Orzo Pasta Salad with Lemon Vinaigrette is a refreshingly light summer pasta salad with feta and summer vegetables like corn, tomatoes, and cucumbers.
The small, light rice-shaped orzo pasta drizzled with the fresh lemon vinaigrette makes a perfect summer salad or summer side dish.
This cold pasta salad is one of our favorite Pasta Salads and honestly one of our favorite Summer Recipes that is perfect for a July 4th potluck. Therefore, If you loved our Greek Turkey Lettuce Wraps, then I think you’ll love this Orzo Pasta Salad!
Jump to:
- Why You’ll Love Lemon Orzo Pasta Salad
- Why This Recipe Works
- What Is Orzo Pasta?
- Is Orzo Gluten Free?
- How To Cook Orzo?
- How Long To Cook Orzo Pasta?
- How To Make Orzo Pasta Salad
- Ingredients
- Variations of Orzo Salad
- Expert Recipe Tips
- What To Serve With Orzo Pasta Salad
- Frequently Asked Questions (FAQs)
- More Pasta Salad Recipes You’ll Love
- Recipe
- ⭐ Reviews
Why You’ll Love Lemon Orzo Pasta Salad
Of course, this salad is loaded with summer vegetables, which I think you’ll love.
- Orzo Pasta. This pasta salad is different than your typical summer pasta salad because it uses Orzo pasta, which looks like rice but is actually pasta. It gives the salad a lighter feel.
- Vegetables. Loaded with fresh summer vegetables like corn, tomatoes, and cucumbers, this pasta salad is fresh and bountiful.
- Lemon Vinaigrette. Drizzled with a light citrus vinaigrette made with the juice of freshly squeezed lemons, as well as olive oil, garlic, herbs, and spices, it enhances the flavor of the pasta salad with its fresh lemony flavor. It is especially delicious when combined with feta cheese.
- Budget-Friendly. With only the pasta, vegetables, feta cheese, and vinaigrette, this is a pasta salad that uses many ingredients from your refrigerator and pantry that you would likely have on hand anyway. Thereby, making it a very budget-friendly side dish or light meal.
Why This Recipe Works
Inspired by the Mediterranean Orzo Salad recipe by Food Network Star, Ree Drummond, AKA The Pioneer Woman, this recipe starts with a base of the orzo pasta, tomatoes, onions, and feta.
However, our recipes add more summer vegetables like corn and zucchini, and more lemon juice without the red wine vinegar for that extra summer freshness.
The recipe works because the flavor of lemon vinaigrette complements the salty feta cheese and the fresh summer vegetables.
What Is Orzo Pasta?
When you see Orzo for the first time, you may think it is a type of rice, but it is not. It is actually a type of pasta.
The name, Orzo, actually means barley in Italian because it looks so similar to unprocessed barley.
Is Orzo Gluten Free?
I hate to disappoint you but since Orzo is a type of pasta and not a type of rice, it is NOT gluten-free.
How To Cook Orzo?
Since Orzo is pasta, you can boil it on top of the stove in water or chicken or vegetable broth like you would any other pasta.
However, if you want a more earthy, toasty flavor, you can cook it in butter in a skillet instead.
How Long To Cook Orzo Pasta?
You will need to cook orzo per the instructions on the box. However, most brands of orzo will cook up in about 10 minutes.
How To Make Orzo Pasta Salad
Ingredients
Below I discuss the ingredients and possible substitutions in case you don’t have a specific ingredient on hand. However, if you are looking for the specific measurements of each ingredient, be sure to scroll down to the bottom of this article, just above the comments, for the printable recipe card, which includes all the ingredients and the specific amounts of each one.
Orzo Salad Ingredients
- Orzo pasta. This is the star of the show in this recipe. Therefore, I don’t recommend substituting any other pasta. However, you could change it to another short pasta and it will be delicious.
- Grape tomatoes. I like using the grape tomatoes because they are so easy to just cut in half and add to the salad. However, you could use regular-sized tomatoes and chop them up if you don’t have cherry or grape tomatoes on hand.
- English cucumber. The cool crispness of the cucumber adds more of that summery taste to the salad. I like to use the English cucumber instead of regular cucumbers because you don’t have to peel them. However, if you have regular cucumbers, you can use those but just peel them first.
- Corn. If you have fresh corn, cut off the cob, then that provides the best flavor. However, you can use frozen corn that has been thawed out or canned corn if that is what you have on hand.
- Feta cheese. With its salty, distinctive taste, a little Feta adds a punch of flavor that complements the lemon vinaigrette very well. If you don’t have Feta, you could use goat cheese, fresh mozzarella, or queso fresco instead.
- Red onion. I like to add red onion to add color to the salad. However, you could use a sweet Vidalia or white or yellow onion if you prefer.
- Parsley. If you don’t have parsley, you could use basil, mint, or cilantro instead.
Lemon Vinaigrette Ingredients
- 1/3 cup olive oil
- 3 tablespoons lemon juice, fresh squeezed
- 2 tablespoons honey
- 1 tablespoon dijon mustard
- 2 cloves garlic, minced
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
Directions
- Cook The Orzo.
- Cook the orzo per the directions on the back of the box.
- Drain the water and run cold water over it until it’s no longer hot.
- Make The VInaigrette.
- Place the olive oil, lemon juice, honey, mustard, garlic, salt, and pepper in the bottom of a large bowl.
- Whisk until combined.
- Combine and Toss.
- Add the drained orzo, tomatoes, cucumber, corn, feta, onion, and parsley to the bowl.
- Toss until combined in the dressing.
- Cover with plastic wrap and chill until ready to serve
Variations of Orzo Salad
- Greek Orzo Pasta Salad. Add some artichokes and black olives for a Mediterranean flair!
- Mexican Orzo Pasta Salad. Instead of Feta cheese, parsley, and cucumbers, use queso fresco, cilantro, and jalapenos!
- Zucchini Orzo Pasta Salad. Add some chopped zucchini instead of chopped English cucumbers for a different take on this summer pasta salad.
Expert Recipe Tips
- It takes about 1 large ear of corn or two small ears. The corn adds a wonderful crunch and sweetness to the salad. However, if you like, you can char it on the grill first to add a smokey element to the salad that would also be delicious.
- If you are not planning on serving this right away, I suggest doubling the dressing recipe. The Orzo really soaks up the dressing if it sits for hours or overnight. You can also double the dressing, then save half on the side to serve with the salad for those that like more.
- If you don’t like feta cheese, parmesan, goat cheese, gorgonzola, would work as well. If you like a lighter flavored cheese, Monterey Jack or Gouda would work well to cut into chunks.
What To Serve With Orzo Pasta Salad
- Cucumber Tomato Salad – A side salad with sliced cucumbers, fresh tomatoes, sliced red onions, in a red wine vinaigrette for a delightful salad for a picnic or barbecue.
- Barbecue Chicken Kabobs – Serve grilled Barbecue Chicken Kabobs and vegetables at your summer BBQ or picnic with a side of this Orzo Pasta Salad
- Instant Pot BBQ Pork Robs – Serve with these tender and flavorful pork ribs with an amazing BBQ spice rub, and caramelized sweet, tangy BBQ sauce.
Frequently Asked Questions (FAQs)
Can I Make Orzo Pasta Salad Ahead of Time?
Yes, you can either make the ingredients ahead of time, such as the Lemon Vinaigrette, and cooking the orzo, or you can make the whole pasta salad, cover and refrigerate until ready to serve.
How Do I Store Pasta Salad?
Place in a bowl with a tight-fitting lid, or cover with plastic wrap and refrigerate for up to 3 days.
Can I Freeze Pasta Salad?
Yes, you can freeze pasta salad. Place it in a freezer-safe, airtight container or bag, and refrigerator for up to 3 months.
More Pasta Salad Recipes You’ll Love
Recipe
Orzo Pasta Salad Recipe
Ingredients
Orzo Pasta Salad
- 16 ounces Orzo pasta
- 1 pint grape tomatoes cut in half lengthwise
- 1-1/2 cups small diced English cucumber
- 1-1/2 cups fresh corn cut off the cob
- 4 ounces crumbled feta cheese
- 1/2 cup finely diced red onion
- 1 tablespoon fresh chopped parsley
Lemon Vinaigrette
- 1/3 cup olive oil
- 3 tablespoons lemon juice fresh squeezed
- 2 tablespoons honey
- 1 tablespoon dijon mustard
- 2 cloves garlic minced
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
Instructions
- Cook the orzo per the directions on the back of the box. Drain the water and run cold water over it until it’s no longer hot. Let it drain completely while you prepare the rest of the salad.
- Place the olive oil, lemon juice, honey, mustard, garlic, salt, and pepper in the bottom of a large bowl. Whisk until combined.
- Add the drained orzo, tomatoes, cucumber, corn, feta, onion, and parsley to the bowl. Toss until combined in the dressing. Cover with plastic wrap and chill until ready to serve.
Video
Notes
- This is an extremely light and refreshing salad. The lemon vinaigrette is the perfect accompaniment to all the ingredients in the salad.
- It takes about 1 large ear of corn or two small ears. The corn adds a wonderful crunch and sweetness to the salad. However, you can char it on the grill first to add a smokey element to the salad that would also be delicious.
- If you are not planning on serving this right away, I suggest doubling the dressing recipe. The Orzo really soaks up the dressing if it sits for hours or overnight. You can also double the dressing, then save half on the side to serve with the salad for those that like more.
- If you don’t like feta cheese, parmesan, goat cheese, gorgonzola, would work as well. If you like a lighter flavored cheese, Monterey Jack or Gouda would work well too cut into chunks.
Cindy says
I loved adding in all the veggies. So good!
Allyssa says
This is a great recipe! It’s really helpful and tasted amazing! Thank you so much for sharing this! Highly recommended!
Toots says
Amazing. Perfectly light and refreshing for a hot day. Didn’t change a thing, wouldn’t change a thing!
Colleen says
Definitely double the dressing recipe if you are going to serve the following day as a leftover. The first day, awesome, second day it had really dried out. Overall, delicious recipe!