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Looking for an easy and versatile side dish for summer? This vibrant, veggie-packed Orzo Pasta Salad recipe has it all. It’s cheesy, lemony and full of flavor. Top it with chicken skewers, pan-seared salmon or even sliced steak and dinner is done.
Something I learned during my time as an Assistant Food Editor at Cuisine at Home Magazine is that home cooks are always on the lookout for new side dish recipes. As a result, I’ve developed hundreds of side dish recipes for any season and any occasion.
And this recipe, which is perfect for spring and summer, makes one of the best orzo salads. It features crisp-tender asparagus, fresh herbs, savory Parmesan and lemon to brighten everything up.
Plus, this orzo salad is easy to make, versatile and forgiving. Switch up the veggies and use whatever fresh herbs you already have on hand. It’s the perfect salad recipe with orzo!
Orzo Salad Ingredients
- Orzo pasta: you can find orzo in the dry pasta section of your grocery store. Look for it sold in short, stout boxes.
- Asparagus: tender asparagus is the perfect vegetable for this salad. If asparagus is out of season or you don’t like it, you can substitute frozen green peas, small broccoli florets or green beans.
- Parmesan cheese: for the best flavor and meltability, use freshly grated parmesan cheese from the specialty cheese section of the grocery store. The only ingredient should be parmigiano reggiano (no anti-caking agents). If your store is out of grated Parmesan either grab a block and grate it yourself or use shredded Parmesan (again no added ingredients is key to achieving the right texture).
- Herbs: we like to use a combination of basil and fresh dill for this recipe. Feel free to use parsley, chives and/or cilantro instead of the basil or dill.
- Olive oil & butter: we use both olive oil and butter to achieve the best of both worlds. Oil coats each piece of pasta nicely while butter adds flavor.
- Lemon: use both lemon zest and lemon juice for adequate flavor and brightness. A microplane makes easy work of zesting citrus juice, this one if our favorite.
- Garlic: fresh is always best when it comes to garlic. You’ll need one medium garlic clove for this recipe. Grating it on a microplane gives it a more potent flavor.
- Red pepper flakes: for just a touch of heat, add a dash of red pepper flakes. If you aren’t into the spice, you can also use black pepper.
How to Make This Orzo Summer Salad
- Cook the orzo in boiling salted water until al dente.
- Add the asparagus to the boiling water and pasta in the last 2 minutes of the cooking time.
- Meanwhile, make the herby sauce by combining the Parmesan, herbs, oil, lemon zest, lemon juice, garlic, salt and pepper flakes.
- Drain the pasta and asparagus.
- Add the pasta and asparagus to now-empty, dry pot.
- Stir in the sauce and cook just until everything is combined and the cheese is melted.
- Season to taste with salt and pepper flakes.
Recipe Tips
- If you’ve got extra time, toast the dry orzo pasta in a skillet or pot before adding it to boiling water and cooking it. This simple step will give the dish more depth of flavor.
- Once your water comes to a boil, season it really well with kosher salt. At least a couple teaspoons, if not a tablespoon.
- To make this even cheesier, add large shreds of Parmesan cheese to the salad right before serving.
What to Serve with Orzo Salad
Salmon
Pan Seared Salmon Recipe
30-Minute Meal
Juicy Pan Seared Chicken Breast Recipe
Grilling & BBQ
Chimichurri Chicken
Sandwiches
Salmon BLT Sandwiches
Make Ahead, Leftovers & Storage
This salad is best enjoyed fresh, right after cooking, though it can be made up to 1 day in advance.
Whether you have leftovers or make this ahead of time, store this salad in a glass airtight container in the refrigerator for up to 5 days.
Gently reheat in the microwave in 30-second increments until warmed through and soft.
More Pasta Salad Recipes for Summer
Easy Orzo Salad Recipe
Description
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Ingredients
- Kosher salt
- 1 cup (6 oz.) dry orzo pasta
- 1 pound asparagus, trimmed and cut into 1-inch thick slices
- ¾ cup finely grated Parmesan + more for serving
- ¼ cup chopped fresh basil
- ¼ cup chopped fresh dill
- 3 tablespoons extra-virgin olive oil
- 1 lemon, zested and juiced
- 1 clove garlic, grated
- ¼ teaspoon crushed red pepper flakes
- 2 tablespoons butter
Instructions
- Bring a medium pot of water to a boil; season generously with salt then add 1 cup orzo and cook until al dente according to package directions. Add 1 pound sliced asparagus in last two minutes of cooking.
- Drain orzo and asparagus. Return pot to stove, not over heat, and allow to dry (or wipe out).
- Whisk together ¾ cup Parmesan, ¼ cup chopped basil, ¼ cup chopped dill, 3 tablespoons oil, 1 teaspoon lemon zest, 2 tablespoons lemon juice, 1 grated clove garlic, ½ teaspoon salt and ¼ teaspoon red pepper flakes in a medium bowl.
- Add orzo and asparagus back to now empty pot. Place over medium-low heat and stir in 2 tablespoons butter, continue stirring until butter is melted. Off heat, add Parmesan-herb mixture and gently stir until completely combined and cheese has melted.
- Season with additional salt and pepper flakes to taste and serve immediately.
Equipment
Notes
Nutrition
