This Mediterranean Orzo Pasta Salad has a bright lemon dressing I could drink. It keeps for days in the fridge (making for excellent meal prep!) and my food science tips ensure it’s never bland or dry.
Orzo Pasta Salad Ingredients
Here is everything that goes into this easy orzo salad recipe.
- Orzo: boiled in well salted water until just al dente.
- English cucumber: diced, no need to peel it.
- Cherry tomatoes: halved so they release a little juice.
- Red onion: soaked in cold water for 5 minutes for less bite.
- Feta cheese: crumbled, with a little saved for garnish.
- Kalamata olives: pitted and halved.
- Fresh herbs: parsley, dill and chives, or any mix of them.
- Extra virgin olive oil: the base of the lemon dressing.
- Lemon: both the zest and the juice.
- Garlic, Dijon and honey: they carry the flavor of the dressing.
- Dried parsley: or dried oregano, if you prefer.
- Salt and black pepper.
Full recipe quantities listed in the recipe card at the bottom of the article.
If you love a good lemon and orzo recipe, try my lemony chicken orzo soup recipe, too.
Variations and Substitutions
This salad recipe takes swaps well, so use what is in the fridge.
- Greek orzo salad: use dried oregano in place of the dried parsley. For a creamier take, try my Healthy Greek Pasta Salad with Creamy Feta Dressing.
- Red wine vinegar: swap it for the lemon juice for a sharper, more Italian flavor.
- Make it a meal: fold in grilled chicken thighs, shrimp or chickpeas.
- Gluten free: use gluten free orzo or a small rice shaped pasta.
- No feta: small bocconcini work, the way I use them in my Caprese Salad.
- Different dressing: my Dijon Vinaigrette works here too.
Grab These Tools
Of course, you only need a few basics to pull this together.
- Large pot: for boiling the orzo pasta in salted water.
- Fine mesh strainer: orzo slips right through a regular colander.
- Large bowl: big enough to toss everything without spilling.
- Whisk: to emulsify the olive oil and lemon juice.
- Microplane: for fine lemon zest and the garlic.
My Israeli Salad is another fresh, herby option for hot days.
How to Make Orzo Pasta Salad: An Easy Guide
In fact, the whole thing comes together in about 25 minutes. Here is how I do it.
Boil the Orzo in Salted Water
First, bring a large pot of well salted water to a boil. Cook the orzo until just al dente, about 8 to 9 minutes.
Next, drain it in a fine mesh strainer and rinse under cold water. Toss the orzo with 1 tsp of olive oil so the grains stay separate.
Whisk the Lemon Dressing
Meanwhile, whisk the olive oil, lemon zest, lemon juice, garlic, Dijon, dried parsley, honey, salt and pepper. Keep whisking until the dressing looks thick and glossy.
Prep the Cucumber, Tomatoes and Red Onion
Meanwhile, dice the cucumber and halve the cherry tomatoes. Finely chop the red onion, then soak it in cold water for 5 minutes and drain it well.
Toss the Salad Together
In a large bowl, combine the orzo, cucumber, tomatoes, drained onion, olives and herbs. Pour the dressing over and toss. Fold in the feta last so it stays in creamy crumbles.
Chill and Serve
Finally, taste and adjust the salt and lemon. Then chill for 30 minutes, or serve it at room temperature. Garnish with the reserved feta and fresh herbs.
4 Mistakes When Making Cold Orzo Salad
Here are the most frequent mix-ups to avoid when making orzo pasta salad:
- Under-salting the water: the pasta seasons from the inside out. Bland salted water means bland orzo. Use 2 tbsp kosher salt per 3 quarts water.
- Overcooking the orzo: pull it at just al dente. It keeps softening as it sits in the dressing.
- Using a regular colander: orzo falls straight through the holes. Use a fine mesh strainer.
- Adding dressing to warm orzo: it absorbs too much and leaves the salad dry.
Make Ahead and Storage
Honestly, this is a make ahead dream. I build it a few hours before the party, then add the herbs and extra feta right before serving.
Storing Leftovers
- Fridge: keep it in an airtight container for up to 4 days.
- Cover it well: orzo dries out fast when it is exposed to cold air.
Freezing
- Skip the freezer: cucumber and fresh tomatoes turn watery and limp once thawed.
- Better plan: cook and freeze plain orzo, then build the salad fresh.
Refreshing Leftovers
- Wake it up: add a splash of lemon juice and olive oil, then toss.
- Add texture back: scatter over fresh herbs and a little more feta.
- Let it sit out: 15 minutes at room temperature brings the flavor back.
What to Serve with Orzo Pasta Salad
This is a cookout side, so I build the plate around the grill. For more ideas, see my best summer salads and slaws and my summer grilling recipes.
Toppings and Add-Ins
- Extra feta: always. A shower of crumbles right before serving.
- Toasted pine nuts: they add crunch against the soft orzo.
- Chickpeas: the fastest way to turn this into lunch.
- Grilled shrimp: my Teriyaki Shrimp is great chopped on top.
Mains to Serve with an Easy Orzo Salad
- Grilled Boneless Chicken Thighs: juicy, marinated and always the first thing gone.
- Juicy Chicken Skewers: garlic parmesan marinade, straight off the grill.
- Grilled Salmon: the lemon in the salad echoes the fish beautifully.
- Garlic Butter Steak: rich and buttery against the fresh orzo.
- Grilled Eggplant with Whipped Feta: a vegetarian main that loves this salad.
- Tender Spare Ribs: sticky ribs and a cold salad is a perfect pair.
Tips for the Best Summer Orzo Salad
In short, these are the small details that take this from good to the bowl people ask about.
- Salt the water well: this is your only chance to season the orzo pasta all the way through.
- Soak the red onion: 5 minutes in cold water pulls out the harsh sulfur compounds.
- Emulsify the dressing: Dijon holds the olive oil and lemon juice together so it clings.
- Zest before you juice: the zest carries most of the lemon aroma, and it is easier on a whole lemon.
- Season at the end: feta and olives are salty, so taste before adding more salt.
- Save some herbs: fresh herbs stirred in at the last minute keep the salad looking alive.
Frequently Asked Questions
Just skimming through? Here are some quick answers to the commonly-asked questions.
Orzo is pasta, not rice. It is a short cut pasta shaped to look like a grain of rice, and it is made from wheat semolina like any other pasta. It cooks in salted water in about 8 to 9 minutes.
Yes, rinse orzo for pasta salad, but only briefly. A quick rinse washes off surface starch and stops the cooking so the grains stay separate. Rinse just until it stops steaming
You can make this orzo salad recipe a few hours ahead. Build the whole salad, cover it and refrigerate. Hold back the fresh herbs and a little feta, then stir them in right before you serve so it looks and tastes fresh.
Cold orzo salad lasts up to 4 days in an airtight container in the fridge. The orzo drinks up the dressing as it sits, so refresh leftovers with a splash of lemon juice and olive oil before serving them again.
More Orzo Salad Recipe Questions
Red wine vinegar works well in place of the lemon juice. It gives the dressing a sharper, more Italian pasta salad flavor. Use the same amount, and keep the lemon zest if you want to hold on to that fresh citrus aroma.
To lean this toward a Greek orzo salad, swap the dried parsley in the dressing for dried oregano. The feta, Kalamata olives, cucumber, tomatoes and red onion are already there, so oregano is the one change that shifts the whole flavor.
Turn this salad into a meal by folding in grilled chicken, shrimp or chickpeas. A pound of orzo makes a generous base, so add about 2 cups of cooked protein. Serve it slightly chilled with extra lemon on the side.
A dry orzo salad usually means the pasta was dressed warm, or it sat for a while and drank up all the dressing. Orzo is thirsty. Dress it cold, and keep a little back for adding at the last minute if making ahead.
Other Pasta Salad Recipes You’ll Love
- Caprese Pasta Salad
- Pasta Salad with Italian Dressing
- Buffalo Chicken Pasta Salad
- World’s Best Macaroni Salad
- Easy Couscous Salad with Lemon Dressing
- Peanut Noodle Pasta Salad
Mediterranean Orzo Pasta Salad with Lemon Dressing (Never Dry!)
Video
Ingredients
Salad
- 1 lb dry orzo about 2 1/2 cups
- 1 tsp olive oil for tossing the drained orzo
- 1 English cucumber diced
- 1 pint cherry tomatoes halved
- ½ cup pitted Kalamata olives halved
- ½ cup chopped fresh parsley, dill and/or chives save a little for garnish
- ⅓ cup red onion finely chopped, soaked in cold water 5 minutes then drained
- 1 cup feta cheese crumbled, save a little for garnish
Lemon Dressing
- ⅓ cup extra-virgin olive oil
- 1 lemon, zested zest of 1 lemon
- ¼ cup fresh lemon juice about 2 lemons
- 1 tsp minced garlic 1 large clove
- 1 tsp Dijon mustard
- 1 tsp dried parsley or dried oregano, if you prefer
- ¾ tsp salt plus more to taste
- ½ tsp honey
- ¼ tsp black pepper
Instructions
Boil and drain the Orzo
- Bring a large pot of well-salted water to a boil (I use 3 quarts water plus 2 tbsp kosher salt). Cook the orzo until just al dente, 8 to 9 minutes.
- Drain in a fine-mesh strainer and rinse under cold water. Transfer to a large bowl and toss with 1 tsp oil to keep the grains separate.
Make the dressing
- Whisk all of the dressing ingredients together until emulsified.
Assemble the Salad
- To the bowl with the orzo, add the cucumber, tomatoes, drained onion, olives and herbs.
- Pour over the dressing and toss. Fold in the feta last.
- Taste and adjust the salt and lemon. Chill 30 minutes, or serve at room temperature.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
