Summer Orzo Salad
This recipe has become a summer lunchtime staple. It’s loaded with orzo pasta, fresh summer vegetables like cherry tomatoes and cucumbers tossed with an easy, zesty dressing! Plus, lots of feta cheese and rotisserie chicken makes it a protein-packed favorite!
Summer is the perfect time for light, refreshing meals, and this Summer Orzo Salad fits the bill perfectly. Packed with vibrant summer veggies, rotisserie chicken, and a delicious homemade dressing, this salad is not only nutritious but also bursting with flavor!
Summer Orzo Salad
Whether you’re hosting a backyard barbecue, going on a picnic, or just looking for a quick and easy weekday lunch, this summer orzo salad is perfect. Plus, it’s a great way to make use of summer produce like fresh tomatoes, peppers and cucumbers!
It’s also SUPER quick to make! If you have this chopper, it’s even faster! I love that chopper and use it all the time. It makes chopping the veggies a breeze.
This orzo salad is my ultimate grab-and-eat lunch. The addition of chicken keeps me full until dinner and it’s such a refreshing dish.
Tips for Making Summer Orzo Salad
MAKE IN ADVANCE: This orzo salad can absolutely be made a day in advance. In fact, I think it tastes better the next day as the flavors have more time to develop! I love to make it on a Sunday afternoon and enjoy all week long for a quick grab-and-eat lunch.
LEFTOVER STORAGE: Store any extra orzo salad in an airtight container in the refrigerator for up to 4 days.
VEGETARIAN OPTION: Skip the chicken and add more vegetables or some chickpeas for extra protein.
GLUTEN-FREE: Use gluten-free orzo or another small gluten-free pasta.
HERB CHOICES: Basil and parsley are great, but you can also try chives, cilantro, dill, or mint for a different flavor profile! I encourage you to use what you have on hand too.
CUSTOMIZE: Feel free to add other seasonal vegetables like zucchini, corn, or even some olives for a Mediterranean twist! This is one of those super forgiving pasta salads that tastes great with a variety of fresh summer veggies mixed in! Use what you have on hand!
The zesty salad dressing tips the traditional oil-to-vinegar ratio a bit for more or a punch, but you could cut back on the red wine vinegar if you prefer.
Enjoy this vibrant and delicious Summer Orzo Salad as a main dish or a side—it’s sure to become a seasonal favorite!
Looking for even more salads perfect for summertime? Try my Mexican Street Corn Pasta Salad and BLT Pasta Salad! They’re both SO delicious and personal favorites.
Summer Orzo Salad
Ingredients
- 1 lb orzo pasta — 16 ounces (2 cups)
- 2 cups cherry tomatoes — chopped
- 1 1/2 cups cucumbers — diced
- 1/2 medium red onion — diced
- 1 red bell pepper — diced
- 1 orange bell pepper — diced
- 2 cups cooked chicken — cubed or shredded
- 1 cup feta cheese — crumbled
- 1/4 cup basil or parsley — chopped
Salad Dressing
- 2/3 cup extra virgin olive oil
- 1/3 cup red wine vinegar
- 1 lemon juiced
- 2 tsp honey
- 1/2 tsp salt
- 1/2 tsp black pepper
- 2 cloves garlic minced
Instructions
- Add 4 quarts water to boil over high heat. Salt the water and add orzo and cook 8-10 minutes or until al dente. Drain well, then pour orzo into a bowl and toss with a tablespoon or two of extra virgin olive oil to keep it from sticking; set aside.
- In a large mixing bowl, combine cherry tomatoes, onion, bell peppers, any herbs (like basil or parsley), chopped chicken and feta cheese.
- In a separate small bowl, whisk together dressing ingredients.
- Add orzo pasta to the vegetables/chicken bowl and toss to combine. Pour dressing over salad and toss well to evenly coat with dressing.
- Refrigerate and when ready to serve, stir well and the pasta will absorb a lot of the dressing, so you can add a drizzle of extra virgin olive oil if needed. Add extra feta cheese or chopped herbs on top to garnish!
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