This easy orzo pasta salad is fresh, bright, and full of flavor with a simple lemon dressing, juicy tomatoes, crisp cucumber, and fresh herbs. If you’re looking for fresh summer recipes, this is the kind of salad that fits perfectly into warm-weather meals.
It may sound like a bold statement, but this salad really does tend to disappear first whenever it’s served. The light homemade dressing keeps everything tasting refreshing without feeling heavy, making it especially perfect for summer gatherings.
The combination of tender orzo, fresh vegetables, and herbs creates a simple but satisfying dish that works beautifully as either a side or a light main meal on hotter days.
One of the best things about this recipe is how quickly it comes together. In about 20 minutes, you can have a colorful pasta salad ready to serve with almost no fuss.
It’s an easy recipe to keep coming back to, whether you’re making it for a casual lunch, a cookout, or a quick dinner alongside your favorite summer dishes.
Easy Orzo Pasta Salad
This easy orzo pasta salad is fresh, bright, and full of flavor with a simple lemon dressing, juicy tomatoes, crisp cucumber, and fresh herbs. If you’re looking for fresh summer recipes, this is the kind of salad that fits perfectly into warm-weather meals.
Ingredients
- 1 ½ cups dried orzo pasta (226g)
- 1 medium English cucumber, diced
- 1 large tomato, diced or 8 ounces halved cherry tomatoes
- ½ cup coarsely chopped fresh herbs like parsley, cilantro, basil, dill, or mint
- ½ cup pitted olives, halved
- 1 cup canned or jarred artichoke hearts, drained and chopped
- ¼ cup extra-virgin olive oil (60ml)
- 1 teaspoon Dijon mustard
- ½ teaspoon honey or maple syrup
- 1 teaspoon finely grated lemon zest
- 2 to 4 tablespoons fresh squeezed lemon juice, depending on taste
- Salt and fresh ground black pepper
Instructions
- Bring a large pot of salted water to a boil. Add the orzo and cook until tender, following the package directions, about 6–10 minutes. Drain well.
- While the pasta cooks, prepare the dressing by whisking together the olive oil, mustard, honey, lemon zest, lemon juice, salt, and pepper in a large bowl.
- Add the warm orzo to the dressing and toss until evenly coated. Let it sit for about 5 minutes to cool slightly.
- Mix in the cucumber, tomato, fresh herbs, olives, and artichokes. Taste and adjust the seasoning with additional salt and pepper if needed.
- Serve slightly warm, or refrigerate for about an hour before serving cold.
Notes
- This salad can be enjoyed immediately, but it also tastes great after a few hours in the refrigerator, allowing the flavors to blend together. You can prepare it up to 4 hours in advance and keep it covered until ready to serve.
- If making it a day or two ahead, store the tomatoes, cucumbers, and fresh herbs separately and mix them in just before serving to keep everything fresh and crisp.
- If using marinated artichokes packed in oil, you can replace part of the olive oil in the dressing with some of the oil from the jar for extra flavor.
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