Kimberly Recipes

Name: Easy Orzo Vegetable Salad Recipe - Cold Summer Side Dish
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 6 servings
Ingredients: 1 cup uncooked orzo; 1 red bell pepper, diced; 1 orange bell pepper, diced; 1 small red onion, diced; 1 cup cucumber, diced; 1 1/2 cups corn (fresh or frozen); 1 cup tomatoes, diced; 1/4 cup chopped basil; 1/4 cup chopped green onions; Parmesan cheese for serving; 1/4 cup olive oil; 1 lemon, juiced and zested; 2 teaspoons Italian seasoning; 1 tablespoon Dijon mustard; Salt and pepper to taste; 3 cloves garlic, minced

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Easy Orzo Vegetable Salad Recipe - Cold Summer Side Dish

July 21, 2026

Summer is all about bright, fresh flavors and easy meals that don't require turning on the oven. This Easy Orzo Pasta Salad is my go-to for potlucks and backyard barbecues—it's packed with crunchy vegetables, a tangy lemon dressing, and it's just as delicious served cold. Whether you're looking for Orzo Salad Recipes Cold or a versatile side that pairs with grilled chicken or fish, this salad delivers every time.

Easy Orzo Vegetable Salad Recipe - Cold Summer Side Dish

What I love most about this Orzo Vegetable Salad is how customizable it is. You can toss in whatever veggies you have on hand, swap the herbs, or add feta for extra creaminess. It's the perfect Summer Picnic Side Dish because it holds up beautifully in the fridge for days. Plus, with a prep time of just 15 minutes and a simple homemade vinaigrette, it's a stress-free addition to any warm-weather menu. Serve it with Parmesan on top and watch it disappear!

Easy Orzo Vegetable Salad Recipe - Cold Summer Side Dish

⭐⭐⭐⭐⭐ 4.7 (34 ratings)

⏱️ Prep: 15 mins 🍳 Cook: 10 mins 🍽️ Servings: 6

Ingredients

For the Salad

1 cup uncooked orzo 1 red bell pepper, diced 1 orange bell pepper, diced 1 small red onion, diced 1 cup cucumber, diced 1 1/2 cups corn (fresh or frozen) 1 cup tomatoes, diced 1/4 cup chopped basil 1/4 cup chopped green onions Parmesan cheese for serving

For the Dressing

1/4 cup olive oil 1 lemon, juiced and zested 2 teaspoons Italian seasoning 1 tablespoon Dijon mustard Salt and pepper to taste 3 cloves garlic, minced

Instructions

Cook orzo: Bring a medium pot of heavily salted water to a boil. Add the orzo and cook according to package directions. Drain and set aside.
Combine vegetables and orzo: In a large bowl, combine the bell peppers, red onion, cucumber, corn, tomatoes, basil, and green onions. Add the cooked orzo and toss to combine.
Make dressing: In a small bowl, whisk together the olive oil, lemon juice, lemon zest, Dijon mustard, garlic, and a pinch of salt and pepper. Adjust seasoning to taste.
Toss and serve: Pour the dressing over the orzo salad and toss until everything is evenly coated. Serve immediately with grated Parmesan cheese on top, or refrigerate for up to 4 days.