Orzo Salad

This orzo salad is fresh, lemony, crunchy, herby and just the right amount of creamy thanks to the feta. It’s a go-to summer dish that’s all about balance, a pasta salad recipe ready-made for a crowd. Quick-cooking orzo pasta mixed with sweet corn, juicy tomatoes, cool cucumber and red onion, all tossed in a citrusy dressing, creates a bright and zippy summer side dish you’ll make on repeat. The toasted almonds at the end? Chef’s kiss. Whether you’re heading to a picnic, meal-prepping lunches or just trying to use that weird-looking zucchini your neighbor left on your porch, this orzo pasta salad has you covered.

What is orzo?

Despite looking like a rice impostor, orzo is a small, rice-shaped pasta that cooks quickly and works beautifully in pasta salads, in soups or as a base for a warm mushroom pilaf. It’s firm but tender when cooked al dente, and has enough heft to carry dressings and veggie add-ins without getting mushy. Keep a box on hand for last-minute meals; orzo recipes tend to be quick and easy.

Orzo Salad Ingredients

• Orzo pasta: This small pasta is the perfect base for a salad because it holds onto dressing and mix-ins without getting soggy. It has a satisfying texture and a mild flavor that lets the other ingredients shine.
• Corn: Corn adds a pop of color and subtle sweetness that balances the tangy dressing and salty feta. Use fresh corn in summer for maximum flavor, but frozen corn works well too.
• Cherry tomatoes: These juicy little tomatoes bring vibrant color and acidity to the salad. Halving them helps release their juices, adding flavor to every bite.
• Feta cheese: Feta adds salty, tangy creaminess that contrasts beautifully with the crunchy veggies. It also binds the salad together and adds richness without being heavy.
• Cucumber: Cucumber brings a cool, refreshing crunch to the dish. It’s perfect in summer salads because of its high water content and crispness. Use a long English cucumber that doesn’t need peeling; if using a garden cucumber, peel and seed it first.
• Red onion: Red onion brings a sharp, zesty bite to the orzo salad. Finely chopping the onion keeps the flavor balanced and not overpowering.
• Fresh mint: Mint adds brightness and a cooling herbal note that wakes up the whole dish. It pairs well with the lemon dressing and sweet corn. Spearmint or peppermint are both fine, although spearmint is sweeter and tastes best in fresh salads like this.
• Capers: These little flavor bombs add a briny, salty kick. If you like bold, punchy flavors, they’re a great addition. (Psst: Did you know capers are little pickled flowers?)
• Dressing: The simple lemon vinaigrette ties everything together with a vibrant, zippy finish. It’s made with olive oil, fresh lemon juice, lemon zest, salt and black pepper.
• Toasted sliced almonds: Almonds bring a crunchy, nutty contrast that makes each bite more interesting. Toasting your almonds deepens their flavor and keeps them crisp.

Directions

Step 1: Cook the orzo

Cook the orzo according to the package directions for al dente. Drain the orzo, rinse it with cold water, and drain it well again. Transfer the cooked pasta to a large bowl.

Editor’s Tip: Rinsing the pasta might feel controversial—we don’t advise rinsing cooked pasta for most recipes—but in this case, it helps cool the orzo quickly and prevents clumping.

Step 2: Steam the corn

In a large nonstick skillet, heat 1/4 cup of water over medium heat. Add the corn, and cook and stir until it’s crisp-tender, three to four minutes.

Editor’s Tip: If using precooked boiled, steamed or grilled corn, skip this step. The best way to cut corn off the cob is the way Ina Garten does it: Cut the end so it’s flat, place the flat side down on a kitchen towel, and carefully slice the kernels off the cob with a sharp kitchen knife. The towel collects the kernels!

Step 3: Mix in the veggies and cheese

Add the corn to the orzo. Stir in the tomatoes and feta cheese.

Add the cucumber, onion, mint and, if desired, capers.

Step 4: Whisk the dressing

In a small bowl, whisk together the oil, lemon juice, lemon zest, salt and pepper until they’re well blended. Pour the dressing over the orzo mixture and toss to coat the salad.

Step 5: Chill and serve

Refrigerate the orzo salad for 30 minutes. Just before serving, stir in the almonds.

Editor’s Tip: Letting the orzo salad chill for at least 30 minutes or up to an hour or two before serving helps the flavors meld. Taste it once it’s chilled, then adjust the seasoning or add more dressing, if needed.

Orzo Salad Variations

• Add protein: Toss in grilled chicken, shrimp, chickpeas or marinated tofu for a heartier version.
• Change the cheese: Instead of feta, try fresh mozzarella pearls or shaved Parmesan.
• Make it Mediterranean: Add kalamata olives, sun-dried tomatoes and a sprinkle of oregano.
• Go green: Stir in fresh arugula, spinach or baby kale for a leafy twist.
• Spice it up: Add a pinch of red pepper flakes to the dressing or a few chopped pickled peppers to the salad.
• Go with different herbs: Fresh basil is perfect for this summer salad.
• Roast your veggies: Orzo pasta salad is a blank canvas for all your favorite spring and summer vegetables, including zucchini, asparagus, snap peas and eggplant. Roast, blanch or keep them raw—it all works instead of or in addition to the cucumber.
• Use other grains: Replace the orzo with another small pasta like pearl couscous, or use quinoa or farro for extra nutrition.
• Top it with avocado: Diced avocado adds creaminess to the salad, making sure to cut the avocado the right way (safely, that is!).

How to Store Orzo Salad

Orzo salad is one of those rare dishes that tastes better after it rests in the fridge. Store orzo pasta salad in an airtight container and refrigerate it until you’re ready to serve it. Then simply stir it to redistribute the dressing evenly.

How long does orzo salad last?

Your summer orzo salad will last three to four days in the fridge. The veggies may soften slightly, but the flavor will keep getting better.

Can you make orzo salad in advance?

This orzo salad requires about 30 minutes for the flavors to come together, but the real play is to let it marinate overnight. For the best results, prepare the orzo and dressing beforehand, but keep the crunchy and fresh elements (such as cucumbers, mint and almonds) separate until just before serving. This keeps the texture crisp and party-ready.

Orzo Salad Tips

Should you freeze pasta salads?

In general, pasta salad doesn’t do well in the freezer. Freezing this recipe for orzo salad isn’t a great idea—the texture of the pasta and veggies will suffer, and the dressing can separate when thawed. Enjoy it fresh from the fridge, not from the depths of your freezer.

What else can you serve with orzo salad?

Summer orzo pasta salad pairs well with a wide range of dishes. You can serve it alongside barbecued chicken, marinated grilled ribeyes or grilled salmon. You can also serve it as a light main course with some delicious crusty homemade bread.