Fresh and Easy Summer Orzo Salad

When it comes to pasta salads, this has to be my most popular recipe! Every time I make this salad, it is cleared out before the party! I love the freshness of the vegetables and mild tang from the feta! Salads do not have to be boring, and this is a perfect way to get in your veggies! Make this at your next summer party for then best and most refreshing salad out there!

First cook your orzo. Set aside to cool. You want this to be a cold salad, so giving it time rest in the refrigerator is important. While your pasta is cooling, you can start on your veggies. I loved the crisp bite of crunchy asparagus, so steam yours just until the color is bright green. Then throw in an ice bath. Only steam for about 2-3 minutes. Dice up your vegetables any way you want. I used the following: asparagus, tomatoes, cucumber, kalamata olives, red onion, and sun dried tomatoes. Finally add your crumbled feta. I used a sheep’s milk one for an extra tang.

For the lemon basil dressing add the juice 1 lemon. Next add EVO, white wine vinegar, honey, salt. and 3 cloves garlic. Pour this into your blender and blend on high! Pour your dressing into a bowl and whisk in hand cut basil and some cracked black pepper. Drizzle this dressing over your salad and enjoy!

Fresh and Easy Summer Orzo Salad

This Fresh and Easy Summer Orzo Salad is a crowd-pleaser, packed with crisp vegetables, tangy feta, and a zesty lemon basil dressing. Perfect for summer parties, it’s light, refreshing, and full of flavor. Serve it chilled for the best taste and texture.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 10 minutes mins

Total Time 30 minutes mins

Course Salad, Side Dish

Cuisine Mediterranean, summer

Servings 6

Equipment

• Large Pot
• Steamer or Saucepan
• Ice Bath
• Blender
• Mixing Bowl
• Whisk

Ingredients

  

For the Orzo Salad:

• 1 box orzo pasta
• 1 bunch asparagus chopped
• 1 cucumber diced
• 1 red onion diced
• 2 cups cherry tomatoes halved
• 1 cup sun-dried tomatoes chopped
• 1 cup kalamata olives sliced
• 8 oz feta cheese crumbled

For the Lemon Basil Dressing:

• Juice of 1 lemon
• 1/3 cup extra virgin olive oil
• 1 tbsp white wine vinegar
• 1 tbsp honey
• 3 cloves garlic
• Pinch of salt
• Cracked black pepper to taste
• 1 cup fresh basil chopped

Instructions

 

Step 1: Cook the Orzo

• Cook orzo according to package instructions.
• Drain, let cool, and refrigerate to chill.

Step 2: Prepare the Asparagus

• Steam chopped asparagus for 2-3 minutes until bright green.
• Immediately transfer to an ice bath to stop the cooking and preserve color.

Step 3: Chop the Vegetables & Assemble

• Dice cucumber, red onion, cherry tomatoes, sun-dried tomatoes, and slice kalamata olives.
• Add chopped vegetables and crumbled feta to the cooled orzo.

Step 4: Make the Lemon Basil Dressing

• In a blender, combine lemon juice, olive oil, white wine vinegar, honey, salt, and garlic. Blend until smooth.
• Pour into a bowl and whisk in chopped basil and cracked black pepper.

Step 5: Toss & Serve

• Drizzle the dressing over the orzo and vegetables.
• Toss everything together until well combined.
• Serve chilled and enjoy!

Keyword Cold Pasta Salad, Mediterranean Salad, Orzo Salad, Summer Pasta Salad