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You’ll love this zesty orzo pasta salad as a summertime side dish! It’s easy to make with tender orzo, crunchy cukes, juicy tomatoes, and creamy feta tossed in a fresh, flavor-packed lemon vinaigrette.
If you love the bright summertime flavors in this lemony orzo salad, try this Caprese pasta salad and Mediterranean pasta salad.
I think I’ve met my new favorite summer salad! This lemon orzo pasta salad is bursting with garden-fresh vegetables and crumbly feta, tossed with tender orzo pasta in a zesty homemade dressing. I made it last week and as delicious as it was, we had leftovers. Luckily, this orzo salad stays fresh in the fridge, and I nestled some grilled chicken overtop for lunch in the following days. The Mediterranean-style flavors are perfect for warmer weather, so I’ll definitely be making it again soon!
Why I Love This Lemon Orzo Pasta Salad
- Make it in minutes. An orzo pasta salad is quick to prepare and transports well, so it’s great as a last-minute side dish for potlucks, picnics, and barbecues. It’s also fast and easy to make for the family!
- Fresh Mediterranean flavors. I make this orzo pasta salad with feta cheese, fresh herbs, and ripe summer veggies. The lemon vinaigrette is a slam dunk, with thyme, honey, and garlic.
- Adaptable. Like most salad recipes, orzo pasta salad is easy to customize. I’m always adapting the vegetables and add-ins depending on what I have in the fridge.
Ingredients You’ll Need
Here are some notes on the Mediterranean-inspired ingredients in this orzo pasta salad. As with any pasta salad, there’s plenty of room for improvisation, so go ahead and leave out or add in what you like! Scroll to the recipe card after the post for a printable ingredients list with recipe instructions.
- Orzo – Despite its rice-like shape, orzo isn’t rice. It’s pasta! See below.
- Tomatoes – I use grape tomatoes or cherry tomatoes for their sweetness. You could dice up larger tomatoes, like Roma tomatoes if that’s what you have.
- Cucumbers – Try to buy seedless English cucumbers.
- Parsley – You can also chop up another herb, like basil.
- Onion – Thinly sliced red onion, or another mild onion variety.
- Feta – I like crumbled feta cheese. Other good options are mozzarella pearls, shaved or shredded parmesan, goat cheese, or cubed cheddar.
- Dressing – I dress this orzo salad with my homemade lemon vinaigrette (included in this recipe card). Feel free to use any dressing you’d like.
What Is Orzo?
Orzo is a type of semolina pasta popular in Mediterranean pasta dishes and salads. It’s small and narrow and looks a lot like large grains of rice even though it’s firmly in the pasta camp. I’ll often use it in chicken noodle soup, and it’s great as a stand-in for rice in recipes for avgolemono soup and rice pilaf. You’ll find dried orzo pasta in the same aisle as other short-cut pasta in the grocery store.
How to Make Orzo Pasta Salad
To make this orzo pasta salad, first, you’ll cook the orzo. Once it’s ready, drain and rinse the pasta well under cold water. Don’t forget to rinse! This stops the cooking and washes away any starches.
Next, take out a large bowl. Whisk together the dressing, and then combine it with the cooked orzo, veggies, and any add-ins, like herbs and feta cheese. Make sure to give the salad a good toss to coat. Finally, cover and refrigerate your orzo salad until you’re ready to serve.
Easy Orzo Salad Dressing
This fresh lemon vinaigrette is choc full of bright flavor and needs simple ingredients. It’s easy to make by combining oil and vinegar with grated garlic, lemon juice, honey, thyme, Dijon, salt, and pepper. I like to do this in a jar with a lid and give the ingredients a good shake.
Tips and Variation Ideas
There are plenty of ways to customize this orzo pasta salad. I’ll sometimes zest the lemon before I squeeze it and add the zest to this salad for an even more punchy flavor. Or, I’ll change it up with one or more of these easy variation ideas:
- Different dressing. Try another light dressing like the Italian vinaigrette from my Italian pasta salad or this easy Greek vinaigrette. Or make a creamy pasta salad with something like this cilantro lime dressing.
- Veggies. Play with more vegetable add-ins like bell peppers, cooked broccoli, zucchini, green onions, and green peas.
- Protein. Stir in cooked diced bacon or chicken, or add chopped salami, pancetta, or chorizo.
- More add-ins. Try adding olives, artichoke hearts, pepperoncini peppers, or roasted chickpeas.
Serving Suggestions
This orzo pasta salad is a light, easy side dish that goes great with summer grilling. Serve it next to burgers, grilled steak, or juicy grilled chicken, and round out the meal with a side of green salad. It’s also a tasty side with sandwiches, like my turkey club sandwich, an open-faced chickpea “chicken” salad sandwich, or a chicken Caesar wrap.
For lunch, I like to turn this orzo salad into a meal by adding a protein over top, like leftover cilantro lime chicken or sauteed shrimp.
Storing Leftovers
This orzo pasta salad will last up to 3-4 days in the fridge. I always find that the flavors get even better with time! This makes it a great make-ahead recipe for potlucks, parties, and cookouts.
More Pasta Salad Recipes
Orzo Pasta Salad
Ingredients
- 1 ½ cups dried orzo past
- 1 ½ cups grape tomatoes, halved
- 1 cup sliced cucumbers
- 1 cup parsley, chopped
- 1/3 cup thinly sliced red onion
- 4 oz crumbled feta cheese
Dressing
- ¼ cup olive oil
- 2 Tablespoons cider vinegar
- 2 cloves garlic, grated
- ½ lemon, juiced
- ½ Tablespoon honey
- ½ teaspoon dried thyme
- ½ teaspoon salt
- ½ teaspoon Dijon mustard
- 1/8 teaspoon black pepper
Instructions
- Bring a pot of water to a boil and cook the orzo according to the package directions. Drain and rinse with cold water to chill the pasta.
- Meanwhile, prepare the dressing by combining all the ingredients in a mason jar or plastic container with a tight-fitting lid. Shake well for 30 seconds or until completely combined. Set aside until ready to use.
- Add the pasta to a large bowl and top with the tomatoes, cucumbers, parsley, and red onion. Pour over about half of the dressing and mix to combine.
- Top with feta cheese.
- Taste and add the rest of the dressing if desired.
- Store in the fridge until ready to serve.
Notes
- Dressing used is my Lemon Vinaigrette.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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I love using orzo to make this pasta salad. That’s such a nice change of pace from macaroni.
Made this salad as a side for dinner last night and it turned out so good! Light and flavorful!
Loved this! It was so filling, and the dressing was super flavorful.
I made the Orzo Pasta Salad for a family barbecue, and it was a huge hit! The flavors were so fresh and vibrant, and the orzo added a nice texture. This will definitely be a staple for our summer gatherings!
The zesty lemon vinaigrette ties everything together, creating a refreshing and flavorful dish that’s easy to prepare and sure to impress.