Looking for a dish that’s light, refreshing, and a total crowd-pleaser?
You’ve found it. Lemon Orzo Pasta Salad isn’t just a side – it’s a star in its own right.
This tiny, rice-shaped pasta delivers big flavor when paired with crisp vegetables, tangy feta cheese, and a zesty homemade vinaigrette.
Lemon Orzo pasta salad is perfect for meal prep, ideal for warm-weather lunches, and adaptable enough to suit any flavor profile.
Whether you’re hosting a barbecue, attending a potluck, or simply need a fresh idea for lunch, this orzo salad is your answer.
Ingredients for the Perfect Lemon Orzo Pasta Salad
Creating a delicious orzo salad starts with a solid ingredient base:
- Orzo pasta: The main component—cook it al dente to avoid mushiness.
- Fresh vegetables: Think cherry tomatoes, red onion, bell pepper, cucumber, and spinach for crunch and color.
- Cheese: Crumbled feta adds creaminess and a salty bite.
- Herbs: Fresh parsley, dill, or basil elevate the flavor.
- Dressing: A lemon vinaigrette made with olive oil, lemon juice, Dijon mustard, garlic, and a touch of honey ties everything together.
- Optional add-ins: Grilled chicken, chickpeas, or shrimp can turn it into a satisfying main dish. Olives or sun-dried tomatoes offer a briny depth.
How to Make Lemon Orzo Pasta Salad Step-by-Step
Follow these simple steps to bring the dish together:
- Cook the orzo in salted boiling water until al dente. Rinse under cold water and drain well.
- Prep the vegetables while the orzo cooks—chop them into bite-sized, uniform pieces for even distribution.
- Make the vinaigrette by whisking together olive oil, lemon juice, mustard, minced garlic, and honey. Season with salt and pepper.
- Combine all ingredients in a large mixing bowl. Add the orzo, veggies, feta, and dressing. Toss to coat.
- Let it rest in the fridge for at least 30 minutes before serving. This allows the flavors to meld together.
Pro tip: If the salad seems dry after chilling, stir in a splash of olive oil or lemon juice before serving.
Orzo Pasta Salad Variations to Try
One of the best things about orzo pasta salad is how customizable it is. Here are some tasty variations:
- Mediterranean Style: Add Kalamata olives, cherry tomatoes, cucumber, red onion, and feta with a lemon-oregano vinaigrette.
- Italian-Inspired: Use mozzarella pearls, roasted red peppers, fresh basil, and a balsamic glaze.
- Vegan Orzo Salad: Skip the cheese and use a tahini or olive oil-based dressing with chickpeas, cucumbers, and roasted veggies.
- Southwestern Twist: Toss in corn, black beans, avocado, and a lime-cilantro dressing with a pinch of chili powder.
Feel free to mix and match based on what’s in your fridge.
Tips for Making Ahead and Storing
Orzo pasta salad is a meal-prepper’s dream. Here’s how to keep it fresh and flavorful:
- Rinse the orzo with cold water after cooking to prevent sticking and stop the cooking process.
- Store in an airtight container in the fridge for up to 3–4 days.
- Add delicate greens like spinach or arugula just before serving to keep them crisp.
- Refresh with a splash of dressing or olive oil if the salad dries out in the fridge.
It’s an ideal make-ahead dish for busy weeks or event planning.
What to Serve with Orzo Pasta Salad
This salad pairs well with a variety of dishes and works as a light main course or hearty side:
- Grilled proteins: Chicken, steak, shrimp, or tofu
- Sandwiches or wraps: Complements deli meats and Mediterranean fillings
- Picnic fare: Serve alongside fruit, hummus, and pita for a complete picnic spread
- Main dish idea: Add grilled chicken and avocado for a balanced lunch or dinner
It’s also a smart option to bring to gatherings—easy to transport, holds well at room temperature, and loved by most palates.
Recipe FAQ’s
Can I make this salad ahead of time?
Yes! This salad actually tastes better after a few hours in the fridge. Just store in an airtight container and enjoy within 3–4 days.
What protein can I add to make it a full meal?
Grilled chicken, chickpeas, shrimp, or tofu all work beautifully in this salad.
What if I don’t have all the fresh herbs?
Fresh herbs add brightness, but you can substitute with ½ teaspoon each of dried parsley or dill if needed.
Easy Lemon Orzo Pasta Salad Recipe
Ingredients
- 1 cup dry orzo pasta
- 1 ½ cups cherry tomatoes halved
- 1 cup cucumber diced
- ½ cup red bell pepper diced
- ¼ cup red onion finely chopped
- ⅓ cup crumbled feta cheese
- 2 tablespoons fresh parsley chopped
- 2 tablespoons fresh dill optional, chopped
- 2 cups fresh spinach roughly chopped (optional)
For the Lemon Vinaigrette:
- ¼ cup extra-virgin olive oil
- 2 tablespoons fresh lemon juice about 1 lemon
- 1 teaspoon Dijon mustard
- 1 teaspoon honey or maple syrup for vegan
- 1 clove garlic minced
- Salt and pepper to taste
Instructions
Cook the Orzo
- Bring a pot of salted water to a boil. Add 1 cup of orzo and cook until al dente, about 8–10 minutes. Drain and rinse under cold water to stop the cooking. Set aside.
Prepare the Vegetables
- While the orzo cooks, chop the cherry tomatoes, cucumber, red bell pepper, red onion, and optional spinach. Crumble the feta cheese and chop your herbs.
Make the Dressing
- In a small bowl or jar, whisk together the olive oil, lemon juice, Dijon mustard, honey, garlic, and a pinch of salt and pepper.
Combine the Salad
- In a large mixing bowl, combine the cooked orzo, all the chopped veggies, feta, and herbs. Pour the dressing over the top and toss well to coat.
Chill and Serve
- For best flavor, chill the salad in the refrigerator for at least 30 minutes. Before serving, give it a good toss. If needed, add a little more olive oil or lemon juice.