The beauty of this dish is how it welcomes improvisation with whatever you have on hand. My Lemon Orzo Spring Salad often gets a second life with added beans or shredded chicken for a hearty next-day lunch. It’s the kind of recipe that feels like a breath of fresh air after a long winter, a bright and zesty celebration of the season’s first tender herbs and crisp vegetables. I find myself craving this salad as soon as the days get longer and the sun feels a little warmer—it’s the perfect bridge between cozy comfort food and the lighter, fresher meals of spring and summer. This Lemon Orzo Spring Salad is more than just a side dish; it’s a versatile, make-ahead superstar that can be a quick lunch, a vibrant potluck contribution, or a simple, satisfying dinner. It’s built on the simple joy of a few good ingredients coming together in the most delicious way. Regular kitchen, regular time, great results. Food that feels like home, but tastes like sunshine.
Table of Contents
Lemon Orzo Spring Salad
A vibrant and versatile salad that celebrates spring. It features tender orzo pasta tossed with crisp vegetables, salty feta, and fresh herbs in a bright lemon dressing. Perfect as a make-ahead lunch, a side dish, or a light main course.
- Prep Time: 15min
- Cook Time: 10min
- Total Time: 25min
- Yield: 6 servings 1x
- Category: lunch
- Method: boiling
- Cuisine: Mediterranean
Ingredients
- 1 cup (8 oz) uncooked orzo pasta
- ⅓ cup extra virgin olive oil
- ¼ cup freshly squeezed lemon juice (from about 2 large lemons)
- 1 tablespoon lemon zest
- 2 cloves garlic, minced
- 1 teaspoon Dijon mustard
- ½ teaspoon kosher salt, plus more for pasta water
- ¼ teaspoon freshly ground black pepper
- 1 cup English cucumber, finely diced
- 1 cup cherry or grape tomatoes, halved
- ½ cup red onion, finely diced
- ½ cup Kalamata olives, pitted and halved
- 4 ounces feta cheese, crumbled (about 1 cup)
- ⅓ cup chopped fresh dill
- ⅓ cup chopped fresh parsley
Instructions
- Cook the orzo in a large pot of salted boiling water according to package directions until al dente. Drain and rinse briefly under cool water.
- While the orzo cooks, make the dressing. In a small bowl, whisk together the olive oil, lemon juice, lemon zest, minced garlic, Dijon mustard, salt, and pepper.
- In a large mixing bowl, combine the cooled orzo, diced cucumber, halved tomatoes, diced red onion, halved olives, and about two-thirds of the crumbled feta.
- Pour the dressing over the orzo mixture and toss gently until everything is evenly coated.
- Fold in the chopped fresh dill and parsley. Taste and adjust seasoning with more salt or pepper if needed.
- Serve immediately, or cover and refrigerate for at least 30 minutes to allow the flavors to meld before serving.
Notes
For best results, cook the orzo to al dente and rinse it to stop the cooking. Add fresh herbs just before serving to keep them vibrant. The salad stores well in the refrigerator for up to 4 days. For a gluten-free version, use gluten-free orzo or cooked quinoa.
Nutrition
- Serving Size: 6
- Calories: 320
- Sugar: 4
- Sodium: 650
- Fat: 18
- Saturated Fat: 5
- Unsaturated Fat: 12
- Trans Fat: 0
- Carbohydrates: 32
- Fiber: 3
- Protein: 9
- Cholesterol: 20
Ingredients List
This Lemon Orzo Spring Salad recipe is all about simple ingredients, warm memories. You’ll likely have most of these in your pantry or can find them with one quick trip to the store. The magic is in the combination.
- 1 cup (8 oz) uncooked orzo pasta
- ⅓ cup extra virgin olive oil
- ¼ cup freshly squeezed lemon juice (from about 2 large lemons)
- 1 tablespoon lemon zest
- 2 cloves garlic, minced
- 1 teaspoon Dijon mustard
- ½ teaspoon kosher salt, plus more for pasta water
- ¼ teaspoon freshly ground black pepper
- 1 cup English cucumber, finely diced
- 1 cup cherry or grape tomatoes, halved
- ½ cup red onion, finely diced
- ½ cup Kalamata olives, pitted and halved
- 4 ounces feta cheese, crumbled (about 1 cup)
- ⅓ cup chopped fresh dill
- ⅓ cup chopped fresh parsley
Smart Swaps & Substitutions:
- Pasta: For a gluten-free version, use a gluten-free orzo or a small pasta like quinoa or rice.
- Cheese: Omit the feta for a dairy-free option, or swap in creamy goat cheese.
- Herbs: No dill? Use all parsley, or add in some fresh mint or basil for a different herbal note.
- Add-Ins: This is where you can play. Add a can of rinsed chickpeas or white beans for extra protein, or some shredded rotisserie chicken to turn it into a main course. For more spring salad recipes pasta ideas, think about adding artichoke hearts or asparagus tips.
Timing
- Prep Time: 15 minutes
- Cook Time: 10 minutes (for the orzo)
- Total Time: 25 minutes, plus optional chilling time
That’s it! In less than half an hour, you can have this vibrant Lemon Orzo Spring Salad ready to enjoy. The hands-on time is minimal, making it a perfect weeknight win or a last-minute dish to bring to a gathering. It’s about 30% faster than many cooked grain salads that require longer cooling times.
Step-by-Step Instructions
Making this salad is a straightforward, joyful process. Follow these simple steps for the best results.
- Cook the Orzo: Bring a large pot of salted water to a boil. Cook the orzo according to package directions until al dente (usually 8-10 minutes). Drain well and rinse briefly under cool water to stop the cooking and remove excess starch. This helps keep your spring salad recipes from becoming gummy.
- Make the Dressing: While the orzo cooks, whisk together the olive oil, fresh lemon juice, lemon zest, minced garlic, Dijon mustard, salt, and pepper in a small bowl or jar. This bright, zesty dressing is the heart of the dish. Pro Tip: Let the dressing sit for a few minutes to let the garlic mellow and the flavors marry.
- Combine: In a large mixing bowl, combine the cooled orzo, diced cucumber, halved tomatoes, diced red onion, Kalamata olives, and about two-thirds of the crumbled feta. Pour the dressing over everything.
- Toss & Finish: Gently toss everything together until the orzo and vegetables are evenly coated. Fold in the chopped fresh dill and parsley. Taste and adjust seasoning with more salt or pepper if needed.
- Serve or Chill: You can serve this Lemon Orzo Spring Salad immediately, slightly warm, which is wonderful. For the best flavor, I recommend covering and refrigerating it for at least 30 minutes to let the flavors fully develop. This is what makes it such a fantastic make-ahead lunch option.
Nutritional Information
(Per serving, based on 6 servings)
- Calories: ~320
- Protein: 9g
- Carbohydrates: 32g
- Fat: 18g
- Fiber: 3g
This Lemon Orzo Spring Salad is a balanced dish offering a good mix of complex carbs from the orzo, healthy fats from olive oil and olives, and a boost of vitamins A and C from the fresh vegetables and lemon. The fresh herbs like dill and parsley are not just for flavor—they’re little powerhouses of antioxidants.
Equipment Needed
You don’t need any fancy tools for this simple spring mix salad recipe. Just the basics:
- A large pot for boiling pasta
- A colander for draining
- A sharp knife and cutting board
- A small bowl or jar for whisking the dressing
- A large mixing bowl for combining everything
- Measuring cups and spoons
Why You’ll Love This Recipe
This Lemon Orzo Spring Salad checks all the boxes for a go-to recipe you’ll make again and again.
- Perfect for Meal Prep: It stores beautifully for days, making lunches a breeze. The flavors actually improve as they sit.
- Incredibly Adaptable: It’s a template. Don’t like olives? Leave them out. Want more protein? Add it. This flexibility makes it one of the most useful salad recipes spring has to offer.
- Crowd-Pleasing Flavor: The combination of tangy lemon, salty feta, and fresh herbs is universally loved. It’s a guaranteed hit at potlucks and picnics.
- Quick & No-Fuss: From pot to table in under 30 minutes with minimal cleanup. Comfort food, made easy.
Healthier Alternatives for the Recipe
Want to tweak this Lemon Orzo Spring Salad to fit specific dietary needs? No problem. Here are some easy swaps:
- Gluten-Free: Use a certified gluten-free orzo pasta or substitute with an equal amount of cooked quinoa or riced cauliflower for a lower-carb option.
- Dairy-Free/Vegan: Simply omit the feta cheese. For a creamy, tangy element, you could stir in a few tablespoons of dairy-free yogurt or a sprinkle of nutritional yeast into the dressing.
- Lower Sodium: Use low-sodium feta, reduce or omit the added salt in the dressing, and rinse the olives thoroughly.
- Higher Protein: Fold in a can of rinsed and drained chickpeas, white beans, or a couple of cups of shredded cooked chicken. This transforms it from a side into a complete, satisfying meal.
Serving Suggestions
This salad is wonderfully versatile. Here’s how to serve it:
- As a Main Course: Bulk it up with those beans or chicken for a hearty lunch or light dinner. Serve with a slice of crusty bread.
- As a Side Dish: It’s the perfect companion to simply grilled proteins like lemon herb chicken, salmon, or shrimp. The bright flavors cut through richer mains beautifully.
- For a Crowd: Double the recipe and serve it in a big, beautiful bowl. Garnish with extra herbs and lemon wedges for a stunning presentation.
- Spring Brunch: It makes a fantastic, non-traditional addition to a brunch spread alongside quiche or frittata.
If you love the lemon and orzo combo in a cozier form, you must try my classic Lemon Chicken Orzo Soup for a comforting bowl any day of the week.
Common Mistakes to Avoid
A few small tips can make a big difference in your final dish.
- Overcooking the Orzo: Mushy orzo will make your salad pasty. Cook it just to al dente and rinse it with cool water to stop the cooking process immediately.
- Skipping the Lemon Zest: The zest holds incredible aromatic oils that bottled lemon juice can’t provide. It adds a essential layer of bright, true lemon flavor to your Lemon Orzo Spring Salad.
- Adding the Herbs Too Early: If you’re making the salad ahead, fold in the fresh dill and parsley just before serving. This keeps them vibrant and green, rather than wilted.
- Not Tasting for Seasoning: After you toss everything, give it a taste. Does it need another pinch of salt? A crack of pepper? Maybe a tiny extra squeeze of lemon? Adjusting at the end is the secret to great simple spring mix salad recipes.
Storing Tips for the Recipe
This salad’s make-ahead nature is one of its best features.
- Refrigerator: Store in an airtight container in the refrigerator for up to 4 days. The flavors will continue to meld and develop.
- Freezing: I don’t recommend freezing this salad, as the fresh vegetables and herbs will lose their texture and become watery upon thawing.
- Serving Leftovers: Enjoy it straight from the fridge for a cool lunch, or let it sit at room temperature for 15-20 minutes before serving to take the chill off. If it seems a little dry after storing, a quick drizzle of olive oil and a fresh squeeze of lemon will bring it right back to life.
For another fantastic, herb-forward salad that stores just as well, check out my Mediterranean Black Bean Salad with Herbs & Feta. And if you find yourself with extra orzo and want a creamy, cozy dinner, my Best Orzo Dinner Recipe is always a family favorite.
Conclusion
This Lemon Orzo Spring Salad is more than just a recipe; it’s a reliable friend in the kitchen. It’s there for busy weeknights, last-minute invites, and those days when you just need something fresh, flavorful, and utterly satisfying without any fuss. Simple ingredients, warm memories. I hope it becomes a staple in your spring and summer rotation, a dish you customize and make your own.
I’d love to hear how your version turns out! What additions did you try? Did it become a new lunchbox favorite? Let me know in the comments below. And if you share a photo of your creation, don’t forget to tag @StackSipSnack—it always makes my day to see your kitchen wins.
FAQs about Lemon Orzo Spring Salad
What is orzo pasta made of?
Orzo pasta is typically made from semolina flour, which is a type of durum wheat flour. It can also be made with white flour or whole wheat flour.
Can I make orzo salad ahead of time?
Yes, Lemon Orzo Spring Salad is a great make-ahead dish! In fact, the flavors often meld together and improve after a few hours or even overnight in the refrigerator. Just be sure to store it properly in an airtight container.
What are some good additions to orzo salad?
The beauty of orzo salad is its versatility! Consider adding grilled chicken or shrimp for protein, feta or goat cheese for richness, or roasted vegetables like asparagus or bell peppers for added flavor and nutrients.
How long does orzo salad last in the fridge?
Properly stored in an airtight container, Lemon Orzo Spring Salad will generally last for 3-5 days in the refrigerator.
What can I substitute for orzo pasta?
If you don't have orzo, you can substitute other small pasta shapes like ditalini, acini di pepe, or even small couscous. The cooking time may vary slightly, so be sure to follow package directions.
How do you keep orzo salad from drying out?
To prevent your Lemon Orzo Spring Salad from drying out, make sure to dress it generously with the lemon vinaigrette. You can also add a tablespoon or two of olive oil or a squeeze of fresh lemon juice if needed. Adding ingredients with high water content like cucumber or tomatoes can also help.
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