Summer Orzo Pasta Salad

When summer rolls around, there’s nothing quite as refreshing as a vibrant salad bursting with flavor and color. This Summer Orzo Pasta Salad is the perfect dish for warm days, taking just about 30 minutes to prepare. A delightful blend of fresh vegetables, pasta, and a zesty dressing ensures it’s not just a side dish – it’s a showstopper.

This recipe is ideal for picnics, barbecues, or a light dinner. It’s also a great make-ahead option, storing beautifully in the fridge for up to four days, so you can enjoy it as a quick lunch or snack throughout the week.

Why You’ll Love This Recipe

• The chewy orzo pairs perfectly with crunchy fresh veggies.
• Zesty lemon and garlic create a bright and invigorating dressing.
• It’s versatile – serve it warm or chilled as a main or side dish.
• Packed with colorful ingredients, this salad is a feast for the eyes and palate.

What You’ll Need

Gather these ingredients to whip up your salad.

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

Use fresh corn for the best flavor.

Substitutions & Swaps

• Orzo: brown rice or quinoa
• Bell peppers: any color or type
• Cucumber: zucchini or celery
• Parmesan: feta or vegan cheese

How to Make It

Follow these simple steps to create your Summer Orzo Pasta Salad.

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/add veggies to bowl

Add the bell peppers, onions, cucumbers, corn, tomatoes, basil, and green onions to a large bowl. Stir 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. Adjust seasoning to taste with more salt or pepper if needed.

Toss to coat

Pour the dressing over the orzo salad and toss to evenly coat all the ingredients.

How to Store It

Fridge: store in an airtight container for up to 4 days.
Freezer: no, the texture degrades.
Reheat: enjoy cold; it doesn’t require reheating.

Tips for Best Results

• Don’t overcook the orzo for the best texture.
• Use fresh, high-quality vegetables for maximum flavor.
• Experiment with adding protein like grilled chicken or chickpeas.

Serving Suggestions

• Pair with grilled chicken or fish for a full meal.
• Serve it at a potluck or barbecue as a vibrant side.
• Enjoy it as a refreshing lunch option on hot days.