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Orzo pasta salad with vegetables in a white bowl.
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4.50 from 2 votes

Lemon Orzo Salad Recipe

There's so much to love about Lemon Orzo Salad! Pasta salad recipes are ideal for potlucks, quick and easy to make and packed with so much flavor. Skip the feta cheese to make it vegan and dairy-free.
Prep Time15 mins
Cook Time10 mins
Total Time25 mins
Course: Entrees, Pasta, Side Dishes
Cuisine: Greek, Mediterranean
Keyword: Orzo pasta salad, Vegetarian pasta salad
Servings: 9 Servings
Calories: 237kcal


  • 12 ounces dry orzo pasta
  • 1 ½ cup halved cherry or grape tomatoes
  • 1 cup chopped English cucumber
  • 1 cup canned chickpeas drained & rinsed
  • ¼ cup (1 ¼ ounces) crumbled feta cheese
  • 6 pitted Kalamata olives quartered
  • 5 large basil leaves thinly sliced
  • 5 mint leaves thinly sliced
  • 3 tablespoons minced flat-leaf parsley

The dressing:


  • Bring a large pot of water to a boil. Salt the water generously. Add the orzo and cook until al dente, according to package directions. Drain into a colander and rinse well with cold water. Transfer to a serving bowl.
  • Add the tomatoes, cucumber, chickpeas, feta cheese, olives, basil, mint and parsley. Stir to combine.
  • Toss with the dressing. Serve immediately, or cover and store in the refrigerator.

The dressing:

  • In a medium bowl, whisk together the lemon juice, olive oil, agave nectar, oregano and salt.



Please note that I am not a medical or nutritional professional. I provide nutritional information for my recipes as a courtesy to my readers. It is calculated using the LoseIt! calculator. While I attempt to provide information that is as accurate as possible, you should calculate the nutritional information independently before relying on it.


Serving: 1cup | Calories: 237kcal | Carbohydrates: 37.8g | Protein: 7g | Fat: 7.4g | Saturated Fat: 1.3g | Cholesterol: 3.7mg | Sodium: 239.4mg | Fiber: 3.2g | Sugar: 3.1g