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overhead view of summer orzo pasta salad with fresh cucumbers, feta and tomatoes.

Summer Orzo Pasta Salad

Course: Side Dish
Cuisine: American, American BBQ
Keyword: orzo pasta salad, orzo salad recipe, summer orzo pasta salad recipe
Prep Time: 20 minutes
Cook Time: 8 minutes
Total Time: 28 minutes
Servings: 8
This Summer Orzo Pasta Salad is the ultimate warm-weather crowd-pleaser! Tossed with crisp cucumbers, cherry tomatoes, chickpeas, fresh herbs, and an herby lemon vinaigrette — it's light, filling, and packed with flavor. Make it ahead for BBQs, picnics, potlucks, or easy weekday lunches. Ready in just 20 minutes and easily customizable!
Print Recipe

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.