There’s pasta salad and then there’s *this* orzo pasta salad loaded with vegetables and feta. This is the real deal! It’s been so nice outside and I’ve noticed the smells wafting from nearby grills in the evenings. It’s a heavenly smell! We have cut back on the meat we’re cooking at home, so the grill smells have me dreaming about all of the side dishes people share when barbecuing with friends and family.
I love being able to take a side dish and turn into a meal. This orzo pasta salad is definitely a meal. If you’re a meat lover, add some chicken or shrimp and it will be divine! We had it cold the fist night and warmed up the second night and both were really delicious!
The great thing about this orzo pasta salad with veggies is that it stays fresh for a few days in the fridge and it makes a ton! I was feeding extended family members for days from a batch last week 🙂
What’s your favorite side dish for a barbecue or when you grill with your family? I’d love to hear in the comments below!
- 16 oz orzo
- 1 red pepper, diced
- 1 packed cup spinach, chopped
- 10 oz frozen corn
- 1 lb cherry tomatoes, diced
- 1-2 tbsp olive oil
- 1 1/2 tbsp dried basil
- 1 tsp garlic powder
- 1 tsp salt
- 1 tsp pepper
- 1 cup crumbled feta
Cook orzo according to package directions.
While the orzo is cooking, prep the veggies. Dice the tomatoes and red pepper and roughly chop the spinach.
When pasta is complete, drain and add to large mixing bowl.
Add the frozen corn to the orzo and stir. The heat will warm up the corn.
Add 1 tbsp of the olive oil, salt, pepper, dried basil and garlic powder and stir well to combine.
Add the red pepper, tomatoes and basil and toss to combine. (add chicken or shrimp at this step)
TASTE! Adjust seasonings if needed.
Top each serving with feta and fresh cracked pepper and enjoy!
* Adding some toasted pine nuts would be nice for crunch!
Thanks for stopping by My Busy Kitchen! If you like what you’re reading, subscribe and never miss a new recipe! – Tiffany xo