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+ servings
Servings: 8

Summer Orzo Salad

A simple orzo salad recipe that captures the flavors of summer.


  • 1 lb orzo
  • 2 cups cherry tomatoes, halved
  • 1 english cucumber, diced
  • 1/2 cup fresh basil, chopped
  • 1/2 cup fresh mint, chopped
  • 1/2 tsp pepper
  • 1 tsp kosher salt
  • extra virgin olive oil, for drizzling

For vinaigrette

  • 2 tbsp extra virgin olive oil
  • 1 tbsp white wine vinegar
  • 1 tsp dijon mustard
  • 1/2 tsp kosher salt
  • 1 tbsp freshly squeezed lemon juice


  • Cook orzo in salted water according to package instructions. Remove from heat when al dente, strain, and place into a large bowl.
    Drizzle with olive oil and stir to prevent sticking. Allow orzo to cool to room temperature, stirring occasionally and adding additional oil as needed (the cooling process will probably take about an hour).
  • Whisk together all vinaigrette ingredients and set aside.
  • Once orzo has cooled, add tomatoes, cucumbers, basil, mint, salt and pepper and stir.
  • Pour in vinagrette and stir to combine. Taste and add additional salt if needed.
    Serve immediately or store in the refrigerator until ready to serve.


It's important to allow time for the orzo enough time to cool in this recipe, so that the herbs and vegetables don't wilt when you add them. If you prefer, you can make the orzo a day ahead and store in the refrigerator - just be sure to add a decent amount of oil to prevent sticking.

Nutrition Facts

Calories 257kcal (13%)Carbohydrates 46g (15%)Protein 8g (16%)Fat 5g (8%)Saturated Fat 1g (6%)Sodium 453mg (20%)Potassium 283mg (8%)Fiber 3g (13%)Sugar 3g (3%)Vitamin A 420IU (8%)Vitamin C 11mg (13%)Calcium 31mg (3%)Iron 1mg (6%)
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