Summer Orzo Salad

This Summer Orzo Salad is light, refreshing, and full of sunny vibes. It’s the kind of dish that feels both easy and a little bit special — perfect for warm days when you want something bright and satisfying without much effort.

Course Lunch, Salad, Side Dish

Cuisine American

Prep Time 10

Cook Time 15

Total Time 25

Servings servings

Calories 594kcal

Author Julia Maz

Ingredients

For the salad

2½ cup orzo cooked
1 large tomato diced
1 large bell pepper diced
¼ medium red onion diced
1 cup corn kernels canned and drained
1 cup black beans canned, rinsed and drained
½ cup cilantro chopped

For the dressing

¼ cup olive oil extra virgin
2 tbsp lime juice freshly squeezed
1 tbsp agave syrup
½ tsp chipotle powder
½ tsp ground cumin
1 tsp salt or to taste
¼ tsp black pepper or to taste

Instructions

In a small jar, combine olive oil, lime juice, agave, chipotle powder, cumin, salt, and black pepper. Shake well.
¼ cup olive oil, 2 tbsp lime juice, 1 tbsp agave syrup, ½ tsp chipotle powder, ½ tsp ground cumin, 1 tsp salt, ¼ tsp black pepper
In a large bowl, mix the cooked orzo, tomato, bell pepper, red onion, corn, black beans, and chopped cilantro.
2½ cup orzo, 1 large tomato, 1 large bell pepper, ¼ medium red onion, 1 cup corn kernels, 1 cup black beans, ½ cup cilantro
Pour the dressing over the salad and toss until everything is well coated. Serve right away or chill until ready.

Video

Notes

🔀 Recipe Variations

🥒 Add cucumber – For extra crunch
🍋 Use lemon juice – If you’re out of limes
🌱 Swap the herbs – Try parsley or green onion
🧅 Use shallots – A milder red onion alternative
🧄 Add garlic – Fresh or powdered, if desired

🫙 Storage & Make-Ahead

🧊 Storage:

Keep in the fridge in a sealed container for up to 2 days. The flavors deepen as they rest.

⏳ Make-ahead tip:

This salad can be made the night before — just give it a gentle mix before serving.

Nutrition