🌞 Summer Glow-Up Orzo Salad
There was always that salad at every summer cookout growing up — you know the one. Elbow macaroni, bottled dressing, maybe a rogue black olive. We didn’t question it. We just ate it (and maybe avoided the olives).
This is my grown-up version. A summer glow-up, if you will. It’s bright, lemony, packed with fresh basil and sweet corn, and topped with crispy chickpeas for the ultimate crunch. Served cold or room temp, it’s the kind of pasta salad that actually gets better as it sits — perfect for beach days, picnics, or poolside spreads with a chilled drink in hand.
📝 Ingredients
For the Salad:
1 ½ cups dry orzo (about 8 oz)
1 cup cherry tomatoes, halved
1 cup corn kernels (fresh or thawed from frozen)
½ cup crispy chickpeas (homemade or store-bought)
½ cup fresh basil, thinly sliced
Zest of ½ lemon (optional)
Salt + pepper to taste
For the Lemon Dijon Dressing:
3 tbsp olive oil
2 tbsp fresh lemon juice
1 tbsp Dijon mustard
1 tsp maple syrup (optional)
1 small garlic clove, finely grated
¼ tsp salt + cracked black pepper
👩🍳 Instructions
Cook the orzo:
Bring a pot of salted water to a boil. Add orzo and cook until al dente (about 8–10 minutes). Drain and rinse under cool water. Add to a large bowl.Make the dressing:
In a small jar or bowl, whisk (or shake) together olive oil, lemon juice, Dijon, maple syrup, garlic, salt, and pepper until well combined.Toss the base:
While the orzo is still slightly warm, toss it with half the dressing to soak up the flavor.Add the good stuff:
Stir in tomatoes, corn, basil, lemon zest, and most of the crispy chickpeas (save a few for topping).Finish and serve:
Add the rest of the dressing and toss again. Taste and adjust salt and lemon as needed. Top with remaining crispy chickpeas.Serve chilled or at room temp:
It’s perfect for picnics, beach days, and backyard BBQs.
🛍 Tips + Variations
Crispy chickpeas:
Toss drained chickpeas with olive oil, salt, pepper, and roast at 425°F for 20–25 minutes, or use your favorite brand.Make it gluten-free:
Use gluten-free orzo or a small gluten-free pasta shape.Mix up the herbs:
Try adding mint or parsley for a twist.Add protein:
Add white beans, marinated tofu, or grilled tempeh for a heartier version.
📦 Storage
Store in an airtight container in the fridge for up to 3 days. Add a squeeze of lemon or a drizzle of olive oil to refresh before serving leftovers.
💚 More Summer Favorites
This salad is light enough for lunch, satisfying enough for dinner, and pretty enough to bring to your next summer gathering. It’s one of those recipes that feels easy but impressive — and somehow tastes even better when eaten outside.
If you make it, I’d love to see! Tag me @kellysgreenkitchen_ and let me know how you served it — by the beach, on the patio, or straight from the mixing bowl (no judgment here). 💚
