Orzo Pasta Salad

4.85 from 13 votes

Mediterranean Orzo Salad Recipe with fresh tomatoes, olives, red onion, corn, parsley, feta, and a zesty lemon dressing. Bright, flavorful, and so easy!

Prep Time20

Cook Time9

Total Time29

Course: Dinner, Salad, Side Dish

Cuisine: Mediterranean

Keyword: orzo pasta salad, orzo pasta salad recipe

Servings: servings, as a side

Author: Chelsea Lords

Cost: $7.35

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 chopped 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

US - Metric

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

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