Salad is 10 times better when you add pasta to it, especially when it’s paired with creamy crumbled cheese and a zingy homemade dressing. While there are the typical popular choices for cold pasta salad, we can’t help but make this lemon orzo salad over and over again. Not only does this tasty recipe take minimal time to prep, it’s also loaded with vegetables and easily versatile, so you can make it your own with other veggies or proteins you have on hand. Plus, this pasta salad is ideal for a make-ahead lunch, and it stays good in an air-tight container all week long.
Are orzo and orzo pasta the same thing?
Yes! Despite the fact that orzo looks like a rice, orzo is actually a small pasta used in a number of Italian recipes. It is similarly made with a semolina flour and eggs, cut into floured strips and then processed through a machine to make the smaller shape. Orzo or orzo pasta may also be labeled as risoni or puntalette as the pasta shape on the box.
Lemon Orzo Salad Ingredients
- Orzo pasta: The main ingredient for this pasta salad, orzo pasta is cooked fresh before being tossed with fresh-cut vegetables and a homemade dressing.
- Plum tomatoes: Chopped plum tomatoes are added to give this salad that zing of fresh flavor. Cherry tomatoes can also work here, if that’s what you have on hand.
- Artichoke hearts: This recipe keeps it simple by using jarred artichoke hearts that are already marinated to perfection. All you have to do is chop them up and toss them in.
- Spinach: For added freshness (and green!) this recipe has you tossing in freshly chopped spinach, which pairs well with the lemon and tomatoes in this recipe. Don’t like spinach? Arugula could also work well.
- Green onions: Chopped green onions are used in this recipe, but other variations have used chopped red onion in this salad as well.
- Feta cheese: Crumbled feta cheese is tossed into this salad to add that creamy taste to every bite. Crumbled goat cheese would also taste delicious in this lemon orzo salad.
- Capers: Lemon orzo pasta salad is given a briny finish with a tablespoon of drained capers. Don’t like capers? Feel free to swap them out with sliced pitted green olives instead.
Dressing:
- Olive oil: This lemon orzo pasta salad is tossed together with a homemade lemon vinaigrette, made with a base of olive oil. This recipe calls for regular olive oil, but you could also use extra-virgin if that’s what you have.
- Lemon juice: The lemon flavor for this dish comes from freshly squeezed lemon juice whisked into the dressing.
- Tarragon: Fresh tarragon is used for this dressing, but dried tarragon will also work if that’s what you have on hand.
- Lemon zest: Lemon zest is also added to the dressing to give it that extra zing of lemony flavor. Be sure to zest the lemon before juicing it to make things easier for you!
- Vinegar: Rice vinegar is added to this dressing to give it a little more acid and round out the lemon vinaigrette.
Directions
Step 1: Cook the orzo
Cook the orzo according to the package instructions. Similar to pasta, orzo is cooked in boiling salted water until it’s al dente, usually 9 to 11 minutes.
Step 2: Combine the salad ingredients
In a large bowl, combine the tomatoes, artichokes, spinach, onions, cheese and capers.
Step 3: Make the dressing
In a smaller bowl, whisk together the olive oil, lemon juice, tarragon, lemon zest, vinegar, salt and pepper.
Step 4: Combine the orzo and vegetables
Once the orzo is cooked, drain it, rinse it under cold water and let it drain completely. Then add it to the vegetable mixture.
Step 5: Add the dressing
Pour the dressing over the salad, then toss everything to coat. Cover the bowl or transfer the salad to an air-tight container to chill until it’s time to serve.
Recipe Variations
- Add more vegetables: This lemon orzo pasta salad can be versatile depending on the vegetables you have on hand. Feel free to swap out or add in other vegetables you enjoy, such as cucumbers, sweet bell peppers and zucchini.
- Toss in nuts: Add a little crunch to your lemon orzo salad by tossing in 1/4 cup of pine nuts. Shelled sunflower seeds or pepitas are also great options for added crunch.
- Boost it with protein: Want to turn this pasta salad into a meal? Add in a protein source to make it even more filling, such as chickpeas, white beans or even grilled lemon chicken.
- Swap the dressing with pesto: Have a lot of extra herbs on hand and want to make a classic basil pesto? Skip the lemon vinaigrette and toss in that pesto instead to give this salad an even herbier, heartier finish.
How to Store Lemon Orzo Salad
This lemon orzo pasta salad can last in the fridge for up to five days after making it. The best way to store it is inside an airtight container. When it’s time to enjoy your pasta salad, it’s best to let it sit out at room temperature for 10 or 15 minutes, so the olive oil from the vinaigrette can liquify and it’s a little more pleasant to eat. (Olive oil solidifies in the fridge.)
Lemon Orzo Salad Tips
Should orzo be rinsed after cooking?
For this particular recipe, yes. Rinsing off cooked orzo helps to prevent the pasta from overcooking and becoming too mushy. However, because you are rinsing off the starch that typically coats a cooked pasta, feel free to reserve a 1/4 cup of pasta water before draining the pot. If the pasta salad doesn’t seem to be coming together, drizzle in some of the cooled pasta water to add starch back into the bowl.
Can I use a different pasta shape?
If you can’t find orzo on the shelf, this pasta salad recipe will also work with another small pasta such as ditalini, macaroni elbows, farfalle, stelline or small shells.
Should lemon orzo salad be served hot or cold?
This recipe can be served either way! While it does call for being chilled before serving, if you prefer a warm pasta salad, this dish will also taste just as good served warm as soon as you make it. However, if you plan on prepping this one for lunches throughout the week, it’s best served cold and not reheated on a stovetop or in a microwave.
