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
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!
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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
How to Make
STEP ONE: Start by making a pound of orzo (I used DeLallo orzo for this
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.
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!
Frequently Asked Questions
Store wrapped tightly in the fridge for 2-3 days after making.
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!
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
- Easy Greek Couscous Pasta Salad
- Creamy Instant Pot Mac and Cheese
- Avocado Salad
- Traditional Greek Salad
- Caprese Pasta Salad
- Easy Israeli Couscous with Parmesan
- Easy Italian Pasta Salad
Summer Orzo Salad
- Total Time: 25 minutes
- Yield: 12 people 1x
Description
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!
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
- ½ Lemon - juice
- 1 Tablespoon of Olive Oil
Instructions
- Fill a large pot with water and heavily salt. Bring to a boil and cook orzo according to package directions.
- In a skillet, add olive oil and asparagus that has been washed, trimmed, and sliced into thirds. Sautee for 5-7 minutes. Once finished, add to a large bowl.
- While the orzo and asparagus are cooking, drain the can of roasted red peppers. Finely dice and add to the large bowl.
- Once the orzo has cooked, add directly into the large bowl with peppers and asparagus. Add in the butter and stir until melted. Add in the feta and toss to combine.
- Taste to see if it needs any additional salt, and finish it off with freshly cracked black pepper and a squeeze of fresh lemon juice.
- Serve immediately and enjoy!
Notes
- This dish is best enjoyed hot and fresh.
- If there are leftovers, they can be kept in the fridge for 2-3 days.
- You can use feta crumbles or if using a block, crumble yourself.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Sides
- Method: Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 scoop
- Calories: 272
- Sugar: 5.1 g
- Sodium: 146.6 mg
- Fat: 9.6 g
- Carbohydrates: 45.2 g
- Fiber: 9.3 g
- Protein: 10.4 g
- Cholesterol: 15.2 mg
Keywords: Summer Orzo Salad
