Why You’ll Love Lemon Orzo Pasta Salad Recipe
Light, zesty, and bursting with fresh Mediterranean flavors, this Lemon Orzo Pasta Salad is the perfect side dish or light meal. With tender orzo pasta, crisp vegetables, and a tangy lemon dressing, it’s refreshing, quick to make, and a crowd-pleaser for potlucks, picnics, or weekday lunches.
Ingredients
-
1 1/2 cups orzo pasta
-
1 cup cherry tomatoes, halved
-
1 cucumber, diced
-
1/2 red onion, finely chopped
-
1/2 cup Kalamata olives, sliced
-
1/2 cup feta cheese, crumbled
-
1/4 cup fresh parsley, chopped
-
2 tbsp fresh dill, chopped (optional)
For the Lemon Dressing:
-
1/4 cup extra virgin olive oil
-
3 tbsp fresh lemon juice (about 1 lemon)
-
1 tsp lemon zest
-
1 tsp Dijon mustard
-
1 garlic clove, minced
-
Salt & black pepper, to taste
Directions
-
Cook orzo pasta according to package directions until al dente. Drain and rinse with cold water to stop cooking.
-
In a large bowl, combine cooled orzo, cherry tomatoes, cucumber, red onion, olives, feta, parsley, and dill.
-
In a small jar or bowl, whisk together olive oil, lemon juice, zest, Dijon mustard, garlic, salt, and pepper.
-
Pour the dressing over the salad and toss until well coated.
-
Chill for at least 30 minutes before serving for best flavor.
Servings and Timing
-
Servings: 6
-
Prep Time: 15 minutes
-
Cook Time: 10 minutes
-
Chill Time: 30 minutes (optional but recommended)
-
Total Time: 55 minutes
Variations
-
Protein Boost: Add grilled chicken, shrimp, or chickpeas.
-
Extra Veggies: Toss in bell peppers, zucchini, or spinach.
-
Vegan Option: Skip the feta or use a dairy-free alternative.
-
Herb Swap: Try fresh basil or mint instead of dill for a different flavor.
Storage/Reheating
-
Fridge: Store in an airtight container for up to 3 days.
-
Freezer: Not recommended (pasta and veggies lose texture).
-
Make Ahead: Best made a few hours before serving so flavors meld together.
FAQs
Q: Can I serve this warm?
A: Yes, it works both warm and chilled. Just toss the dressing while the pasta is still slightly warm.
Q: Can I use another pasta shape?
A: Small shapes like ditalini, couscous, or farfalle work well too.
Q: Can I make this without olives?
A: Absolutely—just leave them out or replace with capers for a briny kick.
Conclusion
Lemon Orzo Pasta Salad
This Lemon Orzo Pasta Salad is light, zesty, and packed with fresh Mediterranean flavors. Tender orzo pasta is tossed with crisp vegetables, tangy feta cheese, and a bright lemon dressing for the ultimate side dish. Perfect for picnics, BBQs, or a refreshing weekday lunch, this salad is simple yet incredibly satisfying.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 6 servings
- Category: Salad
- Method: Boiling
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
- For the Salad:
- 1 ½ cups (285 g) orzo pasta
- 1 cup cherry tomatoes, halved
- 1 medium cucumber, diced
- ½ red onion, finely chopped
- ½ cup Kalamata olives, pitted and sliced
- ½ cup crumbled feta cheese
- ¼ cup fresh parsley, chopped
- 2 tbsp fresh dill, chopped (optional)
- For the Lemon Dressing:
- ¼ cup extra-virgin olive oil
- 3 tbsp fresh lemon juice (about 1–2 lemons)
- 1 tsp lemon zest
- 1 garlic clove, minced
- 1 tsp Dijon mustard
- Salt and black pepper, to taste
Instructions
- Cook the pasta: Bring a pot of salted water to a boil. Add orzo and cook according to package directions until al dente. Drain, rinse under cold water, and transfer to a large bowl.
- Prep the veggies: While the pasta cooks, chop the tomatoes, cucumber, onion, olives, and herbs.
- Make the dressing: In a small bowl, whisk together olive oil, lemon juice, lemon zest, garlic, Dijon mustard, salt, and pepper until emulsified.
- Assemble the salad: Add the veggies, feta, and herbs to the orzo. Pour the dressing over the top and toss gently to combine.
- Chill & serve: Refrigerate for at least 30 minutes to let flavors meld. Serve cold or at room temperature.
Notes
- Cook the pasta: Bring a pot of salted water to a boil. Add orzo and cook according to package directions until al dente. Drain, rinse under cold water, and transfer to a large bowl.
- Prep the veggies: While the pasta cooks, chop the tomatoes, cucumber, onion, olives, and herbs.
- Make the dressing: In a small bowl, whisk together olive oil, lemon juice, lemon zest, garlic, Dijon mustard, salt, and pepper until emulsified.
- Assemble the salad: Add the veggies, feta, and herbs to the orzo. Pour the dressing over the top and toss gently to combine.
- Chill & serve: Refrigerate for at least 30 minutes to let flavors meld. Serve cold or at room temperature.
This Lemon Orzo Pasta Salad is a bright, refreshing dish that’s versatile and easy to prepare. Whether you’re bringing it to a picnic, enjoying it as a light lunch, or serving it as a side for grilled meats, its zesty flavors and vibrant colors will make it a new favorite!
