Summer Orzo Pasta Salad

When summer hits, there’s nothing quite like the freshness of a colorful pasta salad adorning a sunny picnic table. This Summer Orzo Pasta Salad comes together in about 30 minutes, mixing vibrant vegetables with tender orzo for a dish that bursts with flavor and crunch. The vibrant colors and zesty dressing make it a winner for any summer gathering.

This recipe is perfect for potlucks, barbecues, or just a light dinner during warm evenings. Plus, it can easily be made ahead and stored in the fridge for up to four days, ensuring you have a delicious and refreshing meal ready whenever you need it.

Why You’ll Love This Recipe

• The orzo provides a delightful chewy texture that pairs beautifully with crunchy vegetables.
• Bright vegetables make this dish not just tasty but also visually appealing.
• A zesty lemon-olive oil dressing ties all the flavors together.
• It takes just 30 minutes to prepare, making it a quick summer dish.

What You’ll Need

Gather your ingredients before starting for a smoother cooking experience.

For the Salad

• 1 cup orzo, uncooked
• 1 medium red bell pepper, diced
• 1 medium orange bell pepper, diced
• 1 small red onion, diced
• 1 cup cucumber, diced
• 1 1/2 cups corn, fresh or frozen
• 1 cup tomatoes, diced
• 1/4 cup basil, chopped
• 1/4 cup green onion, chopped

For the Dressing

• 1/4 cup olive oil
• 1 lemon, juiced and zested
• 2 tsp Italian seasoning
• 1 tbsp Dijon mustard
• 3 cloves garlic, minced
• Salt and pepper, to taste

For Serving

• Parmesan cheese for serving

Note: Frozen corn can be used directly without thawing.

Substitutions & Swaps

• Quinoa for orzo for a gluten-free option.
• Red wine vinegar instead of lemon juice.
• Feta cheese instead of parmesan.
• Any preferred herbs can replace basil.

How to Make It

Start preparing this vibrant salad in easy steps.

Cook orzo

Bring a medium pot of water to a boil and heavily salt the water. Add in the orzo and cook according to the package directions. Drain and set aside.

Cut and add veggies to bowl

Add the bell peppers, onions, cucumbers, corn, tomatoes, basil, and green onions to a large bowl. Add in the cooked orzo and toss to combine.

Make the dressing

Combine olive oil, lemon juice, lemon zest, mustard, garlic, and a sprinkle of salt and pepper in a small bowl. Add more salt or pepper to taste.

Toss and serve

Pour the dressing onto the orzo salad and toss to coat everything in the dressing. Serve immediately with parmesan cheese on top or store in the fridge for up to four days!

How to Store It

Fridge: store in an airtight container for up to 4 days.
Freezer: no, the texture won’t hold.
Reheat: not necessary; best served cold.

Tips for Best Results

• Use fresh vegetables for maximum crunch and flavor.
• Adjust the acidity by adding more lemon juice if desired.
• Chill the salad for an hour before serving for enhanced flavor.
• Experiment with different herbs for a unique twist.

Serving Suggestions

• Pair this salad with grilled chicken or fish for a complete meal.
• Serve it as a side for your next barbecue alongside ribs or burgers.
• Enjoy it as a light lunch or office meal prep option throughout the week.