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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.
I really think this is the perfect side dish. It’s got so many flavors that will go right along with all kinds of other dishes. The first thing you should do here is save that recipe card. You’ll want it again!
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 Greek 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.
I was really surprised the first time we brought it out to the kids, actually. Lily and her little cousins all devoured it! That fresh pasta salad flavor really won them over.
If my Lily loves this Orzo Pasta Salad, you can bet that your kids will too. Let’s dive even more into this great side dish and why I know it’s a great addition to your regular rotation!
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 easy recipe for pasta salad is bursting with flavor.
- This flavorful salad feeds a crowd.
- Everything works together and creates a perfect flavor balance. With the delicious additions I’ve got down below, it gets even better!
INGREDIENTS NEEDED (SCROLL TO THE BOTTOM OF THIS POST FOR THE FULL RECIPE CARD):
- 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.
FREQUENTLY ASKED QUESTIONS ABOUT THIS RECIPE:
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.
ANY ADDITIONS?
- Bright Tomatoes: Add cherry tomatoes alongside grape tomatoes for a variety of colors and flavors.
- Crunchy Veggies: Include diced bell peppers or crunchy vegetables like carrots for extra texture.
- Savory Olives: Mix in some kalamata or briny olives for a Mediterranean twist.
- Fresh Mint: A sprinkle of fresh mint can add a refreshing taste to the salad.
- Juicy Tomatoes: Mix in sun-dried tomatoes for a bolder flavor.
- Extra Protein: Toss in grilled chicken or chickpeas for a hearty main course.
- Lemon Zest: Grate some lemon zest into the salad for added citrusy brightness.
- Red Bell Pepper: Include chopped red bell pepper for a sweet, crunchy addition.
- Summer Favorite: Add in some diced avocado for a cool, refreshing taste.
ANY SUBSTITUTIONS?
- Whole Wheat Pasta: Swap out regular orzo for whole wheat pasta for added nutrition.
- Mediterranean Orzo Salad Recipe: Modify this recipe into a Mediterranean style by adding artichokes and replacing feta with mozzarella.
HOW TO STORE:
Refrigerator: This Greek Orzo 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.
Freezer: I do not suggest freezing this orzo pasta salad recipe.
DANA’S 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.
- Cook the pasta al dente, meaning just before it’s fully cooked or soggy. You’ll get the best texture that way!
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.
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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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