Roasted Corn and Tomato Summer Orzo Salad recipe with basil

Caprese Orzo Pasta Salad

This summer caprese orzo salad is the perfect side dish for your summer bbq! Filled with roasted corn, tomatoes and feta, it's a delicious pasta salad that could also be served as a main course!

Course Main Course, Salad, Side Dish
Cuisine American
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 16
Author Natalie Dixon- A Turtle's Life for Me


  • 16 oz Orzo
  • 1 pint Cherry Tomatoes halved
  • 5 ears Corn
  • 2 tbsp Olive Oil
  • 6 cloves Garlic minced
  • 1/2 cup Red onion chopped
  • 1/4 cup Basil chopped
  • 6 oz. Feta


  • 3/4 cup Olive Oil
  • 6 tbsp Red Wine Vinegar
  • 3 tbsp Lemon Juice
  • 1 tsp Salt
  • 1/2 tsp Pepper
  • 1 1/2 tbsp Oregano


  1. Cook Orzo according to directions on box. 

  2. Meanwhile, heat olive oil in a cast iron skillet over medium to medium high heat. Cut corn off of cobs. Add corn and garlic to pan and roast for about 3-5 minutes, stirring frequently so it cooks evenly. 

  3. In a small bowl, mix dressing ingredients until well combined. Set aside. 

  4. When orzo is done cooking and drained, transfer to a large bowl. Add corn, tomatoes and red onions. Toss with dressing and mix well. Add feta and basil and stir to combine. Refrigerate until ready to serve. 

Recipe Notes

This makes a large batch of orzo salad that is suitable for a big crowd! You can easily halve all of the ingredients to make a smaller portion.