I make a lot of pasta salads once the weather turns warm, but this one somehow always ends up being the one I crave the most. It’s light but still filling, bright but not sharp, and it doesn’t sit heavy like some mayo-based versions do.
The first time I threw this together, I honestly just wanted something quick to go alongside grilled chicken. I wasn’t planning on falling in love with it. But that lemony dressing and those little pieces of orzo soak up flavor in a way that regular pasta just doesn’t.
Now I keep a bowl of it in the fridge during the summer. I’ll grab a scoop for lunch, sneak a bite while cooking dinner, or eat it straight out of the container standing in the kitchen. No shame.
It also feels like one of those dishes that works for everything. Cookouts, potlucks, lazy Sunday meals, or just when I want something fresh that doesn’t require turning on the oven again.
Ingredients I Used for the Recipe
- 16-ounce box orzo pasta – The base of the salad. These tiny rice-shaped noodles hold onto the dressing really well.
- 10 ounces grape or cherry tomatoes, halved – Adds sweetness and color. They make the whole salad taste fresher.
- 1 cup diced English cucumber – Gives crunch without being watery. I leave the peel on because it’s tender.
- 1/2 cup diced red onion – For bite and sharpness. If it feels too strong, I soak it in cold water for a few minutes.
- 1/4 cup diced kalamata olives – Salty and briny. They balance the lemon dressing.
- 8 ounces feta cheese, crumbled – Creamy, tangy pockets throughout the salad. I like using a block and crumbling it myself.
- 3 tablespoons chopped flat-leaf parsley – Fresh flavor that keeps things from tasting too rich.
- 3 tablespoons minced basil – Adds that soft, summery aroma.
- 1/2 teaspoon salt – Just enough to wake everything up.
- 3 tablespoons fresh lemon juice – The main flavor of the dressing. Fresh really matters here.
- 2 tablespoons white wine vinegar – Adds a little extra tang without overpowering.
- 1 teaspoon Dijon mustard – Helps the dressing come together and stay smooth.
- 1 garlic clove, finely minced – A small amount goes a long way.
- 1/4 teaspoon salt – For seasoning the dressing itself.
- 1/8 teaspoon black pepper – Just a touch of warmth.
- 1/2 cup olive oil – Rounds everything out and makes the dressing silky.
How to make Orzo Pasta Salad?
Step 1 – Cook the Orzo
I cook the orzo in salted water according to the package directions, but I let it go just a little past al dente. For pasta salad, slightly softer pasta actually works better because it absorbs dressing instead of staying firm and separate.
After draining, I let it sit in the colander for about 10 minutes to cool. I stir it once or twice so it doesn’t clump together.
Step 2 – Make the Lemon Vinaigrette
In a small bowl, I whisk together the lemon juice, white wine vinegar, Dijon mustard, garlic, salt, and pepper. It already smells amazing at this point.
Then I slowly drizzle in the olive oil while whisking. Don’t rush this part. The slow stream helps the dressing emulsify so it doesn’t separate later.
Step 3 – Prep the Vegetables
While the pasta cools, I chop the tomatoes, cucumber, onion, and olives. I try to keep everything roughly the same size so you get a little bit of everything in each bite.
This is also when I chop the herbs. Fresh herbs really make this salad taste alive instead of flat.
Step 4 – Combine the Salad
In a large bowl, I add the cooled orzo, vegetables, parsley, basil, and salt. Then I pour the dressing over everything and gently stir.
I try not to overmix. Orzo is small and can get mushy if you treat it too aggressively.
Step 5 – Add the Feta
The feta goes in last. I fold it in gently so it stays crumbly instead of disappearing into the salad.
Those little creamy bites are one of my favorite parts, so I want them to stay noticeable.
Step 6 – Chill Before Serving
I cover the bowl and refrigerate it for at least an hour, sometimes two. This step makes a big difference because the flavors settle and blend together.
Right before serving, I give it one more gentle stir to redistribute the dressing.
When I Serve This (Which Is Honestly All the Time)
This salad shows up whenever I’m grilling. Chicken, shrimp, even burgers. It fits next to just about anything without competing for attention.
I also love bringing it to gatherings because it holds up well and doesn’t get weird if it sits out for a bit. Though I still try not to leave it out longer than a couple of hours, especially in the heat.
Sometimes I add grilled chicken right into the bowl and call it lunch for the next few days. It turns into a full meal with almost no extra effort.
And if I’m being real, there are days I make it just for myself. No event. No guests. Just because I want something fresh in the fridge.
Tips
Don’t Overcook the Pasta (But Don’t Undercook It Either)
I learned this the hard way. Too firm and the pasta doesn’t absorb flavor. Too soft and it turns into a sticky mess. Slightly past al dente is the sweet spot.
Cut Everything Small
Since orzo is tiny, big vegetable chunks feel out of place. Smaller pieces make the salad feel balanced and easier to eat.
Use Fresh Lemon Juice
I’ve tried bottled before when I was in a hurry. It just wasn’t the same. Fresh lemon gives a clean brightness that really defines this dish.
Let It Chill
This isn’t a salad that should be eaten immediately. The resting time allows the dressing to soak into the pasta and tie everything together.
Add Herbs Last If Making Ahead
If I’m preparing it a day early, I sometimes wait to stir in the herbs and feta until closer to serving. They stay brighter that way.
Taste Before Serving
Pasta salads can dull slightly in the fridge. I’ll often add a tiny splash of lemon juice or pinch of salt right before serving to wake it back up.
How I Store It and What I’ve Learned After Making It Too Many Times to Count
I keep leftovers in an airtight container in the refrigerator, and it stays good for about four days. If anything, it tastes better the next day.
The only thing I notice is that the pasta can absorb some of the dressing over time. When that happens, I just stir in a drizzle of olive oil or another squeeze of lemon to loosen it back up.
This recipe also taught me something simple but important. Not every great dish needs to be complicated. Sometimes it’s just good ingredients, balanced flavors, and giving them a little time to hang out together.
I’ve made flashier meals. I’ve spent hours on elaborate recipes. But this is the one people ask for again. And honestly, it’s the one I’m happiest to make because it never feels like work.
Just a bowl, a spoon, a handful of fresh ingredients, and a salad that somehow tastes like summer every single time.
Orzo Pasta Salad Recipe
Description
This Orzo Pasta Salad is an easy, fresh pasta dish made with orzo pasta, fresh veggies, feta cheese, and a homemade lemon vinaigrette. Packed with Mediterranean flavors like kalamata olives, cucumber, and herbs, it's the perfect light summer salad for cookouts, potlucks, or a quick weeknight side. The bright lemon-garlic dressing ties everything together beautifully!
ingredients
For the Salad
For the Lemon Vinaigrette Dressing
Instructions
-
Cook the Pasta
Cook the orzo pasta according to package directions in salted water. Aim for slightly over al dente so it stays tender in the salad. Drain and leave in a colander at room temperature for 10 minutes to cool slightly, stirring occasionally. You can run cool water over it to speed up the process. -
Make the Dressing
In a small bowl, stir together the fresh lemon juice, white wine vinegar, Dijon mustard, minced garlic, salt, and black pepper. While whisking continuously, slowly drizzle in the olive oil in a thin steady stream until completely incorporated and emulsified. This makes about ¾ cup of dressing. -
Combine Ingredients
In a large bowl, add the cooled orzo pasta, halved grape tomatoes, diced cucumber, diced red onion, diced kalamata olives, crumbled feta cheese, chopped parsley, minced basil, and salt. Gently stir to combine. -
Add Dressing
Pour the prepared lemon vinaigrette dressing over the pasta and vegetable mixture. Gently stir again until everything is evenly coated. -
Chill and Serve
Cover the bowl and refrigerate for 1–2 hours before serving to allow the flavors to meld. Stir gently again before serving to redistribute the dressing.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 385kcal
- % Daily Value *
- Total Fat 23gg36%
- Saturated Fat 6gg30%
- Trans Fat 0gg
- Cholesterol 25mgmg9%
- Sodium 480mgmg20%
- Potassium 290mgmg9%
- Total Carbohydrate 38gg13%
- Dietary Fiber 3gg12%
- Sugars 4gg
- Protein 9gg18%
- Calcium 12% mg
- Iron 8% mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Make Ahead: This salad can be made a day in advance. For best results, reserve the fresh herbs and feta cheese and stir them in right before serving.
- Pasta Substitutes: If you don't have orzo, small pasta shapes like cavatelli, ditalini, or small shells work well. Larger shapes like elbows or rotini can also be used.
- Onion Tip: If raw red onion is too strong for your taste, soak the diced onion in ice water for 10 minutes before adding to the salad to mellow the flavor.
- Food Safety: Do not leave this salad out at room temperature for more than 2 hours (or 1 hour if temperatures are above 90°F/32°C).
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. Stir well before serving as the pasta may absorb some dressing.
