Summer Vegetable Orzo Salad with a Lemon Garlic Dressing

Something about my birthday week last week just left me craving more veggies and home cooking. Was it the amazing dinner at Acorn that ended in free desserts (yes, multiple)? The ice cream pit stops with multiple friends? The birthday drink from Starbucks (okay fine add whip)?

Summer Vegetable Orzo Salad with a Lemon Garlic Dressing and Hard Boiled Eggs

Either way, I went overboard at the farmers’ market on Saturday morning and am now struggling to devour all the produce we bought. I have eaten this Summer Vegetable Orzo Salad with a Lemon Garlic Dressing for lunch 3 days in a row because it’s that good, and chock full of summer’s fresh bounty. Green beans, red peppers, sweet corn, and chives are tossed with orzo and a deliciously tangy lemon garlic dressing. Let’s get to it.

5.0 from 2 reviews
Summer Vegetable Orzo Salad with a Lemon Garlic Dressing
Prep time
Cook time
Total time
Recipe type: Main
Serves: 6
  • ½ lb orzo pasta
  • ½ lb green beans
  • 2 red peppers
  • 2 ears sweet corn
  • ⅛ cup chives
  • Optional: hard boil eggs
Lemon Dressing
  • ⅓ cup olive oil
  • 1 lemon
  • 1 garlic clove
  • 1 teaspoon agave nectar
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  1. Cook pasta per package instructions.
  2. Steam or boil the ears of corn and the green beans for 5-8 minutes, until tender.
  3. Dice the red pepper, green beans, and strip the corn off the ear. Chop chives. Combine all ingredients in a large bowl.
  4. Juice the lemon and grate the garlic clove for the dressing. Combine the ingredients for the dressing and whisk until combined. Pour the dressing over the pasta salad and toss until combined.
  5. If desired as a lunch or easy dinner, top each salad with a sliced hard boiled egg.
This recipe serves 6 as a meal with hard boiled eggs, and 8-10 as a side dish. Make additional dressing for leftovers as the pasta will absorb the dressing in the fridge.

Summer Vegetable Orzo Salad with a a Lemon Garlic Dressing

I’ve made this lunch by adding a hard boiled egg into the mix – but feel free to take this to the next level with chopped chicken, avocado, cucumber, arugula on the bottom, sauteed zucchini, or even a storebought Italian dressing for a shortcut. I promise you’ll love the combination of mini pasta, crunchy and sweet veggies, and zesty flavor.

Summer Vegetable Orzo Salad with a Lemon Garlic Dressing - perfect hot or cold

Have you been frequenting your farmers’ market? I still have more corn, more green beans, and a ton of farm fresh lettuce to devour- along with a full harvest from a basil plant I got on sale at Whole Foods. A coworker brought in some tiny plums from her backyard too!

I’ll take any ideas. I swear, I’m not complaining!



    • Marisa says

      Thanks Jessica, for those suggestions! Both of those recipes sound great- I’ll let you know if I make them!

  1. says

    I love orzo, and it always keep really well when you pack it for lunch! I recently made a orzo pasta with chopped tomatoes, onion, feta cheese and basil. There’s so many options to switch it up!

  2. says

    You had me at “lemon garlic.” This looks fantastic! I’ve been loving grain salads this summer and this one is being tacked on my list.

  3. Kyle M. says

    Marisa, this dish was the center of a vegetarian feast I prepared with and for my family last night. Even the meat-eaters were impressed; it’s delicious! Thanks for your fantastic veg recipes and inspiration! Thinking of you from NY.

    • Marisa says

      Thank you so much for trying my recipe, Kyle, and sharing your feedback! I am jealous of your vegetarian feast at the lake- I’ll be party crashing next time :) Glad to hear you’re well!

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: