Why this Lemon Herb Orzo Salad Works
- Nutritious: It’s full of healthy fats and fresh summer vegetables. Add extra veggies or lean protein to suit your needs.
- Family favorite: Cold pasta salads are always popular in warm weather—this version is a crowd-pleaser for all ages.
- Simple to prepare: Easy to make ahead for meal prep or to bring to gatherings.
- Versatile: Works as a side dish or a main course. Make it in the morning for an effortless lunch, dinner, or snack, and bring it to potlucks with confidence.
Other easy pasta salads to try include avocado pasta salad, dill pickle pasta salad, and Mexican street corn pasta salad.
Ingredients You’ll Need
Orzo Salad
- Orzo: Any orzo or small pasta will work; gluten-free options are fine too.
- Red onion: Adds color and crunch.
- Feta: Crumbled feta or goat cheese lends creaminess and tang.
- Grape or cherry tomatoes: Provide natural sweetness and juiciness.
- English cucumber: Crunchy and refreshing against the tender pasta.
- Fresh herbs: Basil and parsley brighten the salad.
Lemon Basil Vinaigrette
- Basil leaves: Sweet and slightly peppery.
- Extra virgin olive oil: Or substitute avocado oil.
- Pine nuts: Optional, for a subtle nutty crunch.
- Honey: Maple syrup works as an alternative sweetener.
- Garlic: Fresh garlic gives the best flavor; adjust to taste.
- Red wine vinegar: Adds acidity and balance.
- Lemon juice: Fresh is ideal but bottled lemon juice is acceptable.
- Kosher salt: Sea salt or Himalayan salt can be used instead.
- Red pepper flakes: Optional, a pinch adds heat.
How to Make Lemon Basil Orzo Salad
- Prep pasta and vegetables: Cook the orzo according to package directions, drain and cool. While it cooks, chop cucumber, tomatoes, and red onion.
- Boil the pasta: Bring a large pot of salted water to a boil and cook the orzo per package instructions. Drain and rinse with cold water to stop cooking if serving chilled.
- Chop the veggies: Dice the cucumber and red onion, halve the tomatoes, and crumble the feta. Tear or slice basil and set everything aside.
- Make the vinaigrette: Combine oil, vinegar, lemon juice, honey, garlic, basil, salt, and red pepper flakes in a jar or bowl. Whisk or shake until emulsified. Refrigerate until ready to use.
- Assemble the salad: In a large bowl combine orzo, chopped vegetables, pine nuts (if using), and basil. Pour about three-quarters of the dressing over the salad and toss to coat evenly. Drizzle the remaining dressing on top and garnish with more herbs and lemon slices.
Recipe Variations
Easy ways to change up this salad:
- Add fresh vegetables: Try asparagus, red bell pepper, roasted summer squash, zucchini, or avocado.
- Swap the grains: Use short pasta shapes, whole grain pasta, Israeli couscous, farro, or quinoa instead of orzo.
- Boost protein: Add rotisserie or grilled chicken, steak, salmon, or chickpeas for more protein.
- Change the dressing: Use a homemade herb vinaigrette for a different flavor profile.
- Make it Greek-style: Toss with a lemon-oregano dressing and top with feta, sliced tomatoes, Kalamata olives, and chickpeas.
Pasta Cooking Tips
Follow these tips for perfect orzo:
- Avoid overcooking—check the orzo a couple of minutes before the package time to achieve al dente texture.
- Use a large pot of well-salted boiling water so the pasta is seasoned as it cooks—about 1 tablespoon salt per gallon of water.
- Rinse the pasta with cold water only when serving the dish chilled; rinsing removes excess starch and stops the cooking.
- For al dente, look for a tender pasta with a slight firmness and a tiny white core when bitten.
What to Serve with Lemon Basil Orzo Salad
This salad pairs beautifully with roasted or grilled fish such as almond-crusted or honey-glazed salmon. It also complements chicken dishes like baked BBQ chicken thighs or grilled chicken margherita.
Meal Prep and Storage
Make-ahead: Prepare the dressing up to 2 days in advance. Toss the salad just before serving so the pasta doesn’t absorb too much dressing. You can also assemble the salad ahead and enjoy it for lunches during the week.
Storage: Keep leftovers in an airtight container in the refrigerator for up to 5 days. The flavors often meld and taste even better the next day.
More Easy Pasta Salad Recipes
- Chicken Caesar pasta salad
- Summer orzo salad with basil pesto and goat cheese
- Italian pasta salad with salami and mozzarella
- Roasted vegetable pasta salad
- BLT pasta salad
- Avocado pasta salad
Lemon Orzo Pasta Salad
Ingredients
Pasta Salad
- 12 ounces dry uncooked orzo
- 1/2 red onion, diced
- 1 (8-oz) block feta cheese, crumbled or cubed
- 10 oz cherry tomatoes, halved
- 1 English cucumber, diced
- 1 cup fresh basil leaves, julienned
- 1/4 cup toasted pine nuts (optional)
- Fresh basil, parsley, and lemon slices for topping
Lemon Vinaigrette
- 1/3 cup extra virgin olive oil
- 1/3 cup red wine vinegar
- 2 teaspoons Dijon vinegar
- 1 Tablespoon honey
- 1 clove garlic, grated
- 3 Tablespoons lemon juice (about 1 large lemon)
- 1/2 teaspoon kosher salt
Instructions
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Boil the pasta: Bring a large pot of salted water to a boil. Cook the orzo according to package directions. Drain and rinse under cold water.
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Chop the veggies: While it cooks, chop the cucumber, tomatoes, red onion, feta, and basil. Set aside.
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Make the vinaigrette: Combine all dressing ingredients in a jar or bowl. Whisk or shake until fully combined. Chill until serving.
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Assemble the salad: In a large bowl combine pasta, vegetables, pine nuts, and basil. Toss with about 3/4 of the dressing, then drizzle the rest on top. Garnish with fresh herbs and lemon slices.
Notes
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
Recipe FAQs
No. Rinsing orzo before cooking isn’t necessary; it does not release large amounts of starch like some other pastas.
Properly stored, orzo salad keeps about 3 to 5 days in the refrigerator.
Orzo, meaning “barley,” is a rice-shaped pasta common in Mediterranean cuisines such as Greek and Italian. It doesn’t have a single specific country of origin.
Orzo is versatile and works well in soups, salads, pilafs, casseroles, and other dishes where a small, rice-shaped pasta is useful.