Lemon Orzo Pasta Salad

If you’re craving something refreshing, light, and full of sunshine, this Lemon Orzo Pasta Salad is calling your name. It’s bright, tangy, and filled with crisp vegetables, creamy feta, and herbs a chilled pasta salad that doesn’t just sit pretty on the table, it steals the show. Whether you’re planning a cookout, a picnic, or a meal prep lunch, this orzo salad fits the moment.

this Recipe

What Is Lemon Orzo Pasta Salad?

Lemon Orzo Pasta Salad is a cold salad made with orzo pasta (a rice-shaped pasta), tossed in a lemony olive oil dressing and packed with Mediterranean-style ingredients like cucumbers, tomatoes, feta, and herbs. It’s the perfect mix of creamy, tangy, and crunchy. The orzo keeps it comforting, while the lemon and fresh veggies make it feel impossibly light.

Why You’ll Love This Recipe

• It’s quick and easy — ready in under 30 minutes
• The flavors get even better the longer it chills
• It travels well for potlucks, picnics, or lunchboxes
• Beautifully colorful and naturally gluten-friendly (if using GF orzo)
• No mayo or dairy-heavy dressing, making it heat-safe for outdoor events

I promised you versatile, and here’s proof! This salad works as a side dish, a meatless main, or even a Mediterranean base for grilled chicken or salmon.

What Does Lemon Orzo Pasta Salad Taste Like?

It’s zesty, herbaceous, creamy, and fresh. The lemon vinaigrette brings brightness, the orzo is tender and comforting, and the feta adds richness without overpowering the vegetables. Every bite is layered — juicy tomatoes, crisp cucumber, bold herbs, and tangy cheese. Anything but boring!!

Benefits of This Salad

• Perfect for meal prep (flavors deepen over time)
• Naturally vegetarian
• Customizable based on what you have
• Great source of fiber and healthy fats
• Feels indulgent, but it’s light and nutrient-rich

Ingredients You’ll Need

To bring this Lemon Orzo Pasta Salad to life, here’s what you need:

• 1 cup dry orzo pasta
• 1 cup cherry tomatoes, halved
• 1 cup English cucumber, chopped
• 1/2 cup crumbled feta cheese
• 1/4 cup red onion, finely diced
• 1/4 cup chopped fresh parsley
• Zest of 1 lemon
• Juice of 1 large lemon (about 3 tbsp)
• 1/4 cup extra virgin olive oil
• Salt and freshly ground black pepper to taste

Optional Add-ins:

• 1/4 cup chopped fresh mint or dill
• 1/2 yellow bell pepper, diced
• Kalamata olives for a briny twist
• Cooked chickpeas for extra protein

Tools You’ll Need

• Medium saucepan (to cook orzo)
• Strainer
• Cutting board and sharp knife
• Zester or microplane
• Mixing bowl
• Wooden spoon or spatula

Ingredient Swaps & Additions

This recipe is super forgiving, so feel free to make it your own:

• Swap orzo with pearl couscous or quinoa for a gluten-free version
• No feta? Use crumbled goat cheese or shaved parmesan
• Add greens like chopped arugula, spinach, or kale for extra texture
• Make it a meal by topping with grilled chicken, shrimp, or salmon

How to Make Lemon Orzo Pasta Salad

1. Cook the orzo
   Bring a medium pot of salted water to a boil. Add orzo and cook until al dente, about 8–10 minutes. Drain and rinse with cold water to stop the cooking.
2. Make the lemon dressing
   In a small bowl, whisk together lemon juice, lemon zest, olive oil, salt, and pepper. Set aside to let flavors marry.
3. Prep the vegetables
   While the orzo cools, halve the cherry tomatoes, chop the cucumbers, onion, parsley, and any additional veggies or herbs you’re using.
4. Assemble the salad
   In a large bowl, combine the cooled orzo, veggies, herbs, and feta. Pour over the lemon dressing and toss gently to combine.
5. Taste and adjust
   Add more salt, pepper, or lemon juice as needed. Refrigerate at least 20 minutes before serving to let the flavors meld.
6. Serve chilled or at room temperature
   Top with extra feta, lemon zest, or herbs before serving for a fresh finish.

What to Serve with Lemon Orzo Pasta Salad

This salad pairs beautifully with:

• Grilled chicken, shrimp, or salmon
• Lamb skewers or beef kabobs
• Hummus, pita chips, and olives
• Roasted vegetables
• Falafel or stuffed grape leaves
• A crisp white wine like Sauvignon Blanc or Pinot Grigio

Tips for Success

• Salt the pasta water well for flavor from the start
• Cool the orzo completely to avoid wilting the vegetables
• Use fresh lemon juice — bottled can taste bitter
• Let it chill in the fridge at least 20 minutes (or up to a day ahead!)
• Toss just before serving if you’re prepping ahead, to keep textures fresh

Storage Instructions

Store in an airtight container in the fridge for up to 4 days. The lemony flavor actually improves with time!

Freezing is not recommended as the fresh veggies and orzo texture won’t hold up.

If it dries out after a day or two, add a drizzle of olive oil and a squeeze of lemon juice to bring it back to life.

Common Mistakes to Avoid

• Overcooking the orzo: Mushy orzo ruins the salad. Stick to al dente.
• Not rinsing after cooking: Orzo continues cooking after draining unless you rinse with cold water.
• Adding feta too early: For the prettiest presentation, mix in some of the feta right before serving.
• Using dull herbs: Wilted parsley or mint can make the whole salad feel tired. Go for bright and fresh!
• Underseasoning: Taste after mixing and adjust with salt, pepper, and lemon juice as needed.

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Frequently Asked Questions

Can I make Lemon Orzo Pasta Salad ahead of time?
Yes! In fact, it’s better after a few hours in the fridge. Just give it a gentle toss before serving.

Is this recipe gluten-free?
Not as written, but you can easily use gluten-free orzo or quinoa.

Can I make it vegan?
Absolutely. Just skip the feta or use a plant-based cheese alternative.

What if I don’t have orzo?
You can substitute with couscous, ditalini, or even rice.

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Nutrition Information (Per Serving – Approx. 6 servings)

• Calories: 280
• Protein: 6g
• Carbohydrates: 28g
• Fat: 16g
• Fiber: 3g
• Sugar: 3g
• Sodium: 360mg

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August 2, 2025 by Melissa