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Close up orzo pasta salad
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5 from 1 vote

Orzo Pasta Salad with an Basil Vinaigrette

An orzo pasta salad with corn, tomatoes, cucumber, and feta coated in a basil herb vinaigrette!
Servings 6 people
Author Olivia

Ingredients

For the Orzo Pasta Salad

  • 1 1/2 cups Orzo
  • 2 ears Corn (shucked)
  • 2 cups Grape or Cherry Tomatoes (halved)
  • 1 Large English Cucumber (deseeded and 1/4 inch dice)
  • 3 cups Spinach (packed)
  • 1 cup Feta (crumbled)
  • 1 tbsp Mint (chopped)
  • 1 tbsp Dill (chopped)
  • 1 tsp Kosher Salt

For the Basil Vinaigrette

  • 1/3 cup Extra Virgin Olive Oil
  • 1 1/2 tbsp White Wine Vinegar
  • 1 1/2 tbsp Lemon Juice
  • Zest from 1/2 a Lemon
  • 1/2 Shallot or 1 Small Shallot (roughly chopped)
  • 2/3 cup Basil (packed)
  • 1 Garlic Clove
  • 2 tbsp Mint
  • 1 tbsp Dill
  • 1/2 tsp Kosher Salt

Instructions

For the Basil Vinaigrette

  • Add all the ingredients into a blender and blend until smooth. Set aside.

For the Orzo Pasta Salad

  • Bring 2 pots of water to a boil. One pot will be for the orzo and the other for the corn. Alternatively, you can grill the ears of corn instead of boiling them if you would like. In the pot for the orzo, add salt into the boiling water and then add in the orzo. Cooke the orzo until al dente, about 7 minutes. When the orzo is done, pour the orzo into a strainer and rinse under cold water until the orzo has cooled. In the pot for the corn, do not add salt and add in the corn. Cook for 5-7 minutes. When the corn is done, remove it from the water and allow it to cool.
  • Pre-season the halved cherry tomatoes by mixing them together with 1/2 tbsp pf olive oil and 1/2 tsp kosher salt. Set aside.
  • When the corn has cooled, stand the corn ear on its bottom end and slice the kernels off of the cob.
  • In a large bowl, mix together the orzo, tomatoes, cucumber, corn, spinach, feta, mint, dill, and basil herb vinaigrette. Lastly, season with 1 tsp of kosher salt and mix until incorporated. Enjoy!