This Lemon Orzo Pasta Salad is super simple (no chopping required!) and seriously crazy delicious. It's packed with fresh, bright flavors-easy lemon dressing tossed with tender orzo, peppery arugula, salty feta, and crunchy almonds. A handful of chickpeas makes it extra filling, too. This is one of our favorite lemon recipes!
Plus, it comes together in under 30 minutes with minimal cleanup, making it the perfect no-fuss side for dinner, potlucks, or easy lunches all week.
Pasta salads are the ultimate summer lifesaver, and this Lemon Orzo Salad Recipe totally fits the bill! Just 5 simple ingredients tossed in a bright, herby dressing that brings it all together.
If you loved the Hot Honey Pasta Salad (a total Pinterest favorite!), you're gonna want to add this one to your list too!
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Why this recipe is great
- Simple: A short ingredient list makes this an easy pasta salad!
- Super easy: Make the dressing in a large bowl while the pasta cooks, then toss in everything and enjoy.
- Incredible flavor: Let's be honest, if it doesn't taste amazing, none of the rest matters.
- Versatile: Great as a light lunch or dinner, but also the perfect side dish for picnics, potlucks, and BBQs.
Ingredients for lemon orzo pasta salad
This recipe only requires a handful of ingredients that are pantry staples! Ingredient quantities are in the recipe card below, but here are a few noteworthy tips.
- Pasta: Small orzo pasta is a rice-shaped pasta that cooks up like any other pasta.
- Arugula: This peppery green has a peppery bite that balances everything out.
- Lemon: Fresh is essential! You will need both the zest and the fresh lemon juice.
- Feta: It adds a creamy and salty bite.
- Garbanzo beans: Also known as chickpeas, these have a great buttery flavor and a nice bit of texture.
- Almonds: A perfect crunchy addition. We prefer slivered almond for their texture.
- Basil: Fresh basil adds a nice herby pop.
- Honey: A little natural sweetness for the dressing.
- Oil: Light olive oil is mellow which makes a great base for the other flavors. Extra virgin is a little too strong for this dressing.
- Garlic: Just a bit of minced garlic.
- Salt & pepper: Kosher salt and fresh cracked pepper adds just enough seasoning.
Helpful kitchen tools
How to make lemon pasta salad
This is such an easy recipe. Begin by boiling the pasta until it is al dente. While that's doing its thing, grab a big bowl and get going on the rest. No fuss, just toss it all together and you're set.
Start by prepping the dressing ingredients. Specifically, we always zest our lemons with a microplane before juicing. It is possible, but more difficult, to get the skin of the lemon off once it has been cut in half.
To make the tangy lemon dressing, to a large bowl add in the oil, lemon juice, lemon zest, garlic, salt, pepper, honey and fresh basil. Give a really vigorous whisk to combine everything together.
Once the pasta is boiled, drain in a colander rinse lightly under cold water. It is ok for it to go in slightly warm, but not hot. Place the cooled and drained pasta on top of the lemon vinaigrette. Add in the chickpeas, tangy feta cheese, almonds, and baby arugula.
Using a large spoon, stir the ingredients together gently. It can be served as is or refrigerate in an airtight container until ready to serve.
Hint: Make sure the pasta isn't too hot when you add in the cheese and arugula as this will cause the cheese to melt and the greens to wilt. If it seems a little warm once you add it into the dressing, stir it in the dressing for a minute or two to allow the heat to escape before adding the rest of the ingredients in.
Variations and substitutions
- Pasta: Any small pasta shape will work in place of the orzo.
- Greens: Nothing replaces the peppery bite of arugula, but chopped baby spinach or even baby kale are good substitutes.
- Cheese: The nuttiness of Parmesan cheese would be a great switch.
- Beans: White beans or navy beans have a nice tenderness if chickpeas are not your preference.
- Nuts: Pine nuts are delicious, but pistachios or walnuts are also quite tasty.
- Fresh herbs: Fresh thyme would make a nice addition. However, rosemary and sage might overwhelm the other tastes.
- For a little more protein, try adding some of this Lemon Grilled Chicken Breasts.
What to serve with
- Smoked Tri-Tip (on the grill)
- 4 Ingredient Chicken Marinade
- Tri-Tip Sandwiches
- Thin Baked Chicken Breasts
- Hamburgers
- Grilled sausages or hot dogs
- Rotisserie chicken
FAQs
The best ways to make sure pasta salad is full of flavor is to make sure the dressing itself is packed with different flavors. The other tip is rinse the pasta just enough to cool it down but not to actually get it cold. While it is just warm, mix it into the dressing to really allow the flavors to such up into the pasta.
It all starts with the dressing! Make sure it's packed with bold, bright and fresh ingredients. The other game-changing tip: don't rinse the pasta until it's completely cool. Just give it a quick rinse to cool it down a bit, then toss it into the dressing while it's still a little bit warm. It will allow the pasta to soak up the yumminess of the dressing!
Absolutely! Lemon juice can take the place of vinegar when making a pasta salad - it adds brightness and freshness! For the best flavor possible be sure to use fresh lemons instead of the bottled stuff. In order to bottle lemon juice it is pasteurized. That heating process dulls the strong fresh flavor or real lemons.
To store any leftovers, place into a container with a tight fitting lid and place in the refrigerator for up to 5 days. The pasta will soak up some of the dressing over time, so if it starts to feel a little dry, no worries - just add a tablespoon or two of lightly warm water or a good drizzle of olive oil, give it a good stir, and it'll perk right back up!
Tips & tricks
- Always zest citrus before juicing. It is much more challenging to get the skin off after it has ben cut into pieces.
- Only use fresh lemons. There is no substitute for the real thing.
- If the orzo sits too long in the strainer it will get clumpy. Give it a brief rinse then use a fork to break it up.
More lemon recipes
Looking for other recipes like this? Try these:
Recipe
Simple & Easy Lemon Orzo Pasta Salad (Delicious!)
Ingredients
Lemon Pasta Salad Dressing
- ⅓ cup olive oil
- ⅔ cup lemon juice about 3-4 large lemons
- ⅓ cup fresh basil minced (loosly packed whole leaves, then mince)
- 2 tablespoon lemon zest
- 2 tablespoon garlic minced
- 2 tablespoon honey
- 1 teaspoon salt
- ½ teaspoon ground black pepper
Pasta Salad
- 1 lb orzo pasta
- 1 14 ounce can garbanzo beans drained and rinsed
- 2 cups arugula rough chopped
- ½ cup feta
- ¼ cup slivered almonds
Instructions
- Bring large pot of water to a boil and cook orzo until al dente - about 8-10 minutes.1 lb orzo pasta
- While the orzo is cooking, make dressing in the bottom of a large bowl. Set aside.⅓ cup olive oil, ⅔ cup lemon juice, ⅓ cup fresh basil, 2 tablespoon lemon zest, 2 tablespoon garlic, 2 tablespoon honey, 1 teaspoon salt, ½ teaspoon ground black pepper
- Once orzo is finished cooking, drain and lightly rinse with water. You don't want to completely wash it off. Just a bit to help it cool down.
- Pour orzo on top of dressing. Add in the other salad ingredients. GIve everything a good stir. Serve immediately or allow to chill.1 14 ounce can garbanzo beans, 2 cups arugula, ½ cup feta, ¼ cup slivered almonds
Notes
- Always zest citrus before juicing. It is much more challenging to get the skin off after it has ben cut into pieces.
- Only use fresh lemons. There is no substitute for the real thing.
- If the orzo sits too long in the strainer it will get clumpy. Give it a brief rinse then use a fork to break it up.
Add Your Own Notes
Nutrition
All nutrition information is provided by a third party and is an estimate only. Use your own nutritional calculator for more specific measurements.
Misty says
This recipe is perfect for any summer gatherings!