Orzo Salad with Pickled Onions & Summer Squash

Skip the macaroni and mayo, and make this tangy salad instead. While the orzo cooks, you quick-pickle the onion and summer squash, then toss it all together. Easy!
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orzo salad with pickled onions and summer squash

Recipe by Janet Taylor McCracken

Start to Finish: 25 minutes

Servings: 8


  • 3/4 cup EVOO

  • 1/4 cup fresh lemon juice

  • 1/4 cup white wine vinegar

  • 1 cup chopped red onion

  • 1 lb. mixed summer squash, cut into 1/3-inch cubes

  • 1 lb. orzo

  • 3 cups (5 oz.) snap peas, thinly sliced lengthwise

  • 1/2 cup chopped fresh dill sprigs

  • 1/2 cup chopped fresh flat-leaf parsley

  • 1 package (8 oz.) mozzarella pearls, drained


1. In a large bowl, whisk the oil, lemon juice, and vinegar; season generously with salt and pepper. Toss with the onion and squash. Let marinate.

2. Meanwhile, bring a large pot of water to a boil. Salt the water generously and add the orzo. Cook until al dente. Drain well and transfer to the large bowl. Toss until coated. Let cool, tossing occasionally. Mix in the snap peas, herbs, and cheese; season.