26+ Delicious Summer Orzo Salad Recipes for Every Occasion

Summer is the perfect time to enjoy fresh, light, and vibrant dishes that keep you feeling energized and satisfied.

And what better way to embrace the season than with a refreshing bowl of orzo salad?

Orzo, the versatile rice-shaped pasta, pairs beautifully with a variety of fresh fruits, vegetables, herbs, and proteins.

Whether you’re hosting a BBQ, preparing a picnic, or looking for a healthy lunch option, orzo salads offer endless possibilities for flavor combinations.

In this blog post, we’ve gathered 26+ summer orzo salad recipes that are perfect for every occasion.

From tangy Mediterranean-inspired creations to hearty, protein-packed salads, these dishes are designed to bring out the best of summer’s bounty.

Easy to prepare and even easier to enjoy, each recipe is a great way to incorporate fresh ingredients into your meal rotation.

Get ready to discover vibrant, tasty, and nutritious salads that will make you crave summer all year long!

26+ Delicious Summer Orzo Salad Recipes for Every Occasion

Whether you’re grilling outside with friends, prepping a picnic basket, or simply enjoying a light summer lunch, these 26+ summer orzo salad recipes offer something for every taste and occasion.

The beauty of orzo is its ability to pair well with so many fresh, seasonal ingredients, from ripe tomatoes and basil to crisp cucumbers and sweet fruit.

Each recipe brings a burst of flavor and a touch of summer to your plate.

Don’t be afraid to get creative—mix and match ingredients to suit your preferences or make use of what’s in season.

Orzo salads are the perfect way to keep your meals fresh, nutritious, and full of flavor all summer long.

So, grab your orzo and get ready to experiment with these delicious salad recipes!

Mediterranean Breeze Orzo Salad

This vibrant salad brings the sunny flavors of the Mediterranean straight to your plate. It’s light, refreshing, and full of colorful veggies, making it perfect for summer picnics, BBQs, or quick lunches.

The tangy lemon-oregano vinaigrette ties everything together, enhancing the brightness of every bite.

Ingredients:

• 1 cup orzo
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• ½ red onion, thinly sliced
• ½ cup Kalamata olives, pitted and halved
• ½ cup crumbled feta cheese
• 2 tbsp chopped fresh parsley
• 2 tbsp extra virgin olive oil
• Juice of 1 lemon
• 1 tsp dried oregano
• Salt and pepper to taste

Instructions:

1. Cook the orzo according to package directions. Drain and rinse under cold water to stop the cooking process.
2. In a large bowl, combine the orzo, cherry tomatoes, cucumber, red onion, olives, and feta cheese.
3. In a small bowl, whisk together olive oil, lemon juice, oregano, salt, and pepper.
4. Pour the dressing over the salad and toss to combine.
5. Garnish with chopped parsley and serve chilled or at room temperature.

This salad is not only eye-catching but also packed with flavor.

It’s a crowd-pleaser that holds up well in warm weather, making it a staple for outdoor dining. Serve it as a side or bulk it up with grilled chicken or shrimp for a satisfying main dish.

Summer Corn & Basil Orzo Salad

Bursting with the natural sweetness of fresh corn and the aromatic touch of basil, this salad is a celebration of peak summer produce.

A hint of creamy goat cheese adds a luxurious texture, while a zesty honey-lime dressing balances everything with a subtle tang.

Ingredients:

• 1 cup orzo
• 2 ears of fresh corn, kernels removed (or 1½ cups frozen corn, thawed)
• 1 red bell pepper, diced
• ½ cup cherry tomatoes, halved
• ¼ cup red onion, finely chopped
• ¼ cup fresh basil, chiffonade
• 3 oz goat cheese, crumbled

Dressing:

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

Instructions:

1. Cook the orzo according to package instructions, then rinse with cold water and drain.
2. In a dry skillet over medium heat, sauté the corn until lightly charred (about 5 minutes).
3. In a large bowl, mix orzo, corn, bell pepper, cherry tomatoes, red onion, and basil.
4. Whisk together the olive oil, lime juice, honey, salt, and pepper, and pour over the salad.
5. Gently fold in the goat cheese. Chill for at least 30 minutes before serving.

This salad is the definition of summer in a bowl—fresh, bright, and satisfying.

The charred corn adds depth, while the goat cheese brings a mellow creaminess. It’s a wonderful addition to grilled entrees or as a vegetarian main on its own.

Zesty Southwest Orzo Salad

Infused with bold southwestern flavors, this orzo salad delivers a delightful twist with black beans, avocado, and a smoky chipotle-lime dressing.

It’s hearty enough for a meal but light enough to keep you cool on a hot summer day.

Ingredients:

• 1 cup orzo
• 1 cup canned black beans, rinsed and drained
• 1 cup corn (fresh, frozen, or canned)
• 1 avocado, diced
• 1 red bell pepper, diced
• ¼ cup green onions, chopped
• ¼ cup chopped cilantro

Chipotle-Lime Dressing:

• 3 tbsp olive oil
• Juice of 1 lime
• 1 tbsp adobo sauce from chipotle peppers
• ½ tsp cumin
• Salt to taste

Instructions:

1. Cook orzo according to package directions. Drain, rinse, and cool.
2. In a large bowl, combine orzo, black beans, corn, bell pepper, avocado, green onions, and cilantro.
3. In a separate bowl, whisk together olive oil, lime juice, adobo sauce, cumin, and salt.
4. Pour dressing over the salad and toss gently to combine.
5. Chill for 15–30 minutes before serving to allow flavors to meld.

Packed with fiber, flavor, and color, this salad is a great way to enjoy a nutrient-rich meal with a kick.

The smoky chipotle-lime dressing adds just the right amount of heat, making it a refreshing yet spicy companion to grilled meats or tacos.

Lemon Herb Orzo Salad with Grilled Zucchini

This salad is all about simple, clean summer flavors. Grilled zucchini adds a slightly smoky, caramelized bite that pairs beautifully with a tangy lemon-herb vinaigrette.

With orzo as the base, this dish becomes a light yet filling salad perfect for warm-weather meals.

Ingredients:

• 1 cup orzo
• 2 small zucchinis, sliced lengthwise
• ½ cup cherry tomatoes, halved
• ¼ cup red onion, finely diced
• ¼ cup fresh parsley, chopped
• 2 tbsp chopped fresh dill
• ½ cup crumbled feta

Dressing:

• 3 tbsp olive oil
• Juice and zest of 1 lemon
• 1 garlic clove, minced
• Salt and pepper to taste

Instructions:

1. Cook orzo according to package instructions, rinse with cold water, and drain.
2. Grill zucchini slices until tender and charred, about 2–3 minutes per side. Let cool slightly, then dice.
3. In a large bowl, combine orzo, grilled zucchini, tomatoes, red onion, parsley, dill, and feta.
4. Whisk together the dressing ingredients and pour over the salad. Toss to combine.
5. Chill for 20 minutes before serving for best flavor.

This salad makes a refreshing side for grilled meats, but it’s hearty enough to enjoy on its own.

The fresh herbs and lemony zing add brightness, making it an easy go-to for summer lunches or picnics.

Orzo Caprese Salad with Balsamic Glaze

Inspired by the classic Caprese salad, this orzo version offers a twist with the addition of pasta and a balsamic reduction drizzle.

It’s a beautiful blend of creamy mozzarella, sweet cherry tomatoes, and fragrant basil—summer’s most iconic flavor combo.

Ingredients:

• 1 cup orzo
• 1 cup cherry tomatoes, halved
• 1 cup mozzarella pearls
• ½ cup fresh basil, torn
• 2 tbsp olive oil
• Salt and pepper to taste
• Balsamic glaze (store-bought or homemade)

Instructions:

1. Cook the orzo, then rinse and drain under cold water.
2. In a large bowl, combine orzo, tomatoes, mozzarella, and basil.
3. Drizzle with olive oil, season with salt and pepper, and toss gently to coat.
4. Serve chilled or at room temperature, drizzled with balsamic glaze just before serving.

The balsamic glaze takes this salad to the next level—sweet, tangy, and elegant.

It’s a great option for dinner parties or anytime you want to elevate a simple summer dish.

Tropical Orzo Salad with Pineapple & Mint

Escape to the islands with this bright and tropical orzo salad. Juicy pineapple, cool cucumber, and fragrant mint come together for a unique blend that’s both refreshing and unexpectedly addictive.

A ginger-lime vinaigrette adds a lively kick to this summer stunner.

Ingredients:

• 1 cup orzo
• 1 cup fresh pineapple, diced
• 1 cucumber, diced
• ½ red bell pepper, diced
• ¼ cup red onion, finely chopped
• ¼ cup fresh mint, chopped
• ¼ cup toasted coconut flakes (optional)

Dressing:

• 2 tbsp olive oil
• Juice of 1 lime
• 1 tsp fresh grated ginger
• 1 tsp honey
• Salt to taste

Instructions:

1. Cook the orzo, rinse with cold water, and drain.
2. In a large bowl, mix orzo, pineapple, cucumber, bell pepper, onion, and mint.
3. In a small bowl, whisk together lime juice, ginger, honey, olive oil, and salt.
4. Toss the salad with the dressing. Top with toasted coconut flakes just before serving if desired.

This is the kind of salad that surprises people—in the best way.

It’s fruity but not overly sweet, and the ginger-lime dressing gives it a punch of brightness that pairs well with seafood or as a standalone light meal on a hot day.

Roasted Beet & Goat Cheese Orzo Salad

A vibrant and earthy salad, this roasted beet and goat cheese orzo salad is both visually stunning and delicious. Roasting the beets intensifies their flavor and sweetness, perfectly complementing the creamy goat cheese.

It’s a great addition to any summer spread, especially for a light lunch or as a side dish.

Ingredients:

• 1 cup orzo
• 2 medium beets, peeled and cubed
• ½ cup goat cheese, crumbled
• ¼ cup walnuts, toasted and chopped
• ¼ cup fresh arugula
• 2 tbsp olive oil
• Salt and pepper to taste

Dressing:

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

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the cubed beets with olive oil, salt, and pepper, and roast for 30-35 minutes, or until tender.
2. Cook orzo according to package instructions, then rinse with cold water and drain.
3. In a large bowl, combine the roasted beets, orzo, goat cheese, walnuts, and arugula.
4. Whisk together the balsamic vinegar, olive oil, honey, salt, and pepper, and pour over the salad.
5. Toss to combine, and serve chilled or at room temperature.

The earthy sweetness of the roasted beets pairs beautifully with the tangy goat cheese and walnuts, creating a wonderfully complex flavor profile.

This salad is perfect for a summer brunch or as a sophisticated side dish to complement grilled meats.

Spicy Cajun Orzo Salad with Shrimp

For those who love a little heat, this Cajun-spiced orzo salad is a fiery, flavorful treat.

The shrimp is seasoned with a spicy Cajun rub and served on top of a fresh, zesty orzo salad with bell peppers, corn, and a creamy dressing. It’s a full meal in one dish that’s perfect for summer cookouts.

Ingredients:

• 1 cup orzo
• 1 lb shrimp, peeled and deveined
• 1 tsp Cajun seasoning
• 1 tbsp olive oil
• 1 red bell pepper, diced
• 1 cup corn kernels (fresh or frozen)
• 2 green onions, chopped
• ¼ cup fresh cilantro, chopped

Dressing:

• 3 tbsp mayonnaise
• 1 tbsp Dijon mustard
• 1 tbsp lemon juice
• 1 tsp hot sauce (optional)
• Salt and pepper to taste

Instructions:

1. Cook orzo according to package directions, then rinse with cold water and drain.
2. In a small bowl, toss shrimp with Cajun seasoning and olive oil. Cook in a hot skillet for 2-3 minutes per side or until pink and cooked through.
3. In a large bowl, combine orzo, bell pepper, corn, green onions, and cilantro.
4. In a small bowl, mix the dressing ingredients and pour over the salad. Toss gently to combine.
5. Top the salad with the cooked shrimp, and serve immediately or chilled.

This salad is packed with bold flavors, thanks to the Cajun shrimp and spicy dressing.

It’s a filling, satisfying dish that works well for dinner parties, BBQs, or as a hearty, flavorful lunch.

Creamy Avocado & Bacon Orzo Salad

This creamy, indulgent orzo salad is a perfect mix of rich avocado, crispy bacon, and tangy dressing.

It’s a comforting yet light dish that combines the best of both worlds—creamy and crunchy, savory and fresh. Ideal for those who crave a satisfying salad with a bit of decadence.

Ingredients:

• 1 cup orzo
• 2 ripe avocados, diced
• 6 strips of bacon, cooked and crumbled
• 1 cup cherry tomatoes, halved
• ½ cup cucumber, diced
• ¼ cup fresh basil, chopped

Dressing:

• 3 tbsp sour cream
• 2 tbsp mayonnaise
• 1 tbsp lemon juice
• Salt and pepper to taste

Instructions:

1. Cook orzo according to package directions, then rinse with cold water and drain.
2. In a large bowl, combine the orzo, avocado, bacon, tomatoes, cucumber, and basil.
3. In a small bowl, whisk together the sour cream, mayonnaise, lemon juice, salt, and pepper to make the dressing.
4. Pour the dressing over the salad and toss gently to combine.
5. Serve immediately or chill for 20 minutes before serving.

This creamy avocado and bacon orzo salad offers a rich and satisfying flavor profile that’s perfect for summer.

The combination of creamy avocado and crispy bacon creates an irresistible contrast, while the tangy dressing ties everything together for a truly indulgent dish.

Grilled Peach & Burrata Orzo Salad

This orzo salad combines the sweetness of grilled peaches with the creamy richness of burrata cheese. A drizzle of honey and a few sprigs of fresh thyme give it a sophisticated, yet simple, summer flavor.

It’s a beautiful dish that can be served as a light lunch or as a refreshing side to your grilled meals.

Ingredients:

• 1 cup orzo
• 2 ripe peaches, halved and pitted
• 1 ball burrata cheese
• ½ cup fresh arugula
• 2 tbsp honey
• 1 tbsp olive oil
• 1 tbsp fresh thyme leaves
• Salt and pepper to taste

Dressing:

• 3 tbsp extra virgin olive oil
• 1 tbsp balsamic vinegar
• 1 tsp Dijon mustard
• Salt and pepper to taste

Instructions:

1. Preheat your grill or grill pan to medium-high heat. Grill the peach halves for about 3–4 minutes per side, until charred and softened. Let cool slightly, then slice.
2. Cook orzo according to package directions, rinse with cold water, and drain.
3. In a large bowl, combine the cooked orzo, grilled peaches, arugula, and fresh thyme.
4. In a small bowl, whisk together the dressing ingredients and pour over the salad. Toss to combine.
5. Tear the burrata into pieces and add it to the salad just before serving. Drizzle with honey and serve immediately.

This salad is an elegant and seasonal dish that blends sweet and savory perfectly.

The grilled peaches add a caramelized touch, while the burrata’s creaminess rounds it out beautifully. It’s an unforgettable salad for summer dinner parties or casual outdoor meals.

Spicy Sriracha Mango Orzo Salad

Kick up your orzo salad with a spicy-sweet combination of Sriracha and mango.

This salad is packed with tropical flavors and a zesty, fiery dressing that complements the sweetness of the mango and the crunch of the vegetables. Perfect for a vibrant side or a standalone dish at your next BBQ.

Ingredients:

• 1 cup orzo
• 1 ripe mango, peeled and diced
• 1 red bell pepper, diced
• 1 cucumber, diced
• ¼ cup red onion, finely diced
• ¼ cup fresh cilantro, chopped

Dressing:

• 2 tbsp olive oil
• 1 tbsp rice vinegar
• 1 tbsp Sriracha sauce (adjust for heat preference)
• 1 tsp honey
• 1 tsp lime juice
• Salt to taste

Instructions:

1. Cook orzo according to package instructions, then rinse with cold water and drain.
2. In a large bowl, combine the cooked orzo, mango, red bell pepper, cucumber, red onion, and cilantro.
3. In a small bowl, whisk together the dressing ingredients and pour over the salad. Toss to combine.
4. Serve immediately or chill in the fridge for about 30 minutes for the flavors to meld.

This salad brings the heat and sweetness in perfect harmony.

The Sriracha adds a nice spicy kick, while the mango and honey balance it out with refreshing sweetness. It’s a great dish for those who love bold flavors and want to add a little extra zing to their summer meals.

Roasted Garlic & Spinach Orzo Salad

For those who enjoy a more savory, garlicky option, this orzo salad with roasted garlic and fresh spinach is a perfect match.

The roasted garlic gives the dish a deep, rich flavor, while the spinach adds freshness and color. It’s a wonderful option for those looking for a lighter, more filling salad that’s still full of taste.

Ingredients:

• 1 cup orzo
• 1 bulb garlic
• 2 tbsp olive oil
• 4 cups fresh spinach, roughly chopped
• ¼ cup Parmesan cheese, grated
• Salt and pepper to taste

Dressing:

• 3 tbsp olive oil
• 1 tbsp lemon juice
• 1 tsp Dijon mustard
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C). Slice the top off the garlic bulb, drizzle with olive oil, and wrap it in foil. Roast for 30-35 minutes until soft and fragrant.
2. Cook orzo according to package instructions, then rinse with cold water and drain.
3. Squeeze the roasted garlic out of its skins and mash it into a paste.
4. In a large skillet, heat 2 tbsp of olive oil over medium heat. Add the garlic paste and sauté for 1–2 minutes until fragrant.
5. Add the spinach to the skillet and cook for 1–2 minutes until wilted. Combine this with the cooked orzo.
6. In a small bowl, whisk together the dressing ingredients and pour over the orzo mixture. Toss to combine and top with grated Parmesan.

This orzo salad is a great choice for garlic lovers, offering a savory depth of flavor without being overwhelming.

The roasted garlic provides a sweetness and complexity that makes this dish feel hearty yet light enough for summer. Serve as a side to grilled meats or enjoy on its own.

Greek-Inspired Orzo Salad with Tzatziki Dressing

Inspired by the flavors of Greece, this orzo salad combines the refreshing qualities of cucumber, olives, and feta cheese, all topped with a creamy, tangy tzatziki dressing.

The Mediterranean flavors come together beautifully for a light yet satisfying dish perfect for warm summer days.

Ingredients:

• 1 cup orzo
• 1 cucumber, diced
• ½ cup Kalamata olives, pitted and sliced
• 1 cup cherry tomatoes, halved
• ½ cup crumbled feta cheese
• ¼ cup red onion, finely diced
• ¼ cup fresh dill, chopped

Tzatziki Dressing:

• ½ cup plain Greek yogurt
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1 garlic clove, minced
• 1 tbsp fresh dill, chopped
• Salt and pepper to taste

Instructions:

1. Cook orzo according to package directions, rinse with cold water, and drain.
2. In a large bowl, combine orzo, cucumber, olives, tomatoes, feta, red onion, and fresh dill.
3. In a small bowl, whisk together the tzatziki dressing ingredients until smooth.
4. Pour the dressing over the orzo mixture and toss to combine.
5. Serve chilled or at room temperature.

This salad offers the quintessential flavors of Greece in a fresh and easy-to-make dish.

The creamy tzatziki dressing adds a cool, tangy note, while the feta and olives bring a briny depth that’s just perfect for summer.

Pesto Orzo Salad with Roasted Cherry Tomatoes

Packed with fresh basil and nutty Parmesan, this pesto orzo salad is vibrant and full of bold flavors.

Roasting the cherry tomatoes brings out their natural sweetness, making them a perfect contrast to the rich pesto. It’s a wonderful side dish for any summer gathering or a quick lunch for one.

Ingredients:

• 1 cup orzo
• 1 pint cherry tomatoes
• 2 tbsp olive oil
• Salt and pepper to taste
• ¼ cup fresh basil, chopped
• ¼ cup grated Parmesan cheese

Pesto Sauce:

• 1 cup fresh basil leaves
• ¼ cup pine nuts
• 2 cloves garlic
• ¼ cup grated Parmesan cheese
• ½ cup olive oil
• Salt to taste

Instructions:

1. Preheat the oven to 375°F (190°C). Toss the cherry tomatoes with olive oil, salt, and pepper. Roast for 20-25 minutes, or until the tomatoes are softened and slightly caramelized.
2. Cook orzo according to package directions, rinse with cold water, and drain.
3. To make the pesto, blend the basil, pine nuts, garlic, Parmesan, olive oil, and salt in a food processor until smooth.
4. In a large bowl, toss the cooked orzo with pesto, roasted cherry tomatoes, chopped basil, and grated Parmesan.
5. Serve chilled or at room temperature.

This pesto orzo salad is a flavorful, herby treat with bursts of sweetness from the roasted tomatoes.

It’s perfect for serving alongside grilled meats or enjoying on its own as a satisfying vegetarian dish.

Asian-Inspired Orzo Salad with Sesame Dressing

This refreshing orzo salad is packed with vibrant, crunchy vegetables and drizzled with a savory sesame dressing that brings together the flavors of East Asia.

With ingredients like edamame, carrots, and a rich sesame oil dressing, it’s a delightful combination of textures and tastes, perfect for a light yet filling meal.

Ingredients:

• 1 cup orzo
• 1 cup edamame (cooked and shelled)
• 1 carrot, julienned
• 1 red bell pepper, thinly sliced
• 2 green onions, chopped
• 1 tbsp sesame seeds
• ¼ cup fresh cilantro, chopped

Sesame Dressing:

• 3 tbsp sesame oil
• 1 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tsp honey
• 1 tsp grated ginger
• 1 garlic clove, minced
• Salt and pepper to taste

Instructions:

1. Cook orzo according to package directions, rinse with cold water, and drain.
2. In a large bowl, combine orzo, edamame, carrot, bell pepper, green onions, sesame seeds, and cilantro.
3. In a small bowl, whisk together the sesame dressing ingredients.
4. Pour the dressing over the salad and toss to combine.
5. Serve chilled or at room temperature.

The savory sesame dressing and fresh veggies make this orzo salad a light and healthy option with loads of flavor.

It’s a great side dish for Asian-inspired meals or as a standalone dish for a quick, healthy lunch.

Grilled Corn & Avocado Orzo Salad

Sweet, smoky grilled corn and creamy avocado come together in this light yet flavorful orzo salad.

With a tangy lime dressing and a touch of cilantro, it’s the perfect summer side dish to complement your BBQ or grilled meats.

Ingredients:

• 1 cup orzo
• 2 ears of corn, husked and grilled
• 1 ripe avocado, diced
• 1 red bell pepper, diced
• ¼ cup fresh cilantro, chopped
• ¼ cup red onion, finely diced

Dressing:

• 3 tbsp olive oil
• Juice of 1 lime
• 1 tsp honey
• 1 tsp chili powder
• Salt and pepper to taste

Instructions:

1. Grill the corn on medium-high heat, turning occasionally, until charred and cooked through, about 10 minutes. Let it cool slightly, then slice the kernels off the cob.
2. Cook orzo according to package instructions, then rinse with cold water and drain.
3. In a large bowl, combine orzo, grilled corn, avocado, bell pepper, cilantro, and red onion.
4. In a small bowl, whisk together the dressing ingredients. Pour over the salad and toss gently.
5. Serve chilled or at room temperature.

The grilled corn adds a delicious smoky flavor, while the creamy avocado balances out the freshness of the vegetables.

It’s a vibrant, crowd-pleasing dish perfect for any summer occasion.

Orzo Salad with Roasted Red Peppers & Hummus Dressing

This Mediterranean-inspired orzo salad is both light and filling, with sweet roasted red peppers, creamy hummus dressing, and a sprinkle of feta cheese.

The hummus adds a rich, savory note to the dish, making it a satisfying side or a hearty vegetarian lunch.

Ingredients:

• 1 cup orzo
• 2 roasted red peppers, sliced
• ½ cup Kalamata olives, pitted and sliced
• ¼ cup crumbled feta cheese
• ¼ cup fresh parsley, chopped
• 1 small cucumber, diced

Hummus Dressing:

• 3 tbsp hummus (store-bought or homemade)
• 2 tbsp lemon juice
• 2 tbsp olive oil
• 1 garlic clove, minced
• Salt and pepper to taste

Instructions:

1. Cook orzo according to package directions, rinse with cold water, and drain.
2. In a large bowl, combine the orzo, roasted red peppers, olives, feta, parsley, and cucumber.
3. In a small bowl, whisk together the hummus, lemon juice, olive oil, garlic, salt, and pepper until smooth.
4. Pour the hummus dressing over the orzo salad and toss to combine.
5. Serve chilled or at room temperature.

This salad is both creamy and refreshing, with the hummus dressing giving it an extra layer of depth.

The roasted red peppers and olives add a Mediterranean flair that’s perfect for a light lunch or a vibrant side dish.

Smoked Salmon & Dill Orzo Salad

This orzo salad with smoked salmon is a luxurious yet easy-to-make dish, perfect for brunch or a light summer dinner.

The dill and lemon add freshness, while the smoked salmon provides a savory, rich flavor that pairs beautifully with the pasta.

Ingredients:

• 1 cup orzo
• 6 oz smoked salmon, flaked
• ¼ cup fresh dill, chopped
• 1 cucumber, diced
• ½ cup red onion, finely sliced
• 2 tbsp capers

Dressing:

• 3 tbsp olive oil
• Juice of 1 lemon
• 1 tsp Dijon mustard
• Salt and pepper to taste

Instructions:

1. Cook orzo according to package directions, then rinse with cold water and drain.
2. In a large bowl, combine the orzo, smoked salmon, dill, cucumber, red onion, and capers.
3. In a small bowl, whisk together the dressing ingredients and pour over the salad. Toss gently to combine.
4. Serve chilled or at room temperature.

This salad is light yet rich, with the smoked salmon adding a luxurious touch.

The lemony dressing adds brightness, while the dill provides a refreshing, herbaceous note. It’s an elegant option for a summer gathering or a relaxed weekend lunch.

Lemon Basil Orzo Salad with Grilled Chicken

A refreshing and tangy orzo salad featuring bright lemon and fragrant basil, paired with juicy grilled chicken.

This salad is light enough for a quick lunch but substantial enough to serve as a main course for a summer dinner.

Ingredients:

• 1 cup orzo
• 2 boneless, skinless chicken breasts
• 2 tbsp olive oil (for grilling)
• 1 lemon (zested and juiced)
• ¼ cup fresh basil, chopped
• 1 cup cherry tomatoes, halved
• ½ cup mozzarella pearls
• Salt and pepper to taste

Dressing:

• 3 tbsp olive oil
• Juice of 1 lemon
• 1 tsp Dijon mustard
• Salt and pepper to taste

Instructions:

1. Preheat your grill to medium-high heat. Rub the chicken breasts with 1 tablespoon of olive oil, salt, and pepper, then grill for about 6–7 minutes per side until cooked through. Slice the chicken thinly.
2. Cook orzo according to package directions, rinse with cold water, and drain.
3. In a large bowl, combine the cooked orzo, grilled chicken, lemon zest, lemon juice, basil, cherry tomatoes, and mozzarella pearls.
4. In a small bowl, whisk together the dressing ingredients and pour over the salad. Toss gently to combine.
5. Serve chilled or at room temperature.

This salad is light, fresh, and bursting with flavors.

The lemon and basil add brightness to the chicken, making it a perfect summer meal that’s both satisfying and healthy.

Orzo Salad with Roasted Vegetables & Feta

A hearty and flavorful salad made with roasted vegetables and tangy feta cheese.

The orzo serves as a perfect base for this vibrant salad, while the roasted vegetables add a rich, caramelized flavor, making it ideal for any outdoor gathering or a light meal.

Ingredients:

• 1 cup orzo
• 1 zucchini, sliced
• 1 red bell pepper, diced
• 1 eggplant, cubed
• 2 tbsp olive oil
• ½ cup crumbled feta cheese
• ¼ cup fresh parsley, chopped

Dressing:

• 3 tbsp olive oil
• 1 tbsp red wine vinegar
• 1 tsp dried oregano
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C). Toss zucchini, bell pepper, and eggplant with olive oil, salt, and pepper, and spread them out on a baking sheet. Roast for 20–25 minutes, or until the vegetables are tender and slightly browned.
2. Cook orzo according to package directions, then rinse with cold water and drain.
3. In a large bowl, combine orzo, roasted vegetables, crumbled feta, and parsley.
4. In a small bowl, whisk together the dressing ingredients and pour over the salad. Toss to combine.
5. Serve chilled or at room temperature.

This salad brings out the natural sweetness of roasted vegetables and pairs perfectly with the salty feta.

It’s a versatile dish that can be served as a main or side, and is ideal for meal prepping or serving at a BBQ.

Watermelon & Cucumber Orzo Salad

A refreshing and hydrating salad perfect for hot summer days.

The sweetness of watermelon and the crunch of cucumber create a cooling base, while the orzo and mint add texture and brightness to this simple, healthy salad.

Ingredients:

• 1 cup orzo
• 2 cups watermelon, diced
• 1 cucumber, diced
• ¼ cup fresh mint, chopped
• ¼ cup feta cheese, crumbled
• 2 tbsp red onion, finely diced

Dressing:

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

Instructions:

1. Cook orzo according to package directions, then rinse with cold water and drain.
2. In a large bowl, combine orzo, watermelon, cucumber, mint, feta, and red onion.
3. In a small bowl, whisk together the dressing ingredients and pour over the salad. Toss gently to combine.
4. Serve chilled.

This watermelon and cucumber orzo salad is incredibly refreshing, with a lovely balance of sweet and savory flavors.

The feta adds a creamy saltiness that pairs wonderfully with the sweetness of the watermelon, making it a perfect dish for a summer picnic or BBQ.

Caprese Orzo Salad with Balsamic Glaze

This Caprese-inspired orzo salad combines the flavors of fresh tomatoes, mozzarella, and basil, drizzled with a tangy balsamic glaze.

It’s a light, refreshing dish perfect for summer and pairs wonderfully with grilled foods.

Ingredients:

• 1 cup orzo
• 1 cup cherry tomatoes, halved
• ½ cup fresh mozzarella, cubed or mozzarella pearls
• ¼ cup fresh basil, chopped
• 2 tbsp balsamic glaze
• Salt and pepper to taste

Dressing:

• 3 tbsp extra virgin olive oil
• 1 tbsp balsamic vinegar
• Salt and pepper to taste

Instructions:

1. Cook orzo according to package instructions, rinse with cold water, and drain.
2. In a large bowl, combine orzo, cherry tomatoes, mozzarella, and basil.
3. In a small bowl, whisk together the olive oil, balsamic vinegar, salt, and pepper.
4. Pour the dressing over the salad and toss to combine.
5. Drizzle with balsamic glaze just before serving.

This salad is a light and vibrant option that’s perfect for a summer BBQ, picnic, or as a side dish to any meal.

The sweetness of the tomatoes and the creaminess of the mozzarella are complemented by the tangy balsamic glaze, creating a burst of flavor in every bite.

Mediterranean Orzo Salad with Hummus & Olives

A Mediterranean-inspired orzo salad that’s both filling and flavorful, featuring savory hummus, Kalamata olives, and a bright lemon dressing.

This dish is great for serving as a vegetarian main or as a hearty side dish at your summer gatherings.

Ingredients:

• 1 cup orzo
• ½ cup Kalamata olives, pitted and sliced
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• ¼ cup red onion, finely diced
• ¼ cup fresh parsley, chopped
• ¼ cup crumbled feta cheese

Hummus Dressing:

• 3 tbsp hummus (store-bought or homemade)
• 2 tbsp olive oil
• Juice of 1 lemon
• 1 tsp garlic powder
• Salt and pepper to taste

Instructions:

1. Cook orzo according to package directions, rinse with cold water, and drain.
2. In a large bowl, combine orzo, olives, tomatoes, cucumber, red onion, parsley, and feta.
3. In a small bowl, whisk together the hummus, olive oil, lemon juice, garlic powder, salt, and pepper until smooth.
4. Pour the dressing over the salad and toss gently to combine.
5. Serve chilled or at room temperature.

The hummus dressing adds a creamy texture while the olives and feta provide a salty, briny contrast.

This Mediterranean-inspired salad is perfect for a light summer lunch or a side dish to grilled meats.

Spicy Southwest Orzo Salad

A bold and zesty orzo salad with Southwest flavors, featuring black beans, corn, and a smoky chipotle dressing.

This salad is perfect for those who like a little heat and makes for a colorful, vibrant side dish.

Ingredients:

• 1 cup orzo
• 1 cup corn kernels (fresh, frozen, or grilled)
• 1 cup black beans, drained and rinsed
• 1 red bell pepper, diced
• ½ cup red onion, finely diced
• ¼ cup fresh cilantro, chopped

Chipotle Dressing:

• 3 tbsp olive oil
• 1 tbsp lime juice
• 1 tsp chipotle powder (or more to taste)
• 1 tsp honey
• Salt and pepper to taste

Instructions:

1. Cook orzo according to package instructions, rinse with cold water, and drain.
2. In a large bowl, combine orzo, corn, black beans, bell pepper, red onion, and cilantro.
3. In a small bowl, whisk together the chipotle dressing ingredients.
4. Pour the dressing over the salad and toss to combine.
5. Serve chilled or at room temperature.

This spicy Southwest orzo salad is packed with flavor and perfect for adding a little kick to your summer meals.

The smoky chipotle dressing pairs perfectly with the sweetness of the corn and the earthiness of the black beans, making it an excellent side dish for grilled meats or tacos.