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    Home » Dinner » Pasta

    Published Aug 25, 2022 (Updated Jul 29, 2024) by Heather Bilyeu

    Summer Orzo Salad

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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.

    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

    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.
    A small bowl of Summer Orzo Salad.
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    Recipe

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    summer orzo salad in a serving bowl with a linen cloth and wooden spoon next to it.

    Summer Orzo Salad


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    • Author: Heather Bilyeu
    • Total Time: 25 minutes
    • Yield: 12 people
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    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

    Scale
    • 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

    1. Fill a large pot with water and heavily salt. Bring to a boil and cook orzo according to package directions.
    2. 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.
    3. While the orzo and asparagus are cooking, drain the can of roasted red peppers. Finely dice and add to the large bowl.
    4. 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.
    5. 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.
    6. 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

    Did you make this recipe?

    Tag @fuelingasouthernsoul on Instagram and hashtag it #fuelingasouthernsoul

    Please rate and review below!

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    Filed Under: 4th of July, Pasta, Recipe Video, Salads, Sides and Veggies, Summer, Vegetarian

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    Hi, I'm Heather! Grab a glass of wine, a blanket, and a cozy seat on your back porch. I am so glad you are here! Born and raised in Kentucky and with proper southern roots, my love for entertaining and hospitality runs deep within my soul. There is nothing that I love more than having people around my table and loving them through food and drink!

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