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Summer Orzo Pasta Salad

Summer Orzo Pasta Salad

Summer Orzo Pasta Salad

Pasta salad is an absolute summer classic. It’s fresh, it’s easy, it’s quick, it’s nutritious, but mostly, it’s delizioso! This one is made with orzo, a small, pointed pasta that does a great job at absorbing the vinaigrette and ensuring even bites, all jam-packed with flavour. You’ll notice we’ve left mayo out of the loop. That way, you get fresher, brighter aromas, and the certainty that you can enjoy it carefree even when the mercury climbs. We suggest you make a big batch to help you out on those rushed lunch breaks or for your last-minute picnic plans. We say more time in the sun, less time behind the stove!

Preparation 10 min
Cooking time 15 min
Portions 4-6



  1. In a large pot of boiling salted water, cook the orzo according to the instructions on the package. Drain and rinse under cold water.
  2. Transfer to a large bowl. Add the tomatoes, garlic, and 15 ml (1 tbsp) of olive oil.
  3. In a separate bowl, coat the onion, bell peppers, and zucchini in 15 ml (1 tbsp) of olive oil. Season with salt and black pepper to taste. Toss well.
  4. Grill the vegetables over medium-high heat until lightly charred and tender, turning them over halfway. Set aside to cool slightly. Cut all vegetables into ½-inch pieces.
  5. Add the prepared vegetables to the orzo mixture. Toss well and add the balsamic vinegar, olive oil (3 tbsp), and parsley. Serve cold or at room temperature. Buon appetito!
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