The perfect pasta salad recipe you need at all of your cookouts: Summer Orzo Pasta Salad. It’s fresh, easy, and ready in less than 30 minutes! Loaded with veggies, feta cheese, and a bright lemon vinaigrette — perfect for BBQs and meal prep, too.
This orzo salad is going to be on repeat in our house all summer long. The texture, the flavors, the fresh ingredients – you can’t beat it!
Pasta salads are a must for summer gatherings. And thankfully, there are a variety of ways to make them so you can always do something different at each event.
I will admit, I’m not usually one to go for orzo in pasta salad, but this salad turned out so delicious, I think it’s going to be my new go-to summer salad for hosting.
What is Orzo?
Orzo is a tiny, oblong wheat-based pasta shape that resembles rice — it’s slightly larger and flatter than a grain of rice. It has a satisfying texture, and holds up well in salads like this one. Bonus: it cooks quickly too!
You can find gluten-free orzo at most grocery stores, but I haven’t tried them myself so I can’t say for sure how the texture or taste is.
Why You’ll Love This Recipe
- Easy to put together and super customizable – just use what you have on hand for veggies!
- Make-ahead friendly!
- Fresh herbs and a quick lemon vinaigrette add so much flavor.
- Makes use of both pantry staples and seasonal produce for the perfect summer pasta salad recipe.
Salad Ingredients:
- Orzo – personally I really enjoy the texture orzo provides in this pasta salad. Make sure to cook it al dente so it doesn’t get mushy when you mix everything together.
- Cucumbers – I absolutely love using Persian cucumbers (mini cucumbers) in pasta salad. They’re small with thin skin and no need to peel! They add a delightful crunch.
- Chickpeas – canned chickpeas add a little fiber and protein. Feel free to sub canned white beans.
- Red onion – for a little bite and color. Dice them pretty small.
- Cherry tomatoes, or grape tomatoes – either work!
- Cooked corn – cut if from off the cob, or use canned for ease.
- Feta – the creamy and salty factor you get from adding feta cheese in pasta salad is a must for me.
For the vinaigrette dressing we’re using extra virgin olive oil, lemon juice, red wine vinegar, garlic, fresh parsley and basil, and just a touch of sugar. The fresh herbs really add so much flavor, so don’t skip them!
Find the full detailed instructions with measurements in the recipe card below, at the end of this post.
How to Make Orzo Pasta Salad
Cook Orzo – First cook the orzo according to package instructions. Make sure to watch it carefully and cook until just al dente. You don’t want mushy pasta. Transfer the orzo to a large bowl, toss with a bit of olive oil and place in the fridge to cool. Image 1.
Prep vegetables – While the orzo is cooling, get the vegetables ready. Image 2.
Make dressing – chop the parsley and basil, and whisk together the dressing ingredients. Image 2.
Combine – Once the orzo has cooled, add in the red onion, tomatoes, chickpeas and corn. Drizzle a couple tablespoons of the vinaigrette onto the orzo. Use salad servers or tongs to toss together a couple times. Then pour on the rest of the dressing and some feta. Images 3, 4 & 5.
SERVING TIP: I like to sprinkle on the rest of the feta last and do one final toss before finishing off with some lemon zest and a sprinkle of freshly sliced basil.
Cooking and Prep Tips:
- Make sure to salt the pasta water when cooking the orzo.
- Drizzle olive oil on the cooked orzo (once drained) so it doesn’t stick together while cooling.
- You can make this several hours in advance, but I wouldn’t prepare too far ahead of time – you want to make sure the flavors still feel fresh.
Variations and Additions
If you’re looking to change things up in this orzo salad recipe, here are some ideas:
- Protein additions: grilled chicken, shrimp, salami, or white beans for plant based.
- Cheese swaps: goat cheese or mozzarella pearls are a great substitute.
- Vegetable swaps: roasted zucchini, artichoke hearts, bell peppers, olives.
- Dressing swaps: balsamic vinaigrette, red wine vinaigrette or pesto would all be great.
Serving Ideas
- Makes a great side dish served alongside grilled veggies, burgers, chicken or fish.
- Meal prep it for lunch and add your favorite protein for a filling meal.
- Pre-portion into these deli containers for a beach or picnic lunch.
- The perfect side dish to bring to a summer cookout.
Storing & Make Ahead
Storage: Leftover orzo salad can be stored in an airtight container in the fridge for 3-4 days.
To Make Ahead: You can make ahead orzo salad 12 hours ahead of time if serving to guests. I’d drizzle with a fresh bit of olive oil and lemon before serving.
If you make this summer orzo pasta salad recipe, be sure to leave a comment and star rating on the blog! I love hearing from you, and it helps others learn more about the recipe too. Xx Ashley
Summer Orzo Pasta Salad
Ingredients
- 8 ounces uncooked orzo pasta, about 1.5 cups dry
- 1 pint cherry Tomatoes or grape tomatoes, quartered (about 2 cups)
- 3 Persian cucumbers, sliced into 1/4" rounds
- 1 (15 ounce) can chickpeas, drained and rinsed
- 1 cup cooked corn, off the cob, canned – your choice
- ½ red onion, diced (about ½ cup)
- 4 ounces feta, crumbled
Dressing
- 1/2 cup extra virgin olive oil
- juice of 1 lemon, about ¼ cup
- 2 tablespoons red wine vinegar
- ½ teaspoon granulated sugar
- 3 cloves garlic, minced
- ¼ cup diced parsley
- ¼ cup diced basil, about 6 large basil leaves, plus more for garnish
Instructions
- Prepare pasta: cook orzo according to package instructions. Make sure to watch it carefully and cook until just al dente. Drain well and transfer the orzo to a large bowl, toss with a bit of olive oil and place in the fridge to cool.8 ounces uncooked orzo pasta
- Prepare vegetables: While the orzo cools, prepare vegetables and set aside.1 pint cherry Tomatoes or grape tomatoes, 3 Persian cucumbers, 1 (15 ounce) can chickpeas, 1 cup cooked corn, ½ red onion, 4 ounces feta
- Make dressing: Whisk together dressing ingredients in a small glass measuring cup, or shake well in a mason jar with tight lid.1/2 cup extra virgin olive oil, juice of 1 lemon, 2 tablespoons red wine vinegar, ½ teaspoon granulated sugar, 3 cloves garlic, ¼ cup diced parsley, ¼ cup diced basil
- Combine: Once the orzo has cooled, add in all of the vegetables. Drizzle a couple tablespoons of the vinaigrette onto the orzo. Use salad servers or tongs to toss together a couple times. Then pour on the rest of the dressing and some feta. Toss again and add fresh basil and crumbled feta before serving.
Recipe FAQs
Can I make orzo pasta salad ahead of time?
Yes, of course. I also have a Strawberry Spinach Salad on my site with another dressing, so be sure to check that one out too.
How long does orzo salad last?
You can’t go wrong with a classic balsamic vinaigrette, which is what this recipe shares. But a poppy seed dressing is another great option.
Can I serve this pasta salad warm?
For this salad I suggest serving cold, since we’re using cucumbers. If you swapped the cucumbers for zucchini, this salad could definitely be served warm.
What can I substitute for the orzo?
If you’d like, you can use another small shell like Ditalini or tubettini for similar results.
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