Orzo Pasta Salad

Prep Time 10 minutes
Total Time 10 minutes
Author Chelsea Lords
Servings 6 Servings
Print Review

This orzo pasta salad is filled with fresh veggies and has a fresh lemon taste.  Perfect for your next potluck! 

Course Salad
Cuisine American, Italian, Italian American


  • 3/4 cup uncooked orzo
  • 1/4 teaspoon grated lemon zest
  • 3 tablespoons freshly squeezed lemon juice
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon minced garlic
  • 1 teaspoon honey
  • 1/2 cup corn
  • 1/2 cup red bell pepper chopped
  • 1 small zucchini chopped
  • 3 tablespoons olive oil
  • Salt and pepper
  • 1/2 cup cubed mozzarella
  • 1/3 cup ribboned basil


  1. Preheat the oven to 400 degrees F.
  2. Cook orzo according to package directions. Drain and rinse with cold water; drain and place in a large bowl.
  3. While orzo cooks, combine lemon zest, lemon juice, olive oil, oil, salt, garlic, and honey. Whisk until well combined.
  4. Toss the corn, chopped red pepper, & chopped zucchini with olive oil and salt and pepper on a tray.
  5. Cook for 20-25 minutes, flipping every 7-8 minutes in the preheated oven. (Cook until crisp tender)
  6. Remove and allow to cool.
  7. Toss completely cooled vegetables, completely cooled pasta, cubed mozzarella, and ribboned basil with the dressing and chill in the fridge until ready to enjoy.
  8. Add salt and pepper to taste!
  9. Enjoy!
Nutrition Facts
Orzo Pasta Salad
Amount Per Serving
Calories 208 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 3g15%
Cholesterol 7mg2%
Sodium 257mg11%
Potassium 196mg6%
Carbohydrates 20g7%
Fiber 1g4%
Sugar 4g4%
Protein 6g12%
Vitamin A 621IU12%
Vitamin C 26mg32%
Calcium 59mg6%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.