Chicken Sausage & Orzo Pasta Salad Recipe – Easy Summer Side Dish

Last Updated on 4 months by Neha Deshmukh

Chicken Sausage & Orzo Pasta Salad Recipe – Easy Summer Side Dish

Hey everyone! If you’re anything like me, summer means easy, breezy meals that don’t heat up the kitchen. And this Chicken Sausage & Orzo Pasta Salad? It’s exactly that. I first made this for a family picnic last year, and it was a huge hit – everyone asked for the recipe! It’s fresh, flavorful, and comes together in under 30 minutes. Perfect for potlucks, barbecues, or just a light lunch on a warm day.

Why You’ll Love This Recipe

This salad is seriously a winner. It’s packed with protein from the chicken sausage and eggs, and the orzo pasta makes it wonderfully filling. The Mediterranean-inspired dressing is bright and zesty, and the veggies add a lovely crunch. Plus, it’s super versatile – you can easily customize it with your favorite ingredients. Honestly, it’s the kind of dish that just feels like summer.

Ingredients

Here’s what you’ll need to whip up this delicious salad:

• 1 & ½ cup orzo pasta
• 4 medium-boiled eggs
• 4 cooked chicken sausages
• 1 small green bell pepper
• 2 large tomatoes
• ¾ cup olive oil
• ¼ cup white vinegar
• 1 tsp dried oregano
• ½ tsp dried basil
• ½ tsp dried parsley
• ½ tsp onion powder
• ½ tsp garlic powder
• ½ tsp sugar
• 1 tsp salt
• ¼ tsp black pepper

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference.

• Orzo Pasta: This tiny pasta looks like rice, but it has a lovely chewy texture. It’s fantastic in salads because it holds the dressing so well. You can find it in most supermarkets these days.
• Chicken Sausage Variations: Feel free to experiment! I usually use Italian-style chicken sausage, but you could also try a spicy chorizo or even a regional Indian-spiced sausage if you can find one. Some stores carry chicken sausages with a tandoori or tikka masala flavor, which would be amazing in this salad.
• Mediterranean Herb Blend: The oregano, basil, and parsley are key to that fresh, summery flavor. Don’t skimp on these! If you have fresh herbs on hand, even better – use about a tablespoon of each, chopped.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, cook your orzo pasta in salted boiling water according to the package directions. Once it’s cooked, drain it and rinse it with cold water. This stops the cooking process and keeps the pasta from sticking together. Set it aside to cool completely.
2. While the pasta is cooking, chop your boiled eggs into bite-sized pieces. Then, slice the cooked chicken sausages into rounds or half-moons – whatever you prefer!
3. Next, deseed and dice the green bell pepper and tomatoes into ½-inch pieces.
4. Now for the dressing! In a bowl, whisk together the olive oil, white vinegar, oregano, basil, parsley, onion powder, garlic powder, sugar, salt, and black pepper. Give it a good whisk until everything is well combined.
5. In a large mixing bowl, combine the cooked orzo pasta, eggs, sausages, bell peppers, and tomatoes.
6. Pour the dressing over the salad and toss gently to coat everything evenly. Make sure all the ingredients are nicely coated.
7. Cover the bowl and refrigerate for at least 2 hours. This allows the flavors to meld together and the salad to chill – trust me, it’s worth the wait!
8. Serve chilled and enjoy!

Expert Tips

Here are a few things I’ve learned over the years:

• Don’t overcook the orzo! You want it al dente – slightly firm to the bite.
• If you’re short on time, you can use pre-cooked chicken sausage.
• Taste the dressing before adding it to the salad and adjust the seasonings as needed.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Swap the chicken sausage for plant-based sausages and use vegan mayonnaise in the dressing.
• Gluten-Free Adaptation: Use gluten-free orzo pasta. There are some great options available now!
• Spice Level Adjustment: Add a pinch of chili flakes to the dressing for a little kick. My friend, Priya, loves adding a dash of cayenne pepper too!
• Festival Adaptation: This salad is perfect for summer picnics or potlucks. Pack it in a cooler with some ice packs to keep it chilled.

Serving Suggestions

This salad is fantastic on its own, but it also pairs well with grilled meats, chicken, or fish. It’s also a great side dish for barbecues and picnics. My family loves it alongside some tandoori chicken!

Storage Instructions

Leftover salad can be stored in an airtight container in the refrigerator for up to 3 days. The pasta may absorb some of the dressing over time, so you might need to add a little extra olive oil and vinegar before serving.

FAQs

Let’s answer some common questions:

What is Orzo pasta and can I substitute it with another pasta?

Orzo is a small, rice-shaped pasta. If you can’t find it, you can substitute it with other small pasta shapes like ditalini or rotini.

Can I make this salad a day ahead?

Yes, you can! In fact, the flavors develop even more if you make it a day ahead. Just be sure to store it in an airtight container in the refrigerator.

What type of chicken sausage works best in this recipe?

Italian-style chicken sausage is a classic choice, but feel free to experiment with different flavors.

How can I adjust the sweetness of the dressing?

If you prefer a less sweet dressing, reduce the amount of sugar. If you like it sweeter, add a little more.

Is this salad suitable for outdoor events and warm weather?

Absolutely! Just keep it chilled and store it in a cooler with ice packs.

Can I add other vegetables to this salad?

Definitely! Cucumbers, olives, red onion, or even some chopped spinach would be delicious additions.