Lemon Orzo Pasta Salad is a bright, refreshing summer side packed with tender orzo, sweet corn, juicy cherry tomatoes, zucchini, fresh basil and creamy feta. Tossed in a tangy lemon vinaigrette, it’s light, colorful and perfect for barbecues, picnics or a simple weeknight meal.
Pasta salad is one of the most flexible summer dishes: you can swap ingredients based on what’s fresh or what you have in the pantry. Orzo is a favorite here because its small, rice-like shape blends beautifully with chopped vegetables and dressing without feeling heavy.
Why you’ll love this recipe
- Bright, lemony dressing lifts the fresh flavors of summer vegetables.
- Orzo creates a tender, light texture that makes this salad easy to serve and enjoy.
- Quick to assemble and can be prepped ahead—ideal for picnics and potlucks.
- Highly adaptable: swap vegetables, herbs or cheeses to suit your taste.
- Omit the feta to make the salad vegan or replace it with another cheese for a different flavor.
Recipe ingredients
This salad works with fresh, frozen or leftover vegetables. Use whole-grain or gluten-free orzo if preferred. Below is a simple version that highlights summer produce.
Ingredient notes
- Orzo: Small, rice-shaped pasta that soaks up dressing and pairs well with chopped vegetables.
- Cherry tomatoes: Halved cherry tomatoes offer sweetness and color. You can also use chopped, seeded tomatoes.
- Corn: Grilled, boiled or frozen cooked corn all work. Grilled corn adds a smoky char that’s especially nice.
- Zucchini: Use raw, grilled or roasted zucchini. Cucumber is an easy substitute for crisp texture.
- Basil: Fresh basil gives a bright herbaceous note—chop just before serving for best color.
- Feta: Crumbled feta provides creamy, salty contrast; swap for goat cheese, mozzarella or omit for a dairy-free dish.
- Lemon vinaigrette: A simple lemon vinaigrette brightens all the flavors. Use your favorite store-bought dressing or a basic mix of lemon juice, olive oil, salt and pepper.
How to make lemon orzo salad
This salad is straightforward and quick to prepare. Cook the orzo, prepare the vegetables, and toss everything with lemon vinaigrette. A few tips below make the process even easier.
Pro tip: Prepare the vegetables and dressing ahead of time. Cooked corn and grilled zucchini can be made up to 2 days in advance.
- Cook the orzo according to package directions. Drain in a colander and rinse with cold water to stop the cooking, then drain well and transfer to a large bowl.
- Toss the corn and zucchini in olive oil, season with salt and pepper, and grill or roast until nicely charred and tender. Let cool slightly, then cut the kernels from the cob and chop the zucchini.
- Add the corn, zucchini, halved cherry tomatoes, crumbled feta and chopped basil to the orzo. Add lemon vinaigrette to taste and toss until everything is evenly coated. Adjust seasoning and serve.
Recipe FAQs
You can prep the vegetables and dressing in advance. For best texture, combine the pasta and dressing a few hours before serving—over time the pasta will absorb dressing and some vegetables may soften.
Are there different kinds of orzo?
Yes. Orzo is available in traditional, whole wheat and gluten-free varieties.
Is orzo eaten hot or cold?
Orzo is versatile and can be served hot or cold. This salad is served chilled or at room temperature.
Should you rinse pasta for pasta salad?
Yes. Rinse with cold water after cooking to stop the cooking process and cool the pasta so it won’t continue to soften or clump.
How long will pasta salad last in the fridge?
Stored in an airtight container, this pasta salad keeps for about 3 days. The pasta will continue to absorb dressing, so add a little extra vinaigrette before serving if needed.
Serving suggestions
This orzo salad is excellent as a lunch or as a side with grilled meats, seafood or vegetarian mains. It pairs particularly well with grilled chicken, shrimp, burgers or a mixed platter of summer veggies.
Recipe notes
- Make ahead: Prep veggies and dressing up to 48 hours ahead; combine with pasta shortly before serving for best texture.
- Frozen corn is a convenient substitute when fresh corn isn’t available.
- Customize with olives, artichoke hearts, roasted peppers or beans to add variety and pantry-friendly options.
- Leftovers: refrigerate in an airtight container for up to 3 days and toss with a little extra dressing before serving.
Lemon Orzo Pasta Salad — Recipe Card
Ingredients (serves 8)
- 8 ounces orzo pasta
- 1 large zucchini, sliced and grilled or roasted
- 1 ear corn, grilled or cooked and kernels removed (or 1 cup frozen cooked corn)
- 1 tablespoon olive oil
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 8 ounces cherry tomatoes, halved
- 1/2 cup crumbled feta cheese (optional)
- 1/2 cup fresh basil, chopped
- Lemon vinaigrette, to taste
Instructions
- Cook the orzo according to the package. Drain and rinse under cold water; drain well and place in a large bowl.
- Preheat grill to medium-high. Toss corn and zucchini with olive oil, salt and pepper. Grill corn 10–15 minutes, turning often, until charred; grill zucchini 3–4 minutes per side until tender. Cool slightly.
- Cut kernels from the corn and chop the zucchini. Add them to the orzo along with tomatoes, feta and basil.
- Toss with lemon vinaigrette until evenly coated. Adjust seasoning, chill briefly if desired, and serve.
Nutrition (per serving, estimated)
Calories: 123 kcal • Carbohydrates: 17 g • Protein: 3 g • Fat: 5 g • Fiber: 2 g • Sodium: 59 mg
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Note: This recipe was originally published in 2015 and has since been updated with clearer instructions and new photos.