Summer Orzo Salad

Pam T


This is a great side salad at any summer family/friend gathering.


★★★★★ 1 vote

20 Min
10 Min
Stove Top


  • 1 lb
    orzo pasta
  • 1 medium
    yellow bell pepper diced
  • 1 medium
    orange bell pepper diced
  • 1 can(s)
    pitted green or black olives(i prefer green) diced
  • 1 pkg
    small yellow cherry tomatoes sliced in half
  • 1 pkg
    small red cherry tomatoes-sliced in half
  • 1/2 lb
    feta cheese chopped
  • 1 small
    red onion diced
  • 2 Tbsp
    oregano, dried
  • 2 Tbsp
    fresh parsley
  • 1/2 jar(s)
    diced roasted red peppers
  • 3 Tbsp
    apple cider vinegar
  • 3
    lemons juiced
  • 1/4 c
    olive oil, extra virgin
  • 3 Tbsp
    crazy jane's mixed seasoned salt
  • 2 Tbsp
    white pepper

How to Make Summer Orzo Salad


  1. Cook your Orzo in a lg pot of boiling salted water for 8 minutes.While it is cooking start chopping all your vegetables to the same or closest size possible as the orzo is small you want the veggies close to that size as well.
  2. Once the pasta is cooked to your liking drain and rinse in cold water.Let drain and cool. Meanwhile once all your vegetables are diced then cut up your block of feta or you can buy the crumbled package as well.
  3. Place all the above into a large bowl that you can mix it all in. Then take a small mixing bowl and take your oil,vinegar,juiced lemons,parsley and spices and mix well with whisk. I also like to add some of the oil from the roasted peppers into the dressing(about 1 tbsp).Pour over your pasta and veggies and stir gently so you do not break the tomatoes.Then add your cheese and again gently mix.
  4. Cover your bowl and refrigerate for at least 2 hours till chilled. This will last a good 3-4 days in refrigerator and no worries on a hot day sitting out at a bbq(as we do with Mayo)!! Enjoy~

Printable Recipe Card

About Summer Orzo Salad

Course/Dish: Pasta Salads
Main Ingredient: Pasta
Regional Style: Greek

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