Zesty Orzo Pasta Salad with Lemon Vinaigrette Recipe

Name: Zesty Orzo Pasta Salad with Lemon Vinaigrette
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Mediterranean
Ingredients: 1 cup orzo pasta; 1 cup cherry tomatoes, halved; ½ cucumber, diced; ½ red onion, thinly sliced; ½ cup crumbled feta cheese; ¼ cup fresh basil or parsley, chopped; Juice of 1 lemon (about 3 tablespoons); 3 tablespoons extra virgin olive oil; Salt and pepper to taste

By Lina Baker

May 2, 2025

0

6

Jump to Recipe·Print Recipe

There’s something about a bright and zesty Orzo Pasta Salad with Lemon Vinaigrette that makes you feel like you’re having a picnic in the middle of a sunlit meadow. Picture this: the tangy aroma of lemon wafting through the air, mingling with fresh herbs and crunchy veggies, all tossed together into a bowl of sunshine. It’s not just a salad; it’s a celebration on your plate!

I remember the first time I made this dish for my friends during a summer gathering. The vibrant colors and refreshing flavors had everyone raving, and suddenly I was crowned the “Salad Queen.” Imagine that! This delightful orzo pasta salad is perfect for any occasion, whether it’s a backyard barbecue or an elegant brunch. Trust me; your taste buds will thank you for this one!

Why You'll Love This Recipe

This Orzo Pasta Salad with Lemon Vinaigrette is incredibly easy to whip up, making meal prep feel like a breeze
The citrusy dressing elevates the flavor profile, leaving your palate dancing with joy
Its colorful presentation will impress your guests, ensuring it’s always the star of the table
Plus, it’s versatile enough to adapt to whatever ingredients you have on hand

I still chuckle when I think about how my friends kept going back for seconds—okay, maybe thirds! They couldn’t resist its charm.

Recipe preparation

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

Orzo Pasta: This rice-shaped pasta cooks quickly and absorbs flavors beautifully, making it perfect for salads.
Cherry Tomatoes: Sweet and juicy, they add vibrant color and freshness to your salad.
Cucumber: Crisp and refreshing, cucumbers provide a satisfying crunch in every bite.
Red Onion: Thinly sliced red onion adds a mild bite that complements the other ingredients perfectly.
Feta Cheese: Crumbled feta brings creamy richness and tanginess that ties all flavors together.
Fresh Herbs (Basil or Parsley): Fresh herbs elevate the dish with their aromatic flair, adding depth to every forkful.
Lemon Juice: Freshly squeezed lemon juice gives your vinaigrette that irresistible zing we all crave.
Olive Oil: A good quality extra virgin olive oil enhances flavor while providing healthy fats.
Salt & Pepper: Simple seasonings that bring out the best in each ingredient—don’t forget them!

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it Together

Cook the Orzo Pasta: Bring a large pot of salted water to boil. Add 1 cup of orzo pasta and cook according to package instructions until al dente, usually around 8-10 minutes.

Prep Your Vegetables: While the pasta cooks, chop 1 cup of cherry tomatoes and dice half a cucumber. Slice half an onion very thinly—no one wants onion breath at your picnic.

Make the Lemon Vinaigrette: In a small bowl, whisk together 3 tablespoons of olive oil with juice from 1 lemon. Add salt and pepper to taste; it should make your mouth water!

Toss Everything Together: Drain the orzo once cooked and rinse under cold water to stop cooking. In a large mixing bowl, combine orzo with chopped veggies and crumbled feta cheese.

Add Fresh Herbs & Dressing: Toss in ¼ cup of fresh herbs (basil or parsley) along with your lemon vinaigrette. Mix gently but thoroughly until everything is well coated.

Chill & Serve: Let your salad sit in the refrigerator for at least 30 minutes before serving—it allows flavors to meld beautifully! Serve chilled for maximum freshness.

Now that you’ve made this beautiful Orzo Pasta Salad with Lemon Vinaigrette, why not invite some friends over? You deserve to bask in all those compliments again—and trust me, they’ll be coming!

You Must Know

Orzo pasta salad with lemon vinaigrette is a vibrant dish that delights the senses
Its colorful ingredients and zesty dressing make it perfect for any occasion, from picnics to potlucks
Plus, it’s incredibly easy to whip up, even when you’re juggling life’s chaos

Perfecting the Cooking Process

Start by cooking the orzo in salted water until al dente; this allows the pasta to absorb flavors later. While the orzo cooks, chop your veggies and whisk together the lemon vinaigrette for maximum efficiency.

Serving and storing

Add Your Touch

Feel free to swap in your favorite veggies like bell peppers or cherry tomatoes. You can also add proteins like grilled chicken or chickpeas for a heartier salad that satisfies all appetites.

Storing & Reheating

Store leftovers in an airtight container in the fridge for up to three days. To refresh, add a splash of olive oil and a squeeze of lemon before serving cold or at room temperature.

Chef's Helpful Tips

For an extra flavor burst, toast your orzo before cooking to enhance its nutty taste
Always season your water well; it makes a huge difference in flavor
When adding vinaigrette, start with less; you can always add more but cannot take it out!

Sharing my first attempt at making orzo pasta salad was memorable; my friends devoured it and begged for the recipe, which made my kitchen confidence soar!

FAQs

FAQ

Can I use other types of pasta instead of orzo?

Yes, any small pasta works well but will alter the texture slightly.

How can I make this salad vegan?

Simply remove cheese and replace honey with maple syrup in the dressing.

Is this salad good for meal prep?

Absolutely! It stores well and flavors develop further after sitting overnight.

Print