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Summer Orzo

I’m always looking for fun ways to use the fresh veggies that come in my Community Supported Agriculture box, and this salad is one of my favorite creations. I like to improvise with whatever I have on hand, feel free to do the same here! —Shayna Marmar, Philadelphia, Pennsylvania
  • Total Time
    Prep: 30 min. + chilling
  • Makes
    16 servings


  • 1 package (16 ounces) orzo pasta
  • 1/4 cup water
  • 1-1/2 cups fresh or frozen corn
  • 24 cherry tomatoes, halved
  • 2 cups crumbled feta cheese
  • 1 medium cucumber, seeded and chopped
  • 1 small red onion, finely chopped
  • 1/4 cup minced fresh mint
  • 2 tablespoons capers, drained and chopped, optional
  • 1/2 cup olive oil
  • 1/4 cup lemon juice
  • 1 tablespoon grated lemon zest
  • 1-1/2 teaspoons salt
  • 1 teaspoon pepper
  • 1 cup sliced almonds, toasted


  • Cook orzo according to package directions for al dente. Drain orzo; rinse with cold water and drain well. Transfer to a large bowl.
  • In a large nonstick skillet, heat water over medium heat. Add corn; cook and stir until crisp-tender, 3-4 minutes. Add to orzo; stir in tomatoes, feta cheese, cucumber, onion, mint and, if desired, capers. In a small bowl, whisk oil, lemon juice, lemon zest, salt and pepper until blended. Pour over orzo mixture; toss to coat. Refrigerate 30 minutes.
  • Just before serving, stir in almonds.
Nutrition Facts
3/4 cup: 291 calories, 15g fat (4g saturated fat), 15mg cholesterol, 501mg sodium, 28g carbohydrate (3g sugars, 3g fiber), 11g protein.
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  • Sarah
    Aug 14, 2020

    I would like to make this a day ahead of eating it, does this recipe work well for that?

  • cindylw54
    Oct 28, 2019

    I made this last night and was so pleased how the flavors worked together. Can't wait to eat the rest today!

  • pat
    Jul 3, 2018

    Really enjoyed this salad. I was asked to bring one that could sit out for a while. This fit the bill. I already was a fan of orzo, but never thought of putting it in a salad like this. The dressing was good, but I added about a half cup extra lemon juice (for a double batch) and got the light, lemony taste I wanted.