Orzo Salad with Scallops

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Orzo salad with seared scallops #orzo #pasta #scallops

I had a CRAZY weekend,

{spent with thousands of screaming tween/teen girls}

and I’ll be sharing a bit about that tomorrow,

but for now I thought I’d share a recipe with you that I shared at Ruthie’s place last month.  It is a summer staple in our house, and a dish that I could eat daily.

One of my favorite summer meals is pasta salad.  You can add almost anything, eat it hot or cold, and it’s a great way to clean out the fridge.  Pasta salad is my go-to for summer potlucks, and because you can make it ahead of time, it’s great for entertaining as well.

Plus, it’s pasta…one of the few things my fussy one actually eats.


orzo salad

Loaded with veggies and seafood, this salad is as beautiful to look at as it is delicious.  I know that you’re not supposed to serve cheese with your seafood, but a just a little freshly grated Parmesan adds SO much flavor.

{feel free to leave it off}


Orzo Salad with Scallops ~adapted from the Yummy Mummy Kitchen


  • 12 oz orzo {cooked according to directions on package}
  • 1/4 cup plus 1 tbsp olive oil
  • 2 tbsp white balsamic vinegar
  • 1 garlic clove {minced}
  • 1 cup of cherry tomatoes {halved}
  • 1 orange bell pepper {diced}
  • 1/2 cup of pitted Kalamata olives
  • 1 - 1 1/2 cup of arugula
  • 1 lb of scallops


  • While the orzo is cooking, heat 1 tbsp olive oil in a skillet over medium - high heat
  • saute the garlic for 2 minutes {until fragrant}
  • add in the tomatoes and peppers
  • cook about 5 minutes {the peppers and tomatoes will begin to char}
  • combine the orzo, tomato/peppers, arugula, and olives with the remaining olive oil and vinegar
  • season with salt and pepper to taste
  • in a non-stick pan, sear the scallops over high heat {we cooked them on the grill}
  • cook 2 - 3 minutes per side {be careful not to over-cook}
  • top the orzo salad with the scallops


seared scallops with orzo salad