• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Foodie Tasty

  • Home
  • Recipe Index
  • Dessert
  • Dinner
  • Salad
  • About
  • Contact

Foodie Tasty

  • Home
  • Recipe Index
  • Dessert
  • Dinner
  • Salad
  • About
  • Contact
Home » Recipe Index » Summer Orzo Salad

Summer Orzo Salad

July 23, 2025 by Daleyza

Jump to Recipe·Print Recipe

Summer orzo salad is the perfect dish to enjoy during warm months. This vibrant salad combines fresh asparagus, sweet corn on the cob, and juicy cherry tomatoes with tender orzo pasta. It’s versatile enough to serve at picnics, barbecues, or as a light lunch. Plus, the zesty lemon herb vinaigrette elevates the flavors, making it a standout side for any meal.

Why You’ll Love This Recipe

  • Quick to Prepare: This summer orzo salad comes together in just 28 minutes, making it an ideal choice for busy days.
  • Fresh Ingredients: Using seasonal produce ensures every bite is bursting with flavor and nutrition.
  • Versatile Pairing: Perfect alongside grilled meats or as a standalone vegetarian dish for gatherings.
  • Make Ahead Friendly: It stores well in the fridge, allowing you to prepare it ahead of time for easy serving.
  • Colorful Presentation: The mix of green asparagus, yellow corn, and red tomatoes makes this salad visually appealing.

Tools and Preparation

To make your summer orzo salad effortlessly, you’ll need a few essential tools.

Essential Tools and Equipment

  • Large skillet
  • Small bowl
  • Whisk
  • Fine strainer
  • Cutting board

Importance of Each Tool

  • Large skillet: Ideal for cooking the orzo and vegetables all in one pot.
  • Small bowl: Perfect for whisking together the vinaigrette.
  • Whisk: Ensures a smooth blend of oil and lemon juice in your dressing.
  • Fine strainer: Helps drain excess water from the cooked orzo without losing any ingredients.

Ingredients

For the Salad

  • 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
  • 1 1/2 cups orzo (uncooked)
  • salt
  • 1 pound asparagus (trimmed and cut into 1-inch pieces)
  • 2 ears of corn (shucked and cleaned)
  • 1 pint grape or cherry tomatoes (halved)

For Garnish

  • 2 tablespoons fresh parsley, finely chopped

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 until combined. Cover with plastic wrap and refrigerate while preparing 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 1 teaspoon of salt. Bring to a boil over medium-high heat. Once boiling, reduce to a simmer and add the asparagus along with whole corn on the cob. Cover and let simmer for 8 minutes. Stir halfway through cooking. Once done, drain any remaining water using a fine strainer.

Step 3: Pan Sear the Corn

Heat another skillet over high heat for at least 5 minutes. Brush the corn with olive oil and season with salt and pepper. Place in the hot pan and sear each side for about 2 minutes until marks appear on the corn. Allow cooling for 2-3 minutes before cutting kernels off.

Step 4: Combine All Ingredients

In a large bowl or skillet, combine cooked orzo, asparagus pieces, corn kernels, halved tomatoes, and your prepared vinaigrette. Gently stir to ensure everything is coated evenly with dressing. Taste and adjust seasoning if necessary.

Step 5: Serve and Store

Serve your summer orzo salad warm if desired; however, it’s also delicious when chilled! Store leftovers in an airtight container in your fridge for up to three days.

How to Serve Summer Orzo Salad

Summer orzo salad is versatile and can be enjoyed in various ways. Here are some serving suggestions to elevate your meal experience.

As a Side Dish

  • Pair it with grilled chicken for a light and refreshing dinner.
  • Serve alongside fish tacos for a vibrant contrast of flavors.

In a Picnic

  • Pack it in mason jars for an easy-to-carry and mess-free option.
  • Add a sprinkle of feta cheese on top just before serving for extra flavor.

As a Main Course

  • Toss in some chickpeas or grilled shrimp to turn it into a hearty meal.
  • Serve it over a bed of greens for added crunch and nutrients.

At a Potluck

  • Bring your summer orzo salad in a large bowl, allowing everyone to serve themselves.
  • Top with fresh herbs just before serving to keep it colorful and inviting.

How to Perfect Summer Orzo Salad

To ensure your summer orzo salad is always at its best, follow these essential tips.

  • Chill the Vinaigrette: Letting the vinaigrette sit in the fridge enhances its flavors.
  • Use Fresh Ingredients: Fresh asparagus and ripe tomatoes make all the difference in taste.
  • Don’t Overcook the Orzo: Aim for al dente orzo, which adds texture to your salad.
  • Season Appropriately: Taste as you go; adjust salt and pepper according to preference.
  • Add Texture: Consider adding nuts or seeds for an added crunch.
  • Customize with Herbs: Feel free to experiment with different herbs based on your taste preferences.

Best Side Dishes for Summer Orzo Salad

If you’re looking to complement your summer orzo salad, here are some delicious side dishes that pair well.

  1. Grilled Vegetables: A mix of zucchini, bell peppers, and onions adds smokiness and complements the salad nicely.
  2. Caprese Skewers: Cherry tomatoes, fresh mozzarella, and basil drizzled with balsamic glaze offer a refreshing bite.
  3. Garlic Bread: Crunchy and buttery garlic bread provides a satisfying crunch alongside this light dish.
  4. Fruit Salad: A sweet fruit salad balances the savory flavors of the orzo salad perfectly.
  5. Coleslaw: A tangy coleslaw provides a creamy contrast that enhances the overall meal experience.
  6. Stuffed Peppers: Colorful stuffed peppers filled with quinoa or rice add substance while being visually appealing.

Common Mistakes to Avoid

When preparing your summer orzo salad, it’s easy to make some common mistakes that can affect the dish’s overall flavor and texture. Here are a few to watch out for.

  • Skipping the Vinaigrette Refrigeration: Not allowing the vinaigrette to chill can prevent the flavors from melding. Always refrigerate it while you prepare the salad.
  • Overcooking the Vegetables: Cooking asparagus too long can make it mushy. Aim for a vibrant green color by cooking just until tender.
  • Using Cold Corn: If you add cold corn directly from the fridge, it can lower the salad’s temperature. Always sear or grill the corn right before using it in the salad.
  • Not Taste Testing: Failing to taste your salad before serving can lead to blandness. Adjust salt and pepper to your liking after mixing in the vinaigrette.
  • Ignoring Fresh Ingredients: Using stale or old ingredients can compromise your salad’s quality. Always choose fresh asparagus, tomatoes, and corn for a vibrant dish.

Storage & Reheating Instructions

Refrigerator Storage

  • Duration: Store your summer orzo salad in the refrigerator for up to 3 days.
  • Container: Use an airtight container to keep it fresh and prevent odors from affecting its taste.

Freezing Summer Orzo Salad

  • Not Recommended: Freezing this salad is not advised, as it may affect texture upon thawing.
  • Freshness Tip: Enjoy your salad fresh instead of freezing for best results.

Reheating Summer Orzo Salad

  • Oven: Preheat your oven to 350°F (175°C) and place the salad in an oven-safe dish. Cover with foil and heat for about 10-15 minutes.
  • Microwave: Transfer individual portions into a microwave-safe bowl. Heat on medium power for 1-2 minutes, stirring halfway through.
  • Stovetop: Warm over low heat in a skillet, stirring gently until heated through. This method helps maintain texture without overcooking.

Frequently Asked Questions

Can I add other vegetables to my Summer Orzo Salad?

Yes! Feel free to customize with seasonal favorites like bell peppers or zucchini for added flavor and nutrients.

How do I make my Summer Orzo Salad vegan?

To make this dish vegan, simply replace honey (if used) in dressings with maple syrup or another sweetener suitable for vegans.

What protein pairs well with Summer Orzo Salad?

Grilled chicken or shrimp would be excellent additions if you’re looking to enhance protein content while keeping it light and delicious.

How can I keep my Summer Orzo Salad from becoming soggy?

Ensure you properly drain your orzo after cooking and mix in the vinaigrette just before serving to maintain freshness.

Final Thoughts

The summer orzo salad is not only refreshing but also incredibly versatile. It pairs beautifully with various main dishes and offers endless customization options based on seasonal produce. Try adding different herbs or proteins to make it uniquely yours! Enjoy this delightful side at your next gathering or picnic!

Print

Summer Orzo Salad

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Summer Orzo Salad is a vibrant, refreshing dish that perfectly captures the essence of warm weather dining. Bursting with fresh asparagus, sweet corn, and juicy cherry tomatoes, this salad pairs beautifully with grilled meats or can stand alone as a satisfying vegetarian option. Tossed in a zesty lemon herb vinaigrette, every bite delivers a delightful mix of flavors and textures. Whether served at a picnic or as a light lunch, this quick-to-prepare recipe allows you to enjoy seasonal produce while impressing your guests. Ready in just 28 minutes, it’s not only visually appealing but also make-ahead friendly, making it an ideal choice for busy summer days.

  • Author: Daleyza
  • Prep Time: 10 minutes
  • Cook Time: 18 minutes
  • Total Time: 28 minutes
  • Yield: Serves 6
  • Category: Salad
  • Method: Stovetop
  • Cuisine: Mediterranean

Ingredients

Scale
  • 1 ½ cups uncooked orzo
  • 1 pound asparagus (cut into 1-inch pieces)
  • 2 ears of corn (shucked and cleaned)
  • 1 pint cherry tomatoes (halved)
  • 2 tablespoons extra virgin olive oil
  • Juice from 1 large lemon
  • 1 garlic clove (minced)
  • 1 small shallot (minced)
  • 1 tablespoon parsley (minced)
  • 1 tablespoon basil (minced)
  • Salt to taste

Instructions

  1. Whisk olive oil, lemon juice, minced shallot, garlic, parsley, and basil in a small bowl; refrigerate.
  2. In a skillet, bring water and salt to boil; add orzo and asparagus. Cook for 8 minutes.
  3. Sear corn in another skillet until golden; cool and cut kernels off.
  4. Combine orzo mixture with corn, tomatoes, and vinaigrette in a large bowl; stir gently.
  5. Serve warm or chilled; store leftovers in an airtight container.

Nutrition

  • Serving Size: 1 serving
  • Calories: 220
  • Sugar: 3g
  • Sodium: 210mg
  • Fat: 9g
  • Saturated Fat: 1g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 32g
  • Fiber: 3g
  • Protein: 6g
  • Cholesterol: 0mg

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

« Previous Post
Summer Kale Salad with Peaches and Candied Pecans
Next Post »
Avocado Caprese Salad

If you enjoyed this…

Mediterranean White Bean Salad

Mediterranean White Bean Salad

Arugula Citrus Salad

Arugula Citrus Salad

Best Olivye Salad

Best Olivye Salad

Reader Interactions

Leave a Comment Cancel reply

Helpful comments include feedback on the post or changes you made.

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

Primary Sidebar

Browse by Categories

DessertDinnerSalad
Pasta Salad Recipe

Pasta Salad Recipe

Peach Tomato Caprese Salad

Peach Tomato Caprese Salad

Grilled Zucchini Salad

Grilled Zucchini Salad

  • Privacy Policy
  • Cookies Policy
  • DMCA Policy
  • GDPR
  • Terms of Service
  • About
  • Contact

© 2025 · Foodie Tasty