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.

Ingredients

  • 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

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:

4.86 from 14 votes

Orzo Pasta Salad

Mediterranean Orzo Saladโ€”fresh tomatoes, olives, red onion, corn, parsley, feta, and a zesty lemon dressing. Bright, flavorful, and so easy!
Prep Time: 20 minutes
Cook Time: 9 minutes
Total Time: 29 minutes
Servings: 6 servings, as a side

Equipment

  • Medium pot

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 donโ€™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:ย To take away the โ€œbiteโ€ 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 400ยฐF. 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 (donโ€™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 3โ€“5 days in the fridge. For best freshness, store the salad and dressing separately and only dress the portions youโ€™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.

 

Meet Chelsea


Hello, and welcome to Chelseaโ€™s Messy Apron! Iโ€™m Chelsea, the recipe developer, food photographer, and writer behind the site. Iโ€™m passionate about creating simple, reliable, and delicious recipes that anyone can make.

Thanks for stopping byโ€”I hope you find something delicious to make!

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4.86 from 14 votes (2 ratings without comment)

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32 Comments

  1. Robby says:

    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!

    1. Chelsea Lords says:

      So happy to hear that! Thanks Robby!

  2. MicheleD says:

    5 stars
    Even though itโ€™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.

    1. Chelsea Lords says:

      So happy you enjoyed! Thanks so much for sharing! ๐Ÿ™‚

  3. Natalie says:

    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. Chelsea Lords says:

      I am so happy to hear you guys loved this Natalie! Grilled eggplant sounds delicious! Thanks for your comment! ๐Ÿ™‚

  4. Anthony Allen says:

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

    1. Olivia Mendenhall says:

      I’m soo happy you enjoyed this! Thanks for your comment! ๐Ÿ™‚

  5. Becky Hardin says:

    5 stars
    Such a delicious salad!