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Orzo Summer Salad recipe

Orzo Summer Salad

The Orzo Summer Salad is perfect for any time of day. This light and versatile salad can be the main dish or side dish!

5 from 1 vote
Course Main Course, Salad, Side Dish
Cuisine American


  • 16- ounce box orzo pasta cooked to package instructions, drained and chilled
  • 2 cups heirloom cherry tomatoes halved
  • 3 cups broccoli florets
  • 2 corn on the cobs cooked and kernels removed
  • ½ cup olive oil
  • 1 tablespoon granulated sugar
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon salt
  • ½ teaspoon ground pepper
  • ½ teaspoon dried thyme
  • ½ teaspoon dried basil


  • Prepare pasta according to package instructions. Drain, toss with a small amount of oil, and chill.
  • Halve the tomatoes and cut broccoli florets into small pieces.
  • Boil water and cook corn cobs for 5 minutes. Remove from water and chill before cutting the corn from the cobs.
  • Toss all ingredients in a large bowl and mix well. Refrigerate 2-3 hours before serving.


Makes 14 (1-cup) servings.
Keyword orzo summer salad, salad, summer salad