This Orzo Pasta Salad is a fun and fresh summertime salad that is super easy to put together, feeds a crowd, and has deliciously tasty ingredients all mixed in.
I love summer salads, especially when they contain pasta. Pasta Salads are some of my favorite things ever. This Orzo Pasta Salad is so light and fresh that we can’t stop making it.
With a mixture of vegetables and cheese and dressed in a light and tasty dressing, it all combines together to create a flavorful side dish that everyone loves.
We love orzo, I think it is such a fun small pasta to cook with. It works perfectly with this salad, it helps you get all the flavors with it not being overpowered by large pasta.
This Orzo Pasta Salad is one recipe that we love to bring to family gatherings or picnics as it is super easy to make at the last minute and stores well.
Some of my other favorite summer salads we have on our site include Broccoli Pasta Salad, Creamy Greek Pasta Salad and this Classic Potato Salad.
WHY THIS RECIPE WORKS:
- With tasty fresh vegetables, this salad is bursting with flavor.
- This salad feeds a crowd.
- Everything works together and creates a perfect flavor balance.
INGREDIENTS NEEDED (FULL RECIPE BELOW):
Orzo pasta
Grape tomatoes
English cucumber
Fresh corn kernels
Feta cheese
Red onion
Parsley
Olive oil
Lemon juice
Honey
Dijon mustard
Garlic
Salt
Pepper
HOW TO MAKE ORZO PASTA SALAD:
- Cook the orzo per the directions on the back of the box. Drain the water and run cold water over it until it’s no longer hot. Let it drain completely while you prepare the rest of the salad.
- Place the olive oil, lemon juice, honey, mustard, garlic, salt, and pepper in the bottom of a large bowl.
- Whisk until combined.
- Add the drained orzo, tomatoes, cucumber, corn, feta, onion, and parsley to the bowl.
- Toss until combined in the dressing. Cover with plastic wrap and chill until ready to serve.
DO I HAVE TO COOK MY CORN?
The corn does not have to be cooked, it adds a wonderful crunch and sweetness to the salad. However, you can char it on the grill first to add a smokey element to the salad that would also be delicious.
CAN I SUBSTITUTE THE FETA CHEESE?
If you don’t like feta cheese, parmesan, goat cheese, gorgonzola, would work as well. If you like a lighter flavored cheese, Monterey Jack or Gouda would work well too, cut into chunks.
DO I HAVE TO USE ORZO?
For this recipe, orzo is our pasta of choice. We want a small pasta so it doesn’t overpower the salad. The only substitution that I would recommend would be ditalini.
HOW TO STORE:
This Orzo Pasta Salad can be stored in the refrigerator covered tightly in a bowl with plastic wrap or in an airtight container for up to 5 days.
TIPS AND TRICKS:
- If you are not planning on serving this right away, I suggest doubling the dressing recipe. The Orzo really soaks up the dressing if it sits for hours or overnight. You can also double the dressing, then save half on the side to serve with the salad for those that like more.
- We prefer orzo for this pasta salad as it works well and doesn’t overtake the salad, if you need a substitute I would suggest ditalini.
- You do not need to cook the corn but you can, see my tips above.
- You can swap out any vegetables you like to your preference.
- If you are not a fan of feta cheese there are multiple substitutions, see my tips above.
Wanting a perfect salad that has great flavor, is easy to put together, and feeds a crowd? Then this Orzo Pasta Salad is what you are looking for.
If you like this recipe then you might also like:
If you’ve tried this ORZO PASTA SALAD let me know in the comments how it turned out! You can follow me over on PINTEREST, INSTAGRAM OR FACEBOOK to find some more of our mouthwatering recipes!
Orzo Pasta Salad
Ingredients
- 16 ounces Orzo pasta
- 1 pint grape tomatoes cut in half lengthwise
- 1 1/2 cups small diced English cucumber
- 1 1/2 cups fresh corn kernels cut off the cob
- 4 ounces crumbled feta cheese
- 1/2 cup finely diced red onion
- 1 tablespoon fresh chopped parsley
For the dressing:
- 1/3 cup olive oil
- 3 tablespoons lemon juice fresh squeezed
- 2 tablespoons honey
- 1 tablespoon dijon mustard
- 2 cloves garlic minced
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
Instructions
- Cook the orzo per the directions on the back of the box. Drain the water and run cold water over it until it’s no longer hot. Let it drain completely while you prepare the rest of the salad.
- Place the olive oil, lemon juice, honey, mustard, garlic, salt, and pepper in the bottom of a large bowl.
- Whisk until combined.
- Add the drained orzo, tomatoes, cucumber, corn, feta, onion, and parsley to the bowl.
- Toss until combined in the dressing. Cover with plastic wrap and chill until ready to serve.
Notes
- If you are not planning on serving this right away, I suggest doubling the dressing recipe. The Orzo really soaks up the dressing if it sits for hours or overnight. You can also double the dressing, then save half on the side to serve with the salad for those that like more.
- We prefer orzo for this pasta salad as it works well and doesn't overtake the salad, if you need a substitute I would suggest ditalini.
- You do not need to cook the corn but you can, see my tips above.
- You can swap out any vegetables you like to your preference.
- If you are not a fan of feta cheese there are multiple substitutions, see my tips above.
Nutrition
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