I can’t get over how this Orzo Pasta Salad with Lemon Vinaigrette turns simple summer veggies, feta, and tender pasta into the bowl everyone keeps scooping from. One little ingredient makes it extra bright, and it’s the reason I never have leftovers.

Jump to Recipe

I’m obsessed with this Orzo Pasta Salad with Lemon Vinaigrette because it tastes like summer without trying too hard. I get tender little bites of orzo pasta, pops of juicy vegetables, salty crumbles of feta cheese, and that bright lemony kick that keeps me going back for another forkful.

But what I really love is how fresh and unfussy it feels. Picnic table, lunch bowl, late-night fridge raid.

All fair game. And it holds its own next to grilled anything, which makes my life easier.

Light, zippy, colorful, and easy to crave. This is pasta salad I want on repeat.

Ingredients

Print Recipe (No Advertisments)

Orzo makes it feel pasta-salad cozy without getting too heavy.
Tomatoes bring juicy little pops, especially when they’re sweet and ripe.
Cucumber adds that cool crunch you’ll want in every bite.
Corn gives it a sunny sweetness, raw or cooked.
Red onion keeps things sharp, but not in an annoying way.
Feta adds salty, creamy bits that make the salad way more fun.
Parsley keeps it fresh and stops everything from tasting flat.
Basil is optional, but it’s so good if you’ve got it.
Olive oil makes the dressing smooth and helps coat every little piece.
Lemon juice and zest keep it bright, tangy, and super fresh.
Dijon, honey, garlic, salt, and pepper pull the vinaigrette together.
Plus, it holds up well for lunches, picnics, or random fridge snacking.
Basically, it’s colorful, easy, and actually feels good to eat.

Ingredient Quantities

12 ounces dry orzo pasta

1 1/2 cups cherry or grape tomatoes, halved

1 medium English cucumber, seeded and diced

1 cup fresh corn kernels, cooked or raw

1/4 cup red onion, finely chopped

3/4 cup crumbled feta cheese

1/4 cup fresh flat leaf parsley, chopped

1/4 cup fresh basil, chopped (optional)

1/3 cup extra virgin olive oil

1/4 cup fresh lemon juice (about 2 lemons)

1 teaspoon lemon zest

1 tablespoon white wine vinegar

1 teaspoon Dijon mustard

1 teaspoon honey or maple syrup

1 clove garlic, minced

1 teaspoon kosher salt, plus more for pasta water

1/2 teaspoon freshly ground black pepper

How to Make this

Print Recipe (No Advertisments)

1. Bring a large pot of salted water to a boil, add 12 ounces dry orzo pasta and cook until al dente, about 8 to 10 minutes; reserve 1/4 cup pasta water, then drain and rinse under cold water to stop cooking and cool the pasta.

2. While the pasta cooks, halve 1 1/2 cups cherry or grape tomatoes, seed and dice 1 medium English cucumber, finely chop 1/4 cup red onion, and cut kernels from 1 cup fresh corn if using fresh.

3. In a small bowl or jar whisk together the vinaigrette: 1/3 cup extra virgin olive oil, 1/4 cup fresh lemon juice, 1 teaspoon lemon zest, 1 tablespoon white wine vinegar, 1 teaspoon Dijon mustard, 1 teaspoon honey or maple syrup, 1 minced garlic clove, 1 teaspoon kosher salt, and 1/2 teaspoon freshly ground black pepper until emulsified.

4. Place the cooled orzo in a large mixing bowl and add the prepared tomatoes, cucumber, corn, and red onion.

5. Add 3/4 cup crumbled feta cheese and 1/4 cup fresh flat leaf parsley; if using, add 1/4 cup chopped fresh basil.

6. Pour most of the lemon vinaigrette over the salad, reserving a little to adjust later; toss gently to combine, adding a tablespoon or two of reserved pasta water if you want a silkier dressing that clings to the orzo.

7. Taste and adjust seasoning with more kosher salt, black pepper, or lemon juice as needed.

8. Chill the salad for at least 30 minutes to let flavors meld, then give it a final toss, drizzle with any remaining vinaigrette, and serve cold or at room temperature.

Equipment Needed

1. Large pot for boiling pasta
2. Colander for draining and rinsing orzo
3. Large mixing bowl for tossing the salad
4. Chef knife and cutting board for tomatoes, cucumber, corn, herbs, and onion
5. Measuring cups and spoons for oil, lemon juice, vinegar, salt, and spices
6. Small bowl or jar plus a whisk or jar with lid for emulsifying the vinaigrette
7. Microplane or fine grater for lemon zest
8. Spoon or spatula for folding in feta and mixing, plus salad servers or tongs for serving

FAQ

How long should I cook the orzo so it is firm but not mushy? A: Cook orzo in generously salted boiling water for 8 to 10 minutes until al dente, then drain and rinse briefly under cold water to stop cooking and cool for the salad.

Can I make this salad ahead of time? A: Yes. Toss orzo with a portion of the vinaigrette to keep it moist, store dressing separately, then combine and add feta and fresh herbs just before serving for best texture.

How long will leftovers keep? A: Stored in an airtight container in the refrigerator, it keeps 3 to 4 days. Add a little extra olive oil or lemon juice before serving if it seems dry.

Can I substitute the feta or make this dairy free? A: Yes. Use a dairy free feta or omit cheese and add toasted pine nuts or chickpeas for savory richness.

What can I use instead of fresh corn? A: Frozen corn kernels, thawed and drained, work well. Roasted corn adds a smoky sweetness. Canned corn will work after rinsing and draining.

My vinaigrette separated in the fridge. How do I fix it? A: Vinaigrettes naturally separate. Whisk or shake vigorously to emulsify, or slowly stream in a little extra olive oil while whisking until it recombines.

Orzo Pasta Salad With Lemon Vinaigrette Recipe Substitutions and Variations

Orzo pasta: substitute small pasta shapes like acini di pepe, couscous, orzo-shaped pastina, or small shells for similar texture and mouthfeel.
Crumbled feta cheese: substitute goat cheese for tangy creaminess, ricotta salata for milder salty bite, or diced halloumi for a firmer, grillable option.
Fresh lemon juice: substitute rice vinegar with a splash of extra olive oil for acidity, or use white wine vinegar plus 1 teaspoon grated lemon zest to retain citrus brightness.
Fresh basil: substitute fresh mint for a bright herbal note, fresh oregano for Mediterranean depth, or baby arugula for a peppery green element.

Pro Tips

1. Cook the orzo just to al dente and cool it quickly under cold running water to stop carryover cooking. That keeps the pasta tender but not mushy when it sits in the dressing.

2. Toast or grill the corn first if you can. Charred kernels add smoky sweetness and depth that bright tomatoes and lemon alone cannot provide.

3. Use the reserved pasta water sparingly to loosen the dressing. A tablespoon or two will make the vinaigrette cling to the orzo and give a silky mouthfeel without watering down flavor.

4. Hold back some herbs and feta and fold them in right before serving. This keeps the parsley and basil vibrant and the feta from turning soggy or dissolving into the salad.

5. Taste for salt and acid after chilling. Flavors mute in the fridge, so you may need a final squeeze of lemon or a pinch of salt just before serving to bring everything back to life.

Orzo Pasta Salad With Lemon Vinaigrette Recipe

Recipe by Francis Mead

0.0 from 0 votes

Servings

servings

Calories

420

kcal

Equipment: 1. Large pot for boiling pasta
2. Colander for draining and rinsing orzo
3. Large mixing bowl for tossing the salad
4. Chef knife and cutting board for tomatoes, cucumber, corn, herbs, and onion
5. Measuring cups and spoons for oil, lemon juice, vinegar, salt, and spices
6. Small bowl or jar plus a whisk or jar with lid for emulsifying the vinaigrette
7. Microplane or fine grater for lemon zest
8. Spoon or spatula for folding in feta and mixing, plus salad servers or tongs for serving

Ingredients

12 ounces dry orzo pasta
1 1/2 cups cherry or grape tomatoes, halved
1 medium English cucumber, seeded and diced
1 cup fresh corn kernels, cooked or raw
1/4 cup red onion, finely chopped
3/4 cup crumbled feta cheese
1/4 cup fresh flat leaf parsley, chopped
1/4 cup fresh basil, chopped (optional)
1/3 cup extra virgin olive oil
1/4 cup fresh lemon juice (about 2 lemons)
1 teaspoon lemon zest
1 tablespoon white wine vinegar
1 teaspoon Dijon mustard
1 teaspoon honey or maple syrup
1 clove garlic, minced
1 teaspoon kosher salt, plus more for pasta water
1/2 teaspoon freshly ground black pepper

Directions

Bring a large pot of salted water to a boil, add 12 ounces dry orzo pasta and cook until al dente, about 8 to 10 minutes; reserve 1/4 cup pasta water, then drain and rinse under cold water to stop cooking and cool the pasta.
While the pasta cooks, halve 1 1/2 cups cherry or grape tomatoes, seed and dice 1 medium English cucumber, finely chop 1/4 cup red onion, and cut kernels from 1 cup fresh corn if using fresh.
In a small bowl or jar whisk together the vinaigrette: 1/3 cup extra virgin olive oil, 1/4 cup fresh lemon juice, 1 teaspoon lemon zest, 1 tablespoon white wine vinegar, 1 teaspoon Dijon mustard, 1 teaspoon honey or maple syrup, 1 minced garlic clove, 1 teaspoon kosher salt, and 1/2 teaspoon freshly ground black pepper until emulsified.
Place the cooled orzo in a large mixing bowl and add the prepared tomatoes, cucumber, corn, and red onion.
Add 3/4 cup crumbled feta cheese and 1/4 cup fresh flat leaf parsley; if using, add 1/4 cup chopped fresh basil.
Pour most of the lemon vinaigrette over the salad, reserving a little to adjust later; toss gently to combine, adding a tablespoon or two of reserved pasta water if you want a silkier dressing that clings to the orzo.
Taste and adjust seasoning with more kosher salt, black pepper, or lemon juice as needed.
Chill the salad for at least 30 minutes to let flavors meld, then give it a final toss, drizzle with any remaining vinaigrette, and serve cold or at room temperature.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.