Summer Orzo Pasta Salad

This summer orzo pasta salad is packed with grilled asparagus, fresh corn, grape tomatoes, herbs, and tangy feta cheese.  Summer in a bowl!

I wanted a light and easy side dish to pair with some parmesan chicken with lemon butter sauce so this summer orzo pasta salad from Simply Scratch sounded perfect. I loved the combination of summer vegetables, tender pasta, flavorful cheese, and a tangy vinaigrette. My entire family enjoyed this orzo pasta salad and it disappeared quickly.

How to Make a Summer Orzo Pasta Salad

Make the vinaigrette by combining the red wine vinegar, olive oil, garlic, sea salt, and freshly cracked black pepper, to taste, in a small jar. Seal with lid and shake well; set aside to allow flavors time to mingle.

Heat a grill or grill pan over medium-high heat. Add the corn and asparagus spears and cook, turning them occasionally, until charred & tender, about 7-10 minutes. Remove from the grill to cool.  Side Note: If the asparagus spears are very thin they will cook much quicker. 

Meanwhile, cook the orzo in a large pot of salted water per package instructions. Drain then rinse under cold water. Pour the cooled & drained orzo into a serving bowl.

Let the corn cool until safe to handle and then slice the kernels off of the cob. Cut the asparagus into thirds.

Add the vegetables and herbs to the orzo then drizzle with some of the vinaigrette, to taste; toss to coat evenly then season with sea salt and freshly cracked pepper, to taste. Top with feta cheese crumbles and serve. Enjoy.

Summer Orzo Pasta Salad

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Prep Time: 10 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 20 minutes minutes

Course: Lunch, Side Dish

Cuisine: American

Servings: 4

Author: Adapted by Pam - For the Love of Cooking / Original by Simply Scratch

Equipment

• Grill Pan
• Large pot

Ingredients

Vinaigrette:

• 2 tbsp red wine vinegar
• 2 tbsp olive oil
• 1 large clove of garlic, finely grated
• Sea salt and freshly cracked black pepper, to taste
• Pinch of crushed red pepper flakes, to taste

Pasta Salad:

• 8 oz dried orzo, cooked in salted water per package instructions.
• 1 ear of corn, husks removed
• 6-10 asparagus spears, woody ends removed
• 1 cup grape tomatoes
• ¼ red onion, sliced thinly
• 1 tbsp fresh basil, chopped
• 1 tbsp fresh parsley, chopped
• Sea salt and freshly cracked pepper, to taste
• ¼ cup feta cheese crumbles

Instructions

• Make the vinaigrette by combining the red wine vinegar, olive oil, garlic, sea salt, freshly cracked black pepper, and crushed red pepper flakes, to taste, in a small jar. Seal with lid and shake well; set aside to allow flavors time to mingle.
• Heat a grill or grill pan over medium-high heat. Add the corn and asparagus spears and cook, turning them occasionally, until charred & tender, about 7-10 minutes. Remove from the grill to cool.  Side Note: If the asparagus spears are very thin they will cook much quicker. 
• Meanwhile, cook the orzo in a large pot of salted water per package instructions. Drain then rinse under cold water. Pour the cooled & drained orzo into a serving bowl.
• Let the corn cool until safe to handle and then slice the kernels off of the cob. Cut the asparagus into thirds. 
• Add the corn, asparagus, tomatoes, onion, and herbs to the orzo then drizzle with some of the vinaigrette, to taste; toss to coat evenly then season with sea salt and freshly cracked pepper, to taste. Top with feta cheese crumbles and serve. Enjoy.

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