Easy Lemon Orzo Pasta Salad

This Lemon Orzo Pasta Salad keeps things fresh and vibrant with tender pasta, crisp veggies, tangy feta, and a bright lemon vinaigrette. It is one of those go-to recipes I rely on for fast lunches and quick gatherings since it looks beautiful on a table and stays lively in the fridge for days.

The first time I made this for a family picnic, everyone went back for seconds and begged for the recipe. Now I keep extra orzo on hand just so I can whip this up whenever the craving hits.

Ingredients

• Orzo pasta: brings a tender chewy bite and is the perfect shape for holding vinaigrette
• Cherry tomatoes: add bursts of sweetness and vibrant color Choose ones that are firm and bright
• Cucumber: lends refreshing crunch Pick a firm English cucumber for the best texture
• Red bell pepper: provides mellow sweetness and beautiful color Use one that feels heavy for its size
• Red onion: brings a zesty aromatic edge Go for an onion that feels firm and does not sprout
• Feta cheese: offers creamy tanginess and great contrast Crumble it yourself from a block for best flavor
• Fresh parsley: adds herby punch Always pick parsley with deep green leaves
• Fresh dill: is optional but brings out classic Mediterranean notes
• Spinach: can be added for a leafy green boost Choose fresh bright leaves
• Extra-virgin olive oil: is the base for your dressing Use the best quality you can for flavor
• Fresh lemon juice: brightens everything Use a juicy lemon and strain out seeds
• Dijon mustard: helps the vinaigrette emulsify and gives it kick
• Honey or maple syrup: provides a touch of sweetness Go for pure honey or real maple syrup
• Garlic: gives savor and depth Use fresh minced for best results
• Salt and pepper: bring all the flavors together Taste and adjust as needed

Step-by-Step Instructions

Cook the Orzo:

Boil a generous pot of salted water and add the orzo pasta Cook for about 8 to 10 minutes until just al dente Drain the pasta and immediately rinse under cold water to cool it fast and stop additional cooking Set aside while you prep the mix ins

Prep the Veggies and Herbs:

Chop cherry tomatoes in half cube cucumber dice red bell pepper and finely chop red onion If using spinach roughly chop those leaves Crumble the feta and chop your fresh parsley and dill if using Having all these ready makes everything come together quickly

Make the Lemon Vinaigrette:

In a small bowl whisk together olive oil fresh lemon juice Dijon mustard honey or maple syrup minced garlic and a pinch of salt and pepper Mix until you have a smooth blended dressing Taste and add more lemon or honey if you crave more tang or sweetness

Assemble the Salad:

In a large bowl combine the cooled orzo pasta with all your prepared veggies feta cheese herbs and spinach if using Pour over the lemon vinaigrette and toss gently but thoroughly to coat every piece The salad is delicious right away but improves after chilling

Chill and Finish:

Cover the bowl and chill the salad in the fridge for at least thirty minutes This step lets the flavors meld and the pasta absorb the vinaigrette Before serving give it a quick toss and taste again for seasoning Add a splash of olive oil or lemon juice if it seems dry

Save

I have always loved the bright taste of fresh lemon in recipes Like my grandmother I squeeze it right over the salad just before eating and it makes every bite shine We all gather around the kitchen island for quick lunches with this in summer

Storage Tips

This salad keeps well covered and chilled for up to three days The flavors deepen the longer it sits If it dries out in the fridge simply drizzle on a bit more olive oil or a squeeze of fresh lemon just before serving for revived freshness

Ingredient Substitutions

Try swapping in whole wheat orzo for extra fiber or quinoa for a gluten free version If you do not have feta goat cheese brings a creamier tang or you can use mozzarella for a milder flavor Red bell pepper can be substituted with yellow or orange as well

Serving Suggestions

Serve the salad as a standalone main for light lunches or pile alongside grilled chicken or salmon for a heartier meal It is also a great side at barbecues potlucks or picnic spreads Top with more fresh herbs or a sprinkle of toasted seeds for crunch

A Bit of Context

Orzo is a small pasta shape often used in Mediterranean and Greek cooking It holds flavor-packed dressings beautifully and is perfect cold A lemony vinaigrette with fresh herbs matches those coastal traditions for a refreshing healthy salad

Recipe FAQs

→ How do I keep orzo from sticking together?

After cooking, rinse the orzo under cold water and toss with a little olive oil to prevent clumping before adding to your dish.

→ Can I make this salad ahead of time?

Yes, this dish actually improves in flavor as it chills. Store covered in the fridge for up to three days.

→ What proteins work well for extra heartiness?

Grilled chicken, shrimp, or chickpeas pair well for added protein and flavor without overpowering the salad.

→ Should I use fresh or dried herbs?

Fresh herbs like parsley and dill provide the brightest flavor, but you can substitute dried herbs in smaller amounts.

→ Can I make it dairy-free?

Absolutely! Omit the feta or choose a plant-based cheese to maintain a dairy-free version of this salad.