This garlic lemon orzo salad has become a regular in my kitchen because it’s quick to assemble and always delivers bright, fresh flavors. I reach for this dish when I need something that can be made ahead, travels well, and pleases a crowd.

The aroma of sautéed garlic hits first, followed by the zesty scent of lemon as I toss everything together. The orzo stays pleasantly tender, and the crisp veggies add a satisfying crunch. I often serve it as a light lunch, a side for grilled chicken or fish, or as a potluck contribution that disappears fast.

It’s also endlessly adaptable—sometimes I add feta, sometimes chickpeas, depending on what’s on hand. The balance of tangy, savory, and herbal notes keeps it interesting every time. I like that it tastes even better after a few hours in the fridge, making it ideal for busy days.

Quick Facts

Why You’ll Love It

This salad is a reliable go-to for busy weeknights and gatherings alike. It’s vibrant, satisfying, and easy to customize with what you have. The flavors are balanced and refreshing, making it a crowd-pleaser.

• Ready in under 30 minutes
• Great served cold or at room temperature
• Perfect for meal prep and picnics
• Bright, fresh flavors from lemon and herbs
• Easy to adapt with seasonal vegetables

Ingredients

This salad uses simple pantry staples and fresh ingredients. Orzo forms the base, while garlic, lemon, and olive oil create a quick dressing. Crisp vegetables and fresh herbs bring color and texture.

• 1 cup dry orzo pasta
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 medium lemon (zest and juice)
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1 cup cherry tomatoes, halved
• 1/2 cup cucumber, diced
• 1/4 cup red onion, finely chopped
• 1/4 cup fresh parsley, chopped
• 2 tablespoons fresh dill, chopped (optional)
• 1/4 cup crumbled feta cheese (optional)

Step-by-Step Instructions

The steps are simple: cook the orzo, prepare the dressing, chop the vegetables, and toss everything together. Letting the salad sit for a bit helps the flavors meld. Serve chilled or at room temperature.

1. Bring a medium pot of salted water to a boil. Add orzo and cook according to package directions until al dente, about 8-10 minutes.
2. Drain orzo and rinse under cold water to stop the cooking. Set aside to cool.
3. While orzo cooks, heat olive oil in a small skillet over medium heat. Add garlic and sauté for 1-2 minutes until fragrant but not browned.
4. Transfer sautéed garlic and oil to a large mixing bowl. Add lemon zest, lemon juice, salt, and pepper. Whisk to combine.
5. Add cooled orzo to the bowl. Toss to coat with the dressing.
6. Add cherry tomatoes, cucumber, red onion, parsley, and dill (if using). Gently toss to combine.
7. Fold in feta cheese if desired.
8. Taste and adjust seasoning with more lemon, salt, or pepper as needed.
9. Chill for at least 15 minutes before serving to let flavors meld, or serve at room temperature.

Chef Tips

A few simple tips help this salad shine. These small adjustments can make prep easier and the final dish even better.

• Rinse orzo after cooking to prevent sticking.
• Let the salad sit for 15-30 minutes for best flavor.
• Use a microplane for easy lemon zesting.
• Add feta just before serving for best texture.
• Taste and adjust seasoning after chilling.

Substitutions

This recipe is flexible and works with many swaps. Use what’s available or to suit your preferences. Here are some easy substitution ideas.

• Swap orzo for small pasta shapes like couscous or ditalini.
• Use lime instead of lemon for a different citrus note.
• Replace parsley with basil or mint.
• Add bell peppers or spinach for more veggies.
• Use vegan feta or omit cheese for a dairy-free version.

Storage & Reheating

This salad keeps well and is great for make-ahead meals. Store it properly to maintain freshness and texture. Here’s how to handle leftovers and reheating.

• Store in an airtight container in the fridge for up to 3 days.
• Stir before serving, as dressing may settle.
• Add extra lemon or olive oil if salad seems dry after chilling.
• Best served cold; reheating is not recommended.

Perfect Pairings

This orzo salad pairs well with a range of mains and sides. Its bright flavors complement grilled proteins and light wines. Here are a few favorite pairings.

• Grilled chicken or shrimp
• Roasted salmon
• A crisp Sauvignon Blanc or Pinot Grigio
• Warm pita or crusty bread

FAQs

A few common questions come up when making orzo salad. Here are straightforward answers to help you get it right every time.

Nutritional Note

Nutrition will vary based on add-ins, but a serving (without feta) is roughly 250 calories, with moderate carbs and healthy fats from olive oil.