Summery Chopped Orzo Salad Recipe


  • 8 ounces orzo pasta, cooked and rinsed with cold water
  • 1 medium cucumber, peeled and diced small
  • 1 medium zucchini, diced small
  • 5 radishes, diced small
  • 1 small red onion, diced small
  • 1 large ear of corn, sliced off the cob (use canned if fresh not available)
  • 1 roma tomato, diced small
  • 1/2 red bell pepper, diced small
  • 1 cup small tomato, quartered (depending on size)
  • 1 lb mozzarella cheese, balls (Perlini)
  • fresh basil, chopped
  • fresh parsley, chopped
  • fresh chives, chopped


  • 1/2 cup white balsamic vinegar
  • 1 teaspoon honey
  • 1 teaspoon Dijon mustard
  • 1 cup extra virgin olive oil
  • salt and pepper


  1. Chop all veggies very small, and toss with cooked orzo.
  2. Add cheese, and toss again.
  3. Mix all dressing ingredients and shake hard in a container to emulsify.
  4. Dress salad with as much dressing as you’d like. You won’t necessarily use it all.
  5. Chill and serve cold.
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