/Lemon Orzo Salad

Lemon Orzo Salad

There’s so much to love about Lemon Orzo Salad! Pasta salad recipes are ideal for potlucks, quick and easy to make and packed with so much flavor. Skip the feta cheese to make it vegan and dairy-free.

Orzo pasta salad with vegetables in a white bowl.

Lemon orzo salad is the ultimate meal prep or potluck salad. The Mediterranean-inspired flavors are always a crowd favorite and it’s packed with healthy ingredients, including fresh vegetables and fiber-filled chickpeas.

You can’t beat pasta salad for easy summertime dinners and picnic-friendly lunches. We regularly make Shrimp Pasta Primavera Salad, Roasted Vegetable Pasta Salad and Tuna Pasta Salad (without mayo) throughout the summer months. Minimal cooking time helps to keep the kitchen cool!

Serve this lemon orzo pasta salad as a main dish with a Strawberry Arugula Salad or watermelon slices. Or serve it as a side dish with grilled chicken kabobs, Lemon Butter Grilled Shrimp or Broiled Rosemary Honey Salmon.

Package of orzo, tomatoes, cucumber, chickpeas, lemon and herbs on a baking sheet.


These are the main ingredients needed for this recipe…

  • ORZO PASTA: Orzo is a rice-shaped pasta. It can be found in most grocery stores. If you prefer a whole wheat version, look at in health food stores or online.
  • TOMATOES: Both cherry and grape tomatoes work well in this recipe.
  • CUCUMBER: I prefer English cucumbers, which do not require peeling. They can be found in most grocery stores.
  • CHICKPEAS: If using canned chickpeas, drain and rinse before using.
  • FETA: Feta cheese can be purchased crumbled or in blocks.
  • OLIVES: Use pitted Kalamata olives and quarter them with a paring knife.
  • HERBS: Fresh basil, fresh mint and flat-leaf parsley.
  • DRESSING: The lemon vinaigrette is made of fresh lemon juice, extra virgin olive oil, agave nectar (or honey – not vegan), dried oregano and salt.

See recipe card below for full ingredients list & recipe directions.

💙 What’s to love about this vegetarian pasta salad:

▪️QUICK & EASY: Whip up this lemony orzo salad in less than 30 minutes! It’s ideal for a last-minute dinner recipe. Or make a batch for you next family picnic.
▪️FLAVOR! Fresh herbs, bright dressing, tangy feta cheese and seasonal veggies. Both kids and adults adore the taste of this salad.
▪️MAKE-AHEAD: This salad lasts for 2 to 3 days in the refrigerator. Great for meal prepping!

How to make lemon orzo pasta salad:

There are three main steps in this recipe. 1) Cook the pasta, 2) Prep the veggies and 3) Make the dressing. Let’s talk details…

BOIL THE PASTA: Bring a large pot of water to a boil and salt it generously. Add the pasta and cook it according to the package directions. The orzo should be al dente – tender, but not soft.

COOL THE PASTA: Drain the pasta into a colander and run it under cold water until the pasta is cold. This brings the pasta to the ideal temperature for pasta salad, plus stops the pasta from sticking together.

Collage of cooked orzo and vegetables in a bowl, plus a glass full of lemon vinaigrette.

PREP THE MIX-INS: Chop the cucumber, cut the grape or cherry tomatoes in half, drain and rinse the chickpeas, quarter the olives and chop the herbs. If the feta cheese is in a block, crumble it with your fingers.

COMBINE: Combine the cooked orzo, vegetables, herbs, cheese and olives in a large bowl. Give it a good stir.

MAKE THE DRESSING: In a medium bowl, whisk together the lemon juice, olive oil, agave nectar, oregano and salt.

DRESS THE SALAD: Pour the dressing into the pasta salad and toss to combine. If you’re making the salad ahead of time, make some extra dressing and reserve the extra to toss with the salad right before serving.

SERVE OR STORE: Serve it up immediately, or cover and store in the refrigerator for later.

Pasta salad with chickpeas and tomatoes in a white bowl.

Can lemon orzo salad be made ahead of time?

Yes! Lemon orzo pasta salad is an ideal meal prep or make-ahead entertaining option. Follow the instructions for making the salad, then cover the bowl with plastic wrap or transfer the salad to an airtight container. Store it in the refrigerator for up to 3 days.

Two alterations for making this pasta salad ahead of time: the dressing and the herbs.

As the salad rests, the pasta absorbs the dressing. I suggest making extra dressing (usually an extra half recipe will do). Toss the salad with some of the extra dressing, to taste, right before serving.

The fresh chopped herbs start to brown as they rest. I suggest slicing and stirring in the herbs right before serving the salad.

How can I make this recipe vegan?

To make this recipe vegan, simply leave out the feta cheese. Also, be sure to use agave nectar, rather than honey, in the dressing. Otherwise, the salad is completely plant-based.

Vegetables, chickpeas and cooked orzo in a white serving bowl.


For the pasta: Try another pasta shape, such as ditalini or elbow macaroni. Larger pasta shapes also work – try rotini, penne or farfalle. For a gluten-free option, use your favorite gluten-free orzo.

For the vegetables: There are plenty of other vegetables that work in this pasta salad. Try roasted or raw red bell pepper, red onion, artichokes or grated zucchini.

For the cheese: Soft goat cheese (chevre) is a tasty substitute for feta cheese.

Orzo pasta salad with vegetables in a white bowl.

Lemon Orzo Salad Recipe

There’s so much to love about Lemon Orzo Salad! Pasta salad recipes are ideal for potlucks, quick and easy to make and packed with so much flavor. Skip the feta cheese to make it vegan and dairy-free.

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Course: Entrees, Pasta, Side Dishes

Cuisine: Greek, Mediterranean

Keyword: Orzo pasta salad, Vegetarian pasta salad

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Servings: 9 Servings

Calories: 237kcal


  • 12 ounces dry orzo pasta
  • 1 ½ cup halved cherry or grape tomatoes
  • 1 cup chopped English cucumber
  • 1 cup canned chickpeas drained & rinsed
  • ¼ cup (1 ¼ ounces) crumbled feta cheese
  • 6 pitted Kalamata olives quartered
  • 5 large basil leaves thinly sliced
  • 5 mint leaves thinly sliced
  • 3 tablespoons minced flat-leaf parsley

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  • Bring a large pot of water to a boil. Salt the water generously. Add the orzo and cook until al dente, according to package directions. Drain into a colander and rinse well with cold water. Transfer to a serving bowl.

  • Add the tomatoes, cucumber, chickpeas, feta cheese, olives, basil, mint and parsley. Stir to combine.

  • Toss with the dressing. Serve immediately, or cover and store in the refrigerator.

The dressing:

  • In a medium bowl, whisk together the lemon juice, olive oil, agave nectar, oregano and salt.


Please note that I am not a medical or nutritional professional. I provide nutritional information for my recipes as a courtesy to my readers. It is calculated using the LoseIt! calculator. While I attempt to provide information that is as accurate as possible, you should calculate the nutritional information independently before relying on it.


Serving: 1cup | Calories: 237kcal | Carbohydrates: 37.8g | Protein: 7g | Fat: 7.4g | Saturated Fat: 1.3g | Cholesterol: 3.7mg | Sodium: 239.4mg | Fiber: 3.2g | Sugar: 3.1g

Tried this recipe?If you make this recipe, I’d love to see it on Instagram! Just use the hashtag #COOKINCANUCK and I’ll be sure to find it.

Disclosure: I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for me to earn fees by linking to Amazon.com and affiliated sites.

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