Why You'll Love This Summer Orzo Salad

Fresh and Flavorful: Every ingredient brings its own unique taste and texture, from the peppery bite of red onion to the sweet burst of cherry tomatoes.

Naturally Gluten-Free: Made with cassava orzo, this salad is perfect for those avoiding gluten without sacrificing taste or texture.

Make-Ahead Friendly: This salad actually improves as it sits, making it ideal for meal prep or entertaining.

Customizable: Use whatever seasonal vegetables you have on hand or find at your local farmers' market.

Crowd-Pleaser: With 8-9 cups of finished salad, this recipe feeds a crowd or provides plenty of leftovers for the week.

The Secret to Perfect Orzo Salad

The key to exceptional orzo salad lies in balancing flavors and textures. Cooking the orzo in vegetable broth instead of plain water infuses it with extra flavor, while the combination of fresh herbs and a well-balanced vinaigrette ensures every bite is bright and delicious.

Toasting the pine nuts adds a rich, nutty depth that complements the fresh vegetables perfectly. Don't skip this step – it makes all the difference in creating layers of flavor.

Choosing Your Vegetables

For the best flavor, use in-season vegetables from the farmers' market or those grown in your garden. You can pick your favorite mix to personalize your salad. A colorful mix of yellow, green, purple, and red vegetables not only tastes amazing but creates a visually stunning dish that's perfect for summer entertaining.

Summer Orzo Salad Recipe

Salad Ingredients:

  • 4 cups vegetable broth
  • 4 cups water
  • 1 1/2 cups gluten-free orzo (I like the Jovial brand made from cassava)
  • 1/2 cup toasted pine nuts
  • 1 cup red onion, finely chopped
  • 1/2 cup fresh basil, chopped
  • 1/4 cup fresh mint, chopped
  • 2 cups sun gold cherry tomatoes, halved
  • 1 cup snap peas, trimmed and halved
  • 1 cup red bell pepper, diced

Lemon Honey Dressing:

  • 2 tablespoons fresh lemon juice
  • 1 tablespoon lemon zest
  • 1 teaspoon honey
  • 1 1/2 teaspoons salt
  • 1 teaspoon black pepper
  • 1/2 cup extra-virgin olive oil

Instructions

Cook the Orzo: Bring vegetable broth and water to a rolling boil in a large pot. Add the orzo and cook on high heat, stirring frequently, for about 11-14 minutes or until tender. Drain and rinse under cold water, then set aside until fully cooled.

Prepare the Vegetables: While the orzo cooks, toast the pine nuts in a dry skillet over medium heat until golden brown, about 3-4 minutes. Set aside to cool. Finely chop the red onion, basil, and mint. Slice the cherry tomatoes in half. Trim snap peas and cut into 1-inch pieces. Chop red bell pepper into 1/2-inch squares.

Make the Dressing: Combine all dressing ingredients in a container with a sealed lid. Shake vigorously to mix thoroughly.

Assemble the Salad: In a large mixing bowl, combine the cooled orzo, toasted pine nuts, prepared vegetables, and fresh herbs. Pour the dressing over the mixture and gently toss with a large spoon until everything is well coated.

Chill and Serve: For best flavor, refrigerate for at least 30 minutes before serving to allow the flavors to meld. This salad tastes even better the next day!

Storage and Serving Tips

This summer orzo salad makes about 8-9 cups and can be stored in the refrigerator for 2-4 days. The flavors actually improve over time, making it perfect for meal prep or advanced preparation for parties.

Serve chilled or at room temperature. If the salad seems dry after refrigeration, add a splash of olive oil and lemon juice before serving.

Variations and Substitutions

Protein Boost: Add grilled chicken, chickpeas, or crumbled feta cheese for an extra protein boost.

Vegetable Swaps: Try cucumber, corn kernels, or baby spinach based on what's in season.

Herb Alternatives: Substitute parsley, oregano, or dill for different flavor profiles.

Nut Options: Swap pine nuts for toasted almonds or sunflower seeds.

This vibrant summer orzo salad brings together the best of seasonal produce in a dish that's as beautiful as it is delicious. Whether you're hosting a backyard barbecue or looking for a healthy weeknight dinner, this recipe delivers fresh flavors that celebrate the abundance of summer.

Prep Time: 20 minutes | Cook Time: 15 minutes | Total Time: 35 minutes | Serves: 8-10