Summer Orzo (Risoni) Salad with Lemon & Fresh Herbs

This Summer Orzo Salad is full of bright summer flavors: cherry tomatoes, cucumber, sweet corn, and fresh basil. Tossed with a simple red wine vinaigrette and crumbled feta, it’s a fresh vegetarian dish ready in under 30 minutes.

When summer hits, I want light, no-fuss meals that highlight seasonal produce and don’t require turning on the oven. This Summer Orzo Salad does exactly that: tender orzo (risoni) combined with halved cherry tomatoes, crisp cucumber, sweet corn, and tangy feta. A straightforward red wine vinaigrette and chopped basil bring everything together for a vibrant, versatile salad that works as a main, side, or make-ahead lunch.

Why Make This?

– This salad emphasizes vegetables more than pasta, making it lighter and healthier than many traditional pasta salads while still being satisfying.

– It’s highly versatile: swap in whatever summer vegetables you have on hand—peppers, peas, or zucchini all work well.

– Ideal for batch cooking: make a big batch for weekday vegetarian lunches, bring it to a potluck, or serve it alongside grilled mains.

🥗 Ingredients

• Tomatoes: Halved cherry or grape tomatoes are ideal for bite-sized pieces. Use red, orange, or yellow depending on appearance and flavor. If cherries aren’t available, chop any tomato into bite-sized pieces; sun-dried tomatoes can be a winter substitute.
• Cucumber: Adds a refreshing crunch. If you don’t have cucumber, chopped green bell pepper is a good substitute.
• Corn: Fresh corn is best for sweetness and texture; canned or frozen corn also work when fresh isn’t available.
• Feta Cheese: Crumbled feta delivers saltiness and creaminess. If preferred, swap with crumbled goat cheese or fresh mozzarella.
• Orzo (risoni): Small pasta like orzo is perfect, but elbows, ditalini, mini shells, or a gluten-free pasta/quinoa for GF versions will work.
• Olive Oil: Choose a good-quality extra-virgin olive oil—the dressing depends on it.
• Basil: Fresh basil brightens the salad. If fresh herbs aren’t available, use dried herbs like basil and oregano in the vinaigrette.

🥣 Instructions

Trim excess leaves and silk from one ear of corn. Microwave the corn for 3 minutes, let it rest 1–2 minutes, then peel back the husk and remove the silk. Hold the ear upright over a large bowl and slice the kernels from the cob with a chef’s knife.

Rinse and halve a pint of cherry tomatoes. Cut 1 cucumber in half lengthwise, then into batons and slice into ½-inch pieces.

Bring a large pot of salted water to a boil and cook 8 ounces of orzo according to package directions until tender but not mushy.

While the orzo cooks, whisk together 2 tablespoons red wine vinegar, 6 tablespoons olive oil, ½ teaspoon kosher salt, and ¼ teaspoon freshly ground black pepper to make the vinaigrette.

Drain the cooked orzo and return it to a large bowl. Toss with a couple of tablespoons of the vinaigrette to loosen and cool the pasta. Let the orzo rest until it’s no longer steaming.

When the orzo has cooled slightly, add the halved cherry tomatoes, chopped cucumber, corn kernels, and 1 tablespoon chopped fresh basil. Pour in the remaining vinaigrette, gently fold in ½ cup (4 oz.) crumbled feta, and serve.

🧐 Recipe FAQs

👩‍🍳 Expert Tips

Cutting kernels off the cob cleanly

Cut the kernels over a large bowl to catch them and avoid a messy countertop. Prop the cob tip in the bowl and slice downward to remove kernels efficiently.

Quick way to make a vinaigrette

Whisk the dressing in a small bowl or shake it in a mason jar with a lid. Making extra and storing it in the jar saves cleanup and gives you ready dressing for other salads.

Why you should not rinse pasta after cooking it

Avoid rinsing cooked pasta: rinsing adds water that prevents the pasta from absorbing the dressing. Instead, drain and immediately toss with some vinaigrette so the orzo remains flavorful and not watery.

Other Delicious Summer Recipes

If seasonal produce inspires you, try other fresh summer recipes that highlight tomatoes, basil, figs, peas, and corn for more vibrant meals.

If you try this recipe, I’d love to hear from you! Leave a comment below to share how it turned out—feedback is appreciated and helps me refine recipes.

📖 Recipe