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This Easy Lemon Orzo Salad is incredibly flavorful, refreshing, and healthy.
Ingredients You’ll Need for this simple salad recipe
All Ingredients for this orzo salad are simple and fresh!
- Orzo pasta.
- Olive oil.
- Lemon Juice.
- Lemon Zest.
- Garlic.
- Fresh herbs. (I love the combination of dill, parsley, basil, and mint, however, use whichever ones you prefer!)
- Salt and pepper.
- Cherry tomatoes.
- Feta cheese.
- Arugula.
How to Make Orzo Lemon Salad
- Cook orzo according to package directions. Once orzo is al dente, drain and add to a medium mixing bowl and toss with a few T olive oil.
- Next, add in lemon juice and lemon zest, fresh herbs, olive oil, garlic, salt, pepper, and tomatoes.
- Just before serving, toss in feta cheese and arugula. Enjoy!!!
What to serve with this Orzo Pasta Salad
This easy summertime side dish pairs perfectly with so many things– grilled chicken, cedar plank salmon, grilled shrimp, etc. Pine nuts would be a delicious addition, as well as asparagus and peas if you are looking to add a vegetable in there.
This salad can be served warm or chilled, and store in an airtight container in the refrigerator for maximum freshness. It should keep for a 3-4 days. *I suggest to add in the feta and arugula just before serving, so it doesn’t get wilted.
Other Pasta Salad Recipes to Try!
- 5 Ingredient Sun-dried Tomato Pasta Salad
- Italian Pasta Salad
- 5 Ingredient Pesto Tortellini Pasta Salad
- Classic Pasta Salad
- Pistachio Pesto Pasta Salad
Easy Lemon Orzo Salad
This Easy Lemon Orzo Salad is the absolute perfect side dish for summer! It’s light and refreshing and so yummy.
- Prep Time: 10 mins
- Cook Time: 12 mins
- Total Time: 22 mins
- Yield: 6 1x
- Category: Pasta
- Method: Stove Top
- Cuisine: Healthy
Ingredients
- 12 oz orzo pasta
- 3 T + 1/4 c olive oil
- Zest of 1 lemon
- Juice of 3–4 large lemons
- 4 cloves garlic, minced
- 2 1/2 c fresh herbs (dill, parsley, basil, and mint)
- 1 1/2 tsp salt, more to taste
- 1 tsp pepper
- 1 c cherry tomatoes, halved
- 2/3 c crumbled feta cheese
- 2 c fresh arugula
Instructions
- Bring a pot of salted water to a boil. Add orzo and cook per instructions on the package.
- When orzo is al dente, drain water, transfer to a large mixing bowl and toss with 3 T olive oil.
- Add lemon zest and juice, olive oil, garlic, fresh herbs, salt, pepper, and tomatoes; toss to combine.
- Toss in arugula and feta right before serving.
- Serve warm or chilled.
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