Summertime is made for easy, refreshing salads that you can serve with about anything grilled or smoked. That’s how you’ll feel about these 4 Easy Orzo Pasta Salads to Enjoy All Summer. I’m sure one if not all 4 will fit into your rotation meal plan more often than not. I consider these salads on the health-ish side, easily adaptable to your dietary needs.
Orzo pasta cooks in mere minutes, rinsed and drained and then use as desired. Sometimes warm salads can be made as well, however, these four are all chilled then served. I suggest bringing the salads except the creamy dressing salad to room temperature before serving.
I think the cold diminishes the flavor if too cold. However, do as you prefer. Checkout some salads that are served cold like my “Tangy Rotini Pasta Salad”, “Ranch Mini Pasta Salad”, and “Creamy Southern Pasta Salad”.
Anyway, are you dying to know about these four easy salads? I bet so. here we go…
4 Easy Orzo Pasta Salads to Enjoy All Summer
My first recipe for you is my Fresh Herb Orzo Pasta Salad. The herbs scream summer freshness and add such a brightness to this salad.
Yes, it’s quite a bit of chopping but once that’s finished, the recipe is a breeze to prepare.
Make the dressing with olive oil, lemon juice, balsamic vinegar and set aside for the moment.
I’ve taken the liberty of writing the recipes with already cooked orzo that has been rinsed and drained. Just follow the package directions for what the recipe calls for. Refrigerate any leftovers if necessary if cooking ahead for easy preparation. Be sure not to overcook the pasta otherwise, start all over.
Use a large mixing bowl to combine cooked orzo, chives, dill, parsley, cucumbers, red onion, feta cheese, and salt and pepper to taste.
Drizzle salad with half the dressing and chill. Before serving, stir in more dressing.
4 Easy Orzo Pasta Salads to Enjoy All Summer
The second recipe is my Summertime Orzo Pasta Salad. Similar to Fresh Herb Orzo Salad but with cannellini beans, grape tomatoes, mint, and tomato-basil feta cheese. The dressing for this salad uses clover honey for slight sweetness.
To make this salad, start with the dressing. Combine salad dressing ingredients in a small bowl. Season to taste and set aside. If you’re not already familiar with a salad recipe with dressing, I recommend making the dressing first for flavors to meld.
Also, toss the salad once in dressing before chilling. When you ready to serve, add in more dressing if needed and serve.
In a large bowl, combine cooked orzo, cucumbers, cannellini beans, tomatoes, red onion, fresh basil, mint, and parsley.
Pour half the dressing over salad and stir in feta cheese. Chill and stir in remaining dressing as needed and serve.
This is a heartier salad with the addition of creamy white beans. It’s delicious and sure to win you over.
4 Easy Orzo Pasta Salads to Enjoy All Summer
The third recipe is near and dear to my heart I love anything with spinach, cooked or raw. My Orzo Spinach Pepper Salad is the bomb. Besides, this is one vegetable we should eat plenty of and not to mention, the versatility. Big, vibrant flavor surely to pair great with grilled fish or seafood.
Spinach is pastas third best friend other than marinara and cheese. Baby spinach is best for salads but fresh garden spinach with bigger leaves can be used. The bigger older leaves may need to be blanched so, mostly I stick with baby spinach. Easy prep I say and for you, too.
Prepare this salad in the same way by making the dressing first. Whisk together olive oil, balsamic vinegar, apple cider vinegar, and garlic in a small bowl and set aside for later. You may like to keep this dressing on hand for everyday use. You’ll love it like I do.
Next, in a large bowl, combine the cooked orzo, red onion, olives, cherry peppers, pepperoncini slices, grape tomatoes, and baby spinach.
Pour half of dressing over salad and thoroughly combine. Chill and add more dressing as needed when ready to serve.
Get ready to fall in love with orzo and the tanginess of the cherry and pepperoncini peppers plus, sweet tomato, spinach, and olives in a beautifully flavored dressing. It’s to die for. Just saying…
4 Easy Orzo Pasta Salads to Enjoy All Summer
The fourth and final recipe is my Veggie Orzo Salad in Creamy Herb Dressing. I love the creamy herb dressing as the fresh dill shines through. The dressing tastes fresh and inviting and a few tweaks here and there could produce a great dip.
If you enjoy raw broccoli in salads and on party trays this salad is calling your name. Chopped broccoli florets sweet mini peppers, cucumber and red onion are combined with a sour cream-based dressing.
The dressing contains sour cream, parsley, dill, lemon juice, garlic, Worcestershire sauce, salt, pepper, and olive oil. Note if you find dressing too thick for your liking, add milk by tablespoonfuls at a time until desired consistency is achieved. Keep dressing chilled until ready to use.
To prepare the salad, in a large bowl combine cooked orzo, diced peppers, diced cucumbers, and red onion. Mix with salad with enough dressing to coat salad, cover and chill until ready to serve.
Remove from refrigerator and mix with remaining dressing as desired when ready to serve. This salad is creamy and de-Lish. Crunchy veggies are a great combination in this salad and easily customizable. Enjoy!
4 Easy Orzo Pasta Salads to Enjoy All Summer
Making each of these orzo salads is a fantastic way to get meals made ahead of time and in a hurry. The salads keep up to 4 days for easy prep. More dressing may be needed.
No matter your choice of grilled or smoked meat, vegetable, or seafood entree, one of the 4 easy orzo salads should be served. Simple ingredients with simple flavors to make pairing easy.
Need a salad for a party or family gathering, definitely bring one of these salads. You might even want to have a copy or two of the recipe handy. Someone is bound to ask for the recipe. Trust me, it never fails.
If you make one of the orzo salads, like or leave a comment below, @michelleheyden, @chowdownlowdown, or #chowdownlowdown.
4 Easy Orzo Pasta Salads to Enjoy All Summer
1: Fresh Herb Orzo Pasta Salad
3 T. Olive oil, more if needed
3 T. fresh lemon juice
3 T. balsamic vinegar
2 ½ cups cooked orzo pasta
1/4 cup fresh chopped chives
1/4 cup fresh chopped dill
1/4 cup fresh chopped parsley
2 mini cucumbers, unpeeled and diced
1/4 cup red onion, small-diced
1/2 cup crumbled feta cheese
Salt and pepper to taste
In a small bowl, whisk together olive oil, lemon juice, and balsamic vinegar and set aside. Adjust to taste, if desired.
Using a large mixing bowl, combine cooked orzo, chives, dill, parsley, cucumbers, red onion, and feta cheese. Sprinkle in salt and pepper to taste.
Pour half of the dressing over salad and stir until mixed well. Cover and chill for 1 hour. Store remaining dressing in a lidded jar until ready to serve.
When ready to serve, toss salad with remaining dressing as desired. Bring salad to room temperature for 20 minutes before serving.
You can prepare more dressing if needed and add more feta when serving.
Store any leftovers covered in refrigerator up to 3 days.
Makes 4 servings.
2: Summertime Orzo Pasta Salad
2 ½ cups cooked orzo pasta
2 mini cucumbers, unpeeled and diced
3/4 cup canned cannellini beans, rinsed and drained
1 cup halved grape tomatoes
1/4 cup red onion, small-diced
4 T. chopped fresh basil
3 T. chopped fresh mint leaves
3 T. chopped fresh parsley
1/3 cup crumbled tomato-basil feta cheese
1/4 cup red wine or white wine vinegar
2 T. fresh lemon juice
2-3 t. clover honey, to taste
1/2 t. sea salt, to taste
1/4 t. freshly ground black pepper, to taste
1/4 cup olive oil
In a small bowl, whisk together red wine vinegar, lemon juice, honey, salt, pepper, and olive oil until combined. Set aside.
Using a large mixing bowl, combine cooked orzo pasta, cucumbers, beans, tomatoes, red onion, basil, mint, and parsley.
Pour half of dressing over salad and stir until well mixed. Cover and chill for 1 hour or when ready to serve. Store remaining dressing a lidded jar until ready to use.
When ready to serve, combine salad with remaining dressing and feta cheese. Let salad sit at room temperature for 20 minutes before serving.
Store leftovers covered in refrigerator up to 4 days.
Makes 4 servings.
3. Orzo Spinach Pepper Salad
3 T. balsamic vinegar
3 T. apple cider vinegar
3 T. olive oil
1 garlic clove, finely minced
Salt and freshly ground pepper to taste
2 ½ cups cooked orzo pasta
1/4 cup chopped red onion
1/3 cup sliced black olives (can use kalamata olives)
1/4 cup sliced sweet cherry peppers
4 pepperoncini peppers, sliced
1/2 cup halved grape tomatoes
1 cup packed baby spinach, rough chopped
Whisk together balsamic vinegar, cider vinegar, olive oil, garlic, salt and pepper in a small bowl. Set aside.
In a large mixing bowl, combine cooked orzo pasta, red onion, black olives, cherry peppers, pepperoncini slices, tomatoes and baby spinach.
Pour half of dressing over salad and stir until combined. Cover and chill for 1 hour.
When ready to serve, bring orzo salad to room temperature and stir in remaining dressing. Adjust seasonings as needed.
Store any leftovers covered in refrigerator for 3 to 4 days.
Makes 4 servings.
4. Veggie Orzo Salad in Creamy Herb Dressing
2 ½ cups cooked orzo pasta
1/2 cup chopped broccoli florets
2 mini cucumbers, unpeeled and diced
4 mini sweet peppers, seeded and diced
1/4 cup red onion, chopped
1/2 cup sour cream
1 T. olive oil, to taste
2 T. chopped fresh parsley
1 T. chopped fresh dill
1 T. fresh lemon juice
1 t. Worcestershire sauce
1 garlic clove, finely minced
1/2 t. sea salt
1/4 t. freshly ground black pepper
Milk, for thinning (optional)
In a small bowl, combine sour cream, olive oil, parsley, dill, lemon juice, Worcestershire sauce, garlic, salt, pepper, and milk if using. Refrigerate covered until ready to use.
Using a large bowl, combine cooked orzo pasta, broccoli, cucumbers, sweet peppers, and red onion.
Stir in half of herb dressing and mix well. Refrigerate salad covered for 1 hour or until ready to serve.
When ready to serve, stir in more dressing, if desired.
Sore any leftovers covered in refrigerator for up to 3 days.
Makes 4 servings.
Note: To feed a crowd, each salad recipe can easily be doubled for more servings.
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