Published May 24th
Summertime Orzo Salad
Prep 30m Cook 15m Additional 8h Ready In 8h 45m
Servings 12 servings Calories 87.8

Spiced up orzo salad with fresh veggies. It goes great with grilled meats and vegetables. Take it out of the fridge and add a splash of olive oil 30 minutes before serving.

Recipe Ingredients

  • 6 ounces uncooked orzo pasta
  • ½ cup frozen peas
  • ½ cup chopped cucumber
  • ¼ cup diced red bell pepper
  • ¼ cup diced red onion
  • ¼ cup chopped marinated artichoke hearts
  • 1 Roma tomato, seeded and diced
  • 2 tablespoons red wine vinegar
  • 2 tablespoons salad seasoning mix (such as McCormick® Salad Supreme Seasoning)
  • 2 tablespoons olive oil

Cooking Directions

  1. 1 Bring a large pot of lightly salted water to a boil. Cook orzo in the boiling water, stirring occasionally until tender yet firm to the bite, about 11 minutes.
  2. 2 While pasta is cooking, place peas, cucumber, bell pepper, onion, artichokes, and tomato into a large bowl and toss.
  3. 3 Drain cooked orzo, but do not rinse or cool. Toss hot pasta with the veggies in the bowl and mix in vinegar, seasoning mix, and oil.
  4. 4 Cover and refrigerate for 8 hours, or overnight. Serve.

Nutrition Facts

  • Calories 87.8
  • Carbohydrate 12.9 g
  • Cholesterol 0.4 mg
  • Fat 3 g
  • Fiber 1.1 g
  • Protein 2.8 g
  • Saturated Fat 0.5 g
  • Sodium 115 mg
  • Sugar 1.4 g

Chef's Notes

You can use Banyuls vinegar instead of red wine vinegar.


  1. Made as written. I even purchased Salad Supreme for the first time just for this recipe! I don’t think it needs overnight for flavors to meld. While I made last night for dinner today - I tasted a bite both while warm and a couple hours later when rearranging my fridge. Flavors were good, if - Read more ...
  2. This is a great recipe as it stands. What’s even better is that it is a great “jumping off point” to customize it to your preferences. It’s a wonderful template to build on, a good solid base. It will be a staple in my repertoire!