Easy Lemon Orzo Pasta Salad Recipe
This Lemon Orzo Pasta Salad is a fresh, colorful, and zesty dish that's perfect for any occasion—from weekday lunches to picnic spreads. Made with tender orzo pasta, crunchy vegetables, tangy feta, and a lemony vinaigrette, it comes together in under 30 minutes and holds up beautifully in the fridge.It’s easily customizable with protein or extra veggies, making it both versatile and meal-prep friendly.
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.