Summer Orzo Pasta Salad – Fresh, Light, and Easy
A bright, summery orzo pasta salad packed with fresh tomatoes, crisp cucumbers, and a zesty lemon vinaigrette. Ideal for picnics, BBQs, or a light lunch.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Mixing
- Cuisine: American
Ingredients
Scale
- 1 cup orzo pasta
- 1½ cups cherry tomatoes, halved
- 1 cup cucumber, finely diced
- ½ cup red onion, thinly sliced
- ½ cup crumbled feta cheese
- ¼ cup fresh parsley, chopped
- ¼ cup fresh basil, chopped
- 2 tbsp fresh lemon juice
- 2 tbsp olive oil
- 1 tbsp honey
- 1 tsp Dijon mustard
- 1 clove garlic, minced
- Salt and pepper to taste
Instructions
- Bring a pot of salted water to boil, cook the orzo al dente (8 min), then drain and rinse under cold water.
- Whisk lemon juice, honey, Dijon mustard, garlic, olive oil, salt, and pepper to create the vinaigrette.
- Combine the cooked orzo, tomatoes, cucumber, onion, and feta in a bowl.
- Toss everything with the vinaigrette until well coated.
- Fold in parsley and basil, season, and chill for 30 minutes before serving.
- Serve at room temperature or chilled, garnishing extra herbs if desired.