This flavorful Orzo Pasta Salad is loaded with bell peppers, cucumbers, red onion, fresh corn, basil, and parsley. It’s tossed with a homemade lemon herb dressing and makes a perfect side dish!

Orzo pasta salad in a dark bowl on a dark surface.

Why You’ll Love This

In our house hot weather means lots of salads that don’t require a lot of cooking to heat the house. This salad is a crowd-pleaser!

This orzo pasta salad recipe (rainbow orzo salad) is easy to prepare. Make it the morning to leave yourself more time for other tasks.

It’s bright, fresh, and crunchy. It’s also customizable. Swap orzo for any other small-size pasta, use your favorite veggies, or even a different dressing. Although, I can’t recommend our homemade lemon herb dressing enough!

This salad is fresh and flavorful! You can toss it together a few hours or up to the day before a party, gathering, BBQ, or picnic.

This orzo pasta salad goes great with our Dale’s Chicken Marinade Grilled Chicken, Grilled Chicken Shawarma, Grilled Naan Gyros, BBQ Chicken Legs, Smoked Pork Shoulder, and Texas Smoked Brisket. Just to name a few!

Orzo pasta salad ingredients on a dark surface. — Orzo pasta salad ingredients.

Orzo pasta salad dressing ingredients on a dark surface. — Lemon herb dressing ingredients.

How to Make Orzo Pasta Salad

In a small bowl or jar whisk together the olive oil, lemon juice, white wine vinegar, dijon mustard, garlic, Italian seasoning, salt, and pepper. Set aside for the flavors to combine. Dice all the vegetables and place in a large bowl.

Lemon herb orzo pasta salad mixed in a glass measuring cup on a dark surface.

Fresh corn, diced red bell pepper, orange bell pepper, cucumber, red onion, basil, and parsley in a glass mixing bowl.

Cook the orzo according to the package instructions in well-salted water until al dente. Drain and rinse in cold water until cool.

Mix the cooled orzo with all the prepared vegetables. Drizzle 1/3 of the dressing and fold it into the salad until well combined. Drizzle more dressing as needed. (See tips)

Orzo pasta salad mixed in a glass bowl on a dark surface.

Preparing and Storing

If making this salad ahead reserve part of the dressing(about 1/3 cup)to mix in just before serving. This salad is best when allowed to marinate for a few hours but the pasta will dry out a little the longer it sits.
This salad can be served immediately at room temperature or cold.
Store in an airtight container in the refrigerator for 3-4 days.

Tips

Cook the orzo to al dente, it should be cooked but have a slightly firm bite.
Cool the orzo after draining by running cold water over it until it is completely cooled. This will prevent it from continuing to cook and become mushy. It also keeps it from sticking together.
Dice the vegetables into equal sizes.
Red wine vinegar can be used in place of white wine vinegar if you prefer.
Always start with just 1/3 of the dressing, mix, taste, and continue until it is well combined.
Fresh Corn – Yes, you can eat it raw but if that weirds you out cook it first.

Variations

Toss in some feta cheese crumbles or mini mozzarella balls.
Feel free to add some chickpeas or other crunchy vegetables like diced carrots, zucchini, celery, broccoli, kalamata olives, green olives, etc.
Up the protein by adding grilled chicken or shrimp.
Add some toasted diced nuts like pine nuts, walnuts, or almonds.
Keep it vegetarian by adding beans or tofu.
Swap the orzo for grains such as quinoa or couscous.
If you prefer you can use green bell pepper in place of the red bell pepper. We prefer the red, yellow, and orange bell pepper flavors over the green.

More Pasta Salad Recipes

Spinach and Feta Orzo Salad

Mediterranean pasta salad in a dark bowl on a dark surface.

Mediterranean Pasta Salad with Fresh Herb Vinaigrette

Macaroni Salad

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Orzo Pasta Salad Recipe

This Orzo Pasta Salad is fresh, bright, crunchy, and packed with fresh vegetables. It's a perfect side dish or even a light lunch.

5 from 1 vote

Print Pin Rate

Course: pasta, Salad, Side Dish

Cuisine: American

Prep Time: 15

Cook Time: 10

Servings:

Calories: 221kcal

Author: Leigh Harris

Ingredients

Lemon Herb Vinaigrette

5 tbsp Extra virgin olive oil
3 tbsp White wine vinegar
2 tbsp Lemon juice
2 tbsp Dijon mustard
2 cloves Garlic minced
1 tsp Italian seasoning
1 tsp Kosher salt
1/2 tsp Black pepper

Orzo Pasta Salad

1 1/2 cups Orzo pasta uncooked
1 cup Orange bell pepper finely diced
1 cup Red bell pepper finely diced
1 1/2 cups Mini cucumbers finely diced (2-3 mini cucs)
1/2 cup Red onion finely diced
1 cup Fresh corn or frozen (1 large ear of corn) uncooked
1/3 cup Italian flat-leaf parsley chopped
1/3 cup Fresh basil chopped

Instructions

In a small bowl or jar whisk together the herb dressing and set aside for the flavors to combine.
5 tbsp Extra virgin olive oil, 3 tbsp White wine vinegar, 2 tbsp Lemon juice, 2 tbsp Dijon mustard, 2 cloves Garlic, 1 tsp Italian seasoning, 1 tsp Kosher salt, 1/2 tsp Black pepper
Cook the orzo according to the package instructions in well-salted water until al dente. Drain into a colander and rinse in cold water until cool.
1 1/2 cups Orzo pasta
In a large bowl mix together the cooled orzo, diced peppers, cucumbers, onion, corn, basil, and parsley. Drizzle and stir the dressing into the salad until well combined.
1 cup Orange bell pepper, 1 cup Red bell pepper, 1 1/2 cups Mini cucumbers, 1/2 cup Red onion, 1 cup Fresh corn, 1/3 cup Italian flat-leaf parsley, 1/3 cup Fresh basil
Serve immediately or cover and refrigerate for a few hours up to a day ahead.

Notes

If making this salad ahead reserve part of the dressing(about 1/3 cup)to mix in just before serving. This salad is best when allowed to marinate for a few hours but the pasta will dry out a little as it sits.

Store in an airtight container in the refrigerator for 3-4 days.

Nutrition