There’s something about summer that just begs for fresh, colorful dishes, and this Summer Orzo Pasta Salad is one of my favorites to share.
It’s light, zesty, and packed with Mediterranean-inspired flavors that feel like a mini vacation on your plate. I still remember the first time I made it.
I was hosting a backyard barbecue and wanted a side dish that was easy to prep ahead but still impressive. One bite of the tangy feta, juicy tomatoes, and tender orzo, and I knew it was a winner.
This summer orzo pasta salad is perfect for picnics, potlucks, or even a quick weeknight dinner. The best part? It’s so easy to make, and you can customize it to suit your family’s tastes.
Trust me, this recipe will quickly become a staple in your summer meal rotation.
What’s Inside This Recipe?
Ingredients for Summer Orzo Pasta Salad
Let’s gather everything you’ll need for this refreshing Summer Orzo Pasta Salad. I love how simple yet flavorful these ingredients are you probably already have most of them in your kitchen!
- 1 cup orzo pasta
- 1 pint cherry tomatoes, halved
- 1 cucumber, diced
- 1 red bell pepper, diced
- 1/4 cup red onion, finely chopped
- 1/2 cup crumbled feta cheese
- 1/4 cup Kalamata olives, halved (optional but adds a nice salty touch)
- 1/4 cup fresh parsley, chopped
- 2 tablespoons fresh basil, chopped
For the dressing:
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- Juice of 1 lemon (about 2 tablespoons)
- 1 teaspoon Dijon mustard
- 1 clove garlic, minced
- 1/2 teaspoon dried oregano
- Salt and pepper to taste
You’ll also need a large mixing bowl, a small whisk, and a pot to cook the orzo. Once your ingredients are ready, let’s dive into the steps.
How to Make Summer Orzo Pasta Salad
This recipe is so simple to follow, and the results are worth every minute. Let me walk you through it step by step so you can whip up this delicious dish with confidence!
Step 1: Cook the orzo
Bring a pot of salted water to a boil. Add the orzo and cook according to the package instructions—usually about 8–10 minutes. You want it to be tender but not mushy. Once it’s cooked, drain it and rinse it under cold water to stop the cooking process. Set it aside to cool.
Step 2: Prep the veggies
While the orzo cools, chop your vegetables. Halve the cherry tomatoes, dice the cucumber and red bell pepper, and finely chop the red onion. If you’re using Kalamata olives, slice those too. Toss all the veggies into a large mixing bowl.
Step 3: Make the dressing
In a small bowl, whisk together the olive oil, red wine vinegar, lemon juice, Dijon mustard, minced garlic, dried oregano, and a pinch of salt and pepper.
Taste the dressing and adjust the seasoning if needed. I like mine a little extra lemony!
Step 4: Combine everything
Add the cooled orzo to the bowl with the chopped veggies. Pour the dressing over the top and toss everything together until it’s well coated.
Sprinkle in the crumbled feta, parsley, and basil, then give it one more gentle toss.
Step 5: Chill and serve
For the best flavor, let the salad chill in the fridge for at least 30 minutes before serving. This gives the flavors time to meld together. When you’re ready to eat, give it a quick stir and enjoy!
Recipe Variations and Customization Ideas
One of the best things about this summer orzo pasta salad is how versatile it is. Here are some fun ideas to make it your own:
- Vegetarian orzo pasta salad: Skip the feta for a dairy-free version, or swap it with a vegan cheese substitute. Add extra veggies like zucchini or artichoke hearts for a hearty twist.
- Gluten-free option: Replace the orzo with gluten-free pasta or even cooked quinoa for a similar texture and flavor.
- Protein-packed salad: Toss in some grilled chicken, shrimp, or chickpeas for a more filling meal. This makes it a great lunch or light dinner option.
- Mediterranean-inspired twist: Add a handful of sun-dried tomatoes or a sprinkle of pine nuts for even more Mediterranean flair.
- Tangy Vegan Feta: You can make tangy vegan feta at home. It’s a dairy-free alternative that’s full of flavor, with a firm, crumbly texture just like the real thing. Perfect for salads, wraps, or Mediterranean dishes—try it once, and you’ll be hooked!
Leftovers? This salad stores beautifully in the fridge for up to three days. It’s perfect for meal prep or a quick grab-and-go lunch.
Frequently Asked Questions About Orzo Pasta Salad
What is orzo, and how do I cook it?
Orzo is a type of pasta that’s shaped like rice. It cooks quickly, usually in about 8–10 minutes. Just boil it in salted water until tender, then drain and rinse under cold water to stop the cooking process.
Can I make this orzo pasta salad ahead of time?
Absolutely! In fact, I recommend making it a few hours ahead so the flavors have time to meld together. Just store it in an airtight container in the fridge until you’re ready to serve.
Can I serve this salad warm?
Yes, you can! While I love it chilled, this salad is just as delicious served warm or at room temperature. If serving warm, skip the rinse step after cooking the orzo.
What can I substitute for feta cheese?
If you’re not a fan of feta, try goat cheese or even small mozzarella balls. For a dairy-free option, use a vegan cheese or leave it out altogether.
How do I store leftovers?
Store any leftovers in an airtight container in the fridge. It will keep well for up to three days. Just give it a stir before serving, as the dressing may settle at the bottom.
Let’s Wrap It Up
I hope you’re as excited to try this Summer Orzo Pasta Salad as I am to share it with you! It’s a fresh, flavorful dish that brings a little Mediterranean magic to your table.
Whether you’re serving it at a barbecue, packing it for a picnic, or enjoying it as a light dinner, this recipe is sure to impress.
If you make it, I’d love to hear how it turned out! Leave a comment below, rate the recipe, or tag me on Instagram so I can see your beautiful creation.
Looking for more summer side dishes? You’ll love my Watermelon Feta Salad,it’s another crowd-pleaser!
Happy cooking,
Wanda
Summer Orzo Pasta Salad Recipe
Equipment
- Large mixing bowl
- Small whisk
- Pot to cook
Ingredients
- 1 cup orzo pasta
- 1 pint cherry tomatoes halved
- 1 cucumber diced
- 1 red bell pepper diced
- 1/4 cup red onion finely chopped
- 1/2 cup crumbled feta cheese
- 1/4 cup Kalamata olives halved (optional but adds a nice salty touch)
- 1/4 cup fresh parsley chopped
- 2 tablespoons fresh basil chopped
For the dressing :
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- Juice of 1 lemon about 2 tablespoons
- 1 teaspoon Dijon mustard
- 1 clove garlic minced
- 1/2 teaspoon dried oregano
- Salt and pepper to taste
Instructions
Step 1: Cook the orzo
- Bring a pot of salted water to a boil. Add the orzo and cook according to the package instructions,usually about 8–10 minutes. You want it to be tender but not mushy. Once it’s cooked, drain it and rinse it under cold water to stop the cooking process. Set it aside to cool.
Step 2: Prep the veggies
- While the orzo cools, chop your vegetables. Halve the cherry tomatoes, dice the cucumber and red bell pepper, and finely chop the red onion. If you’re using Kalamata olives, slice those too. Toss all the veggies into a large mixing bowl.
Step 3: Make the dressing
- In a small bowl, whisk together the olive oil, red wine vinegar, lemon juice, Dijon mustard, minced garlic, dried oregano, and a pinch of salt and pepper.
- Taste the dressing and adjust the seasoning if needed. I like mine a little extra lemony!
Step 4: Combine everything
- Add the cooled orzo to the bowl with the chopped veggies. Pour the dressing over the top and toss everything together until it’s well coated.
- Sprinkle in the crumbled feta, parsley, and basil, then give it one more gentle toss.
Step 5: Chill and serve
- For the best flavor, let the salad chill in the fridge for at least 30 minutes before serving. This gives the flavors time to meld together. When you’re ready to eat, give it a quick stir and enjoy!
