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Herb Vegetable Orzo Salad Recipe

Herb Vegetable Orzo Salad Recipe

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. YIELD: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


  • 1. 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. Yield: 8 servings.

Nutritional 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.

Reviews for Herb Vegetable Orzo Salad

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Reviewed 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."

Reviewed 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."

Reviewed Oct. 21, 2012

"Love this! I've made it several times."

Reviewed Jul. 2, 2012

"Awesome. Wouldn't change a thing."

Reviewed Jan. 17, 2012

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

Reviewed 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."

Reviewed 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."

Reviewed Aug. 4, 2010

"I make this salad all summer long & it is a hit at every picnic.Light & refreshing. Everyone asks for the recipe. Delishous! Thanks Taste Of Home!"

Reviewed Mar. 4, 2010

"I tried this recipefor the first time and took it to a potluck, quite daring, but it was the hit of the day, the dressing is very light. It's a very healthy salad. It's a definite keeper."

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