If you’re looking for a light, refreshing side dish that’s packed with bright citrus flavor, this Lemon Dill Orzo Pasta Salad is the perfect recipe. Made with tender orzo pasta, fresh summer vegetables, creamy buffalo mozzarella cheese, and a zesty homemade lemon dill vinaigrette, this Mediterranean-inspired salad comes together in 20 minutes.
Whether you’re planning a summer barbecue, picnic, potluck, or simply need a healthy meal prep lunch, this easy lemon orzo salad is guaranteed to become a favourite.
Why You’ll Love This Lemon Orzo Pasta Salad
- Ready in just 20 minutes
- Bright, fresh lemon flavor
- Perfect for meal prep
- Great for picnics, BBQs, and potlucks
- Easily customizable with your favorite vegetables or protein
- Delicious served cold or at room temperature
What Is Orzo?
Orzo is a small, rice-shaped pasta that cooks quickly and absorbs dressings beautifully. Although it looks like rice, it’s actually pasta, making it ideal for pasta salads, soups, and Mediterranean dishes.
Its tender texture pairs perfectly with fresh herbs, vegetables, and citrus dressings.
Ingredients
For the Salad
- dry orzo pasta
- cucumber
- English peas
- Mini buffalo mozzarella
- Arugula
For the Dressing
- extra virgin olive oil
- lemons
- Fresh dill
- Dijon mustard
- garlic
How to Make Lemon Orzo Pasta Salad
Step 1: Cook the Orzo
Bring a large pot of salted water to a boil. Cook the orzo according to package directions until al dente.
Drain and rinse under cold water to stop the cooking process.
Step 2: Prepare the other Ingredients
While the pasta cools, chop the cucumber, buffalo mozzarella, remove the peas from the pods and clean the arugula.
Step 3: Make the Lemon Dressing
In a small bowl or mason jar, whisk together the ingredients.
Step 4: Assemble the Salad
In a large serving bowl, combine:
- Cooked orzo
- Cucumbers
- Buffalo Mozzarella
- Arugula
- English Peas
Step 5: Chill
Refrigerate for at least 20 minutes before serving to allow the flavors to meld together.
Garnish with extra dressing and fresh lemon slices.
Tips for the Best Lemon Orzo Salad
- Salt your pasta water generously for the best flavor.
- Rinse the orzo after cooking to keep it from sticking.
- Use freshly squeezed lemon juice instead of bottled.
- Let the salad chill before serving for even better flavor.
- Add extra herbs for a brighter, fresher taste.
Variations
Add Protein
Turn this into a complete meal by adding:
- Grilled chicken
- Shrimp
- Chickpeas
- Salmon
- Rotisserie chicken
More Vegetables
Mix in:
- Spinach
- Bell peppers
- Roasted zucchini
- Artichoke hearts
- Avocado
Make It Vegan
Simply omit the mozzarella or replace it with your favorite dairy-free cheese.
Lemon Dill Orzo Pasta Salad
Ingredients
Pasta Salad
- 2 cups uncooked orzo
- 4 cups English peas remove the peas from the pods
- 2 cups mini buffalo mozzarella cheese
- 4 cups arugula
- 1 large cucumber cut into small pieces, optional
Lemon Dill Dressing
- 3/4 cup olive oil
- Juice from 4 lemons
- 1 tbsp dijon mustard
- 2 garlic cloves minced
- 2 tbsp fresh dill minced
Instructions
- Cook the orzo in a large pot of salted boiling water according to the package directions until it is al dente. Do not overcook, as it should remain slightly firm.
- Drain the cooked orzo and rinse it under cold running water to stop the cooking process. Allow it to drain well before using.
- While the orzo cools, remove the peas from the pods, cut the cucumber and wash the arugula.
- In a small bowl, whisk together all of the dressing ingredients until they are well combined and smooth.
- Place the orzo, vegetables, and any other salad ingredients into a large bowl. Pour the dressing over the top and toss gently until everything is evenly coated.
- Cover the salad and refrigerate it for about 20 minutes to allow the flavors to blend and the salad to chill.
- Before serving, garnish with your choice of fresh herbs and a little extra dressing. Serve chilled and enjoy.
