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Lemon orzo salad is fresh, flavorful, and easy to make. It’s filled with fresh herbs, crisp veggies, and tender orzo. Perfect to serve at a spring or summer meal.
This orzo pasta salad recipe is super customizable! You can easily use other mix-ins based on your preferences and what you have on hand.
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Why It’s Great
- Fresh and Flavorful – Loaded with fresh veggies and herbs.
- Customizable – You can use different veggies or even add a protein.
- Ready in 20 Minutes – Just cook the orzo, chop the veggies, and mix it all together!
How To Make Lemon Orzo Salad
See recipe card below for ingredient quantities and full instructions.
This lemon orzo pasta salad is ready in just 20 minutes and is so easy to make!
- Cook Orzo – Start by cooking the orzo according to package directions. Once cooked, drain and rinse the orzo with cold water. This helps keep the orzo from sticking together.
- Mix Dressing – Make the dressing by whisking together the ingredients in a medium bowl.
- Toss Salad – To the dressing, add the cooked orzo, Feta, cucumbers, tomatoes, and herbs. Toss everything until well coated with the dressing and combined.
- Chill and Serve – Chill the salad in the fridge until ready to serve. I like to give the salad another toss just before serving.
If you’re serving orzo cold, I recommend rinsing. Rinsing helps keep it from sticking together. If you’re serving orzo hot in a pasta sauce, then you don’t need to rinse.
Orzo is a small pasta that is shaped like rice. You can find it at most grocery stores with the other dried pastas. It is very versatile and can be used in soups, pasta salads, and even casseroles.
This summer orzo salad is a versatile side dish. I love serving it with other fresh dishes or our favorite grilling recipes. Try these Grilled Chicken Kabobs or Grilled Salmon Kabobs. Wash everything down with a refreshing glass of Homemade Limeade.
- Veggies – This recipe is a great way to use up other veggies in the fridge. Some other favorites are bell pepper, green onions, baby spinach, and red onion.
- Cheese – Instead of feta, crumbled goat cheese or mozzarella pearls are also great! Or you can omit the cheese if you want the recipe to be dairy-free.
- Protein – For a heartier salad, try mixing in a protein like rinsed chickpeas, white beans, shredded chicken, or small shrimp.
Leftovers can be stored in an airtight container in the fridge for up to 3 days. Over time, the orzo will soak up the dressing. You can add a little more dressing or oil to moisten the salad again before serving.
- Chill Before Serving – For best results, I like to chill the salad for about 30 minutes to allow the flavors to mix together.
- Add Extra Oil – If you need the salad to chill for more than a couple of hours, the orzo may start to soak up the dressing. You can add a little more oil just before serving when tossing together to add moisture back.
More Pasta Salad Recipes
Lemon Orzo Salad
- 2 cups orzo uncooked
- 4 ounces Feta cheese crumbles
- 1 cup diced English cucumber
- 1 pint cherry tomatoes quartered
- ¼ cup fresh minced parsley
- ½ cup fresh basil chopped
- ½ cup olive oil
- 1 teaspoon lemon zest
- 3-4 tablespoons lemon juice or more to taste
- 2 garlic cloves finely minced
- 2 teaspoons honey or to taste, optional
- Kosher Salt and black pepper to taste
- Cook orzo in boiling, salted water, according to package instructions. Drain and rinse with cold water.
- Whisk together dressing ingredients in a medium sized bowl. Add orzo, Feta, cucumbers, tomatoes, parsley and basil. Toss the salad until well coated with the dressing.
- Chill until ready to serve. Toss again just before serving.