Go Back
–+ servings

Orzo Salad with Lemon Vinaigrette

Casey Rooney
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!
5 from 1 vote
Print Recipe Pin Recipe
Save the recipe form - SALAD

💌 Save to your inbox!

Enter your email and send this recipe straight to your inbox. As a bonus, you'll receive more easy recipes every week!

Prep Time 30 minutes
Total Time 30 minutes
Course Main Course, Salad
Cuisine American, Mediterranean
Servings 8

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.