Mediterranean-inspired Orzo Pasta Salad with fresh cherry tomatoes, olives, red onion, sweet corn, parsley, feta cheese, and a delicious lemon dressing.
Serve this as a main dish salad or with grilled chicken or grilled steak on the side!
3 Reasons I Love Orzo Pasta Salad
- Fresh and Light: Combines fresh vegetables and light orzo for a refreshing, palate-cleansing meal.
- Cool and Easy to Make: Ideal for hot days as it doesn’t require extensive cooking, keeping the kitchen cool.
- Healthy and Satisfying: Features nutritious vegetables and a tangy lemon vinaigrette, leaving you feeling good post-meal.
Ingredients
- Orzo Pasta: Rinse after cooking to stop it from cooking more and to cool it down.
- Cherry & Yellow Grape Tomatoes: The mix is fun for flavor and color but just one type works.
- Kalamata Olives: Buy pitted to save time—just slice and toss in.
- Feta Cheese: Use block feta and crumble it yourself for the best texture.
- Fresh Parsley: Chop extra for a pretty garnish just before serving.
- Red Onion: Soak in cold water for 10 minutes to soften the flavor.
- Fresh Sweet Corn: Grill for smoky flavor or use raw for extra texture.
- Lemon Dressing: Make it first so the flavors have time to come together.
How To Make Orzo Pasta Salad
- Make Dressing: Shake lemon zest and juice, olive oil, garlic, mustard, sugar, salt, and pepper in a jar; refrigerate.
- Cook Orzo: Boil in salted water, rinse, and cool.
- Prepare Veggies: Halve tomatoes and olives, dice onion, chop parsley, and slice corn kernels.
- Assemble: Mix orzo, veggies, feta, and corn in a bowl.
- Add Dressing: Toss with the dressing.
- Chill & Serve: Refrigerate briefly, then serve your orzo pasta salad.
Storage
Storage Tips
Orzo pasta salad lasts 3-5 days in the fridge. For optimal freshness, store the salad and dressing separately and only dress the portions you’re eating immediately. The flavors, especially from olives and red onions, intensify over time; it’s best enjoyed on the first day.
More Delicious Salads:
Orzo Pasta Salad
Mediterranean Orzo Salad—fresh tomatoes, olives, red onion, corn, parsley, feta, and a zesty lemon dressing. Bright, flavorful, and so easy!
Equipment
Ingredients
Salad
- 1-1/2 cups orzo pasta 12 ounces
- 1-1/2 cups cherry tomatoes 1 pint
- 1-1/2 cups yellow grape tomatoes or more cherry tomatoes, 1 pint
- 3/4 cups Kalamata olives halved
- 1-1/2 cups crumbled feta cheese
- 3 tablespoons minced fresh parsley and more for topping if desired
- 1/2 cup finely diced red onion see note 1
- 2 ears fresh sweet corn
Dressing
- 1 large lemon zest and juice
- 1/4 cup + 1 tablespoon olive oil
- 1/2 teaspoon finely minced garlic
- 1 teaspoon Dijon-style mustard
- 1 teaspoon granulated sugar
- Salt and pepper
Instructions
- Start with the dressing so the flavors have time to meld and intensify. Zest and juice a lemon to get 2 teaspoons zest and 3 tablespoons juice. Place zest and juice in a large mason jar. Add olive oil, garlic, mustard, and sugar. Season to taste with salt and pepper (I add 1/2 teaspoon salt and 1/4 teaspoon pepper). Seal and shake to combine; refrigerate while preparing the salad.
- Bring a pot of water to boil, generously salt the water, and cook the orzo according to package directions. Drain, rinse under cold water and allow to cool thoroughly.
- Meanwhile, prep the veggies. Halve the tomatoes and olives. Finely dice the red onion (see note 1) and the parsley. Add all veggies to a large bowl. Add feta. If desired, grill corn (see note 2). Cut the kernels from the cob (you don’t have to cook the corn; you can add it raw for a nice crunch!). Pour dressing over salad and toss. Taste and season as needed with additional salt and pepper. Store in the fridge for 30 minutes to an hour before serving. Toss right before serving. This salad is best enjoyed the same day it is made.
Video
Recipe Notes
Note 1: To take away the “bite” of the red onion, soak the diced onions in cold water for 10 minutes. Drain thoroughly before adding.
Note 2: Grill Corn: Preheat grill to medium-high, around 400°F. Once hot, clean the grill grates. Remove the husks and silk from the corn. Pour about 1 teaspoon vegetable oil on each corn cob and rub the oil into all sides. Lightly sprinkle all sides with salt and pepper. Place corn right on grill grates (don’t wrap in foil) and close grill. Cook for about 3 minutes per side undisturbed, about 12 minutes total. When all sides are browned, remove to a plate.
Storage: Keep Orzo pasta salad up to 3–5 days in the fridge. For best freshness, store the salad and dressing separately and only dress the portions you’re eating immediately.
Nutrition
Calories: 369kcal | Carbohydrates: 53g | Protein: 15g | Fat: 12g | Saturated Fat: 6g | Cholesterol: 33mg | Sodium: 716mg | Potassium: 494mg | Fiber: 4g | Sugar: 6g | Vitamin A: 682IU | Vitamin C: 32mg | Calcium: 229mg | Iron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
What a fresh, beautiful orzo salad with bright flavors. I followed the recipe exactly and added some diced mini cucumbers. Will be making this again and again. Thank you!
So happy to hear that! Thanks Robby!
Even though it’s winter, we wanted something flavorful with our grilled chicken. This delivered such great flavor – included red onion, green onion, cherry tomatoes and whole mozzarella I diced. The dressing is what makes this so delicious. Love the pop of lemon. Served with a side of grilled zucchini and it all paired well together.
So happy you enjoyed! Thanks so much for sharing! 🙂
Excellent. Family likes it and the corn is a good addition, could even use more. I added grilled eggplant cubes and it was good with that too.
I am so happy to hear you guys loved this Natalie! Grilled eggplant sounds delicious! Thanks for your comment! 🙂
This looks absolutely yummy and a perfect summertime dish. Thanks for sharing this delicious recipe.
I’m soo happy you enjoyed this! Thanks for your comment! 🙂
Such a delicious salad!