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A colorful summer orzo salad with fresh vegetables and herbs in a bowl.

Proven way to grow 3-Star Orzo Salad (Summer)

This refreshing orzo salad, perfect for summer, combines tender pasta with a vibrant mix of fresh vegetables and a zesty dressing. It's a versatile dish that can be enjoyed as a side or a light main course.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 6 servings
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

Orzo Salad
  • 1 cup orzo uncooked
  • 1 pint cherry tomatoes halved
  • 1 cucumber diced
  • 0.5 red onion thinly sliced
  • 0.5 cup feta cheese crumbled
  • 0.25 cup fresh mint chopped
  • 0.25 cup fresh parsley chopped
Lemon Vinaigrette
  • 3 tbsp lemon juice
  • 4 tbsp olive oil
  • 1 tsp Dijon mustard
  • 1 clove garlic minced
  • 0.5 tsp salt
  • 0.25 tsp black pepper

Equipment

  • large pot
  • colander
  • large bowl
  • small bowl
  • whisk

Method
 

Preparation
  1. Cook the orzo according to package directions until al dente, then drain and rinse with cold water to stop cooking and cool it down.
  2. In a large bowl, combine the cooked orzo, cherry tomatoes, cucumber, red onion, feta cheese, fresh mint, and fresh parsley.
Lemon Vinaigrette
  1. In a small bowl, whisk together the lemon juice, olive oil, Dijon mustard, minced garlic, salt, and black pepper until well combined.
Assembly
  1. Pour the lemon vinaigrette over the orzo and vegetable mixture, then toss gently to ensure all ingredients are evenly coated.
  2. Serve immediately or chill in the refrigerator for at least 30 minutes to allow the flavors to meld before serving.

Notes

For an added protein boost, consider mixing in grilled chicken or chickpeas. Adjust the amount of lemon juice and herbs to your personal preference.