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 Orzo Salad—fresh tomatoes, olives, red onion, corn, parsley, feta, and a zesty lemon dressing. Bright, flavorful, and so easy!
Equipment
- Medium pot
Ingredients
Salad
- 1-1/2 cups orzo pasta 12 ounces
- 1-1/2 cups cherry tomatoes 1 pint
- 1-1/2 cups yellow grape tomatoes or more cherry tomatoes, 1 pint
- 3/4 cups Kalamata olives halved
- 1-1/2 cups crumbled feta cheese
- 3 tablespoons minced fresh parsley and more for topping if desired
- 1/2 cup finely diced red onion see note 1
- 2 ears fresh sweet corn
Dressing
- 1 large lemon zest and juice
- 1/4 cup + 1 tablespoon olive oil
- 1/2 teaspoon finely minced garlic
- 1 teaspoon Dijon-style mustard
- 1 teaspoon granulated sugar
- Salt and pepper
Instructions
- Start with the dressing so the flavors have time to meld and intensify. Zest and juice a lemon to get 2 teaspoons zest and 3 tablespoons juice. Place zest and juice in a large mason jar. Add olive oil, garlic, mustard, and sugar. Season to taste with salt and pepper (I add 1/2 teaspoon salt and 1/4 teaspoon pepper). Seal and shake to combine; refrigerate while preparing the salad.
- Bring a pot of water to boil, generously salt the water, and cook the orzo according to package directions. Drain, rinse under cold water and allow to cool thoroughly.
- Meanwhile, prep the veggies. Halve the tomatoes and olives. Finely dice the red onion (see note 1) and the parsley. Add all veggies to a large bowl. Add feta. 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 raw for a nice crunch!). Pour dressing over salad and toss. Taste and season as needed with additional salt and 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: Grill Corn: Preheat grill to medium-high, around 400°F. Once hot, clean the grill grates. Remove the husks and silk from the corn. Pour about 1 teaspoon vegetable oil on each corn cob and rub the oil into all sides. Lightly sprinkle all sides with salt and pepper. Place corn right on grill grates (don’t wrap in foil) and close grill. Cook for about 3 minutes per side undisturbed, about 12 minutes total. When all sides are browned, remove to a plate.
Storage: Keep Orzo pasta salad up to 3–5 days in the fridge. For best freshness, store the salad and dressing separately and only dress the portions you’re eating immediately.
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.
What a savory recipe, indeed! Served this for dinner and it has instantly become a family favorite recipe in our home! Delicious!
Love how colorful this pasta is! It has so many delicious flavors in it. Perfect side with any dish!
This would be SO good with some grilled chicken! Nom nom nom.
Yes!! That sounds awesome! 🙂
The perfect pasta for summer! So light and fresh
I couldn’t agree more! Thanks! 🙂
One of the best pasta recipe I ever did. Is not hard to make either.
Thank you Jessica! That’s definitely one of the best parts, how simple it is! I’m glad you enjoyed!!
Love ALL things orzo. I can’t wait to make this! I think it would be perfect served with fresh salmon. 🙂
This is delicious.
I LOVE Orzo, actually I love all pasta 😉
I am all about eating for warmer weather! And I love a good orzo pasta salad, especially when it looks THIS gorgeous! Awesome recipe, Chelsea!
I still check the weather app where we used to live too 🙂 It’s been really cold this winter so this colorful pasta dish is the perfect way to sneak in some sunshine. It looks incredible and I love all the fresh flavors!