July 9, 2012 /

Summer Orzo Salad

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Summer is the perfect time to experiment with fresh, seasonal produce, and one of my favorite ways to do that is with a vibrant pasta salad. Not only is a pasta salad an ideal dish for barbecues and picnics, but it’s also versatile, allowing you to mix and match ingredients based on what’s fresh and available. This Summer Orzo Salad is no exception—it’s easy to make, serves a crowd, and can be adapted to suit your preferences or the offerings at your local farmer’s market.

For this version, I’ve incorporated zucchini, summer squash, and cherry tomatoes alongside baby spinach for a pop of color and added texture. A sprinkle of crumbled feta cheese and a tangy homemade dressing ties everything together, creating a dish that’s bursting with flavor. If orzo isn’t your favorite, feel free to substitute with other small pasta shapes like ditalini, farfalle, or even tiny shells. Want to experiment with different vegetables? Sugar snap peas or blanched asparagus would make excellent additions.

This recipe yields a generous amount, so if you’re not feeding a crowd, consider halving it.

Ingredients

For the Salad:

  • 1 lb. box of orzo pasta
  • 1 zucchini
  • 1 summer squash
  • 1/2 pint cherry or grape tomatoes
  • 1 large shallot
  • 1 clove garlic
  • Olive oil
  • 1 (8 oz.) package crumbled feta cheese

For the Dressing:

  • 1/4 cup olive oil
  • 2 tablespoons red wine vinegar
  • 1 tablespoon Dijon mustard
  • 1/2 teaspoon dried oregano
  • Salt and pepper to taste

Directions

1. Cook the Orzo

Begin by cooking the orzo according to the package instructions. Once it’s perfectly al dente, drain the pasta and transfer it to a large mixing bowl. Drizzle a light swirl of olive oil over the orzo and toss gently to prevent the pasta from sticking together. Allow the orzo to cool completely. To speed up the process, place the bowl in the refrigerator.

2. Prepare the Vegetables

While the orzo is cooling, prepare your vegetables. Slice the zucchini and summer squash into 1/4-inch thick rounds, then cut each round into quarters. Halve or quarter the cherry tomatoes depending on their size. Finely chop the shallot and mince the garlic.

3. Sauté the Vegetables

Heat a drizzle of olive oil in a sauté pan over medium heat. Once the oil is shimmering, add the zucchini, summer squash, tomatoes, shallots, and garlic. Sauté the mixture for about 5 minutes, or until the shallots are tender and fragrant. Cooking the tomatoes is optional, but lightly sautéing them helps mellow their acidity and enhances their natural sweetness. Similarly, cooking the garlic and shallots softens their sharpness, making the flavors more balanced.

Remove the vegetables from the heat and let them cool to room temperature.

4. Make the Dressing

In a small bowl, whisk together 1/4 cup of olive oil, 2 tablespoons of red wine vinegar, 1 tablespoon of Dijon mustard, and 1/2 teaspoon of dried oregano. Season with salt and pepper to taste. Adjust the seasoning as needed—it’s important that the dressing is bright and flavorful, as it will bring the whole salad together.

5. Assemble the Salad

Once the orzo and vegetables have cooled, combine them in the large mixing bowl. Pour the dressing over the mixture and toss gently to ensure everything is evenly coated. Finally, fold in the crumbled feta cheese, making sure it’s distributed throughout the salad.

6. Chill and Serve

Cover the salad and refrigerate it until you’re ready to serve. This dish is best enjoyed chilled, making it an excellent make-ahead option for summer gatherings. Serve it as a side dish alongside grilled meats or seafood, or enjoy it as a light main course.

Tips for Customization

Switch Up the Pasta: While orzo is perfect for this salad, you can experiment with other small pasta shapes. Ditalini, bowties, or even pearl couscous are great alternatives.

Add More Veggies: Blanched asparagus, roasted red peppers, or even raw cucumber slices can add variety to the dish.

Try Different Cheeses: If feta isn’t your favorite, substitute it with goat cheese, ricotta salata, or even shredded Parmesan for a different flavor profile.

Boost the Protein: Toss in some grilled chicken, shrimp, or chickpeas to make this salad a more substantial meal.

Herb It Up: Fresh basil, parsley, or dill would add an extra layer of flavor and freshness.

Why You’ll Love This Recipe

Versatility: This salad is incredibly forgiving and customizable. Use whatever produce is in season or on hand.

Make-Ahead Friendly: Perfect for busy days, as it can be prepared hours in advance.

Crowd-Pleasing: With its vibrant colors, fresh flavors, and satisfying textures, this salad is sure to be a hit at any gathering.

Nutritious: Packed with vegetables and dressed with a light vinaigrette, it’s a healthier alternative to heavier mayonnaise-based pasta salads.

Whether you’re hosting a Mangia Monday dinner or heading to a summer potluck, this Summer Orzo Salad will be the star of the table. Its balance of fresh vegetables, tangy feta, and zesty dressing captures the essence of summer in every bite. So grab your farmer’s market tote, pick out the freshest produce, and whip up this crowd-pleaser today!

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