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Orzo Salad

Orzo salad with lemon vinaigrette features tiny rice-shaped pasta tossed with cucumber, cherry tomatoes, and fresh parsley-mint. Chilled for at least an hour, it delivers a bright, light pasta salad texture with herbs in every bite.
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Prep Time 15 minutes
Cook Time 10 minutes
chilling 1 hour
Total Time 1 hour 25 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: Mediterranean
Calories: 520
Ingredients Method Notes

Ingredients
  

orzo pasta
  • 1 lb orzo pasta
vegetables and herbs
  • 1 cup cherry tomatoes, halved
  • 1 cup cucumber, diced
  • 0.5 cup red onion, finely diced
  • 0.25 cup fresh parsley, chopped
  • 0.25 cup fresh mint, chopped
lemon vinaigrette
  • 0.25 cup olive oil
  • 3 tbsp lemon juice
  • 1 lemon zest
  • 2 clove garlic, minced
  • 0.25 salt and pepper to taste
topping
  • 1 feta cheese for topping (optional)

Method
 

Cook and prep
  1. Cook orzo according to package directions, then drain it and rinse with cold water to stop further cooking.
  2. Chill the rinsed orzo while you make the dressing so it stays cool for a fresh, summer-style salad.
Make lemon vinaigrette
  1. Whisk olive oil, lemon juice, lemon zest, garlic, salt, and pepper until the dressing looks evenly combined and glossy.
Assemble and chill
  1. Combine orzo, cherry tomatoes, cucumber, red onion, parsley, and mint in a large bowl.
  2. Pour the lemon vinaigrette over the salad and toss thoroughly so the orzo is coated and the herbs are evenly distributed.
  3. Refrigerate for at least 1 hour to let the flavors meld and the pasta cool completely, then serve chilled.
Serve
  1. Top with crumbled feta if desired right before serving for a salty, creamy contrast to the lemony vegetables.

Notes

For the best texture, rinse the hot orzo well with cold water so it doesn’t turn gummy, then toss while it’s still cool. Store covered in the refrigerator for up to 3 days; the salad can be frozen? no—fresh herbs and vegetables lose quality. For a dairy-free version, skip the feta or use a vegan feta alternative.