Lemon Orzo Pasta Salad
This Lemon Orzo Pasta Salad is packed with summer vegetables, creamy feta chees, fresh basil, and it’s tossed in a bright, refreshing lemon vinaigrette! It’s an easy summer side dish that’s perfect for barbecues and picnics!
When it comes to summer salad recipes, you can’t beat pasta salad. It’s so easy to customize with whatever type of pasta and ingredients that you have on hand, and it always pleases a crowd.
Orzo happens to be my favorite pasta to use. It’s light and tender and doesn’t weigh me down the way a lot of pasta can.
My Greek orzo salad is a family favorite, but this Lemon Orzo Pasta Salad just screams summer. It’s packed with juicy cherry tomatoes, sweet corn, zucchini, fresh basil and feta cheese.
It’s tossed in my zippy lemon salad dressing for a summer side dish that everyone will love. 🙂
Why you’ll love this recipe:
- This orzo pasta salad recipe is packed with the best summer veggies, creamy feta cheese, fresh basil and a tangy, bright lemon dressing that brings it all together.
- It’s an easy summer side dish that’s guaranteed to please a crowd.
- It may be made a few hours in advance, so it’s perfect for barbecues and picnics.
- This recipe may be customized with your favorite veggies, herbs and dressing.
- The feta cheese may be omitted to make this recipe vegan.
Recipe ingredients
This orzo pasta salad recipe is easy to customize using your favorite vegetables. Fresh, frozen, canned or leftover cooked vegetables all work.
Pasta salad is one of the best pantry recipes, so feel free to rummage through your pantry if you don’t have any of these specific ingredients on hand. Any type of pasta will do, as well as shelf stable ingredients like salad dressing, olives, artichoke hearts, roasted bell peppers, sun dried tomatoes, beans and so much more!
Ingredient notes
- Orzo. Orzo is small rice-shaped pasta. With a little searching you can find whole wheat and gluten-free varieties if your interested. If you don’t have orzo on hand, any type of pasta will do.
- Cherry tomatoes. Cherry tomatoes may be substituted with chopped, seeded regular tomatoes or sun dried tomatoes in a pinch.
- Corn. Any type of cooked corn works in this recipe. You can use grilled corn on the cob, air fryer corn on the cob, boiled corn or frozen cooked corn.
- Zucchini. Chopped raw zucchini may be used, or toss in roasted zucchini or check out my post on grilled vegetables to find out how to grill zucchini. Zucchini may also be substituted with cucumber.
- Fresh basil. The fresh basil adds plenty of summer flair. If you don’t have any on hand, substitute with chopped parsley or your favorite herbs. For best results, chop the basil just before serving as it will turn black.
- Feta cheese. The feta cheese adds a creamy, salty element to the orzo pasta salad. It may be substituted with mozzarella balls, goat cheese, parmesan or omitted altogether to make this recipe vegan.
- Lemon vinaigrette. My lemon vinaigrette is fresh and tangy, and brightens all of the flavors of this pasta salad. Use your favorite store bought variety, or try my homemade Italian dressing or balsamic vinaigrette dressing if you prefer.
See the recipe card below for the full list of ingredients and quantities.
How to make lemon orzo salad
This lemon orzo salad is extremely easy to make, and easily customized with your favorite pasta, veggies, cheese and dressing.
Pro tip: Prepare the veggies and dressing in advance to make prep even quicker! If you’re using cooked corn and zucchini, they can be prepped up to 2 days in advance.
See the recipe card below for full instructions.
- Cook the orzo according to package instructions, then place in a colander. Rinse with cold water to stop the cooking process, and drain well and place in a large bowl.
- Add the remaining ingredients and toss with enough dressing to coat.
Recipe FAQs
The veggies and dressing for this orzo pasta salad may be prepared in advance to make prep even quicker. For best results, don’t prepare pasta salad more than a few hours in advance as the pasta will absorb the dressing and the veggies can become mushy depending on what you use.
Yes, orzo pasta comes in traditional, whole wheat and even gluten-free varieties.
Like all pasta, orzo may be eaten hot or cold. It can be served as a main dish or side dish and is great in pasta salads.
Always rinse pasta for pasta salad. Cook the pasta according to package instructions, then place it in a colander and rinse with cold running water to stop the cooking process and cool the pasta down. Drain well and toss with the other ingredients and dressing.
Pasta salad will keep for up to 3 days in an air tight container in the refrigerator, however it will dry out a bit as the pasta will absorb the dressing. Simply toss with a bit more dressing before serving.
Serving suggestions
Orzo pasta salad makes a great lunch, or is the perfect accompaniment for any meal. It’s great for picnics, cookouts and pot lucks!
I love serving this recipe with the following summer dishes:
Recipe notes
- Pro tip: Prepare the veggies and dressing in advance to make prep even quicker! If you’re using cooked corn and zucchini, they can be prepped up to 2 days in advance.
- Frozen corn may be used as a time saver.
- This recipe may be customized using your favorite veggies, cheese and herbs!
- Leftover orzo pasta salad will keep in the refrigerator in an air tight container for 3-5 days. The pasta will absorb the dressing, so feel free to toss in a bit more before serving.
More summer recipes you’ll love:
Did you try this recipe? If so, be sure to leave a review below and tag me @flavorthemoments on Facebook and Instagram
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Lemon Orzo Pasta Salad
Ingredients
- 8 ounces orzo pasta
- 1 large zucchini sliced lengthwise into 1/4" thickness
- 1 ear corn see note 3
- 1 tablespoon olive oil
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 8 ounces cherry tomatoes halved
- 1/2 cup crumbled feta cheese
- 1/2 cup fresh basil chopped
- Lemon vinaigrette
Instructions
- Cook the pasta according to package instructions. Place in a colander and rinse with cold water to stop the cooking process. Once drained, place in a large serving bowl.8 ounces orzo pasta
- Preheat the grill to medium high. Toss the corn and zucchini the olive oil and season with salt and pepper. Grill the corn for 10-15 minutes, turning every 3 minutes or until well charred on each side. Grill the zucchini for 3-4 minutes per side or until tender and well charred. Remove from heat and cool slightly.1 large zucchini, 1 tablespoon olive oil, 1/4 teaspoon salt, 1/8 teaspoon black pepper, 1 ear corn
- When the vegetables are cool enough to handle, place the corn on a cutting board and place on its side. Using a sharp knife, cut the kernels from the top down on one side, then turn and continue until all of the kernels have been removed. Place the corn in the bowl with the pasta. Chop the zucchini and place in the bowl as well.
- Add the cherry tomatoes, feta cheese and basil to the orzo pasta. Toss with the desired amount of lemon vinaigrette and toss well to combine. Serve and enjoy!8 ounces cherry tomatoes, 1/2 cup crumbled feta cheese, 1/2 cup fresh basil, Lemon vinaigrette
Notes
- Pro tip: Prepare the veggies and dressing in advance to make prep even quicker! If you’re using cooked corn and zucchini, they can be prepped up to 2 days in advance.
- This recipe may be customized using your favorite veggies, cheese and herbs! See my post on grilled vegetables for cooking times for your favorite veggies.
- Frozen corn may be used as a time saver.
- Leftover orzo pasta salad will keep in the refrigerator in an air tight container for up to 3 days. The pasta will absorb the dressing, so feel free to toss in a bit more before serving.
Nutrition
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.
**This recipe was originally published in July 2015. I’ve modified the recipe, added additional text to make this post more informative, and updated the photos.
42 Comments on “Lemon Orzo Pasta Salad”
I almost never make pasta salads or think to remember to make them either! But they are so easy and refreshing when it is hot outside!
They’re the perfect summer side! I need to remember that. haha
Yum, yum, yum! My favorite kind of salad! Orzo pasta is the best!
It is the best! I’m glad you agree, Deb. 🙂
This is totally my kind of pasta salad! Packed with delicious summer veggies, light, and simple! Perfection!
Thank you, Cathy! 🙂
You’re so welcome, and thank you for stopping by! 🙂
When is orzo not delicious?! This pasta salad looks too good and I love how seasonal it is.
Thank you, Thalia! I’ve never met an orzo dish I didn’t like. 🙂
I always forget about pasta salad too. And orzo. It’s so good. I got to start making it more often. And it’s such an awesome way to use fresh summer veggies!
I’ve been making up for lost time! haha Thanks, Liz! 🙂
I love orzo, and this pasta salad looks divine! so vibrant and refreshing!
Thank you, Anu! Gotta love that summer produce. 🙂
Oh this salad did have plenty of corn — I can’t seem to leave it out of anything right now! Thanks, Mary Frances, and have a great weekend!