I’ve been dreaming of this orzo salad ever since a friend made a version of this for me nearly 15 years ago. It’s the kind of salad you’ll want to meal prep often, because you can eat it straight from the fridge for lunch, and it’s easy to change the veggies and protein you use each time.
I originally tested this with a Greek-inspired dressing, using red wine vinegar and oregano. It was fine, but I knew it could be better. After a few more rounds of testing, I fell in love with this zippy lemon dressing, accompanied by plenty of fresh herbs.
The combination is downright irresistible!
Lemon Orzo Pasta Salad Ingredients
- Orzo Pasta. This pasta resembles rice, and while you can certainly use rice or quinoa as alternatives, this type of pasta has a lovely mouthfeel. (It’s not naturally gluten-free, but you can buy a gluten-free version if needed.)
- Fresh Lemon. The juice and zest of a large lemon make this salad taste bright and flavorful.
- Olive Oil. This completes the salad dressing, but you don’t need much!
- Fresh Veggies. Diced cucumber, red onion, and cherry tomatoes add colorful, crunchy bites throughout this salad.
- Herbs. Fresh dill is a must, and if you have basil on hand, I love the combination of the two in this dish.
- Feta. Crumbled feta adds a creamy, salty burst throughout the salad. You can omit this if you need a dairy-free option, but I love the extra flavor it adds.
I’ve also made this salad with a drained can of chickpeas for more oomph. If you want to make it as a meal prep lunch, I highly recommend adding these beans!
How to Make Orzo Salad
Step 1:
Prepare the orzo pasta according to the package directions. When it’s tender, drain it and set it aside to cool. Since you’re adding the orzo to a cold dish, you can rinse it under running water to help it cool down faster and remove excess starch. (This prevents stickiness.)
While you wait for the pasta to cook, add the olive oil, lemon juice, zest, minced garlic, salt, and black pepper to a large bowl and stir well.
Step 2:
Next, add the diced red onion, cucumber, cherry tomatoes, and fresh herbs. Stir well to coat the veggies in the dressing. Then add the slightly cooled orzo pasta and feta, if using, and stir again.
Taste the salad after stirring it all together and season with more salt and pepper to taste, if needed. The salad will mellow in flavor as it marinates, so if you place it in the fridge to chill before serving, be sure to taste it again later—you may want to add an extra squeeze of lemon or salt at that point.
Serving Tips
Orzo salad can be served chilled, straight from the fridge, or at room temperature. For added protein, you can top it with sauteed shrimp, baked tofu, baked salmon, or sliced baked chicken breasts.
It’s also wonderful when tossed with chickpeas for more plant-based protein and fiber.
- 1 cup orzo pasta (gluten-free, if needed)
- 3 tablespoons olive oil
- 3 tablespoons fresh lemon juice , plus the lemon zest
- 1 garlic clove , minced
- 1 teaspoon fine sea salt
- ½ teaspoon ground black pepper
- ½ red onion , diced
- 1 cucumber , diced
- 1 pint cherry tomatoes , quartered
- ¼ cup fresh dill (plus fresh basil, if you have it)
- ½ cup crumbled feta cheese
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Cook the orzo according to the package directions. While you wait for that cook, add the olive oil, lemon juice, lemon zest, minced garlic, salt, and black pepper to a large bowl and stir well.
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Add the diced red onion, cucumber, cherry tomatoes, and freshly chopped herbs to the bowl of dressing and stir well. When the pasta is done cooking, drain it and rinse it under running water to help it cool down faster. Add the drained pasta to the bowl of veggies and stir again.
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Next, add the feta cheese and stir until well combined. Taste the salad and adjust the seasoning, if needed. You can add more salt or black pepper to boost the flavor. This salad is ready to serve right away, or you can transfer it to the fridge to chill before serving.
Temperature Note: Be sure to taste this salad before serving it after it has been stored in the fridge. Cold food has a milder flavor than food served at room temperature, so you may need to add an extra squeeze of lemon or a pinch of salt to help enhance the flavor when it’s chilled.
Calories: 322kcal | Carbohydrates: 38g | Protein: 9g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Cholesterol: 17mg | Sodium: 813mg | Potassium: 493mg | Fiber: 3g | Sugar: 6g | Vitamin A: 714IU | Vitamin C: 35mg | Calcium: 131mg | Iron: 2mg
More Recipes to Try
If you try this recipe, please leave a comment and star rating below to let me know how you like it.
