Orzo Pasta Salad

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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!

Delicious and healthy orzo pasta salad in a bowl with spoons, ready to be served.

3 Reasons We Love Orzo Pasta Salad

  1. Fresh and Light: Combines fresh vegetables and light orzo for a refreshing, palate-cleansing meal.
  2. Cool and Easy to Make: Ideal for hot days as it doesn’t require extensive cooking, keeping the kitchen cool.
  3. Healthy and Satisfying: Features nutritious vegetables and a tangy lemon vinaigrette, leaving you feeling good post-meal.

All ingredients in a bowl ready to be mixed together, creating a dish with perfectly complimentary flavors.


  • Orzo Pasta: Serves as the base, adding a hearty texture to your orzo pasta salad.
  • Cherry and Yellow Grape Tomatoes: Provide juicy sweetness and vibrant color.
  • Kalamata Olives and Feta Cheese: Offer salty, tangy flavors and creamy texture.
  • Fresh Parsley and Red Onion: Contribute fresh, herby notes and a crunchy bite.
  • Sweet Corn: Adds a mild sweetness and crispness; grilling enhances flavor.
  • Salt and Black Pepper: Season the salad to enhance overall taste.

For the dressing:

  • Lemon (Zest and Juice): Adds bright, citrusy flavor to your orzo pasta salad.
  • Olive Oil: Gives richness and binds the dressing.
  • Garlic, Dijon Mustard, and Sugar: Provide a balance of pungent, tangy, and sweet flavors, creating a well-rounded dressing.

Delicious homemade lemon dressing prepared for the recipe.

How To Make Orzo Pasta Salad

  1. Make Dressing: Shake lemon zest and juice, olive oil, garlic, mustard, sugar, salt, and pepper in a jar; refrigerate.
  2. Cook Orzo: Boil in salted water, rinse, and cool.
  3. Prepare Veggies: Halve tomatoes and olives, dice onion, chop parsley, and slice corn kernels.
  4. Assemble: Mix orzo, veggies, feta, and corn in a bowl.
  5. Add Dressing: Toss with the dressing.
  6. Chill & Serve: Refrigerate briefly, then serve your orzo pasta salad.

Lemon dressing being poured over the ingredients of the greek orzo pasta salad with feta, enhancing the flavors.


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:

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Orzo Pasta Salad

4.86 from 14 votes
Mediterranean-inspired Orzo Pasta Salad with fresh cherry tomatoes, olives, red onion, sweet corn, parsley, feta cheese, and a delicious lemon dressing.
Delicious and healthy orzo pasta salad in a bowl with spoons, ready to be served.
Print Recipe

Orzo Pasta Salad

Delicious and healthy orzo pasta salad in a bowl with spoons, ready to be served.
4.86 from 14 votes
Mediterranean-inspired Orzo Pasta Salad with fresh cherry tomatoes, olives, red onion, sweet corn, parsley, feta cheese, and a delicious lemon dressing.
Course Dinner, Salad, Side Dish
Cuisine Mediterranean
Keyword orzo pasta salad
Prep Time 20 minutes
Cook Time 9 minutes
Total Time 29 minutes
Servings 6 servings, as a side
Chelsea Lords
Calories 369kcal
Cost $7.35



  • 12 ounces orzo pasta
  • 1 and 1/2 cups (1 pint) cherry tomatoes
  • 1 and 1/2 cups (1 pint) yellow grape or cherry tomatoes
  • 3/4 cups Kalamata olives, halved
  • 1 and 1/2 cups crumbled feta cheese
  • 3 tablespoons minced fresh parsley (and more for topping if desired)
  • 1/2 cup finely diced red onion (Note 1)
  • 2 ears fresh sweet corn
  • Fine sea salt and freshly ground black pepper


  • 1 large lemon (zest and juice)
  • 1/4 cup + 1 tablespoon good quality olive oil
  • 1/2 teaspoon finely minced garlic
  • 1 teaspoon Dijon mustard
  • 1 teaspoon white granulated sugar


  • DRESSING: Start with the dressing so the flavors have time to meld and intensify. Zest a lemon to get 2 teaspoons zest. Juice the lemon to get 3 tablespoons juice. Place zest and juice in a large Mason jar. Add the olive oil, garlic, Dijon mustard, and sugar. Season to taste with salt and pepper (I add 1/2 teaspoon salt and 1/4 teaspoon pepper). Put the lid on the jar, shake to combine and refrigerate while preparing the salad.
  • SALAD: Bring a pot of water to a boil, generously salt the water, and cook the orzo according to the package directions. Drain, rinse under cold water and allow to cool thoroughly.
  • VEGGIES: Meanwhile, prep the veggies. Halve the tomatoes and olives, finely dice the red onion (See Note 1), and the parsley. Add all the veggies to a large bowl. Add in the feta cheese. 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 in raw too for a nice crunch!). Pour dressing over salad and toss. Taste and season as needed with additional salt and/or 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.


Recipe Notes

Note 1:Β 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: Preheat a grill to medium-high, around 400 degrees F. Once hot, clean the grill grates. Remove the husks and silk from the corn. Pour about 1 teaspoon of vegetable oil on each corn cob and rub the oil into all the sides. Very lightly sprinkle all sides with salt and pepper. Place corn on grill grates (nothing needs to go down first/don't wrap in foil) and close grill. Cook (temps remaining at 400F) for about 3 minutes per side undisturbed. Using tongs, rotate and continue cooking, for about 12 minutes total. When all sides are browned, remove from the grill onto a plate.

Nutrition Facts

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

We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed.


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Recipe Rating


  1. Well as you know I’m also experiencing warm weather but I’ll be headed to the States soon so I’m trying to prepare myself for the cold! This dish – loving the flavours. I’m a basil addict (cue dinner last night consisting of a lot of basil) and I would love this!

  2. Chelsea, I am the same way. I still check the weather every day back home in Ohio (before flipping to Florida to see whether I will be wearing shorts or jeans today!). Where were you in OH? The no sun comment makes me think it had to be in the northern part- I felt like i didn’t seen sun for like half the year! I miss the cold a little bit- purely because I grew up with it and its a little odd to be somewhere sunny and relatively warm everyday. This looks like a great side dish- and I have a ton of basil outside too!

  3. 5 stars
    In Canada, We’ve been suffering under extreme cold weather this year and for this reason I’ve been missing Brazil (the country I am originally from) more than usually. Hopefully spring is coming soon and then I can make this delicious dish πŸ˜‰

  4. I still check the weather app where we used to live too πŸ™‚ It’s been really cold this winter so this colorful pasta dish is the perfect way to sneak in some sunshine. It looks incredible and I love all the fresh flavors!

    1. Thank you Jessica! That’s definitely one of the best parts, how simple it is! I’m glad you enjoyed!!

  5. 5 stars
    This looks absolutely yummy and a perfect summertime dish. Thanks for sharing this delicious recipe.

  6. 5 stars
    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.

    1. I am so happy to hear you guys loved this Natalie! Grilled eggplant sounds delicious! Thanks for your comment! πŸ™‚

  7. 5 stars
    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.

  8. 5 stars
    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!

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