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Orzo Salad

Orzo salad with lemon vinaigrette features tiny rice-shaped orzo pasta tossed with crunchy cucumber, juicy tomatoes, and fresh parsley and mint. Chilled for at least an hour, it turns bright, herb-forward, and perfectly refreshing as a summer side.
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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: 520
Ingredients Method Notes

Ingredients
  

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

Method
 

Cook and cool the orzo
  1. Cook the orzo according to package directions, then drain and rinse with cold water to stop cooking. This keeps the pasta tender without turning mushy.
Make the lemon vinaigrette
  1. Whisk olive oil, lemon juice, lemon zest, garlic, salt, and pepper until the dressing looks evenly combined. The mixture should smell bright and garlicky.
Assemble and chill
  1. Combine orzo, cherry tomatoes, cucumber, red onion, parsley, and mint in a large bowl. Toss gently so the herbs are evenly distributed.
  2. Pour the lemon vinaigrette over the salad and toss to combine until everything is lightly coated. Scrape the bowl edges to get all the dressing mixed in.
  3. Refrigerate for at least 1 hour to let the flavors meld and the salad become fully chilled. Keep it covered so the herbs stay fresh-looking.
  4. Top with crumbled feta if desired and serve chilled. Add feta right before serving for the best texture.

Notes

Pro tip: rinse the orzo thoroughly with cold water so it stays springy and doesn’t clump in the vinaigrette. Store covered in the refrigerator for 3 days; it’s best within 24–48 hours for peak crunch. Freezing is not recommended because the cucumber and herbs soften. For a lighter option, use a reduced-fat feta or skip feta entirely for a dairy-free version.