Summer Orzo Pasta Salad

The sun shines brightly, filling the air with warmth, and there’s nothing more refreshing than a light and colorful dish. This Summer Orzo Pasta Salad, perfect for potlucks or lazy afternoons, comes together in just 30 minutes and delivers a vibrant mix of flavors and textures. It’s a delightful way to enjoy the season’s fresh produce.

This recipe is ideal for anyone looking to elevate their summer gatherings, whether it’s a picnic, barbecue, or a family lunch. Plus, it can be made ahead and stored in the fridge, making it an incredibly convenient option for busy days.

Why You’ll Love This Recipe

• The orzo provides a delightful chewy texture that complements the crisp veggies.
• It’s a quick 30-minute dish that doesn’t require any cooking skills.
• The fresh herbs and lemon dressing create a burst of flavor in every bite.
• This salad can be served cold or at room temperature, perfect for summer days.

What You’ll Need

Gather the following ingredients for the salad and dressing:

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
• Parmesan cheese for serving, optional

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

Use frozen corn for convenience.

Substitutions & Swaps

• Quinoa for orzo for a gluten-free option.
• Any color bell pepper can be used.
• Fresh herbs can be swapped with dried.
• Feta cheese can replace parmesan for a tangy twist.

How to Make It

Prepare a refreshing Summer Orzo Pasta Salad with these simple 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 then set aside.

Combine veggies

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. Adjust seasoning to taste.

Toss and serve

Pour the dressing onto the orzo salad and toss to coat everything evenly in the dressing. Serve immediately with parmesan cheese on top or store in the fridge for up to 4 days!

How to Store It

Fridge: Store in an airtight container for up to 4 days.
Freezer: No, the texture changes upon freezing.
Reheat: Not necessary; enjoy it cold or at room temperature.

Tips for Best Results

• Use seasonal vegetables for the freshest flavor.
• Always taste and adjust the seasoning before serving.
• Let the salad sit for at least 15 minutes to allow flavors to meld.
• For added protein, consider mixing in some grilled chicken or chickpeas.

Serving Suggestions

• Pair with grilled meats for a complete meal.
• Serve as a side dish at summer barbecues.
• Enjoy it as a light lunch on its own.