This lemon orzo pasta salad is bright, fresh, and easy to make. I toss tender orzo with cucumber, tomato, herbs, olives, and artichokes, then coat everything in a zesty lemon dressing. I like serving it for warm-weather lunches, picnics, potlucks, or as a light side dish.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 1/2 cups dried orzo pasta
1 medium English cucumber, diced
1/2 cup coarsely chopped fresh herbs such as parsley, basil, dill, mint, or cilantro
1 large tomato, diced, or 8 ounces cherry tomatoes, halved
1/2 cup pitted olives, halved
1 cup artichoke hearts, drained and chopped
1/4 cup extra-virgin olive oil
1 teaspoon Dijon mustard
1/2 teaspoon honey or maple syrup
1 teaspoon finely grated lemon zest
2 to 4 tablespoons fresh lemon juice
1/2 teaspoon salt
1/4 teaspoon black pepper
Extra salt and black pepper, to taste
Directions
I bring a large pot of salted water to a boil. I add the orzo and cook it until tender according to the package directions, about 6 to 10 minutes. Then I drain it well.
While the orzo cooks, I whisk together the olive oil, Dijon mustard, honey, lemon zest, lemon juice, salt, and black pepper in a large bowl.
I add the warm drained orzo to the bowl with the dressing and toss it well so the pasta absorbs the lemony flavor.
I let the orzo cool for about 5 minutes.
Then I stir in the cucumber, tomato, chopped herbs, olives, and artichoke hearts.
I taste the salad and adjust it with extra salt, black pepper, or lemon juice as needed.
I serve it slightly warm, or I chill it for about 1 hour before serving for a colder pasta salad.
Servings and Timing
This recipe makes 8 servings.
Prep time: 10 minutes
Cooking time: 10 minutes
Total time: 20 minutes
Calories: 166 kcal per serving
Variations
I sometimes add crumbled feta for a creamy, salty flavor. I also like adding chickpeas when I want the salad to feel more filling.
For extra vegetables, I use bell peppers, red onion, spinach, or roasted zucchini. I can also switch the herbs depending on the flavor I want; dill tastes fresh, basil tastes sweet, and mint makes the salad extra bright.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 3 days. Before serving, I stir the salad well and add a little extra lemon juice or olive oil if it looks dry.
I usually serve this salad cold or at room temperature, so I do not need to reheat it. If I want it slightly warm, I gently warm the orzo portion before mixing it with the fresh vegetables.
FAQs
Can I make lemon orzo pasta salad ahead of time?
Yes, I can make it ahead of time. I like chilling it for at least 1 hour so the flavors blend together.
Can I use another pasta instead of orzo?
Yes, I can use small pasta shapes like ditalini, small shells, or couscous-style pasta.
What herbs work best in this salad?
I like parsley, basil, dill, mint, or cilantro. I can use one herb or a mix for more flavor.
Can I make this recipe vegan?
Yes, I use maple syrup instead of honey to keep the dressing vegan.
Should I rinse the orzo after cooking?
I usually do not rinse it because warm orzo absorbs the dressing better. I just drain it well and toss it with the lemon dressing.
Conclusion
This lemon orzo pasta salad is fresh, easy, and full of bright flavor. I like how the lemon dressing, crisp vegetables, olives, artichokes, and herbs come together in one simple dish. It is a great choice for lunches, picnics, potlucks, or a light side with dinner.
📖 Recipe:
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Lemon Orzo Pasta Salad
- Total Time: 20 minutes
- Yield: 8 servings
- Diet: Vegetarian
Description
This lemon orzo pasta salad is bright, fresh, and packed with Mediterranean-inspired flavors. Tender orzo is tossed with crisp vegetables, herbs, olives, and artichokes in a zesty lemon dressing.
Ingredients
1 1/2 cups dried orzo pasta
1 medium English cucumber, diced
1 large tomato, diced, or 8 ounces cherry tomatoes, halved
1/2 cup coarsely chopped fresh herbs (parsley, basil, dill, mint, or cilantro)
1/2 cup pitted olives, halved
1 cup artichoke hearts, drained and chopped
1/4 cup extra-virgin olive oil
1 teaspoon Dijon mustard
1/2 teaspoon honey or maple syrup
1 teaspoon finely grated lemon zest
2 to 4 tablespoons fresh lemon juice
1/2 teaspoon salt
1/4 teaspoon black pepper
Extra salt and black pepper, to taste
Instructions
- Bring a large pot of salted water to a boil. Add the orzo and cook until tender according to package directions, about 6 to 10 minutes. Drain well.
- While the orzo cooks, whisk together the olive oil, Dijon mustard, honey or maple syrup, lemon zest, lemon juice, salt, and black pepper in a large bowl.
- Add the warm drained orzo to the dressing and toss well so it absorbs the flavor.
- Let the orzo cool for about 5 minutes.
- Stir in the cucumber, tomato, chopped herbs, olives, and artichoke hearts.
- Taste and adjust with extra salt, black pepper, or lemon juice as needed.
- Serve slightly warm or chill for about 1 hour before serving.
Notes
Add crumbled feta for a creamy, salty variation.
Include chickpeas for extra protein and a more filling salad.
Try additional vegetables like bell peppers, red onion, spinach, or roasted zucchini.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
If the salad dries out, refresh with extra lemon juice or olive oil before serving.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Boiling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 166 kcal
- Sugar: 3 g
- Sodium: 220 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 0 mg
