Lemon Orzo Salad is a fresh, zesty, and satisfying dish that’s perfect for warm-weather meals or anytime you want something light and flavorful. Tender orzo pasta is tossed with a medley of vegetables, fresh herbs, and a bright lemon vinaigrette for a refreshing salad that works as a side dish or a stand-alone meal. It’s quick to make, easy to customize, and bursting with citrusy goodness.
Why You’ll Love This Recipe
This salad is a vibrant balance of tangy, herby, and savory flavors. The orzo soaks up the lemony dressing beautifully, while the mix of vegetables adds crunch and freshness. It’s perfect for picnics, barbecues, meal prep, or a quick weekday lunch. Plus, it’s incredibly adaptable—add your favorite veggies or proteins to make it your own.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Orzo pasta
- Fresh lemon juice
- Lemon zest
- Olive oil
- Garlic (minced)
- Salt
- Black pepper
- Cucumber (diced)
- Cherry tomatoes (halved)
- Red onion (finely chopped)
- Fresh parsley or dill (chopped)
- Crumbled feta cheese (optional)
- Baby spinach or arugula (optional)
directions
- Cook the Orzo: Bring a pot of salted water to a boil. Cook the orzo until al dente according to package instructions. Drain and rinse under cold water to stop the cooking process.
- Make the Dressing: In a small bowl, whisk together lemon juice, lemon zest, olive oil, minced garlic, salt, and pepper until well combined.
- Prep the Vegetables: While the orzo cools, dice the cucumber, halve the tomatoes, and finely chop the red onion and herbs.
- Assemble the Salad: In a large mixing bowl, combine the cooled orzo, chopped vegetables, and herbs. Pour the dressing over and toss to coat.
- Add Final Touches: Stir in crumbled feta and greens if using. Adjust seasoning with additional salt, pepper, or lemon juice to taste.
- Chill and Serve: Let the salad chill for 20–30 minutes before serving to enhance the flavors.
Servings and timing
Servings: 4–6
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Variations
- Add protein: Toss in grilled chicken, chickpeas, or shrimp to turn it into a main dish.
- Make it vegan: Skip the feta or use a plant-based cheese alternative.
- Switch up the herbs: Try fresh mint or basil for a different twist.
- Use different greens: Kale or romaine can replace spinach for extra crunch.
- Olive addition: Add sliced kalamata or green olives for a briny bite.
storage/reheating
Store Lemon Orzo Salad in an airtight container in the refrigerator for up to 4 days. It’s best served cold or at room temperature. If the salad dries out slightly in the fridge, refresh it with a splash of olive oil and lemon juice before serving. Reheating is not recommended, as this is a cold salad.
FAQs
Can I make this salad ahead of time?
Yes, it’s great for meal prep or entertaining. Just store the dressing separately and toss before serving for best texture.
Is orzo a type of rice?
No, orzo is a small, rice-shaped pasta made from wheat. It cooks quickly and holds dressings well.
Can I use bottled lemon juice?
Fresh lemon juice is recommended for the best flavor, but bottled can be used in a pinch.
What’s the best herb for this salad?
Parsley and dill are classic, but mint or basil also work beautifully.
Can I freeze Lemon Orzo Salad?
Freezing is not recommended, as the vegetables and orzo may become mushy once thawed.
How do I prevent the orzo from sticking together?
Rinse it under cold water after cooking and toss with a bit of olive oil before mixing with other ingredients.
What can I serve with this salad?
It pairs well with grilled meats, seafood, or sandwiches, or as part of a Mediterranean spread.
Can I add nuts or seeds?
Yes, toasted pine nuts, almonds, or sunflower seeds add great crunch and flavor.
How can I make it spicy?
Add a pinch of red pepper flakes or some diced fresh jalapeño for heat.
Can I use whole wheat orzo?
Yes, whole wheat orzo is a great option for added fiber and nutrition.
Conclusion
Lemon Orzo Salad is a fresh, flavorful, and simple dish that’s perfect for any occasion. With its bright citrus dressing and colorful vegetables, it brings sunshine to your plate. Whether served as a side or enjoyed as a main, it’s a versatile, wholesome recipe you’ll want to make again and again.
Print
Lemon Orzo Salad
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4–6 servings
- Category: Side Dish, Salad
- Method: No Bake/No Cook
- Cuisine: Mediterranean-Inspired
Description
Lemon Orzo Salad is a refreshing pasta salad made with tender orzo, fresh herbs, crisp vegetables, and a tangy lemon dressing. It’s simple, light, and perfect as a side dish, picnic staple, or make-ahead lunch.
Ingredients
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1 cup dry orzo pasta
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1 cup cherry tomatoes, halved
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1 cup cucumber, diced
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1/4 cup red onion, finely chopped
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1/2 cup crumbled feta cheese
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1/4 cup chopped fresh parsley
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2 tablespoons chopped fresh dill (optional)
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1 cup baby spinach or arugula (optional)
For the lemon dressing:
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1/4 cup olive oil
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3 tablespoons fresh lemon juice (about 1 lemon)
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1 teaspoon lemon zest
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1 teaspoon Dijon mustard
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1 teaspoon honey or maple syrup
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1 small garlic clove, minced
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Salt and black pepper, to taste
Instructions
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Cook the orzo:
Bring a pot of salted water to a boil. Cook orzo according to package directions until al dente. Drain and rinse under cold water to cool. -
Make the lemon dressing:
In a small jar or bowl, whisk together olive oil, lemon juice, zest, Dijon, honey, garlic, salt, and pepper. -
Assemble the salad:
In a large bowl, combine cooled orzo, tomatoes, cucumber, onion, feta, and herbs. Toss with the lemon dressing until evenly coated.
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Serve or chill:
Serve immediately or refrigerate for 30 minutes to let the flavors meld. Toss again before serving.
Notes
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Add chickpeas or grilled chicken to make it a full meal.
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For extra crunch, toss in pine nuts or toasted almonds.
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Use whole wheat orzo for a more wholesome version.