There’s something about bright lemon and tender orzo that just feels like summer in a bowl. Best Lemon Orzo Pasta Salad hits that sweet spot tangy, fresh, and satisfying without weighing you down.
I first made this during a July heat wave in 2019, standing barefoot in my kitchen with all the windows open. My daughter took one bite and said, “Mom, this tastes like vacation.” That’s when I knew the trick: don’t skimp on the lemon zest it’s what wakes everything up and makes each forkful sing.
PrintBest Lemon Orzo Pasta Salad Recipe Quick and Fresh
This Best Lemon Orzo Pasta Salad is fresh and vibrant, perfect for quick dinners and summer meals. It combines crisp vegetables with tangy lemon and creamy feta for a delightful dish everyone will enjoy.
- Prep Time: 15-20 minutes
- Cook Time: 6-10 minutes
- Total Time: 21-30 minutes
- Method: Stovetop
Ingredients
- sea salt
- 1 cup orzo pasta
- 1/2 English cucumber
- 1 bell pepper
- 1/2 cup chopped parsley freshly chopped for best flavor
- 1/2 cup chopped dill
- 1/2 cup crumbled feta cheese sheep’s milk feta preferred for creaminess
- black pepper freshly ground for better aroma
- 3 to 4 tbsp olive oil good quality extra virgin olive oil like California Olive Ranch
- lemon zest from 1 medium lemon
- juice of 1 lemon
Instructions
- Cook the orzo pasta in salted boiling water until tender, then drain and let it cool.
- Dice the English cucumber and bell pepper into bite-sized pieces, and chop the parsley and dill finely.
- In a large bowl, combine the cooled orzo with the chopped vegetables and herbs.
- Whisk together the olive oil, lemon juice, lemon zest, salt, and freshly ground black pepper to create the dressing.
- Pour the dressing over the pasta and vegetables, then toss everything gently to coat.
- Sprinkle the crumbled feta cheese on top before serving.
Nutrition
- Calories: 600-700
- Fat: 40-50 g
- Carbohydrates: 50-60 g
- Protein: 20-25 g
Why You’ll Love This Bright, Easy Pasta Salad
This Best Lemon Orzo Pasta Salad delivers big flavor with barely any effort. The tangy lemon dressing clings to every tiny grain of orzo, while crisp cucumber and bell pepper add a satisfying crunch that keeps each bite interesting.
What makes it special is how quickly it comes together perfect for those evenings when you want something fresh but don’t want to stand over the stove. It’s sturdy enough for picnics, pretty enough for company, and tastes even better the next day when the herbs really bloom.
- Minimal cooking time: Just boil the orzo and toss no oven, no fuss
- Crowd-pleaser: Even picky eaters love the creamy feta and bright citrus combo
- Make-ahead friendly: Keeps beautifully in the fridge for up to 3 days
Key Ingredients That Make It Shine
The magic here is in the balance. Orzo acts like a tiny flavor sponge, soaking up all that lemony olive oil while staying tender. Fresh parsley and dill bring herby brightness don’t skip them or substitute dried; they’re what make this taste garden-fresh instead of flat.
Pro Tip: Use sheep’s milk feta if you can find it. It’s creamier and tangier than cow’s milk versions, and it melts just slightly into the warm orzo, creating little pockets of creamy richness.
| Ingredient | Why It Matters | Easy Swap |
|---|---|---|
| Orzo pasta | Tiny shape holds dressing perfectly | Use pearl couscous or small shells |
| Lemon zest + juice | Bright citrus backbone | Try lime for a twist |
| Fresh herbs | Garden-fresh flavor | Use all parsley or all dill if needed |
| Feta cheese | Creamy, tangy contrast | Try goat cheese or omit for dairy-free |
| English cucumber | Crisp texture, less watery | Regular cucumber works (seed it first) |
How to Make It (Step-by-Step)
Start by cooking your orzo in well-salted water until just tender you want it al dente, not mushy. While that’s going, chop your cucumber and bell pepper into small, bite-sized pieces so they blend nicely with the tiny pasta. Roughly chop the parsley and dill, keeping them fairly coarse for pops of green throughout.
Drain the orzo and toss it immediately with the olive oil, lemon zest, and lemon juice while it’s still warm. This is when the pasta absorbs the most flavor. Fold in the vegetables and herbs gently, then scatter the crumbled feta on top. Season with freshly ground black pepper to taste.
Note: If you’re making this ahead, wait to add the feta until just before serving it stays creamier that way.
Timing at a Glance
| Task | Time Needed |
|---|---|
| Boil orzo | 6-10 minutes |
| Chop vegetables & herbs | 8-10 minutes |
| Toss and assemble | 3-5 minutes |
| Total active time | 21-30 minutes |
Serving and Storage Tips
Serve this pasta salad slightly chilled or at room temperature both ways let the flavors sing. It’s wonderful alongside grilled chicken, as a light lunch on its own, or packed into containers for work lunches throughout the week.
After years of testing pasta salads, I’ve learned that the flavors deepen beautifully overnight as the herbs and lemon meld together. Just give it a quick stir and a drizzle of fresh olive oil before serving if it looks a little dry.
- Store: Keep in an airtight container in the fridge for up to 3 days
- Revive leftovers: Add a squeeze of fresh lemon juice and a splash of olive oil
- Transport tip: Pack dressing separately if taking to a potluck, toss just before serving
Simple Tweaks to Make It Your Own
This recipe is wonderfully flexible. Stir in halved cherry tomatoes for extra color and juicy bursts, or toss in a handful of Kalamata olives for briny richness. If you like a little protein, add shredded rotisserie chicken or canned chickpeas.
For a heartier version, double the feta and add a handful of toasted pine nuts right before serving the crunch is irresistible. You can also play with the herbs: swap in fresh mint or basil if that’s what you have on hand.
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FAQs ( Best Lemon Orzo Pasta Salad )
Can I make this pasta salad ahead of time?
Yes, this recipe actually tastes better after chilling for 2-4 hours as the flavors meld together. Store it covered in the refrigerator for up to 3 days. You may need to add a splash of lemon juice or olive oil before serving to refresh the dressing.
What vegetables work best in orzo pasta salad?
Cherry tomatoes, cucumbers, red onions, and bell peppers are my go-to choices for great texture and flavor. Fresh herbs like basil, parsley, and dill add wonderful freshness. Avoid watery vegetables that might make the salad soggy over time.
How do I prevent the orzo from getting mushy?
Cook the orzo just until al dente, about 1 minute less than package directions suggest. Immediately rinse with cold water to stop the cooking process. Toss with a little olive oil while still warm to prevent sticking and maintain the perfect texture.
Can I substitute the feta cheese with something else?
Absolutely! Fresh mozzarella pearls, goat cheese crumbles, or diced fresh mozzarella work wonderfully. For a dairy-free version, try marinated artichoke hearts or sun-dried tomatoes for that tangy flavor that complements the lemon dressing perfectly.
How long does leftover pasta salad stay fresh?
This dish stays fresh in the refrigerator for up to 3 days when stored in an airtight container. The flavors continue to develop, making day-two servings especially delicious. Always give it a good stir before serving as the dressing may settle.
Wrap Up: Fresh, Bright, and Always a Hit
This Best Lemon Orzo Pasta Salad comes together in under 30 minutes and tastes like sunshine. You’ll love how the bright lemon and creamy feta make every bite feel light yet satisfying. It’s the kind of dish that quietly becomes a staple in your summer rotation.
A trick I learned from my mom’s kitchen: toss everything while the orzo is still slightly warm so the flavors really meld. Try adding grilled shrimp or roasted chickpeas for extra protein, or swap dill for fresh mint when you’re feeling adventurous. Leftovers keep beautifully for three days just wake them up with a splash of olive oil and lemon.
I’d love to hear how yours turns out. Did you add cherry tomatoes or olives? Snap a photo and tag me seeing your family gathered around bowls of this makes my heart so happy. Save this recipe for your next picnic, and share it with someone who needs a little lemony brightness in their week.
