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This lemon orzo pasta salad is a blend of tomatoes, zucchini, orzo, goat cheese, basil, and a delicious vinaigrette. The perfect side dish or main course for hot summer days!
Serve this with air fryer honey Chilean sea bass or oven-baked bbq chicken for a complete meal.
I love a good pasta salad especially when it’s made with fresh veggies and a simple vinaigrette. Whenever I crave a mayo-less pasta salad, I usually make this lemon orzo salad or this Greek pasta salad.
Why You’ll Love This Recipe
- It’s the perfect pasta salad to make when your veggies are about to go bad. You can throw in some cucumbers, onions, yellow squash, etc. Add as many veggies as you like.
- The vinaigrette is super light, delicious, and easy to put together.
- Much lighter than a classic macaroni salad.
- Requires minimal ingredients.
- Tastes even better the following day.
Ingredient Notes
Orzo Pasta – Although I highly recommend using orzo pasta, feel free to use any short-shaped pasta you have on hand. Such as macaroni, ditalini, or gemelli.
Zucchini – Feel free to use yellow squash or cucumbers instead.
Tomatoes – Grape or cherry tomatoes work best for this recipe.
Basil – A sweet and savory herb that goes great with pasta but it’s completely optional.
Honey – Helps to balance the acidity of the lemons. You may use a pinch of sugar instead.
Step-By-Step Instructions
- Cook the orzo pasta in boiling salted water until al dente. Drain and allow it to cool for a few minutes.
- While the orzo cools, prepare the vinaigrette. In a small bowl, combine the olive oil, lemon juice, honey, garlic powder, and parmesan cheese.
- In a large bowl, combine the orzo, tomatoes, basil, zucchini, and vinaigrette. Season generously with salt and pepper. Mix well.
- Top with goat cheese and enjoy!
Top Tips
- Make sure to season the pasta salad with a generous amount of salt and pepper for best results.
- Taste the vinaigrette and add more honey or lemon if needed.
- Not a fan of goat cheese? Use feta cheese instead or simply omit the cheese.
- If cooking for a large crowd, double the recipe.
Storage
This pasta salad is best when enjoyed cold. Feel free to make it ahead of time and then transfer it to an air-tight container and refrigerate for up to 2 days. I recommend adding the goat cheese and fresh basil right before serving.
More Recipes You Might Enjoy
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Lemon Orzo Pasta Salad
Ingredients
- 1 cup orzo pasta , cooked till al dente
- 1/3 cup olive oil
- 1/4 cup lemon juice, about 1-2 lemons
- 1 tbsp honey, or to taste
- 1 tbsp parmesan cheese
- 1 cup tomatoes, halved
- 1 cup zucchini, cut into quarters
- 1 tbsp fresh basil , chopped
- 1 tsp garlic powder
- 2 tbsp goat cheese, or to taste
- salt and pepper to taste
Instructions
- Cook the orzo pasta in boiling salted water until al dente. Drain and allow it to cool for a few minutes.
- While the orzo cools, prepare the vinaigrette. In a small bowl, combine the olive oil, lemon juice, honey, garlic powder, and parmesan cheese.
- In a large bowl, combine the orzo, tomatoes, basil, zucchini, and vinaigrette. Season generously with salt and pepper. Mix well.
- Top with goat cheese and enjoy!
Notes
- Make sure to season the pasta salad with a generous amount of salt and pepper for best results.
- Taste the vinaigrette and add more honey or lemon if needed.
- Not a fan of goat cheese? Use feta cheese instead or simply omit the cheese.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
