Summer Orzo Salad

Name: Summer Orzo Salad
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Italian
Ingredients: 1 Pound of Orzo; 6 Ounces Asparagus - or half of a bunch; 12 Ounce Can of Roasted Red Peppers; 6 Ounces Feta; 1 Tablespoon Butter; Salt & Freshly Cracked Black Pepper; 1/2 Lemon - juice; 1 Tablespoon of Olive Oil

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You won't be able to stop eating this Summer Orzo Salad. Filled with asparagus, roasted red peppers, and salty feta - this is your new summer go-to side!

Oh man, oh man, I am excited about this summer orzo salad recipe! We are kicking off the summer season right with a simple but insanely delicious summer side that can be made in 15 minutes. Bless!

I made this last summer for a lake weekend and was requested to make it again this memorial day. Orzo is highly underrated in my book - my Watermelon Orzo Salad is a summer staple that I can literally eat my weight in. This recipe is similar but with veggies subbed in. So lets get cooking!

Summer Orzo Salad in a big serving bowl with a salt container and wooden spoon next to it.

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Ingredients Needed
How to Make
Other Variations for Orzo Pasta Salad
Frequently Asked Questions
More Side Dish Recipes
Summer Orzo Salad

Ingredients Needed

Orzo - the star of the show! Orzo is a fun twist on your traditional pasta salad noodle.
Asparagus - this gives this dish not only a bright color but a delicious veggie crunch with each bite!
Roasted Red Peppers - a truly unrated vegetable in my opinion!
Feta - you can use crumbles or crumble a block yourself, it doesn't matter! This will add a yummy tangy and creaminess that brings this dish together!
Butter - the secret flavor ingredient!
Salt & Freshly Cracked Black Pepper - keeping the seasonings simple for this dish. It doesn't need any more than the OG S&P!
Lemon - a squeeze of lemon juice at the end to brighten it all up!
Olive Oil - to saute the aspargus

Roasted red peppers, feta cheese, asparagus, and orzo on a white table.

How to Make

STEP ONE: Start by making a pound of orzo (I used DeLallo orzo for this specific recipe) according to the package directions in salted water - this is key!

STEP TWO: While that is going, chop the bottom parts of the asparagus off, and slice the remaining stalk in thirds. Add to a skillet with about a tablespoon of olive oil and sauté for 5-7 minutes.

STEP THREE: While the asparagus is sautéing and orzo is cooking, drain a can of roasted red peppers and finely dice. Add the red peppers and asparagus into a large bowl.

STEP FOUR: Once the orzo is finished, add into the large bowl with the veggies and add in the butter. Stir while hot so the butter melts, then add in the feta and toss until everything is combined.

STEP FIVE: Finish with some fresh cracked black pepper and a squeeze of lemon juice and be ready to devour this! I find this dish is best served hot, so I like to wait until right before I am going to serve this to make it. Once orzo cools it tends to clump together, which is totally fine and doesn’t affect the taste at all, I just personally think this is best served right away.

This feeds a crowd and is perfect for any summer cookout, backyard dinner party, or lake weekend. 🙂 Be creative with the veggies too if you want! Anything goes with this.

Bowl of cooked orzo, feta crumbles, diced roasted red peppers, and sautéed asparagus.

After tossing Summer Orzo Salad in a big bowl.

Other Variations for Orzo Pasta Salad

If you're feeling creative, toss some of these other ingredients combos in with plain orzo to have so many different pasta salad combinations!

Peas, fresh basil, and parmesan
Cherry tomatoes, fresh basil, and pearl mozzarella
Italian salami, pepperoncini pepper, olives, and fresh pearl mozerella
Cucumbers, olives, cherry tomatoes, red onion, green peppers, and feta
The possibilities are endless!

Summer Orzo Salad in a large serving bowl on a green background.

Frequently Asked Questions

How to Store Leftovers

Store wrapped tightly in the fridge for 2-3 days after making.

Can I Make This in Advance?

This dish is best served warmed or at room temp. It can be served cold and the next day, but orzo tends to clump together as it cools - so it would need to be broken up with a fork and fluffed if desired to serve that way. But try it warm/room temp first - I promise you will love it!

Should I Rinse the Orzo After Cooking?

I never rinse the orzo after cooking. Just drain, add to the bowl, and follow the rest of the recipe directions.

More Side Dish Recipes