You know those recipes you keep coming back to again and again? This is one of them. My sweetcorn and avocado orzo salad is probably my favourite pasta salad of all time. It’s fresh, creamy, tangy, and loaded with seasonal flavours. I love how satisfying it is without feeling heavy—perfect for warm days or when you need a quick lunch that still feels special.
This pasta salad is incredibly versatile. It can be a light main dish, the perfect lunchbox option, or a crowd-pleasing side for barbecues and summer gatherings. Serve it warm straight after cooking or chilled from the fridge—it’s delicious either way. You can bulk it up with extra protein or keep it light and plant-based. It’s the kind of recipe you can make your own, depending on what you have in the fridge and what you’re in the mood for.
It’s great straight after making, but also one of those recipes that tastes even better cold, so it’s ideal for meal prep or a picnic lunch. You get the sweetness from the charred corn, creaminess from the avocado and feta, freshness from herbs and lime, and a soft bite from the orzo. It’s a summer staple in my kitchen, and I hope it becomes one in yours too.
Ways To Enjoy It
- Pack it for lunch on a sunny day—no heating required.
- Serve as a fresh side for grilled chicken Sweet Chilli Chicken Skewers or halloumi, for a vegetarian version.
- Bring to a barbecue or picnic—it travels well and everyone loves it.
Versatile: Main, Side or Salad
This orzo salad is the definition of versatile. It works as a light main, a satisfying side, or even as part of a bigger salad spread. I love it on its own, but if you want to make it more filling, just add your favourite protein—grilled chicken, crispy tofu, boiled eggs or even a handful of chickpeas would all be delicious here. It’s the kind of recipe that fits into your week however you need it to, whether it’s a no-fuss lunch, a fridge-friendly prep-ahead meal, or a fresh side dish for your next barbecue.
Tips
- Char the corn properly: Don’t skip the toasting step—it brings out natural sweetness and depth of flavour.
- Cool everything before mixing: This helps keep the avocado fresh and the feta from melting.
- Use ripe avocado: It should be just soft enough to mash lightly with a fork.
- Rinse the orzo in cold water: It stops the cooking process and prevents the pasta from clumping.
Swaps
Orzo: Small pasta shapes like ditalini or couscous work too. Use gluten-free pasta if needed.
Feta: Try goat’s cheese or a vegan feta alternative.
Sweetcorn: Tinned or frozen corn can be used in a pinch, just make sure to toast it for flavour.
Lime: Lemon works too, but lime adds a punchier zing.
Chives: Spring onions or parsley can be used for a different herb vibe.
Storage
Fridge: Store in an airtight container for up to 3 days. Best eaten cold.
Freezer: Not suitable for freezing.
More Pasta Salads
Sweetcorn & Avocado Orzo Salad
Ingredients
- 2 sweetcorn
- 1 avocado
- 60 g feta, crumbled
- 140 g orzo (dry weight)
- 1/2 small onion, chopped finely and pickled
- 1 tbsp chives, chopped finely
- 1/2 lime, juice
- oil, salt and pepper to taste
Instructions
- Cut the corn off the cob.
- In a pan add a bit of butter and the sweetcorn. Cook until golden and toasted. Once ready set aside to cool down.
- In the meantime cook the pasta. Once pasta is ready rinse under cold water.
- In a large salad bowl add the all the ingredients: pasta, avocado, sweetcorn, feta, onion and chives.Drizzle some extra virgin olive oil, salt and pepper and squeeze the lime.
- Mix and serve.