Lemon Orzo Pasta Salad is a simple and refreshing side dish that goes well with a variety of summer meals! It's easy to prepare and a great option for anyone who is gluten-free or dairy-free!
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Why You'll Love This Recipe!
Lemon Orzo Salad is the perfect side dish for summer picnics or barbeques! It's also great for meal prep because it pairs well with a variety of meals.
This easy summer salad is filled with bright flavors and tastes even better when the pasta has time to soak in the homemade dressing. (Which is why I recommend making it the night before!)
It's made with simple and fresh ingredients like crisp cucumbers, cherry tomatoes, kalamata olives, and red onion.
🍴Ingredient Notes
- Gluten-Free Orzo Pasta - For this recipe I used Jovial Cassava Flour Orzo. Any type of orzo pasta will work though!
- Mini Cucumber - For pasta salad I always use an English Cucumber or Mini Cucumbers because they are more of a crisp cucumber variety. Cut in half or thirds.
- Cherry Tomatoes - Any small tomato will work with this recipe like cherry tomatoes or grape tomatoes. Cut in half or in thirds the long way.
- Red Onion - I suggest cutting into finely diced pieces, so the flavor is not too overpowering.
- Kalamata Olives - If you prefer larger pieces, just cut in half or thirds instead of chopping the olives.
- Fresh Basil - Stack the basil leaves on top of each other, then roll into a tube shape and slice thinly into small strips.
- Fresh Lemon Juice - You'll need one medium sized lemon for this recipe.
- Olive Oil & Red Wine Vinegar
- Salt & Black Pepper - Add more as needed.
Recipe Variations
- Creamy feta or goat cheese would be a great addition to this salad recipe. If you're dairy-free just swap for your favorite dairy-free options!
- For a heartier dish, try adding in chickpeas or lentils.
- Arugula or spinach are great options if you'd like to add in extra greens!
- To give a brighter flavor, top this salad with lemon zest.
🍴Step by Step Instructions
Step 1: Cook Orzo
Start by cooking orzo according to instructions on the box. (I suggest doing a little less time so it's al dente.)
When the orzo is ready, drain the water and add it to a bowl with a drizzle of olive oil to prevent sticking. Place in the refrigerator to cool.
Step 2: Assemble Salad
To assemble the salad, add the cooked orzo, cucumbers, cherry tomatoes, red onion, kalamata olives, and chopped basil into a large bowl. Mix together with two spoons.
Step 3: Make Simple Lemon Dressing
Then add lemon juice, olive oil, red wine vinegar, salt, and black pepper into the salad. Stir well until the pasta and vegetables are fully coated.
Place in the refrigerator to chill until you're ready to serve.
Expert Tips
- Rinse the orzo with cold water to help cool it down faster.
- Stir in a little olive oil to the cooked orzo to prevent it from sticking. I also recommend stirring it a few times while it's cooling.
- Soak the chopped red onions in water before adding to the salad to minimize the potent flavor.
- To ensure the lemon vinegarette is evenly distributed, whisk together in a small bowl before pouring over the salad.
- For best results, make this salad the night before or the morning of.
- Use a lemon juicer to save time! (Trust me, it's a game changer!)
Serving Suggestions
This dish goes well with a variety of summer recipes!
It's great with grilled chicken, rotisserie chicken, steak, homemade burgers, chicken kabobs or steak kabobs! You could also serve it with a Roasted Chicken.
If you're vegetarian or looking for a light lunch for the summer months, this is the perfect recipe! It's also great for beach days!
How to Store Leftovers
Store leftovers in an airtight container in the refrigerator for up to 4-5 days.
More Pasta Salad Recipes!
After you make this Lemon Orzo Pasta Salad, make sure to leave a comment & rate the recipe!
Recipe Card
Easy Lemon Orzo Pasta Salad Recipe
Equipment
- 1 Large Pot For cooking orzo pasta.
- 1 Large Bowl
Ingredients
Salad
- 8 Ounces Gluten-Free Orzo I used Jovial Cassava Flour Orzo. Any type of orzo pasta will work though!
- 2 Cups Mini Cucumber or English Cucumber Cut in half-moon shape.
- 1+¼ Cups Cherry Tomatoes or Grape Tomatoes Cut in half or in thirds the long way.
- ½ Cup Finely Diced Red Onion
- ⅓ Cup Chopped Kalamata Olives
- ¼ Cup Chopped Basil Stack the basil leaves then roll into a tube shape, and slice thinly into small strips.
Dressing
- 1 Lemon, Juiced
- 2 Tablespoons Olive Oil
- 2 Tablespoons Red Wine Vinegar
- 1 Teaspoon Salt Add more as needed.
- ¼ Teaspoon Black Pepper
Instructions
- Start by cooking orzo according to instructions on the box. (I suggest doing a little less time so it's al dente.) When the orzo is ready, drain the water and add it to a bowl with a drizzle of olive oil to prevent sticking. Place in the refrigerator to cool.
- To assemble the salad, add the cooked orzo, cucumbers, cherry tomatoes, red onion, kalamata olives, and chopped basil into a large bowl. Mix together with two spoons.
- Then add lemon juice, olive oil, red wine vinegar, salt, and black pepper into the salad. Stir well until the pasta and vegetables are fully coated. Place in the refrigerator to chill until you're ready to serve.
Notes
Expert Tips
-
- Rinse the orzo with cold water to help cool it down faster.
-
- Stir in a little olive oil to the cooked orzo to prevent it from sticking. I also recommend stirring it a few times while it's cooling.
-
- Soak the chopped red onions in water before adding to the salad to minimize the potent flavor.
-
- To ensure the lemon vinegarette is evenly distributed, whisk together in a small bowl before pouring over the salad.
-
- For best results, make this salad the night before or the morning of.
-
- Use a lemon juicer to save time! (Trust me, it's a game changer!)
How to Store Leftovers
Store leftovers in an airtight container in the refrigerator for up to 4-5 days. ** See full post for more helpful tips and step by step photos!Nutrition
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