and 0.5 tsp black pepper in a medium bowl. Whisk until everything is well incorporated and the herbs are finely distributed throughout the dressing.
This is where the magic happens—the bright lemon cuts through the richness of the feta and chicken, while the fresh herbs add that signature freshness. Taste and adjust seasoning if needed, but it should already be perfectly balanced. Set this aside while you prep the remaining vegetables.
Assemble the Crunchy Vegetable Mix
In a separate large bowl, combine the 1.5 cups diced cucumber, 1 cup halved cherry tomatoes, and 0.25 cup finely diced red onion. Sprinkle with a pinch of salt and let sit for 5 minutes to draw out any excess moisture. After the waiting period, gently squeeze out any remaining liquid using a clean kitchen towel—this keeps your salad crisp, not watery.
Here's the thing—properly drained vegetables make all the difference. If you skip this step, your salad will turn into a sad, soggy mess within hours. The cucumber should feel dry to the touch when you handle it, and the tomatoes should hold their shape without releasing excess juice.
Combine Everything for Perfect Texture
Transfer the cooked orzo to your vegetable bowl and gently fold everything together. Add the lemon herb dressing and toss until the orzo is evenly coated. If you're using the 1 cup diced grilled chicken breast, fold that in now along with the 0.5 cup crumbled feta cheese. The heat from the chicken will help melt the feta slightly, creating little pockets of creamy goodness throughout.
Taste and adjust seasoning one final time. The salad should be bright, herby, and perfectly balanced between the tangy lemon, salty feta, and fresh vegetables. If it needs more acidity, add a splash more lemon juice. If it needs more salt, sprinkle in a pinch more. This is your chance to make it exactly how you like it.
Chill and Serve for Maximum Freshness
Cover the bowl and refrigerate for at least 1 hour before serving. This chilling time allows all the flavors to meld together beautifully. The orzo will absorb the dressing perfectly, and the vegetables will stay crisp rather than turning mushy.
When ready to serve, give it one final toss to redistribute everything. The salad should be vibrant, colorful, and packed with texture—crisp vegetables, chewy orzo, and tender chicken. Serve it as a light lunch, side dish, or even as a refreshing main course with a slice of crusty bread on the side.
Pro Tips For Making Chrissy Teigen Orzo Salad
- TOAST THE ORZO: Dry the orzo in a skillet over medium heat for 2-3 minutes before adding broth—it prevents mushiness and adds a subtle nutty depth. I used to skip this, and the salad always tasted damp, no matter how much I drained it.
- USE FULL-STRENGTH BROTH: Don’t dilute your chicken broth with water—it weakens the flavor. If it’s too salty, reduce the amount slightly, but keep it rich. I learned this the hard way when my first batch tasted bland, and I realized I’d watered it down without thinking.
- ZEST THE LEMON: Add a strip of lemon zest to the warm orzo while it cooks—it infuses the broth with citrus brightness without overpowering. I was skeptical until I tried it; now, I can’t imagine skipping it.
- FINISH WITH COLD OIL: Drizzle the salad with extra-virgin olive oil after it’s fully cooled—it coats the orzo better and keeps it from turning greasy. If you add it while it’s hot, it just pools at the bottom.
Regional styles of this recipe
Mediterranean Twist
Swap the feta for crumbled halloumi cheese and add ¼ cup chopped Kalamata olives for a Greek-inspired version. Toast the orzo with 1 tsp dried oregano before cooking, and finish with ¼ cup crumbled mint leaves. This variation works beautifully with grilled lamb or shrimp instead of chicken. 🌿
Italian Rustic
For an Italian-inspired take, replace the lemon juice with ½ cup white wine vinegar and add 1 tbsp capers to the dressing. Use ½ cup sun-dried tomatoes> (oil-packed, chopped) and ¼ cup grated Pecorino Romano> instead of feta.
The dressing should be slightly more acidic to balance the rich cheese. 🍷
Mexican Fiesta
Transform this salad into a fiesta-worthy dish by adding ½ cup black beans> (rinsed) and ½ cup corn kernels> (fresh or grilled). Use lime juice> instead of lemon and add 1 tsp ground cumin> to the dressing.
Top with ¼ cup crumbled cotija cheese> and 2 tbsp chopped cilantro>. Serve with warm tortilla chips on the side. 🌶️
Protein Swaps
Need a different protein? Try grilled shrimp> (peeled and deveined) for a seafood twist—just add them at the end to keep them tender.
For a vegetarian option, use ½ cup chickpeas> (roasted with olive oil and smoked paprika) or ¼ cup crumbled tofu> (marinated in lemon and herbs). Each adds a unique texture that complements the salad perfectly. 🍤
Seasonal Produce
Summer version: Use zucchini> (diced and lightly salted) and heirloom tomatoes> (halved) for extra freshness. Winter version: Swap cucumbers for roasted butternut squash> (cubed and tossed in olive oil) and add ½ cup toasted walnuts> for crunch.
Adjust herbs—thyme> works well in winter, while basil> shines in summer. 🍂
Nutrition facts
Frequently asked questions
Why does Chrissy Teigen's orzo salad stay crisp instead of getting soggy?
The secret is toasting the orzo first in olive oil, then cooking it in broth until all liquid is absorbed. This creates a nutty, firm base that holds up perfectly. Plus, draining the veggies thoroughly and adding them last keeps everything fresh and crunchy.
Can I make this salad ahead of time?
Prepare everything except the cucumber and tomatoes (add them last for maximum crunch). Store the dressing separately and toss it in just before serving. The flavors actually meld better after chilling overnight.
What's the best way to add protein without overpowering the salad?
Grilled chicken breast works perfectly—just dice it into small pieces and fold it in gently. For seafood lovers, try shrimp (add at the very end to keep it tender). For vegetarian versions, roasted chickpeas or tofu add great texture without dominating.
How can I make this salad more flavorful if I'm short on fresh herbs?
Use a combination of dried herbs (like dried dill or parsley) plus a pinch of lemon zest in the dressing. For extra brightness, add a splash of white wine or apple cider vinegar. Even a sprinkle of smoked paprika can add depth to the flavor profile.
Is this salad kid-friendly?
Most kids love the bright lemon flavor and fun textures! Skip the feta if they're cheese-averse, and use milder veggies like sweet bell peppers instead of red onion. The toasted orzo gives it a satisfying bite that appeals to little palates.