Ingredients

For the orzo base:

16 oz orzo
3 tbsp olive oil
1.5 tbsp butter
4.25 cups chicken broth
1/3 cup lemon juice
1/4 tsp salt
1/4 tsp pepper
1/2 red onion, finely diced (1/4-inch pieces)

For the salad mix-ins:

2 ears corn
1 cucumber, peeled and diced (1/2-inch cubes)
1 red bell pepper, diced
16 oz cherry tomatoes, halved
15 oz garbanzo beans, drained
1/2 cup kalamata olives, chopped
1/2 cup almonds, roughly chopped
1/2 cup fresh basil, roughly chopped
1/2 cup feta cheese, crumbled

For the dressing:

1/3 cup olive oil
2 tbsp red wine vinegar
2 tbsp lemon juice
1.5 tbsp fresh dill
1.5 tbsp fresh parsley
1.5 tbsp fresh oregano
1 tsp sugar
1 tsp Dijon mustard
1/2 tsp garlic powder
1/8 tsp red pepper flakes
1/4 tsp pepper
1/4 tsp salt

Instructions

Step 1: Prepare all vegetables and herbs: dice the red onion and red bell pepper, peel and dice the cucumber, halve the cherry tomatoes, and roughly chop the basil, almonds, and kalamata olives. Crumble the feta cheese into bite-sized pieces. Whisk together all dressing ingredients in a bowl until emulsified and set aside.

Step 2: Heat butter and 3 tablespoons olive oil in a large pan over medium-high heat. Add the orzo and diced red onion and stir constantly for 3-5 minutes until the orzo turns golden brown and fragrant.

Step 3: Pour in chicken broth, lemon juice, salt, and pepper. Bring to a simmer and cook for 8-10 minutes, stirring occasionally, until the orzo is tender but slightly firm and most liquid is absorbed.

Step 4: Transfer the cooked orzo to a large bowl and spread it out to cool to room temperature, stirring occasionally. Meanwhile, remove corn kernels from the cobs by standing each ear upright and slicing downward with a sharp knife.

Step 5: Once the orzo has cooled completely, add the corn, cucumber, bell pepper, tomatoes, and drained garbanzo beans. Pour the dressing over the salad and gently fold to coat all ingredients evenly. Let it sit for 5-10 minutes to meld flavors.

Step 6: Gently fold in almonds, kalamata olives, basil, and crumbled feta. Taste and adjust seasoning with salt, pepper, or lemon juice if needed. Serve chilled or at room temperature.

Tips & Variations

Toast the orzo before cooking to deepen the flavor and prevent mushiness.

Let the orzo cool completely before mixing in vegetables and dressing to keep ingredients fresh and crisp.

Substitute whole wheat or gluten-free orzo if preferred, monitoring cooking time closely.

Swap feta for goat cheese or parmesan for different cheese flavors.

Use any small pasta shapes like ditalini or small shells if orzo is unavailable.

Frozen or canned corn works well—just be sure to drain canned corn and thaw frozen.

Add grilled chicken, shrimp, or lamb to make a heartier meal.

Storage

Store the pasta salad in an airtight container in the refrigerator for up to 4 days. The flavors improve after sitting for a few hours. Before serving, let it come to room temperature and toss gently. Add a drizzle of olive oil or a squeeze of lemon juice if it seems dry. For best texture, add feta and almonds just before serving.

FAQs

Can I make this salad vegan?

Yes, simply omit the feta cheese or replace it with a vegan cheese alternative. Ensure your broth is vegetable-based instead of chicken broth for a fully vegan dish.

How do I prevent the salad from becoming mushy?

Make sure to cool the cooked orzo completely before adding fresh vegetables and dressing. Also, drain orzo thoroughly after cooking to avoid excess liquid diluting the salad.