Summer Orzo Pasta Salad

As the vibrant colors of summer fill the markets, nothing feels better than enjoying a refreshing dish that captures the essence of the season. This Summer Orzo Pasta Salad is a delightful medley of fresh vegetables and zesty dressing, ready in just 30 minutes. The combination of textures and flavors makes it an irresistible choice for any warm-weather gathering.

This recipe is perfect for light lunches, picnics, or barbecues. It can be made ahead and stored in the fridge, where it will stay fresh for up to four days.

Why You’ll Love This Recipe

• A quick and easy dish that comes together in just 30 minutes.
• The fresh, crunchy vegetables provide a satisfying texture.
• The zesty dressing adds a burst of flavor to each bite.
• Perfect for meal prep or a make-ahead dish for gatherings.

What You’ll Need

Gather the following ingredients to make this vibrant summer 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 frozen corn for convenience.

Substitutions & Swaps

• Substitute quinoa for orzo for a gluten-free option.
• Use feta cheese instead of Parmesan for a tangy twist.
• Swap lemon for lime for a different citrus flavor.
• Use fresh herbs like parsley instead of basil.

How to Make It

Create this 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 and 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. Add more salt or pepper to taste.

Assemble the salad

Pour the dressing onto the orzo salad and toss to coat everything in the dressing. Serve immediately with 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 texture will alter.
Reheat: Enjoy cold, no reheating necessary.

Tips for Best Results

• Use fresh, seasonal vegetables for the best flavor.
• Allow the salad to sit for 10 minutes after dressing to enhance the flavors.
• Toss the salad again before serving to redistribute the dressing.
• Adjust the seasoning to your preference — taste as you go!

Serving Suggestions

• Serve alongside grilled chicken or fish for a complete meal.
• Pair with crusty bread for a light lunch.
• Offer as a side dish at summer barbecues or potlucks.