Summer Orzo Salad

Nothing says “sunshine in a bowl” quite like this Summer Orzo Salad. It’s fresh, vibrant, and beautifully simple—the kind of dish that makes you want to call your best friend and plan a picnic just to share it. This light, lemony salad comes together quickly and tastes even better chilled, making it the ultimate go-to for warm weather gatherings. Whether you’re meal prepping, hosting a backyard dinner, or looking for a satisfying vegetarian option, this recipe has you covered.

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Overview of Summer Orzo Salad

This salad is everything you crave on a hot day: cool, crisp, colorful, and full of flavor. This dish brings together tender orzo, crisp vegetables, aromatic herbs, and smooth feta, all with a Mediterranean flair. The real star, though, is the zesty lemon dressing—it ties everything together with a tangy brightness that’s absolutely irresistible.

Reasons to Love This Summer Orzo Salad

• It’s quick and easy to make—ready in under 30 minutes.
• Perfectly portable for potlucks, picnics, or work lunches.
• Packed with nutrients and color.
• Versatile enough to adapt to what you have on hand.
• Refreshing, tangy, and full of texture.

What Does It Taste Like?

The salad offers a delightful balance: the orzo is soft and chewy, the veggies are crisp and juicy, and the feta adds that perfect creamy tang. Every bite is brightened by the fresh herbs and lemony vinaigrette. It’s light but satisfying, savory but slightly sweet, and endlessly snackable.

Health Benefits of Summer Orzo Salad

This dish isn’t just pretty and tasty—it’s also nourishing. You’ll get a solid dose of fiber, healthy fats, plant-based protein, and antioxidants. Plus, with its emphasis on fresh veggies and olive oil, it’s a great fit for Mediterranean-style eating.

Ingredients for Summer Orzo Salad

Salad:

• 1 cup dry orzo pasta
• 1 cup cherry tomatoes, halved
• 1 small cucumber, diced
• 1/2 red bell pepper, diced
• 1/4 red onion, finely chopped
• 1/3 cup crumbled feta cheese
• 2 tbsp chopped fresh parsley
• 2 tbsp chopped fresh basil
• Salt and black pepper to taste

Dressing:

• 3 tbsp olive oil
• 1½ tbsp lemon juice
• 1 tsp Dijon mustard
• 1/2 tsp honey
• 1 garlic clove, minced
• Salt and pepper, to taste

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Tools You’ll Need

• Medium saucepan (to cook orzo)
• Strainer or colander
• Large mixing bowl
• Small bowl or mason jar (for dressing)
• Whisk or fork
• Knife and cutting board

Ingredient Additions and Substitutions

• Add-ins: Try kalamata olives, roasted chickpeas, grilled zucchini, or artichoke hearts.
• Herbs: Don’t have basil? Use dill or mint instead.
• Cheese: Swap feta for goat cheese or leave it out for a dairy-free version.
• Vegan: Leave out the cheese and substitute maple syrup for the honey.
• Gluten-Free: Choose gluten-free orzo or opt for small gluten-free pasta shells instead.

How to Make Summer Orzo Salad

1. Cook the Orzo

Bring a pot of salted water to a boil. Stir in the orzo and simmer until it reaches a firm-tender texture, following the timing suggested on the package. Drain the pasta and rinse it with cold water to halt the cooking process. Set aside to cool.

2. Make the Dressing

Combine olive oil, freshly squeezed lemon juice, Dijon mustard, honey, minced garlic, salt, and pepper in a small bowl or jar, and whisk until the mixture is well blended. Whisk until emulsified and smooth.

3. Assemble the Salad

In a large mixing bowl, combine cooled orzo, cherry tomatoes, cucumber, red bell pepper, red onion, feta, parsley, and basil.

4. Toss and Chill

Pour the dressing over the salad and toss gently to combine. Chill in the fridge for 15–30 minutes to allow flavors to meld. Serve cold or at room temperature.

What to Serve with Summer Orzo Salad

• Grilled chicken or shrimp
• Falafel or baked tofu
• Fresh pita and hummus
• Chilled watermelon slices
• Lemon iced tea or sparkling water with mint

Tips for Making the Best Summer Orzo Salad

• Don’t skip rinsing the orzo—it stops the cooking and prevents clumping.
• Use ripe cherry tomatoes for maximum sweetness.
• Taste and adjust seasoning just before serving.
• Chill for flavor—this salad really shines after a little fridge time.

Storage Instructions

Store leftovers in an airtight container in the refrigerator. It stays fresh for up to 3 days. If the salad looks dry after sitting, add a small drizzle of olive oil or lemon juice to revive it.

General Information

• Servings: 4
• Prep time: 15 minutes
• Cook time: 10 minutes
• Chill time: 15–30 minutes
• Total time: ~30–45 minutes
• Course: Side dish or light main
• Cuisine: Mediterranean-inspired

Frequently Asked Questions (FAQ)

Can I make this ahead of time?

Yes! This salad’s flavor improves as it chills, so it’s a great idea to make it a few hours or even a day ahead of time.

Can I use a different pasta?

Absolutely. Small pasta shapes like couscous, ditalini, or pearl barley would also work.

Is it good for meal prep?

Definitely. Portion it into containers and enjoy it throughout the week.

What if I don’t like raw onion?

You can soak the chopped red onion in cold water for 10 minutes to mellow the flavor, or simply leave it out.

Conclusion

This Summer Orzo Salad is a little bowl of sunshine that fits right into any summer spread. It’s quick, colorful, healthy, and incredibly satisfying without being heavy. Whether you’re entertaining, packing a picnic, or just craving something fresh, this is one of those recipes that always delivers.

If you’re loving the summer vibes, try these next:

• Grilled Chicken with Strawberry Balsamic Glaze
• Cranberry Walnut Chickpea Salad
• Greek Orzo Spinach Salad with Feta & Chickpeas

Share Your Salad!

Tried this recipe? I’d love to see your version! Leave a review and snap a photo to share on Pinterest—tag me so I can cheer you on!

Nutritional Information (per serving)

• Calories: ~280
• Protein: 7g
• Carbohydrates: 30g
• Fat: 14g
• Sugar: 4g
• Fiber: 3g

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