Go Back

Orzo Salad

Orzo salad with lemon orzo and a bright lemon vinaigrette coats tiny rice-shaped pasta in a fresh herb mix. This light pasta salad is chilled for an hour so the vegetables stay crisp and the flavors meld.
Print Recipe Pin Recipe
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: 520
Ingredients Method Notes

Ingredients
  

orzo pasta
  • 1 lb orzo pasta
cherry tomatoes, halved
  • 1 cup cherry tomatoes, halved
cucumber, diced
  • 1 cup cucumber, diced
red onion, finely diced
  • 0.5 cup red onion, finely diced
fresh parsley, chopped
  • 0.25 cup fresh parsley, chopped
fresh mint, chopped
  • 0.25 cup fresh mint, chopped
olive oil
  • 0.25 cup olive oil
lemon juice
  • 3 tbsp lemon juice
lemon zest
  • 1 lemon zest
garlic, minced
  • 2 clove garlic, minced
salt and pepper to taste
  • 1 salt and pepper to taste
feta cheese for topping (optional)
  • 0.25 cup feta cheese for topping (optional)

Method
 

Cook and cool the orzo
  1. Bring a pot of salted water to a boil and cook the orzo according to package directions until tender. Drain and rinse with cold water to stop cooking and keep the pasta from sticking.
Make the lemon vinaigrette
  1. Whisk olive oil, lemon juice, lemon zest, garlic, salt, and pepper until the dressing looks evenly combined and glossy.
Assemble the salad
  1. Add the orzo, cherry tomatoes, cucumber, red onion, parsley, and mint to a large bowl and toss gently to distribute the vegetables and herbs.
  2. Pour the lemon vinaigrette over the salad and toss to coat everything evenly.
Chill and serve
  1. Refrigerate the salad for at least 1 hour so flavors settle and the pasta stays chilled.
  2. Top with crumbled feta if desired and serve chilled.

Notes

For best texture, rinse the orzo under cold water right after draining so it cools quickly and stays separate. Store covered in the refrigerator up to 3 days; the salad is best served cold and does not freeze well. For a dairy-free option, skip the feta or use a plant-based feta-style crumble.