This delicious and easy lemon orzo salad is filled with fresh and flavorful ingredients, and is a breeze to throw together. Perfect for a potluck or meal prep, make it using my Instant Pot orzo method for even quicker prep and perfectly al dente pasta every time. Add your favorite protein for a perfect main dish pasta salad.
Orzo is a fabulous little pasta shape because it is versatile; it makes the perfect side dish, with the right ingredients can be a main dish or is an excellent addition to soups and even stuffings. It also works well hot or cold, and the mild flavor allows it to work with a wide variety of seasonings and ingredients.
This lemon orzo salad recipe is kept on the simpler side with just a couple of fresh vegetables, including grape tomatoes and cucumbers. Keeping the ingredients to a minimum allows the delicious homemade lemon vinaigrette to really standout.
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Why this orzo salad is so perfect
- Fresh, simple ingredients that are kitchen staples
- Perfect for feeding a crowd – this easy orzo salad is perfect for potlucks, holidays and family gatherings
- Also works well for meal prep, tasting delicious the next day and beyond, as the lemon dressing infuses into the pasta
- Affordable, and nutritious! Light and not overly filling, this salad offers up 3 servings of veggies and the flavorful dressing is filled with healthy fats from nutritious olive oil and protein packed parmesan cheese
Ingredients for lemon orzo salad
- 1 batch of cooked orzo – use my Instant Pot method which yields about 2 cups of cooked orzo
- 1 cup cherry tomatoes, cut in half
- 1 cup crisp cucumbers, cut into 1” pieces
- ½ cup olives of choice – I love kalamata olives and/or Castelvetrano olives
- ¼ cup grated parmesan
For homemade lemon parmesan dressing
- ¼ cup olive oil – use a good quality extra virgin olive oil with a nutty, spicy tone to really give the dressing some extra flavor
- 1 tablespoon fresh lemon juice plus lemon zest from ½ lemon
- ½ tablespoon Dijon mustard
- 1 tablespoon white wine vinegar
- ¼ cup parmesan cheese
- 1 teaspoon honey or maple syrup – important to balance out the savory acidic flavors of the lemon juice, mustard and vinegar with just a bit of sweetness
- Salt and black pepper to taste
Quick and easy assembly
Begin by cooking the orzo pasta according to package directions on the stove top. Or, I highly recommend trying it in the pressure cooker if you have one! Orzo comes out al dente perfect every time in just 2 minutes cooking time. Either way you cook it, allow your orzo to cool to room temperature before assembling the salad.
While the orzo is cooking, prep your fresh veggies and whisk up the dressing. Once the pasta is cooled and placed in a large bowl, pour ½ the dressing on top. Give it a couple of good stirs to fully coat the pasta. If you prefer more dressing, go ahead and add the remaining amount.
Add the remaining fresh ingredients and stir to combine. Season to taste with salt and pepper. Garnish with a bit more parmesan cheese and fresh herbs, and serve immediately.
The salad can of course be made up to a day ahead of your event, just store in an airtight container in the fridge.
To make the lemon parmesan dressing
In a small jar or a salad server like this cute one from OXO, add all the ingredients. Shake vigorously to thoroughly combine ingredients and allow the parmesan to soak into the oil and vinegar. Adjust taste with salt and pepper. This lemony dressing has the best flavor; it’s light and zesty without being overpowering and too tangy. It’s a great balance of fresh flavors!
Recipe tips and ingredient swaps
I tried to keep this salad easy and simple so it can be made in just a few minutes. But orzo pasta is so mild and perfect, you can really get creative and wild with adding in tons of ingredients! Try a few of these suggestions if you have the time and ingredients on hand:
- Pine nuts would be add the perfect amount of crunch
- Diced red bell pepper or roasted red pepper would be a tasty addition
- Mince up fresh basil or fresh parsley, or even a pinch of fresh oregano to add some herby vivaciousness
Orzo Salad FAQ’s
To serve as a side dish, try it with my garlic butter salmon or pesto salmon!
If you wish to make this a light but filling lunch or dinner, add grilled chicken, grilled shrimp or a nice piece of salmon.
While originating in Italy (orzo means barley in Italian), it is extremely popular in other cuisines from the Mediterranean and Middle East.
No, orzo is made from semolina flour, therefore it is not gluten free. If you need a gluten free option, go for long grain rice, cauliflower rice, or a small shape of gluten-free pasta.
Store in sealed containers like meal prep bowls or mason jars for up to 5 days in the refrigerator. When ready to eat, simply remove from the fridge and dig in! The zesty flavor is great with a simple protein, for a healthy and nutritious lunch that will help you power out the remainder of the day.
The bright flavors of this delicious and easy salad are perfect for a summer salad during the warmer months. Or whip up a batch when you’re missing the sun and want something light and refreshing during the dreaded winter months. Either way, I hope you’ll enjoy it all year long!
Tried this recipe? Please leave a comment and/or rating, letting me know how you enjoyed it! Connect with me on Instagram and Pinterest, and never miss a post by signing up for my weekly newsletter!
Lemon Orzo Salad
Equipment
- 1 Pressure Cooker
Ingredients
Lemon Orzo Salad
- 2 cups cooked orzo use my Instant Pot method which yields about 2 cups of cooked orzo
- 1 cup cherry tomatoes cut in half
- 1 cup cucumber cut into 1” pieces
- ½ cup olives I love kalamata and/or castelvetrano olives
- ¼ cup parmesan grated
Homemade Lemon Parmesan Dressing
- ¼ cup olive oil good quality extra virgin
- 1 tablespoon lemon juice plus zest from ½ lemon
- ½ tablespoon Dijon mustard
- 1 tablespoon white wine vinegar
- ¼ cup parmesan cheese
- 1 teaspoon honey or maple syrup
- Salt and pepper to taste
Instructions
- Cook and cool orzo pasta in a large bowl2 cups cooked orzo
- While orzo is cooking, prep fresh ingredients by chopping cucumbers and tomatoes and prepping the dressing.1 cup cherry tomatoes, 1 cup cucumber
To make the lemon parmesan vinaigrette
- Add all ingredients to a lidded jar like a mason jar, and shake vigorously. Season to taste with salt and pepper.¼ cup olive oil, 1 tablespoon lemon juice, ½ tablespoon Dijon mustard, 1 tablespoon white wine vinegar, ¼ cup parmesan cheese, 1 teaspoon honey, Salt and pepper to taste
- Once pasta is cooled, add all fresh ingredients and half the dressing. Toss and taste. Add more dressing if you wish, and garnish with parmesan cheese and fresh herbs.½ cup olives, ¼ cup parmesan
- Serve immediately or make up to a day ahead
Art Howe says
Great salad we loved the fresh ingredients and the tangy lemon vinaigrette dressing