26+ Fresh and Flavorful Summer Orzo Pasta Salad Recipes You Need to Try

Summer is the perfect time for fresh, vibrant meals that are quick to prepare and easy to enjoy.

One of the best options for light, flavorful, and satisfying dishes is a summer orzo pasta salad.

With its versatility, orzo can be paired with endless ingredients—from crisp vegetables to juicy fruits, creamy cheeses, and savory proteins—making it an ideal base for creating a wide array of delicious salads.

In this blog, we’re bringing you over 26+ unique summer orzo pasta salad recipes to inspire your next BBQ, picnic, or light meal.

Whether you’re a fan of Mediterranean flavors, love the tang of citrus, or crave something creamy and decadent, we have a recipe for you.

These salads are not only quick to whip up but also perfect for meal prep, ensuring you have fresh and tasty options throughout the week.

Get ready to dive into the world of summer salads, and let these orzo pasta creations elevate your next summer gathering or family dinner!

26+ Fresh and Flavorful Summer Orzo Pasta Salad Recipes You Need to Try

Summer is all about enjoying vibrant, delicious meals without spending hours in the kitchen.

These 26+ summer orzo pasta salad recipes offer something for everyone, whether you’re looking for a refreshing vegetarian option, a hearty protein-packed salad, or a sweet and tangy dish to cool off on a hot day.

With endless possibilities for customizing your orzo salad to suit your tastes, these recipes are sure to become your go-to summer meals.

So grab your orzo and get ready to toss together a bowl of fresh, flavorful ingredients that will keep you energized and satisfied all summer long.

Mediterranean Lemon-Herb Orzo Salad

A refreshing and zesty salad bursting with Mediterranean flavors, this orzo salad combines bright lemon, aromatic herbs, and salty feta cheese.

It’s a great make-ahead dish and a guaranteed crowd-pleaser on warm summer days.

Ingredients:

• 1 cup orzo pasta
• 1/2 cup cherry tomatoes, halved
• 1/2 cup cucumber, diced
• 1/4 cup red onion, thinly sliced
• 1/4 cup Kalamata olives, halved
• 1/4 cup crumbled feta cheese
• 2 tbsp chopped fresh parsley
• 1 tbsp chopped fresh dill
• Zest and juice of 1 lemon
• 2 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Cook orzo according to package instructions. Drain and rinse under cold water to cool.
2. In a large mixing bowl, combine the orzo, cherry tomatoes, cucumber, red onion, olives, feta, parsley, and dill.
3. In a small bowl, whisk together the lemon juice, zest, and olive oil. Season with salt and pepper.
4. Pour the dressing over the orzo salad and toss until well combined.
5. Chill in the refrigerator for at least 30 minutes before serving to allow flavors to meld.

This Mediterranean-inspired orzo salad is light yet satisfying.

The lemon and herbs make it taste incredibly fresh, and the feta adds a creamy, tangy punch. Perfect alongside grilled fish or as a vibrant vegetarian main.

Grilled Corn and Avocado Orzo Salad

This smoky, creamy orzo salad celebrates summer’s finest produce—sweet corn and ripe avocados.

The combination of textures and flavors makes it a standout at any cookout or picnic.

Ingredients:

• 1 cup orzo pasta
• 2 ears fresh corn, husked
• 1 avocado, diced
• 1/4 cup chopped fresh cilantro
• 1/4 cup red bell pepper, diced
• 1/4 cup red onion, minced
• Juice of 1 lime
• 2 tbsp olive oil
• 1/2 tsp cumin
• Salt and pepper to taste

Instructions:

1. Cook orzo according to package directions, drain, and cool under cold water.
2. Grill corn over medium-high heat until lightly charred, about 10 minutes. Slice kernels off the cob.
3. In a large bowl, combine orzo, grilled corn, avocado, cilantro, red bell pepper, and red onion.
4. In a small bowl, whisk lime juice, olive oil, cumin, salt, and pepper.
5. Toss dressing with salad until everything is evenly coated.
6. Serve immediately or chill for 30 minutes for deeper flavor.

This salad brings sunshine to your plate with the smoky grilled corn and creamy avocado perfectly balanced by the zesty lime and earthy cumin.

It’s a summer staple that pairs effortlessly with grilled meats or veggie burgers.

Pesto Caprese Orzo Salad

Combining the timeless flavors of Caprese with the vibrant touch of pesto, this orzo salad is a summer favorite that’s both comforting and light.

Juicy tomatoes, mozzarella pearls, and fragrant basil make each bite a celebration of the season.

Ingredients:

• 1 cup orzo pasta
• 1 cup cherry tomatoes, halved
• 1/2 cup mozzarella pearls
• 1/4 cup basil pesto (store-bought or homemade)
• 2 tbsp fresh basil, sliced into ribbons
• 1 tbsp balsamic glaze (optional)
• Salt and black pepper to taste

Instructions:

1. Cook orzo according to package instructions, then rinse under cold water.
2. In a large bowl, mix the cooled orzo with cherry tomatoes, mozzarella pearls, and basil.
3. Add pesto and toss until everything is evenly coated.
4. Season with salt and pepper.
5. Drizzle with balsamic glaze just before serving, if desired.

The creamy pesto and balsamic drizzle elevate this salad into a gourmet-level dish with minimal effort.

It’s rich, tangy, and bursting with the flavors of a summer garden—perfect for a light lunch or as a vibrant side dish at any gathering.

Tropical Mango & Black Bean Orzo Salad

This vibrant orzo salad brings tropical vibes to the table with sweet mango, hearty black beans, and a punchy lime-chili dressing.

It’s colorful, refreshing, and full of bold, summery flavor.

Ingredients:

• 1 cup orzo pasta
• 1 ripe mango, diced
• 1/2 cup canned black beans, rinsed and drained
• 1/4 cup red bell pepper, diced
• 1/4 cup red onion, finely chopped
• 2 tbsp chopped fresh cilantro
• Juice of 1 lime
• 1 tbsp olive oil
• 1/2 tsp chili powder
• Salt to taste

Instructions:

1. Cook orzo according to package directions, rinse with cold water, and drain well.
2. In a large bowl, combine orzo, mango, black beans, red bell pepper, red onion, and cilantro.
3. In a small bowl, whisk together lime juice, olive oil, chili powder, and a pinch of salt.
4. Pour dressing over the salad and toss to combine.
5. Refrigerate for 20–30 minutes before serving for the best flavor.

This salad is the perfect mix of sweet, savory, and slightly spicy.

The mango adds a tropical brightness, while the black beans provide substance. It’s a great side for grilled chicken or fish tacos—or eat it solo for a satisfying meatless meal.

Roasted Veggie & Balsamic Orzo Salad

A hearty and earthy orzo salad featuring roasted summer vegetables, tossed in a tangy balsamic dressing.

It’s ideal for using up seasonal produce and makes a wholesome vegetarian main or flavorful side.

Ingredients:

• 1 cup orzo pasta
• 1 zucchini, diced
• 1 red bell pepper, chopped
• 1/2 red onion, sliced
• 1/2 cup cherry tomatoes
• 2 tbsp olive oil
• Salt and pepper to taste
• 2 tbsp balsamic vinegar
• 1 tsp Dijon mustard
• 1 tbsp chopped fresh basil

Instructions:

1. Preheat oven to 400°F (200°C). Toss zucchini, bell pepper, onion, and tomatoes with 1 tbsp olive oil, salt, and pepper. Roast for 20–25 minutes until tender and lightly charred.
2. Cook orzo, rinse under cold water, and drain.
3. In a bowl, whisk together balsamic vinegar, Dijon mustard, and remaining olive oil.
4. Toss orzo with roasted vegetables and dressing.
5. Sprinkle fresh basil on top before serving.

This salad is warm and comforting, yet still fresh and summery.

Roasting the veggies enhances their natural sweetness, and the balsamic vinaigrette brings everything together with a delicious tang. It’s satisfying served warm, room temp, or chilled.

Spicy Thai-Inspired Peanut Orzo Salad

A unique twist on pasta salad with Thai-inspired flavors—this dish features crunchy veggies, a spicy-sweet peanut sauce, and a sesame finish.

It’s addictively flavorful and perfect for a refreshing lunch or dinner.

Ingredients:

• 1 cup orzo pasta
• 1/2 cup shredded carrots
• 1/2 cup red bell pepper, julienned
• 1/4 cup chopped scallions
• 1 tbsp chopped cilantro
• 2 tbsp chopped peanuts (for topping)
• 1 tbsp sesame seeds (optional)

For the dressing:

• 2 tbsp peanut butter
• 1 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tsp honey or maple syrup
• 1 tsp sriracha (optional)
• 1 tbsp warm water (to thin)

Instructions:

1. Cook orzo and rinse with cold water to stop cooking.
2. In a large bowl, combine orzo, carrots, bell pepper, scallions, and cilantro.
3. In a small bowl, whisk together all dressing ingredients until smooth. Add more water if needed for desired consistency.
4. Toss dressing with the orzo mixture until well coated.
5. Garnish with chopped peanuts and sesame seeds before serving.

This orzo salad brings bold Thai-inspired flavor and a satisfying crunch.

The creamy, spicy peanut dressing makes it totally crave-worthy. It’s excellent as a meal prep option or paired with grilled shrimp or tofu.

Sweet Potato & Kale Orzo Salad

A wholesome, nutritious orzo salad that combines the richness of roasted sweet potatoes with the earthy depth of kale.

It’s an energizing meal that’s both hearty and refreshing.

Ingredients:

• 1 cup orzo pasta
• 1 large sweet potato, peeled and cubed
• 2 cups kale, chopped
• 1/4 cup feta cheese, crumbled
• 1/4 cup walnuts, chopped
• 1 tbsp olive oil
• Salt and pepper to taste

For the dressing:

• 2 tbsp olive oil
• 1 tbsp apple cider vinegar
• 1 tsp maple syrup
• 1/2 tsp Dijon mustard
• Salt and pepper to taste

Instructions:

1. Preheat oven to 400°F (200°C). Toss sweet potato cubes with olive oil, salt, and pepper. Roast for 25–30 minutes until soft and slightly caramelized.
2. Cook orzo according to package directions. Drain and cool.
3. Massage chopped kale with a little olive oil and salt until soft.
4. In a small bowl, whisk together dressing ingredients until smooth.
5. In a large bowl, combine orzo, roasted sweet potatoes, kale, feta, and walnuts. Toss with dressing.
6. Serve immediately or refrigerate for a few hours to let the flavors meld.

This salad is wonderfully filling, thanks to the roasted sweet potatoes and crunchy walnuts.

The kale adds a fresh bite, while the tangy dressing brings all the ingredients together. Perfect as a vegetarian main or a hearty side dish to grilled meats.

Cucumber, Tomato & Dill Orzo Salad

A simple, light, and fresh orzo salad that captures the essence of summer with crisp cucumber, juicy tomatoes, and a burst of fresh dill.

This salad is perfect for those who love classic, clean flavors.

Ingredients:

• 1 cup orzo pasta
• 1 cucumber, diced
• 1 cup cherry tomatoes, halved
• 1/4 cup red onion, finely chopped
• 1/4 cup fresh dill, chopped
• 1/4 cup crumbled feta cheese
• 1 tbsp olive oil
• 1 tbsp lemon juice
• Salt and pepper to taste

Instructions:

1. Cook orzo according to package instructions. Drain and cool.
2. In a large bowl, combine orzo, cucumber, tomatoes, red onion, and dill.
3. Drizzle with olive oil and lemon juice, then season with salt and pepper.
4. Toss gently and top with crumbled feta before serving.

This is a refreshing, no-fuss salad with a burst of Mediterranean flavors.

It’s light enough to serve as a side dish but hearty enough to enjoy as a meal on its own, especially when paired with grilled fish or chicken.

Bacon, Pea & Parmesan Orzo Salad

This orzo salad takes comfort food to a fresh, summery level.

Smoky bacon, sweet peas, and nutty Parmesan come together for a satisfying, indulgent salad with a savory finish.

Ingredients:

• 1 cup orzo pasta
• 4 strips of bacon, chopped
• 1 cup frozen peas, thawed
• 1/4 cup Parmesan cheese, grated
• 2 tbsp fresh parsley, chopped
• Salt and pepper to taste

For the dressing:

• 2 tbsp mayonnaise
• 1 tbsp Dijon mustard
• 1 tbsp lemon juice
• 1 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Cook orzo according to package directions. Drain and cool.
2. In a skillet, cook bacon until crispy. Remove from pan and drain on paper towels.
3. In a small bowl, whisk together the dressing ingredients until smooth.
4. In a large bowl, combine orzo, bacon, peas, Parmesan, and parsley. Toss with dressing until everything is evenly coated.
5. Season with salt and pepper to taste, then serve.

This salad is rich, savory, and full of flavor.

The crispy bacon adds a nice crunch, while the peas and Parmesan provide a creamy texture. Perfect for a more indulgent side or a fun addition to a potluck.

BBQ Chicken & Corn Orzo Salad

A smoky, tangy orzo salad that pairs BBQ chicken with sweet corn, creating a perfect summer combo.

The crunchy veggies and zesty dressing make this a filling and flavorful dish.

Ingredients:

• 1 cup orzo pasta
• 2 BBQ chicken breasts, cooked and shredded
• 1 cup grilled corn kernels (or canned corn, drained)
• 1/2 red onion, thinly sliced
• 1/4 cup chopped cilantro
• 1/2 cup shredded cheddar cheese
• Salt and pepper to taste

For the dressing:

• 2 tbsp olive oil
• 1 tbsp apple cider vinegar
• 1 tbsp honey
• 1 tsp Dijon mustard
• 1/4 tsp smoked paprika
• Salt and pepper to taste

Instructions:

1. Cook orzo according to package directions, then drain and rinse under cold water.
2. In a small bowl, whisk together all dressing ingredients until smooth.
3. In a large bowl, combine orzo, shredded BBQ chicken, grilled corn, red onion, cilantro, and cheddar.
4. Pour the dressing over the salad and toss to combine.
5. Season with salt and pepper, and serve chilled or at room temperature.

The smoky, tangy BBQ chicken pairs perfectly with the sweetness of corn and the freshness of cilantro.

This salad works great as a stand-alone meal or as a side to grilled meats, making it a great choice for a BBQ or picnic.

Lemon Basil Pesto Orzo Salad with Roasted Garlic

This orzo salad combines the fragrant flavors of fresh basil pesto, roasted garlic, and zesty lemon.

It’s a fresh, tangy, and satisfying dish that’s perfect for a summer lunch or dinner.

Ingredients:

• 1 cup orzo pasta
• 1 head of garlic
• 2 tbsp olive oil
• 1/4 cup fresh basil pesto
• Juice and zest of 1 lemon
• 1/4 cup grated Parmesan cheese
• Salt and pepper to taste

Instructions:

1. Preheat oven to 400°F (200°C). Cut the top off the head of garlic, drizzle with olive oil, wrap in foil, and roast for 30-35 minutes, or until soft and caramelized.
2. Cook orzo according to package instructions, drain, and rinse with cold water.
3. Squeeze the roasted garlic cloves out of their skins and mash them into a paste.
4. In a large bowl, mix orzo with basil pesto, roasted garlic, lemon juice, and zest. Add Parmesan and toss until well combined.
5. Season with salt and pepper to taste and serve chilled or at room temperature.

This pesto orzo salad is rich with the deep, savory flavors of roasted garlic and tangy lemon.

It’s a light but satisfying dish that’s perfect for enjoying on a warm summer day, whether as a main or a side to grilled chicken or seafood.

Shrimp & Avocado Orzo Salad with Lime Dressing

This orzo salad features succulent shrimp, creamy avocado, and a tangy lime dressing that’s refreshing and bright.

Perfect for a light, flavorful lunch or dinner.

Ingredients:

• 1 cup orzo pasta
• 12 oz shrimp, peeled and deveined
• 1 avocado, diced
• 1/2 red onion, finely diced
• 1/4 cup cilantro, chopped
• 1/2 cup cherry tomatoes, halved
• Salt and pepper to taste

For the dressing:

• 3 tbsp olive oil
• 2 tbsp lime juice
• 1 tsp honey
• 1/2 tsp garlic powder
• Salt and pepper to taste

Instructions:

1. Cook orzo according to package instructions, then drain and cool.
2. Heat a pan over medium heat and sauté shrimp for 2-3 minutes on each side, or until cooked through. Season with salt and pepper.
3. In a small bowl, whisk together the dressing ingredients.
4. In a large bowl, combine the orzo, cooked shrimp, avocado, red onion, tomatoes, and cilantro.
5. Drizzle the dressing over the salad and toss to combine.

This shrimp and avocado orzo salad is light, creamy, and full of zest from the lime dressing.

It’s perfect for a quick weeknight dinner or a refreshing dish to bring to a summer gathering.

Caprese-Style Orzo Salad with Balsamic Reduction

A take on the classic Caprese salad with a twist—this orzo version combines fresh mozzarella, juicy tomatoes, and basil, finished off with a rich balsamic reduction for an added depth of flavor.

Ingredients:

• 1 cup orzo pasta
• 1 cup cherry tomatoes, halved
• 1/2 cup fresh mozzarella balls (bocconcini or ciliegine), halved
• 1/4 cup fresh basil, chopped
• 1/4 cup balsamic vinegar
• 2 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Cook orzo according to package directions, drain, and cool.
2. In a small saucepan, heat balsamic vinegar over medium heat, stirring occasionally, until it thickens into a syrupy consistency (about 5-7 minutes). Set aside to cool.
3. In a large bowl, combine the orzo, cherry tomatoes, mozzarella, and fresh basil.
4. Drizzle with olive oil, season with salt and pepper, and toss gently to combine.
5. Drizzle the balsamic reduction over the salad just before serving.

This salad is a delightful blend of creamy mozzarella, fresh basil, and the sweet-tart kick of balsamic. It’s perfect as a side to grilled meats or served as a light lunch.

The balsamic reduction adds a gourmet touch, making this a visually stunning dish.

Citrus & Pomegranate Orzo Salad

This vibrant salad is packed with sweet, tangy citrus and juicy pomegranate seeds, creating a refreshing combination that’s perfect for warm weather gatherings or picnics.

Ingredients:

• 1 cup orzo pasta
• 1 orange, segmented
• 1/2 grapefruit, segmented
• 1/2 cup pomegranate seeds
• 1/4 cup fresh mint, chopped
• 1 tbsp olive oil
• 1 tbsp honey
• Juice of 1 lemon
• Salt and pepper to taste

Instructions:

1. Cook orzo according to package directions, drain, and cool.
2. In a small bowl, whisk together olive oil, honey, lemon juice, salt, and pepper.
3. In a large bowl, combine orzo, citrus segments, pomegranate seeds, and fresh mint.
4. Pour the dressing over the salad and toss gently to combine.

This salad is bright, zesty, and full of summer fruits that add a juicy burst in every bite.

The mint adds a fresh, aromatic touch, making it a perfect accompaniment to grilled fish, chicken, or as a refreshing vegetarian dish.

Spicy Sriracha & Cucumber Orzo Salad

This orzo salad has a spicy kick thanks to the addition of sriracha sauce, balanced by the cool crunch of cucumber and the freshness of lime.

It’s a bold and exciting way to enjoy orzo this summer.

Ingredients:

• 1 cup orzo pasta
• 1 cucumber, diced
• 1/4 cup red bell pepper, diced
• 2 tbsp chopped fresh cilantro
• 1 tbsp sesame seeds (optional)
• Salt and pepper to taste

For the dressing:

• 2 tbsp sriracha sauce
• 1 tbsp lime juice
• 1 tbsp soy sauce
• 1 tbsp honey
• 1 tbsp olive oil
• 1/2 tsp rice vinegar

Instructions:

1. Cook orzo according to package directions, drain, and cool.
2. In a small bowl, whisk together sriracha, lime juice, soy sauce, honey, olive oil, and rice vinegar.
3. In a large bowl, combine orzo, cucumber, red bell pepper, and cilantro.
4. Pour the dressing over the salad and toss gently.
5. Garnish with sesame seeds, if using, and serve chilled.

The sriracha gives this orzo salad a flavorful heat, while the cucumber and lime balance out the spice with refreshing coolness.

It’s a perfect side for spicy grilled meats or as a light meal on its own.

Roasted Beet & Goat Cheese Orzo Salad

This beautiful and vibrant orzo salad combines the earthy sweetness of roasted beets with the creamy tang of goat cheese.

It’s a visually stunning dish that also offers a fantastic flavor contrast.

Ingredients:

• 1 cup orzo pasta
• 2 medium beets, peeled and cubed
• 1/4 cup goat cheese, crumbled
• 1/4 cup walnuts, toasted and chopped
• 1/4 cup fresh parsley, chopped
• Salt and pepper to taste

For the dressing:

• 2 tbsp olive oil
• 1 tbsp red wine vinegar
• 1 tsp Dijon mustard
• 1 tsp honey
• Salt and pepper to taste

Instructions:

1. Preheat oven to 400°F (200°C). Toss beet cubes with olive oil, salt, and pepper. Roast for 25–30 minutes, or until tender.
2. Cook orzo according to package directions, then drain and cool.
3. In a small bowl, whisk together olive oil, vinegar, Dijon mustard, honey, salt, and pepper.
4. In a large bowl, combine orzo, roasted beets, goat cheese, walnuts, and parsley.
5. Drizzle with dressing and toss gently.

The earthy beets and creamy goat cheese create a lovely contrast in flavor and texture, while the walnuts add crunch.

This salad works wonderfully as a side dish to roasted chicken or grilled lamb, or as a light main course.

Bacon & Brussels Sprout Orzo Salad

A hearty yet fresh orzo salad featuring crispy bacon and tender Brussels sprouts.

The smoky bacon and roasted sprouts are balanced by a tangy vinaigrette, making this an irresistible dish for any occasion.

Ingredients:

• 1 cup orzo pasta
• 4 slices bacon, chopped
• 1 cup Brussels sprouts, halved and roasted
• 1/4 cup parmesan cheese, grated
• 1/4 cup fresh thyme leaves
• Salt and pepper to taste

For the dressing:

• 2 tbsp olive oil
• 1 tbsp balsamic vinegar
• 1 tsp Dijon mustard
• 1 tsp honey
• Salt and pepper to taste

Instructions:

1. Cook orzo according to package directions, then drain and cool.
2. In a skillet, cook bacon until crispy. Remove and drain on paper towels.
3. Roast Brussels sprouts in the oven at 400°F (200°C) for 20–25 minutes, or until golden brown and tender.
4. In a small bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper.
5. In a large bowl, combine orzo, crispy bacon, roasted Brussels sprouts, Parmesan, and thyme. Drizzle with dressing and toss to combine.

This salad is a delicious mix of savory, smoky, and tangy flavors.

The crispy bacon and roasted Brussels sprouts provide a rich depth of flavor, while the Parmesan adds a creamy touch. Serve it as a side to grilled meats or enjoy it as a filling vegetarian meal.

Grilled Peach & Arugula Orzo Salad

This orzo salad features the sweetness of grilled peaches paired with the peppery bite of arugula, making it an elegant and refreshing dish for summer dining.

It’s light, savory, and just the right amount of sweet.

Ingredients:

• 1 cup orzo pasta
• 2 peaches, halved and pitted
• 2 cups arugula
• 1/4 cup goat cheese, crumbled
• 1/4 cup pistachios, chopped
• Salt and pepper to taste

For the dressing:

• 2 tbsp olive oil
• 1 tbsp honey
• 1 tbsp balsamic vinegar
• Salt and pepper to taste

Instructions:

1. Preheat the grill or a grill pan over medium heat. Grill peach halves for 3-4 minutes per side until slightly charred and tender.
2. Cook orzo according to package directions, then drain and cool.
3. In a small bowl, whisk together olive oil, honey, balsamic vinegar, salt, and pepper.
4. Slice the grilled peaches and add them to a large bowl with the orzo, arugula, goat cheese, and pistachios.
5. Drizzle with dressing and toss gently.

The grilled peaches lend a smoky sweetness to the salad, which is beautifully complemented by the peppery arugula and creamy goat cheese.

The pistachios add a satisfying crunch. It’s a delightful side dish for grilled chicken or fish, or as a stand-alone vegetarian meal.

Mediterranean Orzo Salad with Kalamata Olives and Cucumber

This Mediterranean-inspired orzo salad combines all the classic ingredients of Greek cuisine: Kalamata olives, cucumber, cherry tomatoes, and feta.

It’s fresh, light, and packed with flavors, making it perfect for summer gatherings.

Ingredients:

• 1 cup orzo pasta
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• 1/4 cup Kalamata olives, pitted and sliced
• 1/4 cup red onion, thinly sliced
• 1/4 cup feta cheese, crumbled
• 1 tbsp fresh oregano, chopped
• Salt and pepper to taste

For the dressing:

• 3 tbsp olive oil
• 1 tbsp red wine vinegar
• 1 tsp lemon juice
• 1 tsp Dijon mustard
• 1 clove garlic, minced
• Salt and pepper to taste

Instructions:

1. Cook orzo according to package directions, drain, and cool.
2. In a small bowl, whisk together olive oil, red wine vinegar, lemon juice, Dijon mustard, garlic, salt, and pepper.
3. In a large bowl, combine orzo, cherry tomatoes, cucumber, olives, red onion, feta, and oregano.
4. Drizzle the dressing over the salad and toss to combine.

This salad offers a wonderful balance of salty, tangy, and fresh flavors, making it a perfect side dish for grilled meats or a light lunch.

It’s great for meal prepping as well, as the flavors develop even more after chilling.

Apple & Walnut Orzo Salad with Honey Mustard Dressing

This orzo salad is a delightful mix of crisp apples, crunchy walnuts, and fresh greens, all brought together with a tangy honey mustard dressing.

It’s a delicious way to enjoy a combination of sweet and savory flavors.

Ingredients:

• 1 cup orzo pasta
• 1 apple, thinly sliced
• 1/4 cup walnuts, chopped
• 1/4 cup blue cheese, crumbled
• 2 cups mixed greens (arugula, spinach, or spring mix)
• Salt and pepper to taste

For the dressing:

• 2 tbsp olive oil
• 1 tbsp Dijon mustard
• 1 tbsp honey
• 1 tbsp apple cider vinegar
• Salt and pepper to taste

Instructions:

1. Cook orzo according to package directions, drain, and cool.
2. In a small bowl, whisk together olive oil, Dijon mustard, honey, apple cider vinegar, salt, and pepper.
3. In a large bowl, combine orzo, sliced apple, walnuts, blue cheese, and mixed greens.
4. Drizzle with the honey mustard dressing and toss to combine.

The crunch of the walnuts and the sweetness of the apple are perfectly complemented by the tangy blue cheese and honey mustard dressing.

It’s a light, satisfying salad that pairs beautifully with roasted chicken or turkey.

Sun-Dried Tomato & Spinach Orzo Salad with Parmesan

This orzo salad brings together the deep, rich flavor of sun-dried tomatoes and the earthiness of spinach, all tossed in a tangy Parmesan dressing.

It’s simple, but packed with flavor.

Ingredients:

• 1 cup orzo pasta
• 1/4 cup sun-dried tomatoes, chopped
• 2 cups fresh spinach, chopped
• 1/4 cup Parmesan cheese, grated
• 2 tbsp pine nuts, toasted
• Salt and pepper to taste

For the dressing:

• 2 tbsp olive oil
• 1 tbsp balsamic vinegar
• 1 tsp Dijon mustard
• Salt and pepper to taste

Instructions:

1. Cook orzo according to package directions, drain, and cool.
2. In a small bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, salt, and pepper.
3. In a large bowl, combine orzo, sun-dried tomatoes, spinach, Parmesan, and pine nuts.
4. Drizzle with the dressing and toss gently.

This orzo salad has a rich, savory flavor from the sun-dried tomatoes and Parmesan, balanced by the freshness of spinach.

The pine nuts add a lovely crunch. It’s a great side dish for grilled meats or as a vegetarian main.

Roasted Tomato & Burrata Orzo Salad

This orzo salad features roasted tomatoes and creamy burrata, bringing together sweet, tangy, and indulgent flavors in one bowl.

It’s a luxurious yet simple dish that will impress at any gathering.

Ingredients:

• 1 cup orzo pasta
• 1 pint cherry tomatoes, halved
• 1 ball burrata cheese, torn into pieces
• 1/4 cup fresh basil, chopped
• 1 tbsp olive oil
• Salt and pepper to taste

For the dressing:

• 2 tbsp olive oil
• 1 tbsp balsamic vinegar
• 1 tsp honey
• 1/2 tsp garlic powder
• Salt and pepper to taste

Instructions:

1. Preheat oven to 375°F (190°C). Toss cherry tomatoes with olive oil, salt, and pepper, and roast for 20-25 minutes until soft and caramelized.
2. Cook orzo according to package directions, drain, and cool.
3. In a small bowl, whisk together olive oil, balsamic vinegar, honey, garlic powder, salt, and pepper.
4. In a large bowl, combine orzo, roasted tomatoes, burrata, and basil.
5. Drizzle with the dressing and toss gently.

The roasted tomatoes bring a rich, sweet flavor, while the burrata adds creaminess and depth.

This salad is perfect for a light, yet decadent side dish, or as a vegetarian main for a warm day.

Zucchini & Pesto Orzo Salad

This light and refreshing orzo salad pairs tender zucchini with fresh basil pesto for a vibrant and herbaceous dish that’s perfect for a quick and healthy summer meal.

Ingredients:

• 1 cup orzo pasta
• 2 small zucchinis, thinly sliced
• 1/4 cup pesto (store-bought or homemade)
• 1/4 cup Parmesan cheese, grated
• 1 tbsp olive oil
• Salt and pepper to taste

For the dressing (optional):

• 1 tbsp lemon juice
• 1 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Cook orzo according to package directions, drain, and cool.
2. In a large skillet, heat olive oil over medium heat. Sauté zucchini slices for 3-4 minutes, just until slightly tender. Season with salt and pepper.
3. In a large bowl, combine orzo, sautéed zucchini, pesto, and Parmesan cheese.
4. If desired, drizzle with lemon juice and olive oil and toss gently.

This salad offers a fresh, herb-forward flavor with a bit of cheesy richness from the Parmesan.

The zucchini provides a light crunch, making it a wonderful accompaniment to grilled meats or a vegetarian main dish.

Spicy Mango & Avocado Orzo Salad

This vibrant orzo salad is packed with sweet mango, creamy avocado, and a touch of heat from jalapeño, making it a refreshing yet bold choice for summer.

It’s perfect for a side dish or a light meal.

Ingredients:

• 1 cup orzo pasta
• 1 mango, peeled and diced
• 1 avocado, diced
• 1/2 jalapeño, minced (optional, adjust to taste)
• 1/4 cup fresh cilantro, chopped
• Salt and pepper to taste

For the dressing:

• 2 tbsp lime juice
• 1 tbsp olive oil
• 1 tsp honey
• Salt and pepper to taste

Instructions:

1. Cook orzo according to package directions, drain, and cool.
2. In a small bowl, whisk together lime juice, olive oil, honey, salt, and pepper.
3. In a large bowl, combine orzo, mango, avocado, jalapeño, and cilantro.
4. Drizzle with the dressing and toss gently.

This salad is a delightful combination of sweet, spicy, and creamy.

The mango adds a tropical sweetness, while the avocado provides richness, and the jalapeño offers just the right amount of heat. It’s great as a refreshing side dish or as a light meal.