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Orzo Salad

Orzo salad with lemon orzo delivers tiny rice-shaped pasta tossed with fresh tomatoes, cucumber, herbs, and a bright lemon vinaigrette. After a short chill, it becomes a light pasta salad with crisp vegetables and garden-fresh flavor.
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Prep Time 15 minutes
Cook Time 10 minutes
chilling 1 hour
Total Time 1 hour 25 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: Mediterranean
Calories: 480
Ingredients Method Notes

Ingredients
  

Orzo pasta
  • 1 lb orzo pasta
Vegetables
  • 1 cup cherry tomatoes, halved
  • 1 cup cucumber, diced
  • 0.5 cup red onion, finely diced
Fresh herbs
  • 0.25 cup fresh parsley, chopped
  • 0.25 cup fresh mint, chopped
Lemon vinaigrette
  • 0.25 cup olive oil
  • 3 tbsp lemon juice
  • 1 lemon zest of 1 lemon
  • 2 cloves garlic, minced
  • 0.1 Salt and pepper to taste
Topping
  • 1 Feta cheese for topping (optional) Optional; omit for dairy-free.

Method
 

Cook and cool the orzo
  1. Cook orzo pasta according to package directions, then drain and rinse with cold water to stop the cooking and keep it tender with a rice-like bite.
Make the lemon vinaigrette
  1. Whisk olive oil, lemon juice, lemon zest, garlic, salt, and pepper until the dressing looks evenly combined and slightly glossy.
Assemble the salad
  1. Combine orzo, cherry tomatoes, cucumber, red onion, parsley, and mint in a large bowl so the herbs are evenly distributed.
Dress and toss
  1. Pour the lemon vinaigrette over the salad and toss until every piece of orzo is lightly coated.
Chill
  1. Refrigerate for at least 1 hour to let flavors meld and for the pasta salad to be served cold.
Finish and serve
  1. Top with crumbled feta if desired and serve chilled for a salty, creamy contrast to the bright lemon dressing.

Notes

Pro tip: rinse the cooked orzo with cold water and drain well so it stays separate and doesn’t turn gummy. Refrigerate leftovers in a covered container for 3–4 days; keep chilled for best texture. Freezing isn’t recommended because cucumber and herbs soften. For a dairy-light swap, skip the feta or use a crumbled vegan feta alternative.