Description

Bursting with fresh vegetables, a zesty lemon vinaigrette, and perfectly chewy pasta, this Orzo Salad Recipe is the ultimate spring and summer side—bright, colorful, and always a crowd favorite.

Ingredients

Scale

1 ½ cups uncooked orzo pasta
1 cup cherry tomatoes, halved
1 cup cucumber, diced
½ red onion, finely chopped
1 red bell pepper, diced
½ cup crumbled feta cheese
¼ cup chopped fresh parsley
2 tbsp chopped fresh dill or mint (optional)
¼ cup extra virgin olive oil
Juice of 1 large lemon (about 3 tbsp)
1 tsp Dijon mustard
1 garlic clove, finely minced
½ tsp salt
¼ tsp black pepper
½ tsp honey or maple syrup (optional)

Instructions

Bring a pot of salted water to a boil and cook orzo until al dente. Drain and rinse under cold water. Let cool.
While the orzo cooks, prep your veggies: halve tomatoes, dice cucumber and bell pepper, and finely chop onion and herbs.
In a small bowl or jar, whisk olive oil, lemon juice, Dijon, garlic, salt, pepper, and honey (if using) until combined.
In a large bowl, combine cooled orzo, chopped veggies, feta, and herbs. Pour dressing over the top and toss to combine.
Chill for at least 30 minutes before serving. Taste and adjust seasoning as needed.

Notes

Add grilled chicken, shrimp, or chickpeas for protein. Swap feta for a vegan cheese or omit for a plant-based version. Basil, chives, or cilantro make great herb alternatives.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Salad
Method: No-Cook
Cuisine: Mediterranean

Nutrition

Serving Size: 1 bowl
Calories: 280
Sugar: 3g
Sodium: 250mg
Fat: 13g
Saturated Fat: 4g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 3g
Protein: 7g
Cholesterol: 15mg

Keywords: orzo salad, pasta salad, summer salad, picnic recipe, lemon vinaigrette, vegetarian