This fun pasta salad combines a hint of sweet grapes with bright lemon juice, savory feta cheese and more. It is the perfect side dish for grilled meats or seafood.
This super simple pasta salad is the perfect summer side dish. It comes together quickly, can be made ahead of time and the leftovers keep great. It is a surprising mix of ingredients that work really well together to form a bright and fresh balance on your plate. We love serving it alongside grilled meat.
It is always nice to have some cool fresh and easy recipes for summer. That is especially true when you can do all of the prep work ahead of time.
Whether you have guests over or are just feeding you family, it is nice to be able to grab the sides out and serve them without any effort. You get to enjoy everyone’s company and still feed them delicious food.
Pasta salad is always great for that. You can prepare them in the morning when it is cooler and quieter.
When it is time to eat you just give them a quick toss and dig in. It’s low effort and big flavor.
This orzo salad is an especially fresh and easy twist on macaroni salad. The lemon juice and olive oil dressing is extra light and bright.
The grapes add an unexpected sweet and fresh burst. The feta adds that salty savory and creamy balance.
The fresh mint adds that herbiness without being overtly minty. Together it all just works.
My aunt Donna originally made this recipe for a family cookout in 2015. It was so different than anything we were used to but super tasty.
I shared the recipe then, but I figured it was worth sharing with you all again. So I whipped up a batch to go with some grilled chicken.
It was every bit as good as I remembered. It is a large batch, so I happily divided the leftovers into small containers and added a little shredded chicken on top.
Those leftovers made great lunches throughout the week. The texture held up well and the flavors were still fabulous.
Little Dude loved the addition of the grapes, of course! This salad is definitely worth a try at your next potluck, or make it to go with lemon yogurt marinated chicken or spinach and feta stuffed chicken breasts.
It can be served warm, room temperature or cold. We had it cold which was especially nice on a warm evening.
More fun salad ideas:
Sandra’s Spinach Salad is a classic with bacon, eggs and an easy homemade salad dressing. It is a yummy combination!
Chopped Salad for a Crowd is a Portillo’s copycat recipe. It has greens, meat, cheese and even a little pasta for good measure. I like making a huge batch for parties.
MiMi’s Frito Salad can be made with taco meat as a main course or without as a side dish. It is loaded with flavors, textures and has a homemade Catalina salad dressing recipe too!
- 12 ounce box orzo
- 6 Tablespoons extra-virgin olive oil
- 6 Tablespoons lemon juice
- 1 teaspoon salt
- 1 teaspoon ground pepper
- 4 cups seedless grapes, halved
- 2/3 cup crumbled feta cheese
- 1/2 cup fresh mint, chopped
- 4 Tablespoons red onion, finely chopped
- Cook orzo to al dente according to package directions, drain and rinse with cold water.
- In a large bowl, stir together oil, lemon juice, salt and pepper. Stir in grapes, feta, mint, onion and orzo. Toss to combine.
- You can serve immediately, or refrigerate until ready to serve.
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Amount Per Serving: Calories: 185Total Fat: 9gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 7mgSodium: 258mgCarbohydrates: 23gFiber: 1gSugar: 9gProtein: 4g
All nutritional information is estimated and will depend on the exact ingredients you use.