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Lemon Orzo Pasta Salad in a white bowl with a parsley sprig.
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Lemon Orzo Pasta Salad

A recipe for Lemon Orzo Pasta Salad! Orzo is tossed with vibrant green vegetables, feta, and a lemon dressing for quite the refreshing pasta salad.
Course Side Dish
Cuisine N/A
Keyword asparagus, cucumber, feta, lemon, orzo, pasta, pasta salad
Prep Time 15 minutes
Cook Time 10 minutes
0 minutes
Total Time 25 minutes
Servings 4 -6 Servings

Ingredients

Lemon Dressing:

  • 1/2 cup (120 milliliters) olive oil
  • 1/4 cup (60 milliliters) freshly squeezed lemon juice
  • zest from 1 lemon
  • 2 teaspoons (10 milliliters) Dijon mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper

Lemon Orzo Pasta Salad:

  • 1 pound (450 grams) dried orzo pasta
  • 1 tablespoon (15 milliliters) olive oil
  • 2 cloves garlic peeled and minced
  • 10 thin asparagus spears woody stem discarded and cut into 1 inch (2.5 centimeter) pieces
  • 2 green onions thinly sliced
  • 1 English cucumber or 3 mini cucumbers, halved and cut into 1/4 inch (6 millimeter) thick slices
  • 6 ounces (170 grams) freshly crumbed feta cheese
  • 1/4 cup (6 grams) fresh parsley, basil, and/or mint chopped

Instructions

To make the lemon dressing:

  • In a small bowl, whisk together the olive oil, lemon juice, lemon zest, mustard, salt, and pepper until well combined. Adjust seasonings to taste.
  • Set aside or cover and refrigerate for up to two days. Bring to room temperature before using.

To make the Lemon Orzo Pasta Salad:

  • Bring a large pot of salted water to a boil. Add the orzo and cook, stirring often, until al dente, just tender.
  • Drain and transfer to a large bowl. Toss with 1-2 tablespoon (15-30 milliliters) of the lemon dressing to keep the pasta from sticking.
  • In a skillet, drizzle 1 tablespoon (15 milliliters) olive oil over medium low heat.
  • Add the garlic and cook just until fragrant, 30 seconds to 1 minute.
  • Stir in the asparagus pieces and cook until tender and bright green in color, about 3-4 minutes.
  • Remove from heat and toss with the tender orzo.
  • Once the pasta and asparagus are no longer hot, toss in the green onion, cucumber, feta, and fresh herbs.
  • Fold in as much of the lemon dressing as desired to evenly coat. Add more salt and pepper if needed.
  • Serve immediately or refrigerate in an airtight container for up to three days and serve chilled.