A summery orzo salad recipe

Nothing says summer quite like a fresh salad, whether you’re settling down to a light lunch or complementing a succulent salmon steak at an al fresco gathering. But if your usual cos-and-tomato toss could do with a kick, why not go all out with this fabulously colourful orzo salad and really wow your guests, or just yourself?

Light orzo combines with a hearty mix of beans, sweet corn, plump cherry tomatoes, spring onions, crunchy cucumber and a delicious dressing in this stylish salad, and the best part is, once you’ve got your ingredients, it takes just a few minutes to prepare! Bye bye boring!

Serves 4 – 6 people


  • 500g cooked orzo
  • 150g black beans
  • 150g kidney beans
  • 100g sweet corn
  • 100g cherry tomatoes, quartered
  • 75g cucumber, deseeded and diced
  • 50g spring onions, sliced
  • 50ml buttermilk
  • 3 tablespoons of coriander, chopped
  • 2 tablespoons of Greek yoghurt
  • 2 tablespoons of mayonnaise
  • 1/2 teaspoon of chilli powder
  • 1/2 teaspoon of paprika
  • 1 teaspoon of garlic puree
  • Juice of 3 limes
  • Salt and pepper to taste


  • Mix the orzo with the sweet corn, cherry tomatoes, spring onion, cucumber, black beans and kidney beans in a large bowl.
  • In a separate bowl, add the remaining ingredients and combine thoroughly.
  • Pour the dressing over the orzo mixture and stir through until everything is mixed evenly.

And that’s it! It’s beautifully simple but still packs a tasty punch that’ll liven up any al fresco lunch, picnic or casual dinner this season. For more exciting ideas to ring in the summer, check out our Joyful Living edit here.