Cold Lemon Orzo Salad
This cold lemon orzo salad is a refreshing summer salad packed with fresh herbs and a tangy lemon vinaigrette. It’s an ideal cold pasta salad for grilled summer meats or to take to a summer BBQ or potluck. This tried-and-true salad recipe has been a family staple and one of the most-requested side dishes at my family parties and gatherings!
Need more summer salad ideas? Try this refreshing sweet corn salad , this creamy cucumber salad, or this avocado and cucumber salad!
Recipe Ingredients
You’ll need the following ingredients to make this cold lemon orzo salad:
For the dressing
For the salad
Ingredient Substitutions & Additions
Parmesan cheese: Feta cheese can be substituted for parmesan.
Sun-Dried tomatoes: I buy the ones packed in oil and drain off most of the oil. I find the oil-packed tomatoes have the most flavor. However, if you want to use plain, dehydrated, sun-dried tomatoes, just soak them in warm broth or water for 15-20 minutes to make them pliable.
Red wine vinegar: White wine vinegar or regular white vinegar are fine, too.
Mint/Basil: These are two staples and really make this the ultimate, fresh summertime salad, so try not to sub, if possible. You can also add fresh parsley.
Expert Tips
- Make-ahead tip: Ideally, you’d make this salad and toss it with the dressing right when you are ready to serve it. If that’s not possible, keep the herbs separate. They tend to turn an ugly color if they sit for too long, so add them last so they stay nice and fresh.
- Dressing: I like to reserve a little dressing to spruce up any leftovers the next day.
- Parmesan: Feel free to shave some fresh Parmesan curls over the top right before serving. A vegetable peeler works perfectly for this.
More Salads For Parties
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Thank you! ~ Casey
Orzo Salad with Lemon Vinaigrette
Ingredients
For the dressing
- 1/4 cup fresh lemon juice juice of about 2 lemons
- 1/2 cup red wine vinegar
- 2 tbsp honey
- 2 tbsp extra virgin olive oil
- 1/4 tsp coarse salt (sea salt, kosher salt)
For the salad
- 16 oz. dry orzo
- 1 8 oz. jar sun-dried tomatoes packed in oil, sliced or roughly chopped about 1/2 cup
- 1 12 oz. jar kalamata olive, sliced
- 1/2 cup fresh basil leaves, chopped
- 1/2 cup fresh mint leaves, chopped
- 1/2 cup Parmesan cheese, grated+ more for serving
Instructions
- Cook orzo pasta: Boil orzo according to package directions (usually about 9 minutes). Drain orzo, run under cold water, and allow to cool.
- Make the dressing: While the orzo is cooking and cooling, make the dressing. In a small bowl, whisk lemon juice, red wine vinegar, olive oil, honey, and salt. Set aside.
- Assemble: In a large bowl, toss cooled, cooked orzo with the dressing, sun-dried tomatoes, olives, basil and mint. Stir in parmesan cheese.Note:If you are making this ahead of time, leave out the fresh mint and basil and toss them in right before you're ready to serve.
This is our family’s #1 most requested salad side dish! I know you will love it, too! XO ~ Casey