Summer Orzo Pasta Salad

This summer orzo pasta salad is packed with grilled asparagus, fresh corn, grape tomatoes, herbs, and tangy feta cheese.  Summer in a bowl!

I wanted a light, easy side dish to pair with parmesan chicken with lemon butter sauce, so I made this summer orzo pasta salad recipe from Simply Scratch. I loved the combination of summer vegetables, tender pasta, flavorful cheese, and a tangy vinaigrette. My entire family enjoyed this orzo pasta salad, and it paired well with the chicken, steamed artichoke, and some crusty bread.

Summer Orzo Pasta Salad

Vinaigrette:

• 2 tbsp red wine vinegar
• 2 tbsp olive oil
• 1 large clove of garlic, finely grated
• Sea salt and freshly cracked black pepper, to taste
• Pinch of crushed red pepper flakes, to taste

Pasta Salad:

• 8 oz dried orzo, cooked in salted water per package instructions.
• 1 ear of corn, husks removed
• 6-10 asparagus spears, woody ends removed
• 1 cup grape tomatoes
• ¼ red onion, sliced thinly
• 1 tbsp fresh basil, chopped
• 1 tbsp fresh parsley, chopped
• Sea salt and freshly cracked pepper, to taste
• ¼ cup feta cheese crumbles

How to Make a Summer Orzo Pasta Salad:

Prepare the vinaigrette by combining the red wine vinegar, olive oil, garlic, sea salt, and freshly cracked black pepper in a small jar. Seal and shake well; set aside to let flavors mingle.

Grill the veg by heating a grill or grill pan over medium-high heat. Add the corn and asparagus spears and cook, turning them occasionally, until charred & tender, about 7-10 minutes.

Remove from the grill to cool.  Side Note: If the asparagus spears are very thin, they will cook much quicker. 

Meanwhile, cook the orzo in a large pot of well-salted water, according to the package instructions. Drain, then rinse under cold water. Pour the cooled & drained orzo into a serving bowl.

Let the corn cool until safe to handle, then slice the kernels off of the cob. Cut the asparagus into thirds.

Finish the salad by adding the vegetables and herbs to the orzo, then drizzle with some of the well-shaken vinaigrette to taste; toss to coat evenly, then season with sea salt and freshly cracked pepper to taste.

Top with feta cheese crumbles and serve. Enjoy.