Best Lemon Orzo Pasta Salad

If you ask me, pasta salads are one of summer’s best inventions.

This fresh Mediterranean-style dish brings together tender orzo pasta and bright lemon in a way that just works. Cool cucumbers and juicy tomatoes mix with herbs and a light citrus dressing that hits all the right notes.

It’s tossed with crumbled feta cheese and pine nuts that add just the right amount of salty crunch. Fresh herbs and a good squeeze of lemon juice make every bite taste like sunshine.

It’s an easy-going dish that’s perfect for warm afternoons, backyard gatherings, or just a simple lunch at home.

What Kind of Orzo Should I Use?

Regular white orzo pasta is the classic choice for this salad, but you’ve got some options to mix things up. Whole wheat orzo adds a nutty flavor and extra fiber, while gluten-free orzo (usually made from rice or corn) works great if you’re avoiding wheat. When cooking orzo for a pasta salad, it’s important to cook it just until al dente – you want it to hold its shape and have a slight bite to it rather than becoming too soft. A helpful tip is to rinse your cooked orzo under cold water to stop the cooking process and prevent it from clumping together in your salad.

Options for Substitutions

This fresh pasta salad is pretty adaptable – here are some easy swaps you can try:

• Orzo pasta: If you can’t find orzo, try small pasta shapes like acini de pepe, Israeli couscous, or even regular couscous. Small shell pasta works too, though you might need to adjust the cooking time.
• Bell pepper: Any color bell pepper works great here. You could also swap it for cherry tomatoes, diced carrots, or even snap peas for that nice crunch.
• Fresh herbs: Out of parsley or dill? Try mint, basil, or cilantro. If using dried herbs instead of fresh, use just 2-3 tablespoons total since dried herbs are more concentrated.
• Feta cheese: You can use crumbled goat cheese or even small cubes of mozzarella instead. For a dairy-free version, try adding some chopped kalamata olives for that salty kick.
• Lemon: While fresh lemon juice gives the best flavor, you can use bottled lemon juice in a pinch. For the zest, you could add a tiny splash of lemon extract, though fresh is better.

Watch Out for These Mistakes While Cooking

The biggest mistake when making orzo pasta salad is overcooking the pasta – aim for al dente since overcooked orzo can become mushy and clump together, especially when mixed with the dressing. To prevent your orzo from sticking, make sure to rinse it under cold water immediately after cooking and toss it with a small amount of olive oil. Another common error is adding the feta cheese while the pasta is still warm, which can cause it to melt and become messy – wait until the orzo has completely cooled before mixing in the cheese and other ingredients. For the freshest flavor, avoid making this salad too far in advance, as the herbs can wilt and the cucumber can release excess water; instead, prepare it no more than 4-6 hours before serving and store it in the refrigerator until ready to eat.

What to Serve With Lemon Orzo Salad?

This fresh and lemony pasta salad makes a perfect side dish, but it can easily become a complete meal with just a few additions! For a simple dinner, try serving it alongside some grilled chicken or shrimp – the citrusy flavors in the salad pair really well with anything from the grill. If you’re keeping things vegetarian, chickpeas or white beans make great protein-rich additions that complement the Mediterranean flavors of the feta and herbs. When I’m hosting a BBQ, I like to serve this salad next to some grilled vegetables or kebabs, and maybe some warm pita bread on the side for a casual but filling spread.

Storage Instructions

Keep Fresh: This lemon orzo pasta salad is perfect for making ahead! Place it in an airtight container and keep it in the fridge for up to 4 days. The flavors actually get better as they mingle together, making it a great meal prep option.

Prep Ahead: If you’re planning to make this salad ahead, you can chop all the veggies and cook the orzo a day in advance. Store them separately in the fridge, then toss everything together with the dressing when you’re ready to serve. This helps keep the vegetables crisp and fresh!

Refresh: When you’re ready to enjoy your stored pasta salad, give it a quick stir and taste it – you might want to add a splash of olive oil and a squeeze of fresh lemon juice to wake up the flavors. The pasta tends to absorb the dressing as it sits.

Preparation Time	15-20 minutes
Cooking Time	6-10 minutes
Total Time	21-30 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 600-700
• Protein: 20-25 g
• Fat: 40-50 g
• Carbohydrates: 50-60 g

Ingredients

For the pasta:

• sea salt
• 1 cup orzo pasta

For the vegetables:

• 1/2 English cucumber
• 1 bell pepper
• 1/2 cup chopped parsley (freshly chopped for best flavor)
• 1/2 cup chopped dill

For the assembly:

• 1/2 cup crumbled feta cheese (sheep’s milk feta preferred for creaminess)

For the dressing and seasoning:

• black pepper (freshly ground for better aroma)
• 3 to 4 tbsp olive oil (good quality extra virgin olive oil like California Olive Ranch)
• lemon zest (from 1 medium lemon)
• juice of 1 lemon

Step 1: Boil the Water and Prep the Vegetables

Bring a large pot of water to a boil and generously season it with sea salt.

While waiting for the water to boil, chop the vegetables: seed a bell pepper and cut it into small dice.

Cut half an English cucumber lengthwise, then into slices, and dice it as well.

Set the diced vegetables aside for later use.

Step 2: Chop the Herbs

Finely chop a good handful of parsley and a small handful of dill until you have about half a cup of chopped herbs.

These will add freshness and flavor to the salad.

Step 3: Cook the Orzo Pasta

Once the water is boiling, add 1 cup of orzo pasta and stir to prevent it from sticking to the bottom of the pot.

Cook the orzo pasta for about 6 minutes until it reaches an al dente texture.

Keep a close eye on it to prevent overcooking.

Afterward, drain the orzo and rinse it under cold water to halt the cooking process.

Step 4: Assemble the Salad

In a salad bowl, combine the cooked orzo pasta, diced bell pepper and cucumber, chopped parsley and dill, and about half a cup of crumbled feta cheese.

This mix of ingredients will form the base of your salad.

Step 5: Season and Enjoy

Season the salad with lemon zest, a pinch of sea salt, pepper to taste, 3 to 4 tablespoons of olive oil, and the juice from the zested lemon.

Mix the salad well to ensure the flavors coalesce.

Once everything is well combined, serve and enjoy your refreshing orzo pasta salad!