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Summer Orzo Salad

Rated as 4.33 out of 5 Stars

"Flavorful, colorful dish that can be eaten as a main course or as a side."
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3 h 25 m servings 240
Original recipe yields 8 servings


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  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. Drain and rinse under cold running water.
  2. Combine orzo, tomato, onion, bell pepper, celery, lemon-pepper seasoning, and salad dressing in a large bowl; mix well. Refrigerate for 1 hour. Mix in Parmesan cheese. Refrigerate for 2 more hours or overnight.

Nutrition Facts

Per Serving: 240 calories; 5 40.3 9.1 4 304 Full nutrition

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Read all reviews 3
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The feta cheese really kicks up the mild flavors of this wonderful recipe. I have made it twice for group events and it was a big hit at both!!

I would add more ingredients, maybe grilled corn taken off the cob, and would chop them into larger pieces. The seasoning was inadequate. I kept adding salt and pepper. Pretty bland salad.

This is a very light and flavorful dish.