My Lemon Orzo Pasta Salad is packed with crisp cucumbers, juicy tomatoes, tangy feta, creamy chickpeas, and plenty of fresh herbs, all tossed in a bright lemon-Dijon dressing. Fresh, filling, protein-packed, and easy to make ahead, it’s perfect for lunches, picnics, potlucks, or a simple vegetarian dinner.
WHen life gives you lemons...
Listen. As a carb enthusiast and a Nutrition Lady, I am an enthusiastic supporter of anything that can be called both a salad and a bowl of pasta, and this Lemon Orzo Pasta Salad delivers the best of both worlds.
It’s loaded with crunchy cucumber, juicy tomatoes, salty feta, and fistfuls of fresh herbs, then tossed in a zippy lemon dressing that works its way into every little piece of orzo. Chickpeas bring a boost of protein to the party that you know makes my nutrionist heart happy.
The result is fresh and summery but still satisfying enough to call lunch (or dinner), especially if you throw in a couple of handfuls of baby spinach, as I am wont to do.
Looking for more nutritionist-designed pasta salads? Faves from the HNL archives include this Italian Summer Pasta Salad which involved squishing tomatoes with your hands, and this Warm Tortellini Pasta Salad with green beans and burst tomatoes.
Let's make lemon orzo pasta salad together!
Alright my friend, let me show you how easy this one is to make. You'll find specific quantaties of ingredients and detailed instructions in the recipe card at the end of this post, but for now join me for a visual walkthrough.
Step 1: chop + prep
Ok, step 1 is actually to cook the orzo, but while it's cooking is the perfect time to chop, everything else!
Step 2: mix it up!
Once the orzo is cooked and cooled, add it to the bowl with the chopped veggies and mix it on up!
Step 3: make the dressing
This one is easy peasy, my friends. All the dressing ingredients go into a bowl (or a jar!) and you just whisk (or shake!) it on up.
Then, pour the dressing over the pasta salad. Boom. That's it!
Step 4: serve!
Ohhh yeah, will you look at that?!
You can serve this salad immediately when you make it, but it's always a bit tastier if you give it a bit of time to chill in the fridge before serving. Ideally, a 30-60 minute chill time, but more is fine as well.
Lemon Orzo Pasta Salad with Chickpeas and Feta
Ingredients
- 1 cup dried orzo pasta
- 2 cups diced cucumber
- 1 pint baby Roma tomatoes sliced in half (about 2 cups sliced)
- ½ small red onion finely diced
- ¼ cup fresh dill finely minced
- ¼ cup flat-leaf parsley finely minced
- 14 ounce can chickpeas drained and rinsed
- 6 ounces feta cheese crumbled
- zest of one lemon approx 1 Tablespoon lemon zest
- juice from one lemon approx 3 Tablespoons lemon juice
- ⅓ cup extra virgin olive oil
- 1 small clove garlic crushed
- 2 teaspoons Dijon mustard
- 2 teaspoons honey or other liquid sweetener
- ½ teaspoon fine-grain salt
- ½ teaspoon freshly cracked black pepper
Instructions
- Bring a pot of water to a boil and salt it generously. Add the orzo, and cook according to package directions, aiming for slightly al dente (for my orzo this is about 8 minutes).1 cup dried orzo pasta
- Drain the orzo in a mesh strainer, and rinse with cold water to cool it off. This is important, otherwise the orzo will get gummy before it goes into your pasta salad!
- Add the orzo to a large bowl and combine with cucumbers, tomatoes, red onion, herbs, chickpeas, feta, and lemon zest.2 cups diced cucumber, 1 pint baby Roma tomatoes, ½ small red onion, ¼ cup fresh dill, ¼ cup flat-leaf parsley, 14 ounce can chickpeas, 6 ounces feta cheese, zest of one lemon
- Whisk together the olive oil, lemon juice, crushed garlic, Dijon, honey, salt, and pepper.juice from one lemon, ⅓ cup extra virgin olive oil, 1 small clove garlic, 2 teaspoons Dijon mustard, 2 teaspoons honey, ½ teaspoon fine-grain salt, ½ teaspoon freshly cracked black pepper
- Pour the dressing over the pasta salad, and toss to combine well.
- Chill for 30 minutes, toss again, serve.
Notes
- Nutrition values are an estimate only
- You can serve this salad immediately when you make it, but it's always a bit tastier if you give it a bit of time to chill in the fridge before serving. Ideally, a 30-60 minute chill time, but more is fine as well.
- Leftovers can be stored in an airtight container in the fridge for 3-5 days.
- I love serving leftovers tossed with a couple of handfuls of baby spinach.
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