Summer Picnic Pasta Salad (Fresh and Easy)

This summer picnic pasta salad is packed with fresh, summery flavors and ready in just 25 minutes! Cooked orzo pasta is tossed with cucumbers, cherry tomatoes, olives, pine nuts, herbs, and feta for a make-ahead friendly vegetarian meal. This vegetarian salad is perfect for picnics, summer gatherings, or enjoying at home.

Summer Picnic Pasta Salad: a Fresh Summer Salad Idea

One of my go-to summer meals is to make a giant pasta salad. That way, mealtime is as simple as spooning it into a bowl and eating it cold. Which to be honest, is sometimes all I can muster in the dead of summer!

This version combines cooked orzo pasta with chopped cucumbers, tomatoes, olives, pine nuts, and feta for a flavorful and simple salad that can be enjoyed cold or at room temperature. Rather than a separate dressing, we’re keeping it simple with a combo of lemon juice and extra virgin olive oil. I usually enjoy this summer salad as dinner alone but it makes a great side dish for summer gatherings, BBQs, and of course, picnics!

Why I Really Love this Pasta Salad

• The combination of tomatoes and cucumbers gives it that beautiful fresh flavor that we crave during the summer months! Plus, this combo is super hydrating which is always a plus on hot summer days.
• It travels well making it the perfect addition to a summer picnic, potluck, or BBQ.
• It’s filling without feeling too heavy.
• It’s make-ahead and meal prep friendly and can be eaten cold or at room temperature without worrying about re-heating.

Key Ingredients and Subs

Orzo pasta forms the base of the pasta salad because it cooks up super quick. Feel free to use a gluten free orzo or other small-sized pasta if you need to! Fresh cucumber and tomatoes are a must, lending that fresh summery flavor. I prefer using cherry tomatoes because their sweetness is really lovely here but any variety will do. I really love toasted pine nuts for a bit of crunch but they can be on the pricey side. For a budget-friendly option that is equally delicious, use roasted sunflower seeds or roasted almonds. Feta is the only thing keeping this salad from being vegan so if that is relevant for you, a vegan feta works just as well!

Produce Note: tomatoes store best at room temperature out of direct sunlight! This yields the best flavor and texture. Storing them in the fridge messes with the ripening process making them taste watery and dull.

How to Avoid Soggy Pasta Salad

This orzo pasta salad is perfectly suited for making ahead of time and weekly meal prep because the flavor only gets better the longer it sits! It will last up to 5-6 days (as long as you don’t eat it all before then!).

The most important step in making this summer pasta salad is to let the cooked orzo cool down after you strain it. If the orzo is hot when you mix it with the tomatoes and cucumbers, they will lose some of their crispness. You can speed up the cooling process by running the cooked orzo under cold water once it’s in the strainer. Just make sure to strain it really well so you don’t end up with a soggy pasta salad!

More Picnic-Friendly Dishes for Summer

For a super filling salad option that takes the place of a main dish, I love this blistered shishito and sweet corn quinoa salad. It’s ready in 30 minutes and travels really well. For a little something sweet that doesn’t need to be refrigerated, try these lemon coconut macaroons. The combo of lemon and coconut is so perfect for the warmer months! If you need something refreshing and hydrating to sip on with a beautiful hue, go with this hibiscus plum iced tea. If you love dips, this sweet pepper romesco topped with an easy cucumber white bean salad is great for pairing with flatbread, chips, or crackers. Just layer it in a container and you’re good to go!

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