Summer Orzo Pasta Salad

The warm sun kisses your skin as you sit down to a delightful bowl of Summer Orzo Pasta Salad. This vibrant dish, packed with fresh vegetables and a zesty dressing, is perfect for warm days and takes just 30 minutes to prepare. Its combination of flavors and textures makes it a standout dish you’ll want on repeat all season long.

This recipe is ideal for anyone looking for a refreshing and filling option for picnics, barbecues, or a simple lunch. You can easily make it ahead of time, as it stores well in the fridge for up to four days.

Why You’ll Love This Recipe

• Each bite bursts with colorful and crunchy vegetables.
• The zesty dressing adds a bright flavor that elevates the dish.
• It’s a quick and easy recipe, ready in just 30 minutes.
• The orzo gives a satisfying chew that pairs well with the fresh ingredients.

What You’ll Need

Gather the following ingredients to create this delicious dish:

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

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

For Serving

• Parmesan cheese for serving

Use lemon juice for a tangy alternative to vinegar.

Substitutions & Swaps

• Orzo can be substituted with quinoa or couscous.
• Fresh corn can be replaced with canned corn.
• Any type of onion can be used based on preference.
• Use feta cheese instead of parmesan for a different flavor.

How to Make It

Prepare your Summer Orzo Pasta Salad in a few 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.

Cut / Add veggies to bowl

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 with more salt or pepper to taste.

Toss the salad

Pour the dressing onto the orzo salad and toss to coat everything evenly.

Serve

Enjoy immediately with freshly grated parmesan cheese on top or store in the fridge for up to four days!

How to Store It

Fridge: Store in an airtight container for up to 4 days.
Freezer: No, the salad won’t maintain its texture.
Reheat: Enjoy chilled or at room temperature.

Tips for Best Results

• Make sure to salt the pasta water; it enhances the orzo’s flavor.
• Use fresh vegetables to maximize crunch and freshness.
• Chill the salad for 30 minutes after mixing to meld flavors.
• Adjust the dressing according to your taste preference.

Serving Suggestions

• Pair with grilled chicken or fish for a heartier meal.
• Serve at potlucks or summer barbecues as a refreshing side.
• Enjoy it as a light lunch on its own with a slice of bread.