A 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!
Orzo pasta salad
This orzo pasta salad is fresh, light, flavorful, and healthy. It’s the perfect dish for when the weather is hot outside and you need something that won’t heat up the kitchen! It’s also one of those dishes you’ll feel great after eating thanks to the fresh garden vegetables and vibrant lemon vinaigrette.
Difference between orzo and risoni
Although orzo looks a bit like rice, it’s not a grain. Orzo is a type of short cut pasta that looks like larger grains of rice. It also goes by the name “risoni”
Orzo can be found on the pasta aisle of most grocery stores.
How to use orzo
Orzo is prepared just like most pasta — boiled in salted water! For this pasta salad, we boil it until al dente and then drain it. Once its cooled to room temperature it’s ready to be added into this lemon orzo pasta salad.
Orzo pasta salad variations
- Italian orzo pasta salad: for more of an Italian flavor, use the dressing in this Italian garbanzo bean salad.
- Orzo pasta salad with mozzarella: replace the feta cheese in this recipe with mozzarella! Either cube a block into small pieces or use small mozzarella pearls.
- Add some protein: add a can of chickpeas (drained) to this salad. Another great protein addition would be some grilled chicken or steak OR chopped up pepperoni or salami.
- Orzo salad for a crowd: this recipe easily doubles or triples for a large group.
- Add some fresh herbs: in addition to the parsley, add in some fresh basil
How long does orzo salad last in the fridge?
More delicious salads:
- Chickpea Salad Mediterranean inspired
- Quinoa Salad with avocado
- Cucumber Salad reader favorite
- Chicken Salad with pecans & cranberries
- Strawberry Salad with a citrus vinaigrette

A Mediterranean inspired orzo pasta salad with fresh cherry tomatoes, olives, red onion, sweet corn, parsley, feta cheese, and a delicious lemon dressing.
- 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
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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. Place in the fridge while preparing the salad.
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SALAD: Bring a pot of water to a boil, generously salt the water, and cook the orzo according to the package directions. Drain and let cool. Rinse under cold water and then allow to dry thoroughly.
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VEGGIES: Meanwhile, prep the veggies. Halve the tomatoes, halve the olives, finely dice the red onion (Note 1), finely dice the parsley. Add all the veggies to a large bowl. Add in the feta cheese. IF desired, grill corn (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. Salad best enjoyed the same day it is made.
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: Preheat a grill to medium high heat, 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 that oil into all the sides. Very lightly sprinkle salt and pepper on all sides of the corn. Place corn on grill grates (nothing needs to go down first/don't wrap in foil) and close grill. Allow to 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.
Mariah @ Mariah's Pleasing Plates says
February 20, 2015 at 2:08 amWe love orzo! Can’t wait to try this basil lime combo.
Megan - The Emotional Baker says
February 20, 2015 at 7:50 amThis is a great dish! I’m sure I’ll be seeing it in my kitchen soon 😉
Erin @ The Almond Eater says
February 20, 2015 at 9:12 amAhh I don’t think I knew you were from Ohio..me too. Canton to be exact. This salad looks fab and Australia doesn’t sound too bad to me right about now haha
Jessica @ Jessica in the Kitchen says
February 20, 2015 at 9:17 amWell 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!
Jacqueline {Go Go Go Gourmet} says
February 20, 2015 at 9:33 amChelsea, 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!
Ashley says
February 20, 2015 at 3:58 pmOh gosh, it’s been like 10 degrees here today – so cold!! You’re making me crave warmer weather! I love orzo – this looks delicious!
Jennie @themessybakerblog says
February 20, 2015 at 4:18 pmYeah, it’s cold. So very cold. I’m ready for spring. This recipe looks delightful–so fresh and vibrant. Pinned.
Olivia - Primavera Kitchen says
February 20, 2015 at 7:13 pmIn 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 😉
Arman @ thebigmansworld says
February 21, 2015 at 1:11 amI’ve only tried orzo for the first time the other week, ironically in a soup- This is a much more weather appropriate version!
Camille says
February 22, 2015 at 7:07 pmDelicious 🙂 thanks for the recipe! I love your blog and I have followed you with Bloglovin. If you ever get a chance to check out my blog I would be delighted, thanks!
Camille xo
http://www.cococami.blogspot.co.uk
Kelly says
February 23, 2015 at 5:46 amI still check the weather app where we used to live too 🙂 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!
The Blonde Chef says
February 23, 2015 at 10:13 amI am all about eating for warmer weather! And I love a good orzo pasta salad, especially when it looks THIS gorgeous! Awesome recipe, Chelsea!
Michele says
February 23, 2015 at 9:06 pmI LOVE Orzo, actually I love all pasta 😉
Melanie says
February 26, 2015 at 4:34 pmThis is delicious.
Jordan Lynn // Life Between Lattes says
March 9, 2015 at 10:32 pmLove ALL things orzo. I can’t wait to make this! I think it would be perfect served with fresh salmon. 🙂
Jessica says
May 4, 2017 at 3:54 amOne of the best pasta recipe I ever did. Is not hard to make either.
chelseamessyapron says
May 8, 2017 at 4:00 pmThank you Jessica! That’s definitely one of the best parts, how simple it is! I’m glad you enjoyed!!
Rachael Yerkes says
July 23, 2019 at 9:52 amThe perfect pasta for summer! So light and fresh
Chelsea says
July 24, 2019 at 12:21 pmI couldn’t agree more! Thanks! 🙂
April says
July 23, 2019 at 10:01 amThis would be SO good with some grilled chicken! Nom nom nom.
Chelsea says
July 24, 2019 at 12:21 pmYes!! That sounds awesome! 🙂
Kristyn says
July 23, 2019 at 11:01 amLove how colorful this pasta is! It has so many delicious flavors in it. Perfect side with any dish!
Sara Welch says
July 23, 2019 at 11:02 amWhat a savory recipe, indeed! Served this for dinner and it has instantly become a family favorite recipe in our home! Delicious!
Becky Hardin says
July 24, 2019 at 12:18 amSuch a delicious salad!
Anthony Allen says
August 21, 2019 at 7:51 pmThis looks absolutely yummy and a perfect summertime dish. Thanks for sharing this delicious recipe.
Olivia Mendenhall says
August 29, 2019 at 3:04 pmI’m soo happy you enjoyed this! Thanks for your comment! 🙂