Summer Orzo Pasta Salad

The vibrant colors of fresh produce dancing in a bowl of Summer Orzo Pasta Salad bring the essence of a sun-soaked day right to your table. This refreshing dish comes together in about 30 minutes and offers a delightful mix of textures and flavors. Its simplicity and vibrant ingredients make it a favorite for summer gatherings or weeknight dinners.

This recipe is perfect for anyone looking to bring a light, healthy option to lunch or dinner. It’s ideal for backyard barbecues, potlucks, or meal prep for busy weeks—plus, it can be stored in the fridge for up to four days, making it a convenient choice.

Why You’ll Love This Recipe

• Bright, crunchy vegetables add freshness to every bite.
• The orzo provides a satisfying, chewy texture.
• Simple preparation means you’ll have more time to enjoy with friends.
• Versatile enough to enjoy as a side dish or a light main course.

What You’ll Need

Here’s what you’ll need to create your delicious Summer Orzo Pasta Salad.

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 fresh corn for best flavor.

Substitutions & Swaps

• Quinoa instead of orzo for gluten-free
• Red onion can be swapped for green onion
• Use any bell pepper color you have
• Feta cheese instead of parmesan for a tangy twist

How to Make It

Follow these simple steps to whip up your Summer Orzo Pasta Salad.

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 to taste.

Toss salad

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

Serve or store

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, it will alter the texture.
Reheat: Enjoy cold or at room temperature; no reheating needed.

Tips for Best Results

• Vary the vegetables based on what’s in season for freshness.
• Allow the salad to chill in the fridge for 30 minutes before serving to enhance flavors.
• Mix in some protein, like grilled chicken or chickpeas, for a heartier meal.

Serving Suggestions

• Pair with grilled shrimp or chicken for a full meal.
• Serve alongside your favorite barbecue dishes.
• Great as a topping on leafy greens for a refreshing lunch option.