Summer orzo salad is the perfect dish for warm weather gatherings, picnics, or as a vibrant side for barbecues. Its combination of fresh vegetables and light lemon herb vinaigrette makes it a delightful addition to any meal. This salad is not just visually appealing but also bursting with flavors, making it a go-to recipe for those sunny days.

Jump to:
- Why You’ll Love This Recipe
- Tools and Preparation
- Essential Tools and Equipment
- Importance of Each Tool
- Ingredients
- For the Vinaigrette
- For the Salad
- How to Make Summer Orzo Salad
- Step 1: Make the Vinaigrette
- Step 2: Cook the Orzo, Corn, & Asparagus
- Step 3: Pan Sear the Corn
- Step 4: Combine the Salad Ingredients
- Step 5: Serve and Store
- How to Serve Summer Orzo Salad
- Pair with Grilled Proteins
- Serve as a Side Dish
- Enjoy as a Light Lunch
- How to Perfect Summer Orzo Salad
- Best Side Dishes for Summer Orzo Salad
- Common Mistakes to Avoid
- Storage & Reheating Instructions
- Refrigerator Storage
- Freezing Summer Orzo Salad
- Reheating Summer Orzo Salad
- Frequently Asked Questions
- Can I customize my Summer Orzo Salad?
- What should I serve with Summer Orzo Salad?
- How do I make a vegan version of Summer Orzo Salad?
- Can I use different types of pasta instead of orzo?
- Final Thoughts
- 📖 Recipe Card
Why You’ll Love This Recipe
- Fresh Ingredients: The use of seasonal vegetables like asparagus and cherry tomatoes ensures every bite is packed with flavor.
- Quick Preparation: With just 10 minutes of prep and 18 minutes of cooking, this dish comes together in no time.
- Versatile Serving Options: Enjoy it warm or chilled; it’s great for any occasion!
- Healthy Choice: Packed with nutrients and low in calories, this salad fits perfectly into a balanced diet.
- Make-Ahead Friendly: Prepare it in advance and store it in the fridge for up to three days without losing freshness.
Tools and Preparation
Gathering the right tools will make your cooking process smoother. Here’s what you’ll need to whip up this delicious summer orzo salad.
Essential Tools and Equipment
- Large skillet
- Small bowl
- Whisk
- Fine strainer
- Cutting board
- Knife
Importance of Each Tool
- Large skillet: Essential for cooking the orzo, corn, and asparagus evenly.
- Small bowl: Perfect for preparing the vinaigrette without making a mess.
- Whisk: Ensures your vinaigrette ingredients are well combined for optimal flavor.

Ingredients
For the Vinaigrette
- 1 garlic clove (minced)
- 1 small shallot (minced)
- 1 tablespoon parsley (minced)
- 1 tablespoon basil (minced)
- 2 tablespoons extra virgin olive oil (plus more for searing the corn)
- Juice from 1 large lemon
For the Salad
- 1 ½ cups orzo (uncooked)
- Salt (to taste)
- 1 pound asparagus (trimmed and cut into 1-inch pieces)
- 2 ears of corn (shucked and cleaned)
- 1 pint grape or cherry tomatoes (halved)
How to Make Summer Orzo Salad
Step 1: Make the Vinaigrette
In a small bowl, whisk together the olive oil and lemon juice. Add the minced shallot, basil, parsley, and garlic. Stir to combine then cover with plastic wrap. Refrigerate while you prepare the rest of the salad.
Step 2: Cook the Orzo, Corn, & Asparagus
In a large skillet, combine the uncooked orzo with 3 cups of water and add 1 teaspoon of salt. Bring to a boil, then lower to a simmer. Add asparagus and whole corn on the cob. Cover and cook for about 8 minutes. Stir halfway through. Once done, drain any excess water using a fine strainer.
Step 3: Pan Sear the Corn
Heat a skillet over high heat for at least 5 minutes. Brush corn with olive oil, then sprinkle with salt and pepper. Sear each side for about 2 minutes until nice grill marks appear. Remove from heat, let cool slightly, then cut kernels off the cob.
Step 4: Combine the Salad Ingredients
In a large bowl or skillet, mix together cooked orzo, asparagus pieces, corn kernels, halved tomatoes, and vinaigrette. Stir well to coat all ingredients with dressing. Adjust seasoning with more salt and pepper if needed.
Step 5: Serve and Store
You can serve this salad warm immediately or refrigerate it to enjoy cold later on. Store leftovers in an airtight container in the fridge for up to three days.
This Summer Orzo Salad is sure to impress anyone at your next gathering!
How to Serve Summer Orzo Salad
Summer orzo salad is versatile and pairs well with many dishes. It can be enjoyed warm or cold, making it a great choice for picnics, barbecues, or family dinners.
Pair with Grilled Proteins
- Chicken Skewers: Marinated and grilled chicken skewers complement the lightness of the salad.
- Beef Burgers: Juicy beef burgers provide a hearty contrast to the fresh flavors of the orzo salad.
Serve as a Side Dish
- Roasted Vegetables: Seasonal roasted vegetables add depth and extra nutrition to your plate.
- Stuffed Bell Peppers: Colorful stuffed peppers filled with grains or beans work well alongside the salad.
Enjoy as a Light Lunch
- Wraps: Use lettuce wraps filled with your favorite proteins for a refreshing lunch option.
- Quiche: A slice of vegetable quiche pairs nicely, offering a satisfying meal without being too heavy.
How to Perfect Summer Orzo Salad
To make your summer orzo salad truly shine, consider these helpful tips. They will enhance the flavors and presentation of this delightful dish.
- Bold flavors: Use fresh herbs like basil and parsley for vibrant flavor. The fresher, the better!
- Season well: Don’t forget to season each component while cooking. This ensures every bite is flavorful.
- Add crunch: For texture, consider adding toasted nuts or seeds. They provide an enjoyable contrast to the soft orzo and vegetables.
- Keep it colorful: Incorporate various colored vegetables to create an appealing visual presentation. Eat with your eyes first!
- Chill before serving: Letting the salad chill in the fridge for at least 30 minutes allows the flavors to meld beautifully.
- Customize ingredients: Feel free to swap in other seasonal veggies that you have on hand for variety throughout the summer.
Best Side Dishes for Summer Orzo Salad
If you’re looking to round out your meal, these side dishes pair wonderfully with summer orzo salad. Each option complements its bright flavors perfectly.
- Grilled Chicken Thighs: Juicy chicken thighs marinated in lemon and herbs make a delicious main dish.
- Vegetable Platter: A colorful assortment of raw veggies served with hummus offers a healthy crunch.
- Quinoa Salad: Light and nutritious, quinoa salad adds another layer of flavor while keeping things fresh.
- Caprese Skewers: Cherry tomatoes, basil, and mozzarella on skewers provide a simple yet elegant touch.
- Zucchini Noodles: Spiralized zucchini tossed in olive oil and garlic create a light pasta alternative.
- Baked Sweet Potato Fries: Crispy sweet potato fries add sweetness that balances the savory elements of the meal.
- Corn on the Cob: Grilled corn brushed with herb butter brings summer vibes right to your table.
- Herbed Couscous: Fluffy couscous mixed with herbs aligns well with the Mediterranean feel of the orzo salad.
Common Mistakes to Avoid
Making Summer Orzo Salad is simple, but there are common pitfalls to watch out for. Here are some mistakes to avoid for the best results:
- Skipping the Vinaigrette: Not making the vinaigrette ahead can lead to bland flavors. Take the time to prepare it first and let it chill while you cook the rest.
- Overcooking the Orzo: Cooking orzo too long makes it mushy. Follow package instructions closely for al dente texture.
- Neglecting Fresh Ingredients: Using wilted veggies can ruin your salad’s appeal. Always opt for fresh asparagus and ripe tomatoes for vibrant flavor and color.
- Ignoring Seasoning: Forgetting to season your ingredients leads to a dull taste. Taste as you go and adjust with salt and pepper as needed.
- Not Allowing Cooling Time: Serving the salad immediately when it’s hot can affect its texture. Let it cool slightly before serving, or refrigerate for a refreshing cold dish.

Storage & Reheating Instructions
Refrigerator Storage
- Store in an airtight container.
- It will last up to 3 days in the fridge.
- Make sure it’s cooled down before sealing to prevent condensation.
Freezing Summer Orzo Salad
- Freezing is not recommended due to texture changes in vegetables.
- If necessary, freeze without dressing for better results.
- Use a freezer-safe container and consume within one month.
Reheating Summer Orzo Salad
- Oven: Preheat to 350°F (175°C). Spread salad on a baking sheet and heat until warm, about 10-15 minutes.
- Microwave: Place in a microwave-safe bowl, cover loosely, and heat in 30-second intervals until warmed through.
- Stovetop: Add a splash of water or broth in a skillet over medium heat, stirring until heated thoroughly.
Frequently Asked Questions
Here are some common questions about Summer Orzo Salad:
Can I customize my Summer Orzo Salad?
Yes! Feel free to add other vegetables like bell peppers or zucchini for added flavor and nutrition.
What should I serve with Summer Orzo Salad?
This salad pairs well with grilled chicken, fish, or as a standalone dish at picnics or barbecues.
How do I make a vegan version of Summer Orzo Salad?
Simply ensure all ingredients are plant-based and consider adding chickpeas or avocado for added protein.
Can I use different types of pasta instead of orzo?
Absolutely! You can substitute other small pasta shapes such as ditalini or couscous if desired.
Final Thoughts
The Summer Orzo Salad is not only refreshing but also versatile enough for various occasions. Its vibrant ingredients can be customized based on your preferences. Try this recipe today and enjoy its deliciousness!
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Summer Orzo Salad
- Total Time: 28 minutes
- Yield: Serves approximately 4 people 1x
Description
Summer Orzo Salad is a colorful and refreshing dish that perfectly captures the essence of warm weather. Bursting with seasonal vegetables like crisp asparagus, sweet corn, and juicy cherry tomatoes, this salad is drizzled with a light lemon herb vinaigrette that enhances its vibrant flavors. Easy to prepare in under 30 minutes, it can be enjoyed warm or chilled, making it an ideal side for barbecues, picnics, or as a standalone meal. Packed with nutrients and low in calories, this salad is not only delicious but also a healthy choice for any gathering.
Ingredients
- 1 ½ cups uncooked orzo
- 1 pound asparagus (trimmed and cut)
- 2 ears of corn (shucked)
- 1 pint grape or cherry tomatoes (halved)
- 1 garlic clove (minced)
- 1 small shallot (minced)
- 1 tablespoon parsley (minced)
- 1 tablespoon basil (minced)
- 2 tablespoons extra virgin olive oil
- Juice of 1 large lemon
- Salt and pepper to taste
Instructions
- Whisk olive oil, lemon juice, shallot, garlic, basil, and parsley in a small bowl. Refrigerate.
- In a large skillet, combine uncooked orzo with water and salt; bring to boil. Add asparagus and corn; cover and simmer for about 8 minutes.
- Sear corn in a hot skillet for about 2 minutes on each side until grill marks appear; cut kernels off the cob.
- Combine cooked orzo, asparagus, corn kernels, halved tomatoes, and vinaigrette in a large bowl; stir well.
- Serve warm immediately or chill in the fridge before serving.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Category: Side Dish
- Method: Cooking/Chilling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 240
- Sugar: 3g
- Sodium: 350mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 0mg