Easy Summer Orzo Salad Recipes
When the sun’s out and your kitchen feels too hot to handle, orzo salad is a lifesaver. It’s quick, refreshing, and endlessly adaptable—everything you want from a summer meal without the fuss. Whether you’re whipping up lunch for one or feeding a picnic crowd, these easy summer orzo salad recipes are made to impress with minimal effort.
Why You’ll Love These Quick Orzo Salad Ideas
You’ll love how fast it comes together—no oven, no hassle. The tiny orzo pasta soaks up all the fresh lemony flavor, while crisp veggies and salty feta make every bite bright and satisfying. It’s the kind of dish that tastes like you spent hours on it, even if it only took 20 minutes.
Great for make-ahead lunches or crowd-pleasing sides, this recipe is also super flexible. Toss in whatever you’ve got—grilled chicken, beans, roasted veggies—it all works.
Ingredients for Healthy Summer Orzo Salad
For the salad:
- 1 cup dry orzo
- 1 ½ cups cherry tomatoes, halved
- 1 cucumber, diced
- ½ small red onion, thinly sliced
- ½ cup Kalamata olives, halved
- ½ cup crumbled feta cheese
- ¼ cup chopped parsley
- 2 tablespoons fresh basil, chopped
For the dressing:
- ¼ cup olive oil
- Juice of 1 lemon
- 1 teaspoon Dijon mustard
- 1 garlic clove, minced
- Salt and black pepper to taste
Optional add-ins:
- Grilled chicken or shrimp
- Avocado chunks
- Roasted bell peppers
- Chickpeas or cannellini beans
- Fresh spinach or arugula
Step-by-Step Instructions for Cold Orzo Salad Recipes
Step 1: Cook the Orzo
Boil a pot of salted water and cook the orzo until al dente, about 8–10 minutes. Strain the pasta, then give it a quick blast of cold running water to halt any further cooking and instantly cool it down.
Step 2: Prep the Veggies
As the pasta boils, thinly slice your tomatoes, dice the cucumber into bite‑size cubes, and finely chop the fresh herbs Crumble the feta if it’s not already done.
Step 3: Mix the Dressing
Pour the olive oil, freshly squeezed lemon juice, Dijon mustard, minced garlic, a pinch of salt, and cracked black pepper into a mason jar or small bowl, then whisk or shake until smooth and emulsified. Shake or whisk until smooth and well blended.
Step 4: Toss It All Together
In a large mixing bowl, combine the cooled orzo, veggies, olives, and herbs. Pour in the dressing and mix gently. Fold in the feta last to keep the texture intact.
Step 5: Let It Chill
Slide the dish into the refrigerator for 15–30 minutes so it chills and the flavors mingle before serving. This helps the flavors come together and makes the salad even more refreshing.
Storage Tips for Make-Ahead Summer Orzo Salad
Pack any leftover orzo salad into an airtight container and refrigerate—it will stay fresh and flavorful for up to four days. If it dries out a bit, just add a splash of olive oil or lemon juice before serving.
Avoid letting it sit at room temperature for more than two hours, especially outdoors. If you’re packing it for a picnic, use a cooler or insulated bag to keep it safe and chilled.
What to Serve with Easy Orzo Salad for Summer Meals
This salad pairs well with grilled meats like lemon-herb chicken or shrimp skewers. It also makes a great side for veggie burgers, falafel, or even alongside a bowl of soup on a cooler summer evening. For drinks, try iced tea, sparkling water with lime, or a crisp white wine like Sauvignon Blanc.
Conclusion
If you’re looking for a go-to dish that’s fresh, simple, and full of flavor, orzo salad is it. You don’t need fancy ingredients or a ton of time—just a handful of summer staples and a few minutes in the kitchen. Try it this week, and make it your new warm-weather favorite.
Fresh Recipes to Pair with Your Easy Summer Orzo Salad:
These recipes are perfect summer companions — fresh, light, and easy to prepare, just like orzo salad. You can incorporate them as picnic sides, healthy add-ons, or refreshing pairings.
FAQs About Cold Orzo Salad and Variations
Can I make this ahead of time?
Yes! Refrigerate the salad for a few hours to let the flavors meld—each chilled bite will taste even more vibrant.
Can I use whole wheat orzo?
Definitely. It’s a great way to add fiber without changing the texture too much.
How do I make it vegan?
Just leave out the feta or use a plant-based version.
Can I serve it warm instead of cold?
Sure! It’s delicious either way—just toss the ingredients together while the orzo is still warm.
What other herbs work well?
Try dill, mint, or cilantro depending on your flavor preference.
Easy Summer Orzo Salad with Lemon Herb Vinaigrette
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
This vibrant summer orzo salad is a refreshing Mediterranean-inspired dish, packed with juicy cherry tomatoes, crisp cucumbers, Kalamata olives, creamy feta, and a zesty lemon herb dressing. It’s quick to make, light yet satisfying, and ideal for picnics, BBQs, or meal prep. Serve it as a side or enjoy it solo with optional grilled chicken or chickpeas for added protein.
Ingredients
For the Salad:
-
1 cup dry orzo pasta
-
1 ½ cups cherry tomatoes, halved
-
1 cucumber, diced
-
½ small red onion, thinly sliced
-
½ cup Kalamata olives, halved
-
½ cup crumbled feta cheese
-
¼ cup fresh parsley, chopped
-
2 tablespoons fresh basil, chopped
-
Optional: 1 cup grilled chicken strips, chickpeas, or roasted red peppers
For the Lemon Herb Vinaigrette:
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¼ cup extra virgin olive oil
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2 tablespoons freshly squeezed lemon juice
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1 teaspoon Dijon mustard
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1 garlic clove, minced
-
Salt and pepper, to taste
Instructions
-
Cook the Orzo:
Bring a pot of salted water to a boil. Cook the orzo until al dente, about 8–10 minutes. Drain and rinse under cold water to stop the cooking and cool it quickly. -
Prepare the Vegetables:
While the pasta is cooking, halve the cherry tomatoes, dice the cucumber, thinly slice the red onion, and chop the parsley and basil. Crumble the feta if needed. -
Make the Dressing:
In a small bowl or jar, combine olive oil, lemon juice, Dijon mustard, minced garlic, and a pinch of salt and pepper. Whisk or shake until well emulsified. -
Assemble the Salad:
In a large mixing bowl, combine the cooled orzo, vegetables, herbs, and olives. Pour the dressing over the salad and toss gently until everything is well coated. -
Finish and Serve:
Fold in the feta last to preserve its texture. Chill in the fridge for 15–30 minutes before serving for best flavor.
Notes
Make it vegan by using dairy-free feta or omitting it entirely.
For a protein boost, add grilled chicken, shrimp, chickpeas, or white beans.
If storing for later, keep the dressing separate until ready to serve to maintain freshness.
Feel free to swap herbs like parsley and basil with mint or dill for a flavor twist.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish, Salad
- Method: Boiled
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 ½ cups
- Calories: 310 kcal
- Sugar: 4 g
- Sodium: 480 mg
- Fat: 18 g
- Saturated Fat: 5 g
- Unsaturated Fat: 12 g
- Trans Fat: 0g
- Carbohydrates: 30 g
- Fiber: 3g
- Protein: 9 g
- Cholesterol: 15 mg
Keywords: easy summer orzo salad recipes, Mediterranean orzo salad, cold pasta salad, picnic salad, orzo salad with feta