This lemon orzo pasta salad gets requested every time it shows up. Orzo tossed in a lemon basil vinaigrette with cherry tomatoes, cucumber, red onion, fresh basil, feta, and toasted pine nuts.
It takes 30 minutes, makes ahead beautifully, and keeps for five days. The pasta salad that looks like you found it somewhere special (but you didn’t).
Looking for more pasta salad ideas? Try the summer orzo pasta salad with basil pesto, or the Italian pasta salad for a crowd.
Why this Lemon Orzo Pasta Salad Works
The lemon basil vinaigrette is the biggest difference. Most orzo salads use basic Italian dressing or just olive oil and lemon.
This one is a proper vinaigrette with red wine vinegar, dijon, honey, grated garlic, and fresh lemon, all whisked together until emulsified. It clings to the pasta instead of pooling at the bottom of the bowl.
And let’s not forget the feta. Use a block and crumble it yourself. It stays creamier, holds its shape better in the bowl, and tastes noticeably different from the pre-crumbled kind. The toasted pine nuts are the detail that makes people ask what you put in it!
Some other easy pasta salads that fit the bill are this avocado pasta salad, dill pickle pasta salad, and Mexican street corn pasta salad.
Ingredients You’ll Need
Here’s what goes in this lemon orzo pasta salad. Jump to the recipe card for exact measurements.
- Orzo: Cook it al dente since it softens slightly as it sits in the dressing. Rinse under cold water immediately after draining to stop the cooking. I like Dellalo gluten-free orzo too.
- Cherry tomatoes: They add sweetness and color. Grape tomatoes work too.
- English cucumber: they have fewer seeds and less water, so the salad stays crisper as it sits.
- Feta: Use a block, not pre-crumbled, and break it into chunks yourself. The flavor and texture are noticeably better.
- Red onion: It adds a little bite that balances the lemon.
- Fresh basil: This drives the flavor of the whole salad.
- Toasted pine nuts: Optional, but they add a nuttiness that takes this from a good pasta salad to a great one.
- For the lemon basil vinaigrette: extra virgin olive oil, red wine vinegar, dijon mustard, honey, grated garlic, fresh lemon juice, and kosher salt.
Pro tip: Make the vinaigrette first. It keeps in the fridge for a week and you’ll find yourself putting it on everything.
How to Make Lemon Basil Orzo Salad
The full printable recipe is in the card below. Here are the steps with technique notes.
- Prep the pasta and veggies: Make the orzo pasta according to the package instructions. Drain it and allow it to cool. While the orzo cooks, chop the cucumber, tomato, and red onion.
- Boil the pasta: Bring a large pot of well-salted water to a boil. Cook the orzo according to package directions until al dente. Drain and rinse under cold water until completely cooled.
- Prep the vegetables: While the orzo cooks, halve the cherry tomatoes, dice the cucumber, and dice the red onion small. Julienne the fresh basil. Crumble the feta into chunks.
- Make the vinaigrette: Add olive oil, red wine vinegar, dijon, honey, grated garlic, lemon juice, and salt to a jar. Shake until fully combined. Taste it next, it should be bright and tangy. Adjust with more lemon or salt as needed.
- Assemble the pasta salad: Add the cooled orzo to a large bowl with the vegetables, pine nuts, and basil. Pour three-quarters of the dressing over the top and toss to coat. Drizzle the remaining dressing on top. Taste and adjust salt. Garnish with extra fresh herbs and lemon slices.
Recipe Variations
There are so many great alternatives for switching up this salad!
- Add vegetables: Try asparagus, red bell pepper, roasted summer squash or zucchini.
- Another pasta: Use any short cut pasta. Whole grain pasta, Israeli couscous, farro, or even quinoa would work.
- Add protein: Add rotisserie chicken or grilled chicken, grilled steak, salmon, or garbanzo beans for extra protein.
- Make it a Greek pasta salad: Add oregano to the dressing and mix in kalamata olives and garbanzo beans to the salad.
Make-Ahead and Storage Tips
This is one of the best make-ahead recipes on the site.
Full day ahead: Make the complete salad but store the dressing separately. Add dressing right before serving for the brightest color and crispest vegetables.
A few hours ahead: Dress the salad, cover, and refrigerate. Stir in a drizzle of extra olive oil before serving to revive it.
If making more than a few hours ahead: Keep the tomatoes and fresh basil separate until you’re ready to serve. Tomatoes release water and basil wilts once it hits the acid. Add them right before the salad goes on the table.
Storage: Keep in an airtight container in the refrigerator for up to five days.
What to Serve with Lemon Orzo Pasta Salad
This works as a side dish or a light main. It pairs well with grilled proteins and holds up at a cookout or picnic without wilting.
Try it alongside:
More Pasta Salad Recipes
Lemon Orzo Pasta Salad
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Ingredients
Pasta Salad
- 12 ounces dry uncooked orzo
- 1/2 red onion diced
- 1 (8-oz) block feta cheese crumbled or cubed small
- 10 oz cherry tomatoes halved
- 1 English cucumber diced
- 1 cup fresh basil leaves julienned
- 1/4 cup toasted pine nuts optional
- Fresh basil, parsley, and lemon slices for topping
Lemon Vinaigrette
- 1/3 cup extra virgin olive oil
- 1/3 cup red wine vinegar
- 2 teaspoons dijon vinegar
- 1 Tablespoon honey
- 1 clove garlic grated
- 3 Tablespoons lemon juice about 1 large lemon
- 1/2 teaspoon kosher salt
Instructions
- Boil the pasta: Bring a large pot of salted water to a boil. Make the orzo pasta according to the package directions. Drain and rinse under cold water.12 ounces dry uncooked orzo
- Chop the veggies: While it's cooking, chop the cucumber, tomato, red onion, feta, and basil. Set aside.1/2 red onion, 1 (8-oz) block feta cheese, 10 oz cherry tomatoes, 1 English cucumber, 1 cup fresh basil leaves
- Make the vinaigrette: Add all of the ingredients to a bowl or jar. Shake or whisk well until completely combined. Store in the fridge until serving.1 cup fresh basil leaves, 1/4 cup toasted pine nuts, 1/3 cup extra virgin olive oil, 1/3 cup red wine vinegar, 1 Tablespoon honey, 1 clove garlic, 3 Tablespoons lemon juice, 1/2 teaspoon kosher salt, 2 teaspoons dijon vinegar
- Assemble the pasta salad: Add the pasta to a large serving bowl with the veggies, pine nuts, and basil. Pour 3/4 of the dressing on top and toss to coat. Drizzle the remaining dressing on top and garnish with fresh herbs and lemon slices.Fresh basil, parsley, and lemon slices for topping
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQs
It’s not necessary to rinse orzo before cooking. Unlike some other types of pasta, orzo doesn’t release a significant amount of starch during cooking. So rinsing it won’t affect the texture or cooking process as significantly as it would with other pasta varieties.
When properly stored in the refrigerator, orzo salad can typically last for about 3 to 5 days.
Orzo means “barley” and was originally made from barley flour. It’s a small, rice-shaped pasta that does not have a specific country of origin, but is commonly found in Mediterranean cuisine like Greek, Italian, and Middle Eastern dishes.
Orzo is able to be used in a wide range of dishes, especially compared to other pasta or rice. It’s commonly used in soups and stews, pastas and salads, pilafs and rice dishes, casseroles, and risottos.
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Made this for dinner tonight with prosciutto wrapped grilled asparagus. I love that you can use whatever you have on hand. For example I used farro instead of orzo. The dressing is really delicious with this. Adding to my keepers! Thanks!!
You’re welcome! So glad you enjoyed it.