Orzo Pasta Salad

The Orzo Pasta Salad is one of those dishes that brings a smile to my face just thinking about it. I remember the first time I made it for a summer picnic. The sun was shining, the laughter was contagious, and this vibrant salad was the star of the show. With its colorful blend of fresh vegetables and the delightful bite of orzo, it was a hit among family and friends. Every bite was a celebration of summer flavors, and I could hardly keep up with the requests for the recipe. It’s not just a salad; it’s a joyful experience that I love to share with others.

What to Gather for Orzo Pasta Salad

When it comes to making the Orzo Pasta Salad, every ingredient plays a crucial role. The combination of fresh vegetables and the al dente orzo creates a beautiful balance of textures and flavors. Each component contributes to the overall deliciousness of the salad, making it a delightful dish that you’ll want to enjoy all summer long.

• 1-1/2 cups orzo pasta – This tiny pasta is perfect for salads, providing a hearty base.
• 1-1/2 cups cherry tomatoes – Their sweetness enhances the overall flavor.
• 1-1/2 cups yellow grape tomatoes – These add color and a hint of sweetness to the dish.
• 3/4 cups Kalamata olives – Halved, they bring a briny depth of flavor.
• 1-1/2 cups crumbled feta cheese – Adds creaminess and tang.
• 3 tablespoons chopped fresh parsley – For a fresh burst of flavor.
• 1/2 cup finely diced red onion – Adds crunch and sharpness.
• 2 ears fresh sweet corn – Can be used raw for freshness or grilled for smokiness.
• 1 large lemon – For zest and juice that brightens the dish.
• 1/4 cup + 1 tablespoon olive oil – For a rich, flavorful dressing.
• 1/2 teaspoon finely minced garlic – Adds aromatic depth.
• 1 teaspoon Dijon-style mustard – To enhance the dressing flavor.
• 1 teaspoon granulated sugar – Balances the acidity of the dressing.
• Salt and pepper – For seasoning to perfection.

How to Prepare Orzo Pasta Salad

Making the Orzo Pasta Salad is as easy as pie, and it’s so rewarding. Follow these steps to create a colorful and delicious salad that will impress everyone. Trust me, you’ll be making it again and again!

1. Start with the dressing for the salad as it needs some time for the flavors to meld. Zest and juice the lemon to get about 2 teaspoons of zest and 3 tablespoons of juice. Place both the zest and juice into a large mason jar. Add the olive oil, garlic, mustard, and sugar. Season with salt and pepper to taste; I generally add about 1/2 teaspoon of salt and 1/4 teaspoon of pepper. Seal the jar tightly and shake to combine. Set it aside in the refrigerator while you prepare the rest of the salad.
2. Next, bring a medium pot of water to a rolling boil and generously salt the water. Add the orzo pasta to the boiling water and cook according to the package directions until al dente. This typically takes about 8 to 10 minutes. Once cooked, drain the pasta and rinse it under cold water to stop the cooking process. Allow it to cool thoroughly before adding it to the salad.
3. While the orzo is cooking, prepare the vegetables. Halve the cherry tomatoes and yellow grape tomatoes, and place them in a large mixing bowl. Next, halve the Kalamata olives and add them to the bowl as well. Finely dice the red onion and parsley, then throw them in with the other ingredients.
4. If desired, grill the corn for added flavor. To do this, preheat your grill to medium-high heat, around 400°F. Clean the grill grates and prepare the corn by removing the husks and silks. Rub about 1 teaspoon of vegetable oil onto each ear of corn, then lightly sprinkle with salt and pepper. Place the corn directly on the grill grates, cooking for about 3 minutes on each side, until all sides are nicely charred. Once grilled, let the corn cool for a moment before cutting the kernels off the cob.
5. Now, add the grilled corn kernels to the bowl with the other vegetables, along with the cooled orzo. Crumble the feta cheese over the top and gently toss everything together.
6. Pour the prepared dressing over the salad and toss once again to ensure everything is evenly coated. Taste the salad and adjust the seasoning as needed with more salt and pepper.
7. For the best flavor, allow the salad to chill in the refrigerator for at least 30 minutes to an hour before serving. This resting period helps all the flavors meld together beautifully.
8. When you’re ready to serve, give the salad a good toss to redistribute the dressing. I recommend serving it the same day it’s made for optimal freshness. Enjoy your delightful Orzo Pasta Salad!

Variations to Try

There are countless ways to make the Orzo Pasta Salad your own. Here are a few ideas to inspire your next creation!

• Storage: Keep any leftovers in an airtight container in the refrigerator for up to 3–5 days. For best freshness, store the salad and dressing separately.
• Freezing: This salad isn’t ideal for freezing, as the vegetables may lose their texture.
• Grilled Veggies: Try adding grilled zucchini or bell peppers for an extra layer of flavor.
• Nuts for Crunch: For an added crunch, consider tossing in some toasted pine nuts or walnuts.
• Herb Variations: Experiment with different herbs, such as basil or mint, to change the flavor profile.

Perfect Matches for Orzo Pasta Salad

When it comes to serving the Orzo Pasta Salad, there are plenty of great options to consider. Here are some delightful pairings to complement your salad:

• Grilled Chicken: This salad makes a wonderful side dish to grilled chicken, enhancing the meal with freshness.
• Fish Dishes: Serve alongside grilled or baked fish for a light and healthy dinner.
• Picnic Favorite: Perfect for picnic gatherings, as it holds up well without wilting.
• Potluck Essential: A great dish to bring to potlucks, it’s sure to be a crowd-pleaser.
• Summer Barbecues: Ideal for summer barbecues, bringing bright colors and refreshing flavors to the table.
• Light Lunch: Enjoy it as a light lunch, either by itself or with some grilled shrimp.
• Vegetable Sides: Pair it with roasted or sautéed vegetables for a wholesome meal.

FAQ

Conclusion

The Orzo Pasta Salad is not just a recipe; it’s a delightful way to bring summer flavors to your table. Its vibrant colors, fresh ingredients, and zesty dressing make it a standout dish for any occasion. I encourage you to try making it yourself and experience the joy it brings to gatherings and everyday meals. Your friends and family will be asking for seconds, and you might just find it becoming a staple in your kitchen all summer long.

Orzo Pasta Salad

The ultimate summer dish, this Orzo Pasta Salad is a colorful blend of fresh vegetables and creamy feta cheese, tossed in a zesty lemon dressing. Perfect for barbecues, potlucks, or light lunches, it’s easy to make and even easier to enjoy. Bring this refreshing salad to your table tonight!

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 9 minutes mins

Total Time 29 minutes mins

Servings: 6 servings

Course: Salads, Side Dishes

Cuisine: Mediterranean

Calories: 290

Ingredients Equipment Method Notes

Ingredients

  

• 1.5 cups orzo pasta
• 1.5 cups cherry tomatoes
• 1.5 cups yellow grape tomatoes
• 3/4 cups Kalamata olives halved
• 1.5 cups crumbled feta cheese
• 3 tablespoons chopped fresh parsley and more for topping if desired
• 1/2 cup finely diced red onion see note 1
• 2 ears fresh sweet corn
• 1 large lemon zest and juice
• 1/4 cup olive oil
• 1/2 teaspoon finely minced garlic
• 1 teaspoon Dijon-style mustard
• 1 teaspoon granulated sugar
• Salt
• Pepper

Equipment

• Medium pot

Method

 

1. Start with the dressing for the salad as it needs some time for the flavors to meld. Zest and juice a lemon to get about 2 teaspoons of zest and 3 tablespoons of juice. Place both the zest and juice into a large mason jar. Add the olive oil, garlic, mustard, and sugar. Season with salt and pepper to taste; I generally add about 1/2 teaspoon of salt and 1/4 teaspoon of pepper. Seal the jar tightly and shake to combine. Set it aside in the refrigerator while you prepare the rest of the salad.
2. Next, bring a medium pot of water to a rolling boil and generously salt the water. Add the orzo pasta to the boiling water and cook according to the package directions until al dente. This typically takes about 8 to 10 minutes. Once cooked, drain the pasta and rinse it under cold water to stop the cooking process. Allow it to cool thoroughly before adding it to the salad.
3. While the orzo is cooking, prepare the vegetables. Halve the cherry tomatoes and yellow grape tomatoes, and place them in a large mixing bowl. Next, halve the Kalamata olives and add them to the bowl as well. Finely dice the red onion and parsley, then throw them in with the other ingredients.
4. If desired, grill the corn for added flavor. To do this, preheat your grill to medium-high heat, around 400°F. Clean the grill grates and prepare the corn by removing the husks and silks. Rub about 1 teaspoon of vegetable oil onto each ear of corn, then lightly sprinkle with salt and pepper. Place the corn directly on the grill grates, cooking for about 3 minutes on each side, until all sides are nicely charred. Once grilled, let the corn cool for a moment before cutting the kernels off the cob.
5. Now, add the grilled corn kernels to the bowl with the other vegetables, along with the cooled orzo. Crumble the feta cheese over the top and gently toss everything together.
6. Pour the prepared dressing over the salad and toss once again to ensure everything is evenly coated. Taste the salad and adjust the seasoning as needed with more salt and pepper.
7. For the best flavor, allow the salad to chill in the refrigerator for at least 30 minutes to an hour before serving. This resting period helps all the flavors meld together beautifully.
8. When you’re ready to serve, give the salad a good toss to redistribute the dressing. I recommend serving it the same day it’s made for optimal freshness. Enjoy your delightful Orzo Pasta Salad!

Notes

• Tip 1: To take away the “bite” of the red onion, soak the diced onions in cold water for 10 minutes. Drain thoroughly before adding.
• Tip 2: Grill Corn: Preheat grill to medium-high, around 400°F. Clean the grill grates and prepare the corn. Rub with oil and sprinkle with salt and pepper. Grill for about 3 minutes on each side.
• Tip 3: Keep Orzo pasta salad up to 3–5 days in the fridge. For best freshness, store the salad and dressing separately.

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Meet Diana Foster

I appreciate the beauty of a well-made meal, but I also value simplicity. I’m always looking for that perfect balance of big flavor and low stress. I developed this recipe to be reliable, tasty, and perfect for your daily rotation.