4.7 from 42 votes
Orzo Pasta Salad Recipe
Orzo Pasta Salad with Lemon Vinaigrette is a refreshingly light summer pasta salad with feta and summer vegetables like corn, tomatoes, and cucumbers.
Prep Time
20 mins
Total Time
20 mins
Servings: 12
Calories: 259 kcal
Course:
Side Dish , Salad
Cuisine:
Mediterranean , Greek , American
Ingredients
Orzo Pasta Salad
- 16 ounces orzo pasta
- 1 pint grape tomatoes cut in half lengthwise
- 1-1/2 cups small diced English cucumber
- 1-1/2 cups fresh corn cut off the cob
- 4 ounces crumbled Feta cheese
- 1/2 cup finely diced red onion
- 1 tablespoon fresh chopped parsley
Lemon Vinaigrette
- 1/3 cup olive oil
- 3 tablespoons lemon juice fresh squeezed
- 2 tablespoons honey
- 1 tablespoon Dijon mustard
- 2 cloves garlic minced
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
Instructions
- Cook the orzo per the directions on the back of the box. Drain the water and run cold water over it until it’s no longer hot. Let it drain completely while you prepare the rest of the salad.
- Place the olive oil, lemon juice, honey, mustard, garlic, salt, and pepper in the bottom of a large bowl. Whisk until combined.
- Add the drained orzo, tomatoes, cucumber, corn, feta, onion, and parsley to the bowl. Toss until combined in the dressing. Cover with plastic wrap and chill until ready to serve.
Cup of Yum
Notes
- This is an extremely light and refreshing salad. The lemon vinaigrette is the perfect accompaniment to all the ingredients in the salad.
- It takes about 1 large ear of corn or two small ears. The corn adds a wonderful crunch and sweetness to the salad. However, you can char it on the grill first to add a smokey element to the salad that would also be delicious.
- If you are not planning on serving this right away, I suggest doubling the dressing recipe. The Orzo really soaks up the dressing if it sits for hours or overnight. You can also double the dressing, then save half on the side to serve with the salad for those that like more.
- If you don’t like feta cheese, parmesan, goat cheese, gorgonzola, would work as well. If you like a lighter flavored cheese, Monterey Jack or Gouda would work well too cut into chunks.
Nutrition Information
Calories
259kcal
(13%)
Carbohydrates
38g
(13%)
Protein
7g
(14%)
Fat
9g
(14%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
1g
Monounsaturated Fat
5g
Trans Fat
1g
Cholesterol
8mg
(3%)
Sodium
322mg
(13%)
Potassium
274mg
(8%)
Fiber
2g
(8%)
Sugar
7g
(14%)
Vitamin A
446IU
(9%)
Vitamin C
10mg
(11%)
Calcium
66mg
(7%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 259
% Daily Value*
| Calories | 259kcal | 13% |
| Carbohydrates | 38g | 13% |
| Protein | 7g | 14% |
| Fat | 9g | 14% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 8mg | 3% |
| Sodium | 322mg | 13% |
| Potassium | 274mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 7g | 14% |
| Vitamin A | 446IU | 9% |
| Vitamin C | 10mg | 11% |
| Calcium | 66mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.