How to Make Summertime Orzo Salad - A Step-by-Step Guide

During the hot summer months, there's nothing quite like a refreshing and satisfying salad to enjoy for lunch or as a side dish at a barbecue. One of my personal favorite summer salads is the Summertime Orzo Salad. It's light, flavorful, and perfect for serving alongside grilled chicken, fish, or veggies. The combination of fresh vegetables, herbs, and tangy vinaigrette make this salad a standout dish that's sure to become a staple in your summer recipe rotation.

Orzo, a small rice-sh...

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Ingredients

  • 6 ounces uncooked orzo pasta
  • ½ cup frozen peas
  • ½ cup chopped cucumber
  • ¼ cup diced red bell pepper
  • ¼ cup diced red onion
  • ¼ cup chopped marinated artichoke hearts
  • 1 Roma tomato, seeded and diced
  • 2 tablespoons red wine vinegar
  • 2 tablespoons salad seasoning mix (such as McCormick® Salad Supreme Seasoning)
  • 2 tablespoons olive oil

Information

  • Prep Time: 30 mins
  • Cook Time: 15 mins
  • Additional Time: 8 hrs
  • Total Time: 8 hrs 45 mins
  • Servings: 12
  • Yield: 12 servings

  • Bring a large pot of lightly salted water to a boil. Cook orzo in the boiling water, stirring occasionally until tender yet firm to the bite, about 11 minutes.
  • While pasta is cooking, place peas, cucumber, bell pepper, onion, artichokes, and tomato into a large bowl and toss.
  • Drain cooked orzo, but do not rinse or cool. Toss hot pasta with the veggies in the bowl and mix in vinegar, seasoning mix, and oil.
  • Cover and refrigerate for 8 hours, or overnight. Serve.
  • Nutrition

    88 cal.

    • Total Fat: 3g
    • Saturated Fat: 1g
    • Cholesterol: 0mg
    • Sodium: 115mg
    • Total Carbohydrate: 13g
    • Dietary Fiber: 1g
    • Total Sugars: 1g
    • Protein: 3g
    • Vitamin C: 7mg
    • Calcium: 9mg
    • Iron: 1mg
    • Potassium: 65mg