Easy Orzo Pasta Salad
Make Easy Orzo Pasta Salad with lemony dressing, fresh herbs, and veggies for a bright, quick side.
Ingredients
- 1 ½ cups dried orzo pasta (226g)
- 1 medium English cucumber, diced
- 1 large tomato, diced or 8 ounces halved cherry tomatoes
- ½ cup coarsely chopped fresh herbs like parsley, cilantro, basil, dill, or mint
- ½ cup pitted olives, halved
- 1 cup canned or jarred artichoke hearts, drained and chopped
- ¼ cup extra-virgin olive oil (60ml)
- 1 teaspoon Dijon mustard
- ½ teaspoon honey or maple syrup
- 1 teaspoon finely grated lemon zest
- 2 to 4 tablespoons fresh squeezed lemon juice, depending on taste
- Salt and fresh ground black pepper
Instructions
Step 1: Cook the Orzo
Bring a large pot of generously salted water to a rolling boil and add the orzo, cooking until tender and just plump — usually 6 to 10 minutes depending on the package. Drain the pasta thoroughly in a colander and give it a gentle shake to remove excess water; transfer the warm, pearly orzo back to a large mixing bowl so it’s ready to receive the dressing while still slightly warm.
Step 2: Whisk the Lemon Dressing
In the same large bowl (or a clean bowl if you prefer), whisk together the extra-virgin olive oil, Dijon mustard, honey (or maple), finely grated lemon zest, and fresh lemon juice until the dressing becomes a glossy emulsion. Season with about 1/2 teaspoon salt and 1/4 teaspoon freshly ground black pepper, taste and adjust — the dressing should be bright, tangy and slightly silky to coat each grain of orzo.
Step 3: Toss and Finish the Salad
Add the drained, warm orzo to the lemon dressing and toss vigorously until every grain is lightly coated; set the bowl aside for about 5 minutes to cool slightly so the flavors mellow and the dressing clings to the pasta.
After the brief rest, fold in the diced cucumber, diced tomato (or halved cherry tomatoes), coarsely chopped fresh herbs, halved pitted olives, and chopped artichoke hearts until evenly distributed. Taste and adjust seasoning with more lemon, salt, or pepper as needed. Serve warm for a comforting bowl, or cover and refrigerate until chilled (about 1 hour) for a brisk, bright pasta salad.
Notes
- Taste and adjust salt and lemon after the salad rests.
- Use warm orzo when tossing so it absorbs the dressing better.
- Keep dressing separate for an overnight make-ahead to preserve freshness.
- Pat watery vegetables dry to avoid diluting the dressing.
- Substitute small gluten-free pasta or quinoa if needed.