Hey friend!
This orzo pasta salad is one of those dishes you’ll want to keep in the fridge all summer long.
It’s super light, full of fresh veggies, and tossed in a zesty lemon dressing.
I make this on repeat for picnics, lunches, or just a quick weeknight side dish.
Even my kids like it (and they usually turn their noses up at anything green 😂).
🍋 Why I Love This Recipe
This recipe has a special place in my heart and fridge:
- It’s quick, easy, and full of flavor.
- Tastes even better the next day.
- Super customizable—swap in your favorite veggies or cheese.
- My whole family eats it (even the picky ones).
- No mayo! So it’s great for summer and travel.
🛒 What You’ll Need
- 1 cup dry orzo pasta
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh parsley, chopped
- 1/2 cup crumbled feta cheese
- 3 tablespoons olive oil
- 1 tablespoon lemon juice (fresh is best!)
- 1 teaspoon Dijon mustard
- Salt & pepper to taste
🔧 Tools You’ll Need
- Medium pot for boiling pasta
- Strainer
- Large mixing bowl
- Small bowl for dressing
- Whisk or fork
- Cutting board + knife
👩🍳 Pro Tips
- Salt your pasta water like the sea—this is your only chance to season the orzo!
- Let the pasta cool before mixing, or it’ll wilt the veggies.
- Make it ahead! It gets more flavorful the longer it sits.
- Cut your veggies small so every bite gets a little of everything.
- Want to make it a meal? Add grilled chicken or chickpeas.
🔄 Substitutions & Variations
- Swap feta for goat cheese or mini mozzarella balls.
- Use quinoa or couscous instead of orzo.
- Add olives, spinach, or avocado.
- No Dijon? Use a little honey and extra lemon juice.
⏰ Make Ahead Tips
Make the salad up to a day in advance! Just leave out the feta until you’re ready to serve so it stays fresh and crumbly.
👩🍳 How to Make Light & Refreshing Orzo Pasta Salad
Step 1: Cook the Orzo
Bring a medium pot of salted water to a boil. Add 1 cup of orzo and cook according to package instructions (usually about 8–10 minutes). Drain and let it cool.
Step 2: Chop the Veggies
While the pasta cools, chop your cherry tomatoes, cucumbers, red onions, and parsley.
Step 3: Make the Dressing
In a small bowl, whisk together 3 tablespoons olive oil, 1 tablespoon lemon juice, 1 teaspoon Dijon mustard, and a pinch of salt and pepper.
Step 4: Mix It All Together
In a large bowl, combine the cooled orzo, chopped veggies, and dressing. Toss gently until everything is well coated.
Step 5: Add the Feta
Sprinkle the crumbled feta on top and give it one last gentle toss.
🥗 What to Serve With
This orzo pasta salad goes great with:
- Grilled chicken or salmon
- Burgers or sandwiches
- Hummus and pita
- Fresh fruit or lemonade on the side
❓ FAQ
Can I use whole wheat orzo?
Yep! It’s a great healthy swap.
How long does this last in the fridge?
Up to 3–4 days in an airtight container.
Can I make this dairy-free?
Just leave out the feta or use a dairy-free version.
Do I need to rinse the orzo after cooking?
Nope! Just let it cool naturally so it holds the dressing better.
🧊 Leftovers & Storage
Store any leftovers in a sealed container in the fridge. This salad actually gets better after a few hours as the flavors soak in. If it looks a little dry the next day, just drizzle on a bit more olive oil or lemon juice before serving.
💬 Final Thoughts
I hope this light and refreshing orzo pasta salad becomes one of your go-to recipes too. It’s simple, colorful, and totally customizable. If you try it, drop a comment below and let me know what you added or swapped. I love hearing how others make it their own!
Happy cooking! 💛