Mediterranean-inspired Orzo Pasta Salad with fresh cherry tomatoes, olives, red onion, sweet corn, parsley, feta cheese, and a delicious lemon dressing.
Serve this as a main dish salad or with grilled chicken or grilled steak on the side!
3 Reasons We Love Orzo Pasta Salad
- Fresh and Light: Combines fresh vegetables and light orzo for a refreshing, palate-cleansing meal.
- Cool and Easy to Make: Ideal for hot days as it doesn’t require extensive cooking, keeping the kitchen cool.
- Healthy and Satisfying: Features nutritious vegetables and a tangy lemon vinaigrette, leaving you feeling good post-meal.
Ingredients
- Orzo Pasta: Serves as the base, adding a hearty texture to your orzo pasta salad.
- Cherry and Yellow Grape Tomatoes: Provide juicy sweetness and vibrant color.
- Kalamata Olives and Feta Cheese: Offer salty, tangy flavors and creamy texture.
- Fresh Parsley and Red Onion: Contribute fresh, herby notes and a crunchy bite.
- Sweet Corn: Adds a mild sweetness and crispness; grilling enhances flavor.
- Salt and Black Pepper: Season the salad to enhance overall taste.
For the dressing:
- Lemon (Zest and Juice): Adds bright, citrusy flavor to your orzo pasta salad.
- Olive Oil: Gives richness and binds the dressing.
- Garlic, Dijon Mustard, and Sugar: Provide a balance of pungent, tangy, and sweet flavors, creating a well-rounded dressing.
How To Make Orzo Pasta Salad
- Make Dressing: Shake lemon zest and juice, olive oil, garlic, mustard, sugar, salt, and pepper in a jar; refrigerate.
- Cook Orzo: Boil in salted water, rinse, and cool.
- Prepare Veggies: Halve tomatoes and olives, dice onion, chop parsley, and slice corn kernels.
- Assemble: Mix orzo, veggies, feta, and corn in a bowl.
- Add Dressing: Toss with the dressing.
- Chill & Serve: Refrigerate briefly, then serve your orzo pasta salad.
Storage
Storage Tips
Orzo pasta salad lasts 3-5 days in the fridge. For optimal freshness, store the salad and dressing separately and only dress the portions you’re eating immediately. The flavors, especially from olives and red onions, intensify over time; it’s best enjoyed on the first day.
More Delicious Salads:
Orzo Pasta Salad
Mediterranean-inspired Orzo Pasta Salad with fresh cherry tomatoes, olives, red onion, sweet corn, parsley, feta cheese, and a delicious lemon dressing.
Ingredients
Salad
- 12 ounces orzo pasta
- 1 and 1/2 cups (1 pint) cherry tomatoes
- 1 and 1/2 cups (1 pint) yellow grape or cherry tomatoes
- 3/4 cups Kalamata olives, halved
- 1 and 1/2 cups crumbled feta cheese
- 3 tablespoons minced fresh parsley (and more for topping if desired)
- 1/2 cup finely diced red onion (Note 1)
- 2 ears fresh sweet corn
- Fine sea salt and freshly ground black pepper
Dressing
- 1 large lemon (zest and juice)
- 1/4 cup + 1 tablespoon good quality olive oil
- 1/2 teaspoon finely minced garlic
- 1 teaspoon Dijon mustard
- 1 teaspoon white granulated sugar
Instructions
- DRESSING: Start with the dressing so the flavors have time to meld and intensify. Zest a lemon to get 2 teaspoons zest. Juice the lemon to get 3 tablespoons juice. Place zest and juice in a large Mason jar. Add the olive oil, garlic, Dijon mustard, and sugar. Season to taste with salt and pepper (I add 1/2 teaspoon salt and 1/4 teaspoon pepper). Put the lid on the jar, shake to combine and refrigerate while preparing the salad.
- SALAD: Bring a pot of water to a boil, generously salt the water, and cook the orzo according to the package directions. Drain, rinse under cold water and allow to cool thoroughly.
- VEGGIES: Meanwhile, prep the veggies. Halve the tomatoes and olives, finely dice the red onion (See Note 1), and the parsley. Add all the veggies to a large bowl. Add in the feta cheese. If desired, grill corn (See Note 2). Cut the kernels from the cob (you don't have to cook the corn; you can add it in raw too for a nice crunch!). Pour dressing over salad and toss. Taste and season as needed with additional salt and/or pepper. Store in the fridge for 30 minutes to an hour before serving. Toss right before serving. This salad is best enjoyed the same day it is made.
Video
Recipe Notes
Note 1: To take away the "bite" of the red onion, soak the diced onions in cold water for 10 minutes. Drain thoroughly before adding.
Note 2: Preheat a grill to medium-high, around 400 degrees F. Once hot, clean the grill grates. Remove the husks and silk from the corn. Pour about 1 teaspoon of vegetable oil on each corn cob and rub the oil into all the sides. Very lightly sprinkle all sides with salt and pepper. Place corn on grill grates (nothing needs to go down first/don't wrap in foil) and close grill. Cook (temps remaining at 400F) for about 3 minutes per side undisturbed. Using tongs, rotate and continue cooking, for about 12 minutes total. When all sides are browned, remove from the grill onto a plate.
Nutrition
Calories: 369kcal | Carbohydrates: 53g | Protein: 15g | Fat: 12g | Saturated Fat: 6g | Cholesterol: 33mg | Sodium: 716mg | Potassium: 494mg | Fiber: 4g | Sugar: 6g | Vitamin A: 682IU | Vitamin C: 32mg | Calcium: 229mg | Iron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Delicious 🙂 thanks for the recipe! I love your blog and I have followed you with Bloglovin. If you ever get a chance to check out my blog I would be delighted, thanks!
Camille xo
http://www.cococami.blogspot.co.uk
I’ve only tried orzo for the first time the other week, ironically in a soup- This is a much more weather appropriate version!
In Canada, We’ve been suffering under extreme cold weather this year and for this reason I’ve been missing Brazil (the country I am originally from) more than usually. Hopefully spring is coming soon and then I can make this delicious dish 😉
Yeah, it’s cold. So very cold. I’m ready for spring. This recipe looks delightful–so fresh and vibrant. Pinned.
Oh gosh, it’s been like 10 degrees here today – so cold!! You’re making me crave warmer weather! I love orzo – this looks delicious!
Chelsea, I am the same way. I still check the weather every day back home in Ohio (before flipping to Florida to see whether I will be wearing shorts or jeans today!). Where were you in OH? The no sun comment makes me think it had to be in the northern part- I felt like i didn’t seen sun for like half the year! I miss the cold a little bit- purely because I grew up with it and its a little odd to be somewhere sunny and relatively warm everyday. This looks like a great side dish- and I have a ton of basil outside too!
Well as you know I’m also experiencing warm weather but I’ll be headed to the States soon so I’m trying to prepare myself for the cold! This dish – loving the flavours. I’m a basil addict (cue dinner last night consisting of a lot of basil) and I would love this!
Ahh I don’t think I knew you were from Ohio..me too. Canton to be exact. This salad looks fab and Australia doesn’t sound too bad to me right about now haha
This is a great dish! I’m sure I’ll be seeing it in my kitchen soon 😉
We love orzo! Can’t wait to try this basil lime combo.