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★ Why You'll Love this Recipe ★
Garden Fresh Pasta Salad
This is a delicious way to use up those garden tomatoes and cucumbers!
This cucumber tomato orzo salad is refreshing and zippy. Always a hit at gatherings, this pasta dish is a great go-to recipe when you need to bring a side dish.
Seasoned with fresh mint and basil and tossed in an easy homemade lemon-honey vinaigrette dressing. Red onion slivers add just the right amount of bite.
The Perfect Summer Pasta Salad
This is my all time favorite summer pasta salad because it's tangy and light — no mayo anywhere in sight. This recipe is a spin on Giadia's Orzo salad recipe from Food Network.
I added cucumbers and eliminated Giada's chickpeas, then adjusted the measurements since I wanted a little less oil. I substituted grape seed oil for the olive oil since my hubby can't have olive oil (poor guy).
I often use grape seed oil as an olive oil substitute since the flavor is a closer match than regular cooking oil. Avocado oil works well too.
Pair it with...
This orzo salad goes great with a Chicken Caprese Sandwich, a Smoked Rosemary Blackberry Whiskey Sour and Strawberry Shortcake Cupcakes for dessert!
★ Ingredients You'll Need ★
Main Ingredients
You'll need some fresh ingredients for this pasta salad but the benefit is a wonderfully aromatic pasta salad.
Fresh ingredients include: cucumber, grape tomatoes, red onion, basil and mint.
Dressing Ingredients
The simple homemade vinaigrette dressing is made using: apple cider vinegar, oil (avocado or grape seed), fresh lemon juice, and a touch of honey seasoned with salt and pepper.
The base of this pasta salad is: orzo pasta cooked in chicken (or vegetable) bullion for extra flavor.
Combine everything together and chill for a cool summer side dish!
★ How to Make this Recipe ★
This orzo pasta salad is easy to make and comes together quickly and just needs a little chill time before serving.
Here's a look at the steps.
- Cook orzo in broth then drain.
- Add chopped veggies and herbs to cooled orzo.
- Add cucumbers.
- Mix together dressing and pour over salad.
- Toss to coat.
- Chill then add remaining dressing and serve.
Check out this video to watch it being made:
★ Tips & FAQs ★
This orzo pasta salad has hints of Mediterranean flavor.
The combination of mint and lemon are what gives this dish it's most recognizably "Mediterranean" flavor. Although Mediterranean foods commonly employ a number of other spices, mint and lemon can be found as the main flavors in other Mediterranean dishes such as tabbouleh.
Substitute the chicken bullion with vegetable bullion when cooking the orzo to make it vegetarian.
For a punch of extra flavor, and to give this pasta salad a Greek flair, trying adding feta cheese. It totally changes the taste so if you make this recipe often, this is a great way to mix things up from time to time.
Leftovers store well for up to 3 days. Note that the veggies do soften after a few day so fresh is best.
I use a Mason Jar with a pour cap to store the extra dressing. The dressing will last up to 1 month.
★ More Greek Recipes ★
More easy side dish ideas!
Check out all my side dish recipes and be sure to Pin your favorites for later.
Love Mediterranean flavors? Browse all my Mediterranean inspired recipes.
You may also like...
If you like this orzo pasta salad, then you'll love my variation of this recipe, just without orzo. It's the same light and tangy flavors, just without orzo so it comes together in just 10 minutes. Perfect for a quick weeknight vegetable side dish.
Get my cucumber and tomato salad recipe.
This Cucumber Tomato Orzo Pasta Salad summer side dish recipe was featured on South Your Mouth!
Cucumber-Tomato Orzo Salad
Equipment
Ingredients
- 8 cups water
- 3 teaspoon chicken or vegetable bullion
- 16 oz orzo pasta
- 2 pints grape tomatoes quartered
- ⅓ cup red onion thinly sliced and chopped
- ¼ cup fresh basil leaves chopped
- ¼ cup fresh mint leaves chopped
- 2 cucumbers peeled, quartered and sliced
DRESSING
- 1 cup red wine vinegar
- 1 cup grape seed oil
- 2 tablespoon fresh-squeezed lemon juice
- 2 teaspoon honey
- salt and pepper to taste
Mighty Mrs. is a #WalmartPartner.
Instructions
- Cook orzo. In a large non-stick pot, bring water and chicken or vegetable bullion to a boil. Add orzo and reduce to a low boil and partially cover, allowing some steam to escape. Cook, stirring frequently for 7 minutes or as package indicates for al dente. Drain. Move orzo to a large bowl and set aside to cool.
- Make dressing. Prepare the dressing by placing all of the ingredients in a mason jar, tighten the lid, then shake.
- Combine vegetables, dressing and orzo. When orzo has cooled, add tomatoes, onion, basil, mint, cucumbers and ¾ of the dressing. Toss. Chill for at least 3 hours, preferably overnight.
- Add remaining dressing. Add remaining dressing and toss right before serving.
Video
Notes
- If you don't have chicken or vegetable bullion, you can cook your orzo in plain water. The bullion just adds a boost of flavor.
Patty says
It doesn't indicate if the orzo should be drained(?)
Angela G. says
Hi Patty, the orzo should indeed be drained after it's cooked in the broth. Thank you for asking.
Masuma says
This was so good! I cut the dressing recipe in half and added chopped bell pepper + fresh parsley and oregano to the dressing. This will be on my rotation - and will add on shrimp or chicken next time!
Angela G. says
I'm so glad you liked it. Thanks for sharing your customizations. 🙂