Orzo Pasta Salad Recipe
This Orzo Salad is tossed with a lemon basil dressing, with fresh cucumbers, tomatoes and arugula. A healthy, vegan, pasta salad that can be made ahead for midweek lunches or potlucks. Keep it vegan or add feta!
How to Make the Best Orzo Pasta Salad
This orzo pasta salad is the perfect dish when you want something light, fresh, and full of flavor. The combination of tender orzo pasta with a vibrant lemon basil dressing creates a refreshing meal that works beautifully as a side dish or a satisfying lunch on its own.
What makes this salad special is the homemade lemon basil dressing. Fresh basil, garlic, and bright lemon come together in a chunky, herb-packed sauce that coats every piece of pasta. The cucumbers add a satisfying crunch, while cherry tomatoes bring pops of sweetness that balance the tangy dressing perfectly.
This recipe is naturally vegan, making it ideal for potlucks or gatherings where you’re feeding a crowd with different dietary needs. Of course, you can always add crumbled feta cheese if you’re looking for a little extra richness. Make it ahead of time for easy meal prep throughout the week—the flavors only get better as they meld together.
Orzo Pasta Salad
This Orzo Salad is tossed with a lemon basil dressing, with fresh cucumbers, tomatoes and arugula. A healthy, vegan, pasta salad that can be made ahead for midweek lunches or potlucks. Keep it vegan or add feta!
Ingredients
Orzo Pasta
Salad Additions
Lemon Basil Dressing
Instructions
Prepare the Orzo
- Cook orzo in generously salted water. Drain and rinse with cold water until cooled.
Make the Lemon Basil Dressing
- Place basil, garlic, and lemon zest in a food processor. Pulse repeatedly until uniformly chopped.
- Add lemon juice, oil, salt and pepper. Pulse a couple more times until combined, but not smooth.
Assemble the Salad
- Place cooled orzo into a bowl and toss with the flavorful basil lemon sauce.
- Add cherry tomatoes, cucumber, and arugula. You can also add chickpeas, snap peas, goat cheese, avocado, nuts, or seeds.
- Orzo will soak up much of the salt after it sits, so make sure to taste for salt right before serving. You may need to add another ¼ teaspoon.
- Adjust the lemon, adding more to taste. If the salad tastes overly bitter, try adding a tiny bit of sugar (1/4-1/2 teaspoon).
Notes
- This salad can be made ahead and stored in the refrigerator for up to 3 days.
- For a non-vegan option, add crumbled feta cheese on top.
- English cucumbers can be substituted for Turkish cucumbers.
- The dressing is intentionally chunky—don't over-process it.
