This Lemon Orzo Salad is easy and delicious! Perfect as a side dish or a lunch meal prep, this fresh pasta salad sure won't disappoint!
*Originally published May 24, 2021 and updated with new copy and photos 4/4/22.
Can we all agree that figuring out what to eat for lunch is always super confusing?? Do we go with the good old-fashioned sandwich and chips? Eat leftovers from dinner the night before? Or do we find fast food on our lunch break and eat out? I feel like it is a struggle that I am consistently battling. One thing that I have found super helpful in the lunch struggle is setting aside some time to meal prep lunches on the weekend. I find that if my lunches are already prepped and ready to go, it takes time out of my morning and I can guarantee a healthy and nutritious lunch for myself. That is what I love about this Lemon Orzo Salad. You can either prep it for lunch or bring it to your next BBQ as an awesome side!
For some other great pasta dishes, check out this Creamy Green Pea Pasta, Vegan Cajun Pasta or this Easy Rigatoni Alla Vodka!
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What Makes This Lemon Orzo Salad the Best
- Easy to Make- This orzo salad couldn't be easier to make! It comes together in about 20 minutes and can be served either warm or cold!
- Great Meal Prep- This is a great meal prep option. Divide it up into containers and eat it throughout the week!
- Perfect BBQ Side-Wow your guests at your next BBQ with this perfect BBQ side dish! It is full of bold flavors and easy to make!
Ingredient Notes
- Orzo- The orzo in this recipe is the star, it is delicious and pairs great with the vegetables. Orzo is often confused as a type of rice, but in actuality is pasta. It works perfectly in salads like these!
- Kalamata Olives- Kalamata olives are a large, dark brown olive with a smooth texture. They originate from Greece and are often eaten as table olives. They have the perfect bite that adds a delicious touch to this dish.
- Fire Roasted Red Bell Peppers- Fire roasted red bell peppers are jarred bell peppers that have been charred and roasted. You can also make your own fire-roasted bell peppers by broiling red bell peppers in the oven until the skin starts to char.
- Lemon- The brightness in this dish comes from the lemon. It is fresh and cuts through the fat of the oil-based dressing.
See the recipe card for the full ingredient list and quantities.
Instructions
- Bring a large pot of salted water to boil, once boiling, add the orzo and cook until al dente.
- Meanwhile, drain the jars of bell peppers, artichoke hearts, and kalamata olives. Chop the cucumber and set aside.
- In a glass mixing bowl, add all of the dressing ingredients and mix well.
- When the orzo is finished cooking, add it to the chopped vegetables and drizzle with the dressing.
- Serve immediately or refrigerate and chill for later.
Hint: There is no need to rinse the pasta as we will be tossing it in an oil-based dressing.
Substitutions
- Basil - If you don't have fresh basil, you can use dried basil as well
- Kalamata Olives - If you don't like the acidic bite that kalamata olives have, feel free to leave them out or swap them for normal black olives.
- Orzo - If you don't like orzo, feel free to use a different type of pasta in this recipe. I have turned this into a pasta salad before using rotini before!
Serve this salad alongside this Air Fryer Peach Cobbler for a delicious dessert!
Variations
- Extra Protein - Throw some chickpeas into this pasta for some extra protein and to bulk it up into a full meal.
- Pesto - Try swapping the oil dressing for some fresh pesto for a fun twist.
- Feta- Add some vegan feta to the salad to give it even more bite!
Check out this Green Pasta Sauce for another fun pasta recipe!
FAQ's
Yes, you can eat orzo either hot or cold. If you eat it cold, it does soak up a lot of the dressing that you put into it so it is best to loosen it up a bit with some extra olive oil.
I like to use whole-wheat orzo which packs more fiber and protein than regular orzo, making it a healthier choice. However, it's fairly high in calories, providing about 50% more calories than an equal serving of white rice.
No, orzo and risotto are not the same thing. Risotto is a creamy, Italian dish made from rice and a broth. Orzo is a grain-shaped type of pasta.
Equipment
Equipment can have a big impact on how a recipe turns out. See below for the equipment you will need to make this recipe.
- Glass Mixing Bowls
- Measuring Cups and Spoons
- Chef Knife
- Cutting Board
- Large Dutch oven
Storage
This Lemon Orzo Salad will last 3 to 5 days in the fridge, make a note that the orzo will soak up the dressing quite a bit. If you find after a couple of days that it is too dry, feel free to loosen it up with some more olive oil.
I would not recommend freezing this dish as cooked pasta does not thaw well.
Top Tips
- You can make this orzo salad recipe up to a day in advance, but save the herbs to add at the last minute. If they sit in the dressing for too long, they’ll wilt, so it’s best to toss them in right before you eat.
- Make sure to adjust the oil and vinegar quantities to suit your tastes! If you find that it is too much dressing for you, don't feel obligated to use it all, or if you prefer more balsamic vinegar and less olive oil, adjust it to your liking. It's also important to season this salad well since there's a fair bit of pasta in it. I like to salt as I go and taste as I go.
- Feel free to add whatever vegetables you prefer to this dish. I sometimes toss in tomatoes or in the summer, fresh summer squash. This dish is always changing based on the ingredients that I have on hand.
What to Serve with This Lemon Orzo Salad
- White Bean Teriyaki Burgers
- Mushroom Pulled Pork
- Vegetarian Stuffed Zucchini with Rice
- Lions Mane Crab Cakes
- Easy Greek Falafel Gyros
- Tuscan Panzanella Salad with Arugula
Bright and Fresh Lemon Orzo Salad
Ingredients
For the Salad
- 16 ounces orzo
- 1 cup roasted red bell peppers
- 1 cup kalamata olives
- 1 cup diced cucumber
- 1 cup marinated grilled artichoke hearts
For the dressing:
- ½ cup olive oil
- ¼ cup balsamic vinegar
- ¼ cup water
- 2 tablespoons fresh basil chopped
- 1 tablespoon oregano
- Juice and zest of 1 lemon
- Salt and pepper to taste
Instructions
- Bring a large pot of salted water to boil, once boiling, add the orzo and cook until al dente.
- Meanwhile, drain the jars of bell peppers, artichoke hearts, and kalamata olives. Chop the cucumber and set aside.
- In a glass mixing bowl, add all of the dressing ingredients and mix well.
- When the orzo is finished cooking, add it to the chopped vegetables and drizzle with the dressing.
- Serve immediately or refrigerate and chill for later.
Notes
- You can make this orzo salad recipe up to a day in advance, but save the herbs to add at the last minute. If they sit in the dressing for too long, they’ll wilt, so it’s best to toss them in right before you eat.
- Make sure to adjust the oil and vinegar quantities to suit your tastes! If you find that it is too much dressing for you, don't feel obligated to use it all, or if you prefer more balsamic vinegar and less olive oil, adjust it to your liking. It's also important to season this salad well since there's a fair bit of pasta in it. I like to salt as I go and taste as I go.
- Feel free to add whatever vegetables you prefer to this dish. I sometimes toss in tomatoes or in the summer, fresh summer squash. This dish is always changing based on the ingredients that I have on hand.
Nutrition
Food Safety
- Cook to a minimum temperature of 165 °F (74 °C)
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
Jacqui says
I made this salad a day ahead, as the recipe suggested, and added the herbs shortly before serving. It’s a great salad, that I love to eat for lunch.
Chantry says
I love the flavors in this so much! This was a fantastic recipe for our picnic today. Thank you for posting!
Tavo says
Fantastic! Easy peasy meal for dinner! I made a big batch and as meal prep for the week ahead.
Jan says
This orzo salad is so tasty. I love lemon and balsamic dressing with pasta and all the tossed vegetables. The whole family demolished the lot.
Michelle says
This is the PERFECT recipe for when the weather is warming and I'mm just so ready to jump into summer! Will be making it again!
Emily says
This salad is refreshing and delicious! We took it with us on a short road trip for a lunch away from home and it was perfect!
nancy says
this would be perfect for hotter days!! saving for later!
Andrea says
so light, yet filling and delicious! love it!
Katie says
Oh this orzo salad is so good! I am super excited to make it again!
Anna says
Delicious, colorful salad. I like making pasta salads, but never used orzo for that before. Thank you for sharing this recipe.