When summer rolls around, I am reminded that I don’t eat as much as I normally do. It’s usually too hot to eat such heavy and filling meals! I am always looking for light and healthy meals to make for summer, or any time throughout the year! Get ready for a fun and easy recipe for Orzo Summer Salad!
When I was growing up, I used to love summer. We had a pool in our backyard, so we would swim almost every day! It was such a great way to have fun and cool off! Now that I am an adult, I dislike the heat. I stay indoors as much as possible because the heat is so bothersome to me.
I still make time to go for walks. Since my son is out of school for the summer, he walks with me. I have to make it an adventure for him just to keep him entertained.
Looking for more healthy recipes to make? Check out our Keto-Friendly Avocado Egg Salad, Cookie Dough Greek Yogurt, Weight Watchers Salsa, and Weight Watchers Taco Casserole.
Ready to get started?
Here are the ingredients needed for the Orzo Summer Salad
16-ounce box orzo pasta, cooked to package instructions, drained and chilled
heirloom cherry tomatoes, halved
broccoli florets
corn cobs, cooked and kernels removed
olive oil
granulated sugar
balsamic vinegar
salt
ground pepper
dried thyme
dried basil
Directions
1. Prepare pasta according to package instructions. Drain, toss with a small amount of oil, and chill.
2. Halve the tomatoes and cut broccoli florets into small pieces.
3. Add broccoli and tomatoes to cooked pasta and stir.
4. Boil water and cook corn cobs for 5 minutes. Remove from water and chill before cutting the corn from the cobs.
5. Add corn
6. Add olive oil
7 Add salt, ground pepper, dried thyme, dried basil, and stir.
8. Add sugar
9. Add balsamic vinegar
10. Toss all ingredients in a large bowl and mix well. Refrigerate 2-3 hours before serving.
Orzo Summer Salad
Ingredients
- 16- ounce box orzo pasta cooked to package instructions, drained and chilled
- 2 cups heirloom cherry tomatoes halved
- 3 cups broccoli florets
- 2 corn on the cobs cooked and kernels removed
- ½ cup olive oil
- 1 tablespoon granulated sugar
- 1 tablespoon balsamic vinegar
- 1 teaspoon salt
- ½ teaspoon ground pepper
- ½ teaspoon dried thyme
- ½ teaspoon dried basil
Instructions
- Prepare pasta according to package instructions. Drain, toss with a small amount of oil, and chill.
- Halve the tomatoes and cut broccoli florets into small pieces.
- Boil water and cook corn cobs for 5 minutes. Remove from water and chill before cutting the corn from the cobs.
- Toss all ingredients in a large bowl and mix well. Refrigerate 2-3 hours before serving.
Notes
Let us know your summer traditions! Be sure to bookmark, pin, and share this recipe! You can also print this recipe out!
The Orzo Summer Salad is a nice light meal for any time of day! Summer is about fun and staying cool when the weather is hot, humid, and/or unbearable!
This looks amazing!! I eat less on the summer too, so will save this.
This looks so delicious! Awesome recipe
I have a package of orzo that I used one time and have no idea what do use it for. Now I do! I love the freshness of the veggies in this!
I like finding healthy recipes. Looks like one I need to try.
Never had orzo salad before, sounds great
This looks delicious. I love trying new things.
Never heard of this but it sounds good!
I love eating salads in the summer when it is hot outside!
I never thought about doing something like this. Sounds delicious!
This sounds so good. I actually have broccoli and cherry tomatoes from my garden I picked today. I am going to have to pick up some orzo and make this tomorrow.
That looks so good!
This Orzo Salad looks and sounds so fresh and delicious! Thanks for sharing! I’ll be fixing it as soon as I buy some Orzo!
This looks really good and healthy! Thanks for the recipe!
I love orzo! It makes a much better salad than rice