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Easy Lemon Orzo Pasta Salad Recipe – Fresh, Zesty & Perfect Make-Ahead Side Dish

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This Lemon Orzo Pasta Salad is a fresh, colorful, and zesty dish that’s perfect for any occasion—from weekday lunches to picnic spreads. Made with tender orzo pasta, crunchy vegetables, tangy feta, and a lemony vinaigrette, it comes together in under 30 minutes and holds up beautifully in the fridge. It’s easily customizable with protein or extra veggies, making it both versatile and meal-prep friendly.

Ingredients

Scale
  • 1 cup dry orzo pasta
  • 1 1/2 cups cherry tomatoes, halved
  • 1 cup cucumber, diced
  • 1/2 cup red bell pepper, diced
  • 1/4 cup red onion, finely chopped
  • 1/3 cup crumbled feta cheese
  • 2 tablespoons fresh parsley, chopped
  • 2 tablespoons fresh dill (optional), chopped
  • 2 cups fresh spinach, roughly chopped (optional)
  • Lemon Vinaigrette:
  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey or maple syrup
  • 1 clove garlic, minced
  • Salt and pepper to taste

Instructions

  1. Bring salted water to a boil. Cook orzo 8–10 minutes until al dente. Drain and rinse under cold water.
  2. Chop vegetables and herbs while pasta cooks. Prepare feta and set aside.
  3. Whisk olive oil, lemon juice, Dijon mustard, honey, garlic, salt, and pepper to make dressing.
  4. Combine orzo, vegetables, feta, and herbs in a large bowl.
  5. Pour dressing over salad and toss well to coat evenly.
  6. Chill for at least 30 minutes for best flavor. Toss again before serving.

Notes

  • Add grilled chicken or chickpeas for extra protein.
  • Store in fridge up to 3 days in airtight container.
  • Add extra lemon juice before serving if needed.

Nutrition

Find it online: https://dinner.lillyrecipes.com/easy-lemon-orzo-pasta-salad-recipe-fresh-zesty-perfect-make-ahead-side-dish/