As the sun shines brightly and the days grow longer, there’s nothing quite like a light, refreshing meal to accompany your outdoor adventures. One of our favorite go-to ingredients during the warmest months is orzo – a tiny, chewy pasta that soaks up flavors beautifully and adds a delightful texture to any dish. In this article, we’ll be exploring 20 mouthwatering orzo salad recipes that are perfect for summer. From classic Mediterranean flavors to bold, spicy twists, these salads are sure to become your new favorite way to enjoy the season.
Whether you’re looking for a quick lunch or a light dinner option, these orzo salads have got you covered. And with so many options to choose from, you’ll never get bored! So grab a fork and dive in – we’ve got 20 refreshing orzo salad recipes that are sure to satisfy your taste buds.
Lemon Herb Orzo Salad with Feta and Olives
This refreshing salad combines the bright flavors of lemon, herbs, and feta with the nutty goodness of orzo pasta. Perfect for a light and satisfying lunch or dinner.
Ingredients:
– 1 cup orzo pasta
– 2 cups water
– 2 tbsp olive oil
– 2 cloves garlic, minced
– 1/4 cup chopped fresh parsley
– 1/4 cup chopped fresh dill
– 2 lemons, zested and juiced (about 2 tbsp)
– 1/2 cup crumbled feta cheese
– 1/4 cup pitted and sliced green olives
– Salt and pepper to taste
Instructions:
1. Cook orzo pasta according to package instructions.
2. In a large bowl, whisk together olive oil, garlic, parsley, dill, lemon zest, and lemon juice.
3. Add cooked orzo, feta cheese, and olives to the bowl. Toss gently to combine.
4. Season with salt and pepper to taste.
Cooking Time: 20 minutes
Mediterranean Orzo Salad with Sun-Dried Tomatoes
This vibrant salad combines the nutty flavor of orzo with the sweetness of sun-dried tomatoes, perfect for a quick and satisfying meal or as a side dish.
Ingredients:
– 1 cup orzo
– 2 cups water
– 1/4 cup sun-dried tomatoes, chopped
– 1/4 cup Kalamata olives, pitted
– 1/4 cup crumbled feta cheese
– 1/4 cup red onion, thinly sliced
– 2 tablespoons olive oil
– 2 tablespoons lemon juice
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Cook orzo according to package instructions using 2 cups of water. Drain and set aside.
2. In a large bowl, combine cooked orzo, sun-dried tomatoes, olives, feta cheese, and red onion.
3. Drizzle with olive oil and lemon juice; season with salt and pepper to taste.
4. Garnish with chopped parsley if desired.
5. Serve at room temperature.
Cooking Time: 20-25 minutes
Greek Orzo Salad with Cucumber and Red Onion
This refreshing salad combines the flavors of Greece with the simplicity of a summer’s day. With orzo, cucumber, red onion, feta cheese, and a drizzle of olive oil, this dish is perfect for a light and satisfying meal.
Ingredients:
– 1 cup orzo
– 2 cups water
– 1 large cucumber, peeled and thinly sliced
– 1/2 cup thinly sliced red onion
– 1/4 cup crumbled feta cheese
– 2 tablespoons olive oil
– 2 tablespoons white wine vinegar
– Salt and pepper to taste
– Fresh parsley or dill for garnish (optional)
Instructions:
1. Cook the orzo according to package instructions using 2 cups of water.
2. In a large bowl, combine cooked orzo, cucumber, red onion, and feta cheese.
3. Drizzle with olive oil and white wine vinegar; season with salt and pepper to taste.
4. Garnish with fresh parsley or dill if desired.
5. Serve chilled or at room temperature.
Cooking Time: 20-25 minutes
Roasted Vegetable Orzo Salad with Balsamic Dressing
Roasted Vegetable Orzo Salad with Balsamic Dressing
This hearty salad combines the comfort of roasted vegetables with the creaminess of balsamic dressing, all wrapped up in a flavorful package.
Ingredients:
– 8 oz orzo pasta
– 2 tbsp olive oil
– 1 large sweet potato, peeled and cubed
– 1 large red bell pepper, seeded and cubed
– 1 large zucchini, sliced
– 1/4 cup balsamic vinegar
– 2 tbsp chopped fresh parsley
– Salt and pepper to taste
Instructions:
1. Preheat oven to 425°F (220°C).
2. Cook orzo pasta according to package instructions. Drain and set aside.
3. In a large bowl, toss sweet potato, red bell pepper, and zucchini with olive oil, salt, and pepper until coated. Spread on a baking sheet and roast for 25-30 minutes, or until tender.
4. In a small bowl, whisk together balsamic vinegar and chopped parsley.
5. Combine cooked orzo pasta, roasted vegetables, and balsamic dressing in a large bowl. Toss to combine.
6. Season with salt and pepper to taste.
Cooking Time: 30-40 minutes
Spinach and Artichoke Orzo Salad
A refreshing and flavorful twist on traditional spinach salads, this recipe combines cooked orzo with wilted spinach, artichoke hearts, and a tangy vinaigrette.
Ingredients:
– 1 cup orzo
– 2 cups water
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 (14 oz) can artichoke hearts, drained and chopped
– 4 cups fresh spinach leaves
– 2 tablespoons white wine vinegar
– Salt and pepper to taste
– Feta cheese crumbles (optional)
Instructions:
1. Cook orzo according to package instructions using 2 cups of water.
2. In a large skillet, heat olive oil over medium-high heat. Add chopped onion and cook until translucent, about 3-4 minutes.
3. Add garlic and cook for an additional minute.
4. Stir in artichoke hearts and cook for 1-2 minutes or until heated through.
5. Wilt spinach leaves by adding to the skillet and cooking until just wilted.
6. In a large bowl, combine cooked orzo, artichoke-spinach mixture, and vinaigrette (whisk together white wine vinegar and salt and pepper to taste).
7. Top with feta cheese crumbles if desired.
Cooking Time: 20-25 minutes
Caprese Orzo Salad with Fresh Basil
This vibrant salad combines the flavors of Italy’s classic Caprese salad – fresh mozzarella, tomatoes, and basil – with the creamy texture of orzo. Perfect for a light and refreshing side dish or main course.
Ingredients:
– 1 cup cooked orzo
– 2 large tomatoes, diced
– 8 oz fresh mozzarella cheese, sliced
– 1/4 cup chopped fresh basil leaves
– 2 tbsp olive oil
– Salt and pepper to taste
Instructions:
1. Cook the orzo according to package instructions until al dente. Drain and set aside.
2. In a large bowl, combine the diced tomatoes, sliced mozzarella cheese, and chopped basil leaves.
3. Add the cooked orzo to the bowl and toss gently to combine.
4. Drizzle the olive oil over the salad and season with salt and pepper to taste.
5. Serve immediately, garnished with additional basil leaves if desired.
Cooking Time: 15 minutes
Avocado and Corn Orzo Salad with Lime Dressing
A refreshing summer salad that combines the creaminess of avocado, sweetness of corn, and tanginess of lime.
Ingredients:
– 8 oz orzo pasta, cooked according to package instructions
– 2 ripe avocados, diced
– 1 cup frozen corn kernels, thawed
– 1/4 cup freshly squeezed lime juice
– 2 tbsp olive oil
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. In a large bowl, combine cooked orzo pasta, diced avocado, and corn kernels.
2. In a small bowl, whisk together lime juice and olive oil to make the dressing.
3. Pour the dressing over the pasta mixture and toss to combine.
4. Season with salt and pepper to taste.
5. Garnish with fresh cilantro leaves, if desired.
Cooking Time: 10-15 minutes (including cooking time for orzo pasta)
Pesto Orzo Salad with Cherry Tomatoes
This refreshing summer salad combines the creamy flavor of pesto with the nutty taste of orzo and the sweetness of cherry tomatoes. Perfect for a light lunch or dinner, this recipe is easy to make and packed with flavor.
Ingredients:
– 8 oz orzo pasta
– 1/2 cup freshly made pesto
– 1 pint cherry tomatoes, halved
– 1/4 cup chopped fresh parsley
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Cook the orzo according to package instructions until al dente. Drain and set aside.
2. In a large bowl, combine the cooked orzo, pesto, and cherry tomatoes.
3. Stir in the chopped parsley and season with salt and pepper to taste.
4. If desired, top with grated Parmesan cheese.
5. Serve immediately and enjoy!
Cooking Time: 20-25 minutes
Chickpea and Orzo Salad with Tahini Dressing
This hearty salad combines the creamy richness of tahini dressing with the nutty flavor of orzo, all wrapped up in a satisfying medley of chickpeas, vegetables, and fresh herbs.
Ingredients:
– 1 cup cooked chickpeas
– 1/2 cup cooked orzo
– 1/4 cup chopped red bell pepper
– 1/4 cup chopped cucumber
– 1/4 cup chopped fresh parsley
– 2 cloves garlic, minced
– 2 tablespoons tahini
– 2 tablespoons lemon juice
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine chickpeas, orzo, bell pepper, cucumber, and parsley.
2. In a small bowl, whisk together tahini, lemon juice, garlic, salt, and pepper to make the dressing.
3. Pour the dressing over the salad and toss to combine.
4. Serve immediately, garnished with additional parsley if desired.
Cooking Time: 10 minutes
Beet and Goat Cheese Orzo Salad
This vibrant salad combines the natural sweetness of roasted beets with the tanginess of goat cheese, all wrapped up in a satisfying orzo base. Perfect for a light and refreshing meal or as a side dish.
Ingredients:
– 1 cup orzo
– 2 cups water
– 2 large beets
– 2 tablespoons olive oil
– Salt and pepper to taste
– 1/4 cup crumbled goat cheese
– 1/4 cup chopped fresh parsley
– 2 tablespoons lemon juice
Instructions:
1. Preheat oven to 425°F (220°C). Wrap the beets in foil and roast for 45-50 minutes, or until tender.
2. Cook the orzo according to package instructions using 2 cups of water. Drain and set aside.
3. Once the beets have cooled, peel and dice them into small pieces.
4. In a large bowl, combine the cooked orzo, roasted beets, crumbled goat cheese, and chopped parsley.
5. Drizzle with lemon juice and season with salt and pepper to taste.
Cooking Time: 45-50 minutes (roasting the beets) + 10-12 minutes (cooking the orzo)
Asian-Inspired Orzo Salad with Sesame Ginger Dressing
This vibrant salad combines the nutty flavor of orzo with the bold flavors of Asia, perfect for a quick and easy lunch or dinner.
Ingredients:
– 8 oz orzo pasta
– 1 cup cooked chicken breast, diced
– 1 cup mixed vegetables (bell peppers, carrots, snap peas)
– 1/2 cup chopped scallions
– 1/4 cup toasted sesame seeds
– 2 tbsp soy sauce
– 2 tbsp rice vinegar
– 1 tsp grated ginger
– Salt and pepper to taste
Instructions:
1. Cook orzo according to package instructions until al dente. Drain and set aside.
2. In a large bowl, combine cooked chicken, mixed vegetables, and scallions.
3. In a small bowl, whisk together soy sauce, rice vinegar, and grated ginger to make the dressing.
4. Add toasted sesame seeds to the dressing and stir to combine.
5. Pour the dressing over the orzo mixture and toss to coat.
6. Season with salt and pepper to taste.
Cooking Time: 20 minutes
Broccoli and Cheddar Orzo Salad
This refreshing salad combines the creaminess of cheddar cheese with the nutty flavor of orzo pasta, all tied together with a burst of fresh broccoli. Perfect for a light and satisfying lunch or dinner.
Ingredients:
– 1 cup cooked orzo pasta
– 3 cups broccoli florets
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 1 cup shredded cheddar cheese
– 2 tablespoons white wine vinegar
– Salt and pepper to taste
Instructions:
1. Cook the orzo pasta according to package instructions. Drain and set aside.
2. In a large skillet, heat the olive oil over medium-high heat. Add the broccoli and cook until tender, about 3-4 minutes.
3. Add the garlic to the skillet and cook for an additional minute.
4. In a large bowl, combine the cooked orzo pasta, broccoli mixture, and shredded cheddar cheese.
5. Drizzle with white wine vinegar and season with salt and pepper to taste.
Cooking Time: 15-20 minutes
Spicy Southwest Orzo Salad with Black Beans
This vibrant salad combines the creamy texture of orzo pasta with the bold flavors of the Southwest, featuring black beans, diced tomatoes, and a kick of heat from jalapeño peppers.
Ingredients:
– 1 cup orzo pasta
– 2 cups water
– 1 can (15 oz) black beans, drained and rinsed
– 1/2 cup diced red bell pepper
– 1/2 cup diced yellow onion
– 1 jalapeño pepper, seeded and finely chopped
– 1 tablespoon olive oil
– 2 cloves garlic, minced
– 1 teaspoon cumin
– Salt and pepper to taste
– 1/4 cup crumbled feta cheese (optional)
– Chopped cilantro or scallions for garnish
Instructions:
1. Cook orzo according to package instructions; drain and set aside.
2. In a large bowl, combine black beans, red bell pepper, yellow onion, jalapeño, olive oil, garlic, cumin, salt, and pepper.
3. Add cooked orzo to the bowl and toss to combine.
4. Chill in refrigerator for at least 30 minutes to allow flavors to meld.
5. Just before serving, sprinkle feta cheese (if using) and garnish with chopped cilantro or scallions.
Cooking Time: 15-20 minutes
Pear and Walnut Orzo Salad with Blue Cheese
Pear and Walnut Orzo Salad with Blue Cheese Recipe
This hearty salad combines the sweetness of pears with the earthiness of walnuts and the tanginess of blue cheese, all on a bed of nutty orzo pasta.
Ingredients:
– 1 cup orzo pasta
– 2 ripe pears, diced
– 1/2 cup chopped walnuts
– 1/4 cup crumbled blue cheese (such as Gorgonzola or Roquefort)
– 2 tablespoons olive oil
– 1 tablespoon apple cider vinegar
– Salt and pepper to taste
– Fresh thyme leaves for garnish (optional)
Instructions:
1. Cook the orzo pasta according to package instructions until al dente. Drain and set aside.
2. In a large bowl, combine the cooked orzo, diced pears, chopped walnuts, and crumbled blue cheese.
3. In a small bowl, whisk together the olive oil and apple cider vinegar. Pour the dressing over the salad and toss to combine.
4. Season with salt and pepper to taste.
5. Garnish with fresh thyme leaves, if desired.
Cooking Time: 20 minutes
Moroccan Orzo Salad with Apricots and Almonds
Moroccan Orzo Salad with Apricots and Almonds Recipe
Summary:
This refreshing salad combines the warmth of Moroccan spices with the sweetness of apricots and crunch of almonds, making it a perfect side dish for any meal.
Ingredients:
– 1 cup cooked orzo
– 2 cups mixed greens (arugula, spinach, etc.)
– 1/2 cup chopped fresh apricots
– 1/4 cup toasted almonds
– 1/4 cup crumbled feta cheese
– 2 tablespoons olive oil
– 1 tablespoon honey
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika (optional)
– Salt and pepper to taste
Instructions:
1. Cook orzo according to package instructions. Drain and set aside.
2. In a large bowl, combine mixed greens, apricots, almonds, and feta cheese.
3. In a small bowl, whisk together olive oil, honey, cumin, smoked paprika (if using), salt, and pepper.
4. Pour the dressing over the salad and toss to combine.
5. Add cooked orzo to the salad and toss again to distribute evenly.
6. Serve immediately.
Cooking Time: 15-20 minutes
Tomato Basil Orzo Salad with Garlic Vinaigrette
A refreshing summer salad that combines the flavors of juicy tomatoes, fresh basil, and creamy orzo with a tangy garlic vinaigrette.
Ingredients:
– 1 cup cooked orzo
– 2 cups cherry tomatoes, halved
– 1/4 cup chopped fresh basil
– 1/4 cup crumbled feta cheese (optional)
– 2 cloves garlic, minced
– 2 tablespoons olive oil
– 2 tablespoons white wine vinegar
– Salt and pepper to taste
Instructions:
1. Cook orzo according to package instructions until al dente. Drain and set aside.
2. In a large bowl, combine cooked orzo, cherry tomatoes, basil, and feta cheese (if using).
3. In a small bowl, whisk together garlic, olive oil, and white wine vinegar.
4. Pour the vinaigrette over the salad and toss to combine.
5. Season with salt and pepper to taste.
6. Serve immediately or refrigerate for up to 2 hours.
Cooking Time: 15 minutes
Kale and Cranberry Orzo Salad
A refreshing and healthy salad perfect for a light lunch or dinner, this Kale and Cranberry Orzo Salad combines the nutty flavor of orzo with the sweetness of cranberries and the earthiness of kale.
Ingredients:
– 1 cup cooked orzo
– 2 cups curly kale, stems removed and chopped
– 1/2 cup fresh or frozen cranberries
– 1/4 cup crumbled feta cheese (optional)
– 2 tablespoons olive oil
– 1 tablespoon apple cider vinegar
– Salt and pepper to taste
Instructions:
1. Cook the orzo according to package instructions. Drain and set aside.
2. In a large bowl, massage the chopped kale with your hands until it becomes tender.
3. Add the cooked orzo, cranberries, and feta cheese (if using) to the bowl. Toss gently to combine.
4. Drizzle the olive oil and apple cider vinegar over the salad, and season with salt and pepper to taste.
5. Serve immediately, or refrigerate for up to 2 hours before serving.
Cooking Time: 20 minutes
Shrimp and Orzo Salad with Lemon Dill Dressing
Elevate your salad game with this refreshing summer recipe, featuring succulent shrimp, nutty orzo, and a zesty lemon dill dressing.
Ingredients:
– 8 oz large shrimp, peeled and deveined
– 1 cup orzo pasta
– 2 cups mixed greens (arugula, spinach, etc.)
– 1/4 cup freshly chopped parsley
– 2 tbsp freshly chopped fresh dill
– 2 tbsp olive oil
– 2 tbsp lemon juice
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Cook orzo according to package instructions until al dente. Drain and set aside.
2. In a large skillet, sauté shrimp with olive oil until pink and cooked through. Season with salt and pepper.
3. In a large bowl, combine mixed greens, chopped parsley, and cooked orzo.
4. Add the sautéed shrimp on top of the salad.
5. In a small bowl, whisk together lemon juice, olive oil, salt, and pepper to make the dressing.
6. Pour the dressing over the salad and toss to coat.
7. Garnish with chopped fresh dill and grated Parmesan cheese (if using).
8. Serve immediately.
Cooking Time: 15-20 minutes
Roasted Red Pepper and Feta Orzo Salad
This vibrant salad combines the sweetness of roasted red peppers with the tanginess of feta cheese, all tied together with a nutty orzo. Perfect for a light lunch or dinner, this recipe is quick to prepare and packed with flavor.
Ingredients:
– 1 cup orzo
– 2 large red bell peppers
– 2 cloves garlic, minced
– 1/4 cup olive oil
– 1/2 cup crumbled feta cheese
– 2 tablespoons white wine vinegar
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 425°F (220°C).
2. Cook orzo according to package instructions.
3. Roast red bell peppers in the oven for 30-40 minutes, or until charred and blistered.
4. Let peppers cool, then peel off skin and chop into small pieces.
5. In a large bowl, combine cooked orzo, roasted red pepper, garlic, olive oil, feta cheese, and vinegar.
6. Season with salt and pepper to taste.
7. Garnish with chopped parsley, if desired.
Cooking Time: 45-50 minutes
Summer Squash and Orzo Salad with Mint
This refreshing salad combines the sweetness of summer squash with the nutty flavor of orzo, all tied together with a hint of cooling mint. Perfect for a light lunch or dinner on a warm day.
Ingredients:
– 1 medium summer squash (such as zucchini or yellow crookneck), sliced into 1/4-inch thick rounds
– 1 cup orzo pasta
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 1/4 cup chopped fresh mint leaves
– Salt and pepper to taste
– 1 tablespoon white wine vinegar (optional)
Instructions:
1. Cook the orzo according to package instructions until al dente. Drain and set aside.
2. In a large skillet, heat the olive oil over medium-high heat. Add the sliced summer squash and cook for 3-4 minutes on each side, or until tender.
3. In a large bowl, combine the cooked orzo, garlic, mint leaves, salt, and pepper.
4. Add the cooked summer squash to the bowl and toss to combine.
5. Drizzle with white wine vinegar (if using) and serve warm or at room temperature.
Cooking Time: 15-20 minutes
Summary
Beat the heat this summer with these refreshing orzo salad recipes! From Mediterranean-inspired dishes to Asian-fusion flavors, there’s something for everyone. Try making a Lemon Herb Orzo Salad with Feta and Olives, a Greek Orzo Salad with Cucumber and Red Onion, or a Roasted Vegetable Orzo Salad with Balsamic Dressing. You can also add some heat with Spicy Southwest Orzo Salad with Black Beans or go sweet with Pear and Walnut Orzo Salad with Blue Cheese. Whatever your taste, these 20 recipes are sure to become new favorites!
