This orzo salad is fresh, lemony, crunchy, herby and just the right amount of creamy thanks to the feta. It’s a go-to summer dish that’s all about balance, a pasta salad recipe ready-made for a crowd. Quick-cooking orzo pasta mixed with sweet corn, juicy tomatoes, cool cucumber and red onion, all tossed in a citrusy dressing, creates a bright and zippy summer side dish you’ll make on repeat. The toasted almonds at the end? Chef’s kiss. Whether you’re heading to a picnic, meal-prepping lunches or just trying to use that weird-looking zucchini your neighbor left on your porch, this orzo pasta salad has you covered.

What is orzo?

Despite looking like a rice impostor, orzo is a small, rice-shaped pasta that cooks quickly and works beautifully in pasta salads, in soups or as a base for a warm mushroom pilaf. It’s firm but tender when cooked al dente, and has enough heft to carry dressings and veggie add-ins without getting mushy. Keep a box on hand for last-minute meals; orzo recipes tend to be quick and easy.

Orzo Salad Ingredients

• Orzo pasta: This small pasta is the perfect base for a salad because it holds onto dressing and mix-ins without getting soggy. It has a satisfying texture and a mild flavor that lets the other ingredients shine.
• Corn: Corn adds a pop of color and subtle sweetness that balances the tangy dressing and salty feta. Use fresh corn in summer for maximum flavor, but frozen corn works well too.
• Cherry tomatoes: These juicy little tomatoes bring vibrant color and acidity to the salad. Halving them helps release their juices, adding flavor to every bite.
• Feta cheese: Feta adds salty, tangy creaminess that contrasts beautifully with the crunchy veggies. It also binds the salad together and adds richness without being heavy.
• Cucumber: Cucumber brings a cool, refreshing crunch to the dish. It’s perfect in summer salads because of its high water content and crispness. Use a long English cucumber that doesn’t need peeling; if using a garden cucumber, peel and seed it first.
• Red onion: Red onion brings a sharp, zesty bite to the orzo salad. Finely chopping the onion keeps the flavor balanced and not overpowering.
• Fresh mint: Mint adds brightness and a cooling herbal note that wakes up the whole dish. It pairs well with the lemon dressing and sweet corn. Spearmint or peppermint are both fine, although spearmint is sweeter and tastes best in fresh salads like this.
• Capers: These little flavor bombs add a briny, salty kick. If you like bold, punchy flavors, they’re a great addition. (Psst: Did you know capers are little pickled flowers?)
• Dressing: The simple lemon vinaigrette ties everything together with a vibrant, zippy finish. It’s made with olive oil, fresh lemon juice, lemon zest, salt and black pepper.
• Toasted sliced almonds: Almonds bring a crunchy, nutty contrast that makes each bite more interesting. Toasting your almonds deepens their flavor and keeps them crisp.

Taste of Home