Summer Orzo Pasta Salad is a great addition to any summer get together! This summer salad recipe mixes together orzo pasta, chickpeas, creamy feta cheese, crisp summer vegetables, fresh herbs and is topped with a light lemony vinaigrette.
This Summer Orzo Pasta Salad is one of my most popular recipes on A Cedar Spoon. It is a salad I make so many times over the summer. It is always a crowd pleaser and can easily be made ahead of time.
When summer approaches, you need a delicious, easy fresh pasta salad that doesn’t take a lot to cook. This summer orzo pasta is the perfect side dish to serve at a dinner party, bbq gathering, and more. Warm weather means lots of salads, especially pasta salads.
I find pasta salads, like this Summer Orzo Pasta Salad really easy to make and always a huge hit with guests.
When it comes to summer entertaining I know I like to make things as easy as possible with as little work to do as possible when my guests arrive.
This Summer Orzo Pasta Salad is easy to put together the day before or the morning of your party, leaving you with more time to enjoy your guests and the nice weather.
If you like orzo recipes check out my orzo recipes here. If you like orzo recipes you also should give this Mediterranean Orzo Pasta Recipe, Mediterranean Orzo Pasta Salad or this Greek Orzo Pasta Salad a try.
Recipe Ingredients You’ll Need
Dressing: Homemade salad dressings take salads to the next level. This dressing mixes together red wine vinegar, lemon juice, honey and extra virgin olive oil. Feel free to also add some lemon zest for extra citrusy flavor.
Vegetables: This salad uses fresh veggies including cherry tomatoes, cucumbers and red onion. Feel free to add whatever fresh vegetables you have in your fridge. I love red bell pepper, zucchini, carrots and celery if I have them.
Herbs: I add fresh mint, fresh basil and fresh parsley to this salad. If you have fresh dill that is always a nice addition.
Beans: One can of chickpeas adds a nice texture and protein to this salad. Other ideas would be white beans or kidney beans.
Cheese: I love the feta cheese in this orzo pasta salad but you can also use goat cheese, mozzarella cheese or parmesan cheese.
For exact ingredient amounts and instructions, see the full recipe card below.
Ways to Modify this Salad
- Beans: You can add beans to this salad to add protein and bulk it up. I love black beans or cannellini beans if you don’t want to use chickpeas.
- Cheese: Other than feta cheese I think that goat cheese works nicely.
- Protein: This is a great base for protein. Try adding shrimp, salmon, grilled chicken or steak.
- Vegetables: Fresh vegetables are another great addition to the salad. You could try zucchini, carrots, celery, radish, roasted red pepper and artichoke hearts.
- Nuts: Sprinkle some toasted pine nuts, almonds, or walnuts for a crunchy texture and nutty flavor.
- Greens: I like to add greens. Try adding arugula, spinach or kale.
- Grains: Substitute orzo with other grains like quinoa or couscous for a different texture or try a whole wheat orzo.
- Spices: Adding spices to the salad dressing creates more flavor in the salad. Some options are cayenne red pepper, crushed red pepper or paprika.
- Other Ingredients: You also can add in kalamata olives, easy marinated tomatoes, oven roasted tomatoes, roasted red peppers, pickled red onions, or pickled vegetables to this salad.
How to Make this Orzo Pasta Salad
1. Cook the Orzo Cook the orzo according to the package until al dente. Let cool completely or run under cold water until cooled.
2. Mix Ingredients: In large mixing bowl combine the cucumber, feta cheese, garbanzo beans, tomatoes, red onion and gently stir to combine.
3. Create Dressing: In a mason jar or salad dressing container whisk together the red wine vinegar, fresh lemon juice, honey, salt, pepper and extra virgin oil.
4. Add Orzo into the Salad: Add the orzo pasta to the vegetables and mix well. Pour half of the dressing over the salad and toss. Sprinkle the basil, mint and parsley over the salad and gently toss.
5. Serve or Refrigerate: If serving immediately add more dressing if you feel like the salad needs it. Otherwise refrigerate the remaining half of the dressing and the salad. When ready to serve add the remaining lemony dressing and toss in a large serving bowl. Store the leftovers in an airtight container.
Make-Ahead Tip: You can easily make this salad a day or two ahead. I always leave the herbs out until the last minute or they will wilt. I also add only half of the dressing to the salad when I make it ahead and then add the remaining half when I serve the salad. This helps freshen the salad up and the orzo soaks up the dressing so it adds more flavor back in.
Storage Tips
Store the salad in an airtight container in the fridge for up to 5 days. When you go to serve it again you might want to add more dressing in and remix the salad. The orzo tends to soak up the dressing when it sits.
Recipe FAQ
This recipe makes an orzo salad that is large enough for a big group. If you don’t want a huge batch then cut the recipe in half. Also, for the salad dressing the recipe will make about half of a quart size mason jar of dressing.
I suggest when you make the salad you add 1/4 cup of the dressing and then when you are ready to serve the salad, you add another 1/4 cup of dressing or more if you think it needs it. The salad will soak up the dressing if you are refrigerating it before serving.
To ensure the orzo isn’t mushy you want to cook the orzo just until it’s al dente, meaning it’s cooked but still slightly firm to the bite. Overcooking can lead to mushy orzo, which isn’t ideal for salads.
Yes! This step is important. You can also run it under cold water after cooking to help it cool down quickly. This also helps prevent it from becoming sticky and clumping together and also it prevents the fresh herbs from wilting and the feta cheese from melting.
Other Orzo Recipes
Vegetarian
4 Ingredient Cheesy Orzo Recipe
Vegetarian
One Pot Creamy Tomato Herb Orzo
Chicken
Lemon Chicken Orzo
Summer Orzo Pasta Salad
Ingredients
For the salad::
- 8 ounces orzo pasta , cooked al dente according to package
- 1/2 of an english cucumber, diced
- 1/2 cup feta cheese, crumbled
- 1 – 15- ounce can garbanzo beans {chickpeas}, drained and rinsed
- 2 cups cherry tomatoes, halved
- 1/2 small red onion, diced {about 2/3 cup}
- 1/2 cup fresh basil leaves, chopped
- 1/4 cup fresh mint leaves, chopped
- 1/4 cup fresh parsley, chopped
For the Red Wine Vinaigrette Dressing::
- 1/3 cup red wine vinegar
- 1 lemons, juiced
- 1 teaspoon honey
- 1/2 teaspoons salt
- 1/8 teaspoon freshly ground black pepper
- 2/3 cup extra-virgin olive oil
Instructions
- Cook the orzo according to the package. Let cool completely or run under cold water until cooled.
- In large mixing bowl combine the cucumber, feta cheese, garbanzo beans, tomatoes, red onion and gently stir to combine.
- In a mason jar or salad dressing container whisk together the red wine vinegar, lemon juice, honey, salt, pepper and extra virgin oil.
- Add the orzo pasta to the vegetables and mix well. Pour half of the dressing over the salad and toss. Sprinkle the basil, mint and parsley over the salad and gently toss.
- If serving immediately add more dressing if you feel like the salad needs it. Otherwise refrigerate the remaining half of the dressing and the salad. When ready to serve add the remaining dressing and toss.
Notes
- I always start with half of the dressing and see how the salad tastes. You can always add more dressing as needed.
- Feel free to mix up the vegetables or add additional ones like bell peppers and zucchini. I have also added grilled chicken to this salad which works well and have subbed white beans for the chickpeas and liked that too.
Made this several times, especially when I have yummy cherry tomatoes from the garden. Making again today for guests tomorrow. Great salad to make ahead. Thank you for your recipes. Made your kofta (with beef, but sometimes use ground turkey or chicken) and fautosh last night. Yum 😋
I am so glad you like this salad! It is one I make a lot. I am also happy to hear you enjoy the kofta & fattoush. Those are all favorites of mine!
I used half of the Orzo and I added more veggies & shrimp.
Great idea! Love the idea of using shrimp.
Just made this for dinner (and beyond) to go with the Greek marinated chicken with Tzatziki sauce . Ill also serve the turmeric roast cauliflower as well.
Sounds like a great pairing! Hope you liked it.
This looks delicious. I am having a couple of lady friends over lunch tomorrow and will make this! I can tell already how good it will be.
It is one I make over and over again. Guests always really enjoy it. I hope your guests enjoy it too.
Made this for a dinner party last night, doubled the recipe. It was a huge hit. Used much less of the dressing than I expected. Just emailed to my vegetarian daughter bc she loved it so much!
I am so glad to hear it worked out well! I like to have the extra dressing in case I have leftovers. Once it sits in the fridge overnight or for a few days you want more dressing because the orzo soaks it up. Thanks for sharing!
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