Go Back
A colorful bowl of Easy Spring Orzo Pasta Salad with fresh vegetables and herbs.

Easy Spring Orzo Pasta Salad

A bright, quick, and delicious pasta salad featuring orzo, fresh vegetables, and a light lemon dressing, perfect for potlucks and weeknight meals.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: American, Mediterranean
Calories: 230
Ingredients Method Notes

Ingredients
  

Pasta and Vegetables
  • 1 cup orzo pasta Can substitute tiny pasta like fregola or small shells if desired.
  • 1 cup cherry tomatoes, halved
  • 1 cucumber, diced (English cucumber is ideal) Seedless cucumber helps prevent the salad from getting watery.
  • 1 bell pepper, diced Red or yellow bell peppers are preferred for sweetness.
  • 1/2 red onion, finely chopped
  • 1 cup fresh parsley, chopped Can mix with basil for an Italian twist.
Dressing
  • 1/4 cup olive oil
  • 2 tablespoons lemon juice Fresh lemon juice is best.
  • Salt and pepper to taste Adjust seasoning to preference.

Method
 

Cooking the Orzo
  1. Bring a large pot of water to a rolling boil and salt it well. Add the orzo.
  2. Cook the orzo until al dente (usually 8–10 minutes; check the package).
  3. Drain the orzo and cool it quickly — either rinse under cold water in a colander or spread it on a rimmed baking sheet to stop cooking and prevent clumping.
Combining
  1. In a large bowl, combine halved cherry tomatoes, diced cucumber, diced bell pepper, finely chopped red onion, and chopped parsley.
  2. Fold the cooled orzo into the vegetables gently so you don’t mash the tomatoes.
Making the Dressing
  1. In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper. Taste and adjust seasoning.
  2. Pour the dressing over the salad and toss gently to coat everything evenly.
Resting and Serving
  1. Let the salad rest 5–10 minutes to let the flavors marry. Serve chilled or at room temperature.

Notes

Store in an airtight container in the refrigerator for 3–4 days. If the salad tightens up, loosen it with a splash of olive oil or lemon before serving. Freezing is not recommended.