Use other grains: Replace the orzo with another small pasta like pearl couscous, or use quinoa or farro for extra nutrition.
Top it with avocado: Diced avocado adds creaminess to the salad, making sure to cut the avocado the right way (safely, that is!).
How to Store Orzo Salad
Orzo salad is one of those rare dishes that tastes better after it rests in the fridge. Store orzo pasta salad in an airtight container and refrigerate it until you’re ready to serve it. Then simply stir it to redistribute the dressing evenly.
How long does orzo salad last?
Your summer orzo salad will last three to four days in the fridge. The veggies may soften slightly, but the flavor will keep getting better.
Can you make orzo salad in advance?
This orzo salad requires about 30 minutes for the flavors to come together, but the real play is to let it marinate overnight. For the best results, prepare the orzo and dressing beforehand, but keep the crunchy and fresh elements (such as cucumbers, mint and almonds) separate until just before serving. This keeps the texture crisp and party-ready.
Orzo Salad Tips
Should you freeze pasta salads?
In general, pasta salad doesn’t do well in the freezer. Freezing this recipe for orzo salad isn’t a great idea—the texture of the pasta and veggies will suffer, and the dressing can separate when thawed. Enjoy it fresh from the fridge, not from the depths of your freezer.
What else can you serve with orzo salad?
Summer orzo pasta salad pairs well with a wide range of dishes. You can serve it alongside barbecued chicken, marinated grilled ribeyes or grilled salmon. You can also serve it as a light main course with some delicious crusty homemade bread.
Watch How to Make Summer Orzo Salad
Ingredients
1 package (16 ounces) orzo pasta
1/4 cup water
1-1/2 cups fresh or frozen corn
24 cherry tomatoes, halved
2 cups crumbled feta cheese
1 medium cucumber, seeded and chopped
1 small red onion, finely chopped
1/4 cup minced fresh mint
2 tablespoons capers, drained and chopped, optional
1/2 cup olive oil
1/4 cup lemon juice
1 tablespoon grated lemon zest
1-1/2 teaspoons salt
1 teaspoon pepper
1 cup sliced almonds, toasted
Directions
1
Cook orzo according to package directions for al dente. Drain orzo; rinse with cold water and drain well. Transfer to a large bowl.
2
In a large nonstick skillet, heat 1/4 cup water over medium heat. Add corn; cook and stir until crisp-tender, 3-4 minutes. Add to orzo; stir in tomatoes, feta cheese, cucumber, onion, mint and, if desired, capers. In a small bowl, whisk oil, lemon juice, lemon zest, salt and pepper until blended. Pour over orzo mixture; toss to coat. Refrigerate 30 minutes.
3
Just before serving, stir in almonds.
Nutrition Facts
3/4 cup: 291 calories, 15g fat (4g saturated fat), 15mg cholesterol, 501mg sodium, 28g carbohydrate (3g sugars, 3g fiber), 11g protein.
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