This Lemon Orzo Salad is so easy to make and is an incredibly versatile lunch or side dish! Using only the freshest ingredients, it's light and pairs perfectly with your summer recipes.
This Lemon Orzo Salad is one of those perfect spring and summer side dishes that literally goes with anything. It's super easy to throw together, can be made in advance and is perfect for potlucks and BBQs.
This recipe uses fresh lemon, cucumber, cherry tomatoes and tons of herbs for a refreshingly light dish. It's a great alternative to the classic pasta salad and if you make it once you'll definitely be adding it to your warm weather repertoire. Enjoy!
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Here's what you will need for this recipe:
- Cutting board and a sharp knife
- Lemon zester and juicer (optional): I love this Oxo lemon zester and this Oxo citrus juicer is also great.
- Mixing bowls: I love these glass nesting bowls from Pyrex.
- Orzo pasta: I love this Organic Orzo from Delallo but you can choose your favorite brand.
- English cucumber: English cucumbers have a thinner skin and less seeds making them perfect for this recipe.
- Cherry tomatoes: The sweeter the better for this salad.
- Kalamata olives: They add a great punch of salt and tang to this recipe. Make sure you buy pitted olives.
- Parsley, fresh
- Basil, fresh
- Mint, fresh
- Olive oil: You'll want to use a good quality olive oil.
- Lemon: You need one large lemon and you will use both the zest and juice.
- Parmesan: I love topping this salad with a little shaved parmesan, but you could also use crumbled feta or another cheese of your choice.
What makes this the best Lemon Orzo Salad recipe?
This Lemon Orzo Salad is not only packed with fresh and delicious flavors but it is so easy to throw together. It pairs beautifully with grilled meats and makes a great side dish for a BBQ or summer gathering. Plus it's very easy to double or even triple to feed a larger crowd.
If stored in an airtight container this Lemon Orzo Salad will stay fresh about 5 days in the fridge.
Absolutely! In some ways I think this salad is better when made a day ahead of time because it gives the flavors a chance to really meld. I recommend making it the day before but even two days would be great.
Yes, this is a great recipe for gatherings and large events. Simply double or triple the ingredients depending on how many servings you need and you're good to go!
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Made this Lemon Orzo Salad recipe? Let me know what you think in the comments!
Lemon Orzo Salad
- Cutting board and knife
- mixing bowl
- Lemon Juice and zester
- 1.5 cups orzo, uncooked
- ½ English cucumber, sliced and quartered
- 1 cup halved cherry tomatoes You can quarter the tomatoes if they're on the larger side.
- ½ cup pitted Kalamata olives, halved
- ¼ cup fresh parsley, minced
- 2 tbsp fresh basil, minced
- 2 tbsp fresh mint, minced
- 2 tbsp olive oil good quality
- 1 lemon, zest and juice
- Parmesan cheese shavings
- Salt & pepper
- Salt a large pot of water and bring to a boil. Cook orzo to al dente according to package instructions. Then drain and rinse with cold water. Transfer to a large mixing bowl. While pasta is cooking quarter the cucumber, halve the cherry tomatoes and olives and mince the herbs.
- Add all ingredients except the parmesan cheese to the mixing bowl with the orzo and stir until well combined. Transfer to a serving dish (if desired), top with shaved parmesan and serve. Enjoy!
I love how orzo is gaining in popularity these days. It's a fun little pasta and it can be used in so many ways. It's especially delicious in this Lemon Orzo Pasta salad. I need a second bowl!
This lemon orzo salad looks so healthy and colorful! this is a must try to my recipe list this weekend!
My two favorite veggies are here plus the orzo pasta is the perfect size to mix with these fresh ingredients. We loved it! But what everyone talked about was the fresh mint. A great addition to a fresh lemony salad. Delicious!
love how refreshing this orzo salad turned out! so tasty and nutritious for a yummy lunch!
Hands down the tastiest lemon orzo salad ever. So we’ll balanced