Colorful summer pasta salad with orzo is a fresh salad that is light and easy to make. What is not to like about a healthy and filling veggie packed pasta salad that feeds a crowd and can be made ahead? Skip the store-bought prepared salad and give it a try!
This Mediterranean style salad is quick to assemble. Perfect for entertaining with a splashy style that tastes as good as it looks. And best of all, no last minute prep work.
What makes this a great go-to pasta salad?
Enjoy summer pasta salad with orzo cold or at room temperature.
The recipe is quick to make and easy to serve.
The salad will store well so can be enjoyed for days after preparation.
The pasta salad is easily transportable to any event.
Can I make vegetable substitutions?
Vegetable substitutions are no big deal, so if you are missing an ingredient, use what you have. If your kids are not onion or olive fans, just skip them. I have used broccoli and carrots to create a more kid friendly dish. In addition, chick peas and nuts can be a fun addition for those picky eaters. Have fun with the ingredients or put a few on the side as optional add-ins.
How to make summer pasta salad with orzo
- Bring a large pot of water to boil. Add orzo pasta and cook for 8 minutes or until al dente. Drain, put in salad bowl and cool in refrigerator.
- Chop artichoke hearts, tomatoes, olives, onions and cucumbers.
- Add vegetables and feta cheese to cooled pasta.
- Mix well.
- Make dressing with olive oil, vinegar, lemon juice, salt, pepper and oregano. Stir and add to salad.
- Serve salad chilled or at room temperature
Tips/Recipe Notes
- Make ahead to let the ingredients blend and the dressing to flavor the salad.
- For an alternative salad dressing with red wine vinegar and dijon mustard try Greek Salad Dressing from Downshiftology.com.
- Tastes great chilled or at room temperature.
- Keeps fresh in the refrigerator for up to 5 days.
- Make ingredient substitutions to please your eaters.
- Cut the recipe in half if not making for a large group.
Check out these other amazing side dishes
Larry’s Vegetarian Stuffed Mushrooms
Summer Pasta Salad with Orzo
Ingredients
- 1 1/2 cups uncooked orzo pasta
- 1 1/2 cups artichoke hearts frozen or canned in brine, chopped into 1 inch pieces
- 2 cups cherry tomatoes halved
- 1/2 cup sliced pitted olives use green and black
- 1 cup chopped red onion
- 1 medium cucumber seeded and chopped into 1 inch pieces
- 1 cup crumbled feta cheese
Dressing
- 1/3 cup extra virgin olive oil
- 2 tbsp white wine vinegar
- 3 tbsp lemon juice
- 1/2 tsp salt
- 1/4 tsp pepper
- 2 tsp oregano dried
Instructions
- Bring a large pot of water to boil. Add orzo pasta and cook for 8 minutes or until al dente. Drain, put in salad bowl and cool in refrigerator.
- Chop artichoke hearts, tomatoes, olives, onions and cucumbers.
- Add vegetables and feta cheese to cooled orzo pasta.
- Mix well.
- Make dressing with olive oil, vinegar, lemon juice, salt, pepper and oregano. Stir and add to salad.
- Serve salad chilled or at room temperature.