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Herb Vegetable Orzo Salad

The chilled salad our Test Kitchen tossed together is an ideal warm-weather refresher. Golden corn, grape tomatoes and fresh basil bring the very best of summer to the table. Subtly salty olives add an interesting contrast to the other sun-sweetened veggies
  • Total Time
    Prep/Total Time: 25 min.
  • Makes
    8 servings


  • 1 cup uncooked orzo pasta
  • 2 cups frozen corn, thawed
  • 1/2 cup chopped sweet red pepper
  • 1/2 cup grape or cherry tomatoes
  • 1/2 cup pitted Greek olives, halved
  • 1/4 cup chopped sweet onion
  • 1/4 cup minced fresh basil or 4 teaspoons dried basil
  • 2 tablespoons minced fresh parsley
  • 3 tablespoons olive oil
  • 2 tablespoons balsamic vinegar
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper


  • Cook pasta according to package directions; drain and rinse in cold water. Place in a large serving bowl; add the corn, red pepper, tomatoes, olives, onion, basil and parsley.
  • In a jar with a tight-fitting lid, combine the oil, vinegar, salt and pepper; shake well. Pour over salad and toss to coat.
Nutrition Facts
3/4 cup: 192 calories, 7g fat (1g saturated fat), 0 cholesterol, 157mg sodium, 29g carbohydrate (0 sugars, 2g fiber), 5g protein. Diabetic Exchanges: 2 starch, 1 fat.

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Average Rating:
  • gerrian
    Jul 17, 2020

    I've made this salad more times than I can count. Usually I make it for a pot luck or company as it is too much for just me. It is so delicious and always a favorite of everyone.

  • Diane
    Jul 2, 2020

    I've been making this for years. Love to add extra to make it a complete meal...feta or goat cheese, blanched asparagus, avocado, chilled shrimp. I also use fig balsamic vinegar for a little extra flavor. Yum!!

  • JMartinelli13
    Jan 15, 2020

    I omitted the olives and used fresh corn, absolutely delicious! So easy to change up with whatever you have on hand.

  • PrplMonky5
    Aug 27, 2016

    I agree with others that this is VERY fresh tasting. I only made a few minor changes: cut the recipe in half for just my husband and I (and there were SOOO many leftovers still), cut the cherry tomatoes in half, used sliced black olives out of the can (because I already had them leftover in the fridge), and used dry basil and parsley. I also added a bit of garlic powder. I do think this is good, but I wanted just a slightly stronger taste of balsamic. Just slightly. I also think there could be a bit more salt (next time I may try garlic salt). Overall, a great summertime salad that I'll make again with a few modifications.

  • PTuttle
    Jul 1, 2013

    Good recipe, but I think it lacked a little flavor. I subbed 1/2 tsp. of lemon pepper for the salt and pepper in the recipe. It wasn't enough, especially after chilling, so I added about half a tsp. more and shook in a little more salt. I used Greek Kalamata olives because they have a stronger flavor than the regular black olives in the can, white balsamic vinegar, and chopped red onion. The fresh basil gave it a nice fresh flavor. Maybe I'll add some fresh oregano next time since I grow it in my garden too. My husband liked this recipe and it was very welcome on a 100+ degree day.

  • kkane002
    Aug 28, 2012

    No comment left

  • Pinstripes
    Jul 2, 2012

    Awesome. Wouldn't change a thing.

  • beakiebean
    Jan 17, 2012

    Delish-it's a great side dish and a lovely cool main dish in hot weather.

  • sarahutz
    Jan 17, 2011

    This salad is delicious for the summer! I omit olives and use about 3 times the tomatoes called for. The salad comes out wonderful every time and is a great way to use up a bunch of tomatoes.

  • skipperstrucking
    Sep 16, 2010

    Great summer time salad. Light and refreshing. The dressing added a great flavor. wouldn't change a thing, make just as directed.