Go Back

Orzo Salad

Orzo salad with lemon vinaigrette features tiny rice-shaped pasta tossed with crisp cucumber, juicy cherry tomatoes, and bright fresh herbs. This light pasta salad is chilled for at least 1 hour so every bite tastes zesty and refreshing.
Print Recipe Pin Recipe
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: 420
Ingredients Equipment Method Notes

Ingredients
  

Orzo salad base
  • 1 lb orzo pasta
  • 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
  • 0.25 cup olive oil
  • 3 tbsp lemon juice
  • 1 lemon zest of 1 lemon
  • 2 clove garlic, minced
  • salt and pepper to taste
  • feta cheese for topping (optional)

Equipment

  • 1 sheet pan

Method
 

Cook and cool the orzo
  1. Cook orzo according to package directions, then drain and rinse under cold water to stop the cooking.
  2. Transfer the rinsed orzo to a sheet pan and spread it in an even layer so it cools quickly before mixing.
Make the lemon vinaigrette
  1. Whisk olive oil, lemon juice, lemon zest, garlic, salt, and pepper until the dressing looks uniform and fragrant.
Assemble and chill
  1. In a large bowl, combine the orzo, cherry tomatoes, cucumber, red onion, parsley, and mint.
  2. Pour the lemon vinaigrette over the salad and toss until everything is evenly coated and lightly glossy.
  3. Refrigerate for at least 1 hour so the flavors meld and the salad stays crisp.
Serve
  1. Top with crumbled feta if desired, then serve chilled for a fresh, herb-forward finish.

Notes

For best texture, rinse the orzo thoroughly and spread it to cool before dressing, so it doesn’t clump. Store covered in the refrigerator for up to 3 days; it’s best within 24–48 hours. Freezing is not recommended due to cucumber texture changes. For a dairy-light option, skip feta or use a crumble-style vegan feta substitute.