There’s something about a fresh, zesty pasta salad that just screams sunshine and good vibes. And trust me, this Lemon Orzo Salad is about to be your new go-to. It’s light yet satisfying, bursting with bright citrusy goodness, and packed with fresh ingredients that make every bite a delight. Whether you need a quick weekday lunch, a side dish for a BBQ, or a meal-prep winner, this salad delivers.
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Why You’ll Love Lemon Orzo Salad
Versatile: It works as a refreshing side or a hearty main dish. Pair it with grilled chicken, shrimp, or even some chickpeas for extra protein.
Budget-Friendly: Made with simple pantry staples and fresh veggies, so there’s no need for fancy ingredients.
Quick and Easy: Cooks in under 30 minutes—perfect for busy days when you need something delicious without the hassle.
Customizable: Love a little spice? Add red pepper flakes. Prefer a creamy touch? Toss in some feta cheese. This salad adapts to your cravings.
Crowd-Pleasing: It’s a hit at picnics, potlucks, and family dinners. Expect everyone to ask for the recipe!
Ingredients in Lemon Orzo Salad
Orzo Pasta: The heart of this salad—tiny, rice-shaped pasta that soaks up all the lemony goodness.
Lemon Juice and Zest: The key to that fresh, bright flavor. The zest adds an extra punch of citrus.
Olive Oil: A rich, smooth base for the dressing that ties everything together.
Garlic: Just a touch for an aromatic depth that makes the flavors pop.
Cucumber: Crisp, refreshing crunch that balances the pasta’s texture.
Cherry Tomatoes: Sweet and juicy bursts of flavor in every bite.
Red Onion: A slight bite that adds contrast and complexity.
Fresh Herbs (Parsley & Basil): For a fresh, fragrant finish.
Feta Cheese (Optional): Adds a creamy, tangy kick that takes the salad to the next level.
Instructions
Cook the Orzo: Bring a pot of salted water to a boil and cook the orzo until al dente. Drain and rinse under cold water to stop the cooking process.
Make the Dressing: In a small bowl, whisk together lemon juice, zest, olive oil, minced garlic, salt, and pepper. This dressing is light, tangy, and completely irresistible.
Chop the Veggies: Dice the cucumber, halve the cherry tomatoes, and finely chop the red onion. The fresher, the better!
Mix Everything Together: In a large bowl, combine the cooled orzo, chopped veggies, fresh herbs, and feta (if using). Drizzle with the lemon dressing and toss until everything is evenly coated.
Let It Sit: For the best flavor, let the salad rest for about 10 minutes before serving. This helps the dressing soak in and enhances the taste.
Serve and Enjoy: Serve chilled or at room temperature. Perfect as a side dish or a light meal on its own!
How to Serve Lemon Orzo Salad
With Grilled Proteins: Serve alongside grilled chicken, salmon, or shrimp for a well-rounded meal.
As a Light Lunch: Enjoy it on its own or with a side of warm pita bread.
With a Soup or Sandwich: Pair it with a bowl of soup or a sandwich for a refreshing combo.
Topped with Extras: Add avocado slices, toasted pine nuts, or a sprinkle of Parmesan for extra indulgence.
Additional Tips
Prep Ahead: Cook the orzo and chop the veggies ahead of time for a quick meal later.
Adjust the Flavor: Want it tangier? Add more lemon juice. Prefer it milder? Reduce the red onion.
Make it Vegan: Skip the feta or replace it with a dairy-free alternative.
Storage Tips: Store in an airtight container in the fridge for up to 3 days. The flavors deepen overnight, making it even tastier the next day!
Double the Recipe: Perfect for meal prepping—just make a big batch and enjoy throughout the week.
FAQ Section
Q1: Can I use a different type of pasta?
A1: Absolutely! Small pasta shapes like couscous, quinoa, or even farro work well as substitutes.
Q2: How long does this salad last in the fridge?
A2: It stays fresh for up to 3 days in an airtight container.
Q3: Can I add protein to make it a full meal?
A3: Yes! Try adding grilled chicken, shrimp, or chickpeas for extra protein.
Q4: What’s the best way to store leftovers?
A4: Keep it in the fridge in a sealed container. If it seems dry after a day, refresh it with a squeeze of lemon and a drizzle of olive oil.
Q5: Can I make this ahead for a party?
A5: Definitely! Make it a few hours in advance and let the flavors meld together before serving.
Q6: Can I freeze Lemon Orzo Salad?
A6: Not recommended, as the texture of the veggies and pasta can change once thawed.
Q7: How do I make this salad spicier?
A7: Add red pepper flakes or a dash of hot sauce for some heat.
Q8: Can I swap fresh herbs for dried ones?
A8: Fresh is best, but in a pinch, use dried herbs—just reduce the quantity since they’re more concentrated.
Q9: What can I use instead of feta?
A9: Goat cheese, Parmesan, or even mozzarella cubes work well.
Q10: Is this salad gluten-free?
A10: Not with regular orzo, but you can use gluten-free orzo or swap in quinoa or rice.
Final Thoughts
Lemon Orzo Salad is the perfect blend of fresh, tangy, and satisfying. It’s a dish that brings a burst of sunshine to any meal, whether you’re meal-prepping, feeding a crowd, or just treating yourself. Try it once, and trust me you’ll be making it on repeat. Enjoy!
Print
Lemon Orzo Salad
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 12 servings 1x
- Category: Salad
- Method: Mixing
- Cuisine: American
- Diet: Vegetarian
Description
This Lemon Orzo Salad is a bright and refreshing dish, perfect for summer gatherings or meal prep. Tender orzo pasta is tossed with crisp veggies, creamy avocado, and toasted pine nuts, all coated in a zesty lemon dressing. Whether you’re looking for healthy recipes easy, healthy recipes lunch, or quick dinner ideas, this hearty salad makes a perfect side or light main course.
Ingredients
Salad:
- 2 cups orzo, dry
- 5 quarts water + 1 tablespoon salt (for cooking the orzo)
- 1 cucumber, peeled and diced
- 1/2 cup onion, finely diced
- 1 pint baby tomatoes, halved
- 1 bell pepper, diced
- Fresh basil, chopped
- 1/2 cup parmesan cheese
- 1 avocado, diced
Dressing:
- 1/2 cup olive oil
- 6 tablespoons lemon juice
- 2 teaspoons honey
- 2 teaspoons Dijon mustard
- 1 tablespoon minced garlic
- Salt, to taste
- Pepper or lemon pepper, to taste
Topping:
- 1/2 cup pine nuts, toasted
- Extra parmesan cheese
Instructions
- Cook orzo in salted water according to package instructions. Drain and do not rinse.
- In a small bowl, whisk together the dressing ingredients.
- Place the cooked orzo in a large bowl, add half the dressing, and stir to combine. Chill in the refrigerator until cooled to at least room temperature.
- Once the orzo has cooled, add cucumber, onion, tomatoes, bell pepper, fresh basil, parmesan cheese, salt, and pepper. Pour in half of the remaining dressing and stir to combine.
- Toss the diced avocado in the remaining dressing, then add it to the salad. Chill for at least 1 hour.
- Before serving, top with toasted pine nuts and extra parmesan cheese.
- Serve cold and enjoy!
Notes
- Best served chilled for the flavors to fully develop.
- For added protein, mix in grilled chicken or chickpeas.
- Swap pine nuts for almonds or sunflower seeds for a nut-free version.
Nutrition
- Serving Size: 1 serving
- Calories: 277
- Sugar: 3g
- Sodium: 220mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 8mg