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This orzo pasta salad is everything a summer side should be: tender orzo tossed with juicy grape tomatoes, crisp cucumber, sweet corn, salty feta, and red onion, all coated in a bright lemon-honey-dijon dressing. It comes together in minutes, feeds a crowd, and only gets better as it chills. It is the perfect potluck partner for my classic potato salad.
A make-ahead, no-fuss salad that disappears fast at every cookout.
Orzo Pasta Salad Quick Look
- 🕒 Prep Time: 20 minutes
- 🌡️ Cook Time: No cook
- ⏳ Total Time: 20 minutes plus chilling
- 🍽️ Serving: 12 servings
- ⚡ Calories: 260 per serving
- 🌶️ Flavor Profile: Fresh, bright, tangy
- ✋ Difficulty: Easy
Quick Answer
Orzo pasta salad is a cold salad made with orzo, a small rice-shaped pasta, tossed with fresh vegetables, cheese, and a light dressing. This version uses tomatoes, cucumber, corn, and feta in a lemon-honey-dijon vinaigrette.
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Why This Recipe Works
Click to see the technique science
- Orzo soaks up the dressing beautifully. The small, tender pasta drinks in the bright vinaigrette so every bite is flavorful, not bland.
- A lemon-honey-dijon dressing keeps it fresh. Tangy lemon, a touch of honey, and sharp dijon make a balanced dressing that lets the veggies shine.
- Fresh, crunchy add-ins add color and texture. Tomatoes, cucumber, corn, and red onion bring crunch, sweetness, and a rainbow of color.
- It tastes even better made ahead. Chilling lets the orzo absorb the dressing and the flavors meld, so it is a perfect make-ahead dish.
- No mayo means it travels well. A light olive-oil vinaigrette instead of a creamy mayo base means this salad holds up beautifully at warm-weather cookouts and picnics without the worry.
Why You’ll Love This Recipe
- Ready in about 20 minutes with no special equipment.
- Feeds a crowd and is perfect for potlucks, barbecues, and meal prep.
- It is a refreshing change from mayo-based sides like a classic potato salad.
- Naturally vegetarian and easy to customize with whatever veggies you have.
- It gets better as it sits, so it is ideal to make ahead, just like my Greek pasta salad.
Key Ingredients
Fresh, simple ingredients make this bright, crowd-pleasing salad.
- Orzo: Small, rice-shaped pasta that is the tender base of the salad.
- Tomatoes, cucumber, and corn: Grape tomatoes, crisp English cucumber, and sweet corn for crunch and color.
- Feta and red onion: Salty, creamy feta and a little sharp red onion.
- Fresh parsley: For a pop of fresh, herby flavor.
- Lemon-honey-dijon dressing: Olive oil, lemon juice, honey, dijon, and garlic whisked into a bright vinaigrette.
See recipe card for exact quantities.
Variations and Substitutions
This salad is endlessly adaptable.
- Add protein: Toss in grilled chicken, chickpeas, or shrimp to make it a meal.
- Mediterranean: Add Kalamata olives, artichokes, and a sprinkle of oregano, like a Greek pasta salad.
- Swap the cheese: Use goat cheese, fresh mozzarella, or shaved Parmesan.
- Different pasta: Couscous, farro, or small shells work in place of orzo, like my pearl couscous salad.
- Extra veggies: Add bell pepper, baby spinach, or roasted zucchini.
How to Make Orzo Pasta Salad
- Add the olive oil, lemon juice, honey, dijon, garlic, salt, and pepper to the bottom of a large bowl.
- Whisk until the dressing is smooth and emulsified.
- Add the cooled cooked orzo, tomatoes, cucumber, corn, feta, red onion, and parsley.
- Toss until everything is coated, then cover and chill until ready to serve.
Recipe Tips & Tricks
- Run the cooked orzo under cold water to stop the cooking and cool it quickly before tossing.
- Cook the orzo just to al dente so it holds its shape and does not turn mushy in the dressing.
- Make it a few hours ahead so the flavors meld and the orzo soaks up the dressing.
- Add a splash of olive oil or lemon juice before serving if the salad has absorbed all the dressing.
- Salt the pasta water well; seasoning the orzo as it cooks makes a big flavor difference.
Serving Ideas and Suggestions
Serve this orzo pasta salad chilled as a side for grilled chicken, burgers, or fish. It is a barbecue and potluck favorite right alongside a classic potato salad and a green salad.
It is hearty enough to be a light lunch on its own, especially with grilled chicken or chickpeas added. For a Mediterranean spread, serve it with pita, hummus, and a creamy cucumber salad.
Store leftovers in an airtight container in the fridge for up to four days. Give it a good toss and a squeeze of fresh lemon before serving to refresh the flavors.
Orzo Pasta Salad FAQs
Orzo is pasta, not rice, even though it is shaped like a large grain of rice. It is made from wheat flour like other pasta and cooks the same way.
Yes, it is ideal to make ahead. Prepare it up to a day in advance and chill; the flavors meld and the orzo absorbs the dressing. Refresh with a little lemon and oil before serving.
Cook it just to al dente, then rinse with cold water right away to stop the cooking. Toss it with the dressing while everything is cool.
Stir in grilled chicken, shrimp, chickpeas, or white beans to turn the salad into a satisfying, protein-packed main.
Stored airtight in the fridge, it keeps for up to four days. It is best within the first two days while the vegetables are at their crispest.
This salad is designed to be served cold or at room temperature, which is when the bright dressing tastes best. You can serve it slightly warm right after tossing, but chilling for an hour or two lets the orzo soak up the dressing and noticeably improves the flavor. It pairs with almost anything off the grill, from chicken and burgers to salmon and shrimp skewers.
This orzo pasta salad is a fresh, make-ahead side that shines at every cookout. For more potluck-perfect salads, try my classic pasta salad next.
Serve cucumber salad alongside orzo pasta salad at your next cookout.
For another easy potluck side, try our protein packed tuna pasta salad with fresh dill.
Love an easy make ahead side? Our tomato salad only gets better as it sits.
Add our crisp cucumber dill salad to the cookout spread too.
Our roasted French potato salad brings the same make ahead ease with a mustard kick.
Easy Orzo Pasta Salad with Feta
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.16 ounces Orzo pasta
- Place the olive oil, lemon juice, honey, mustard, garlic, salt, and pepper in the bottom of a large bowl.16 ounces Orzo pasta
- Whisk until combined.16 ounces Orzo pasta
- Add the drained orzo, tomatoes, cucumber, corn, feta, onion, and parsley to the bowl.16 ounces Orzo pasta
- Toss until combined in the dressing. Cover with plastic wrap and chill until ready to serve.16 ounces Orzo pasta
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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