Lemon Orzo Salad Recipe

Name: Lemon Orzo Salad
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Ingredients: 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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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 salad served in a blue bowl with lemon slices.

Why You’ll Love This Orzo Salad Recipe

It’s loaded with fiber. We all know we should be eating more fiber, and this salad is packed with it, thanks to all the veggies. A can of drained chickpeas can be added for even more!

It’s ultra-flavorful. When you can get your hands on two types of fresh herbs—particularly dill and basil— the taste is taken to the next level.

It won’t wilt. If you need a salad to take to work or a party, this one will look fresh even if you make it a day ahead of time.

It’s allergy-friendly. My neighbor recently introduced me to gluten-free orzo, so even if you can’t eat gluten, you can still enjoy this salad. It can also be dairy-free if you omit the feta.

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!

cucumber, tomatoes, red onion, orzo, and herbs labeled on a white surface.

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.

orzo in strainer and dressing mixed in a glass bowl.

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.

veggies tossed with orzo, feta, and dressing.

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.

lemon orzo salad in a large glass bowl with a wooden spoon.

Orzo Pasta Salad FAQs

Is orzo gluten-free?

Regular orzo is made from wheat, so it’s not naturally gluten-free. I used Jovial’s gluten-free orzo when testing this recipe, which is made from brown rice instead. (It tastes like brown rice, but cooks faster.)

Can I use vinegar instead of lemon juice?

Yes, I originally tested this recipe with red wine vinegar instead of lemon juice, and that works, if you prefer it.

How long can you store orzo salad?

This salad will keep well in the fridge for up to 4 days in an airtight container. Be sure to stir well again before serving, as the dressing will settle to the bottom and needs to be redistributed.

Lemon Orzo Salad

This Orzo Salad recipe is tossed in an irresistible lemon dressing. It's the perfect recipe for meal prep, as you can eat it straight from the fridge. You can also bring it to a party without worrying about any wilting lettuce! Everyone will ask you to share the recipe once they taste it.

prep20 mins cook10 mins total30 mins

Servings:4

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Ingredients

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

Instructions

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.
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.
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.

Notes

Nutrition information is for 1 of 4 large servings. (If you’re serving this as part of a brunch spread, it will likely serve closer to 6-8 people if they are just taking a heaping spoonful or two.) This information is automatically calculated, so it’s just an estimate, not a guarantee.

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.

Nutrition

Author: Megan Gilmore

Course: Salad

Cuisine: American

Keyword: lemon orzo salad, orzo salad

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.