Summer Orzo Salad

Summer Orzo Salad

Sultry weather is here and it’s time to entertain! This light summer orzo salad is the perfect addition to an evening supper and a delicious dish to bring to a seasonal soirée. The lemon vinaigrette is so fragrant and delicious. With the capers and dijon, there is the perfect amount of zip to the recipe, too. I love the fresh flavor that the basil adds. It screams summer to me! You can find more fun summer recipes here and here!

Serving Size: 8


For the Summer Orzo Salad:

1 pound of orzo

1 can of artichoke hearts, quartered

1 cup of kalamata olives, preferably oil-packed

1 cup of grape tomatoes, halved

6 ounces of feta cheese, crumbled

4 scallions, thinly sliced

1/2 cup of basil, sliced into thin ribbons

For the Dressing:

One lemon, juiced

½ cup of olive oil

¼ cup of sherry vinegar

1 teaspoon of sugar

1 tablespoon of dijon mustard

1 tablespoon of Herbes de Provence

2 tablespoons of capers, finely chopped

Salt and pepper to taste


For the Summer Orzo Salad:

Cook the pasta until it is al dente.

Reserve 1/2 cup of pasta water.

Let the pasta cool and add ¼ cup of pasta water to it, so that it doesn’t stick together.

Toss the artichokes, olives, and tomatoes with the pasta.

Add the feta cheese and mix well.

Pour the dressing over the salad and add the scallions and half of the basil ribbons.

Gently mix the pasta salad so that the dressing is evenly distributed.

Let the salad chill in the refrigerator for an hour.

Garnish the salad with the remaining basil and serve.

For the Dressing:

Pour the olive oil into a small bowl.

Add the lemon juice and sherry vinegar.

Add the sugar, dijon mustard, and capers.

Season the dressing with the Herbes de Provence and salt and pepper.

Whisk the dressing until it is well combined.