Orzo Pasta Salad is an easy, fresh pasta dish made with orzo pasta, fresh veggies and a homemade lemon vinaigrette. The perfect light summer salad!A 25-MINUTE PREP & COOK SUMMER RECIPEBoy, do I love me a good summer pasta salad! I could eat it every single day. I will make tons of pasta salad in the summer and I always seem to have a bowl in my fridge that I can grab One of my favorite things to do (especially when my veggies start popping up) is to experiment with different flavors and dressings. This orzo pasta salad is full of classic Mediterranean flavors.I think the lemon inspired vinaigrette really sets it off. Because in the end, it really is all about the dressing, right? Perfect for those summer cookouts!FREQUENTLY ASKED QUESTIONS:Can I make Orzo Salad ahead of time? Orzo Salad can be made a day in advance, reserving the fresh herbs and feta to right before serving for best results. What can I use in place of orzo? For a similar look substitute another small-shaped pasta like cavatelli or ditalini for orzo, but larger sizes like elbows or rotini can be used as well. How can I help prevent the dressing from separating? This salad has a simple and flavorful lemon garlic vinaigrette dressing. A little Dijon mustard helps to form an emulsion, ensuring the oil, lemon juice, and vinegar do not separate. What to serve Orzo Salad with? This Orzo Salad is a great dish to bring to a potluck or gathering since it goes with so many other main dishes and sides. I love to serve it anytime Im grilling and especially when I make my Grilled Chicken! How long can I leave out pasta salad before putting back in the refrigerator? The rule of thumb for all pasta salad is two hours. Even though this doesnt have mayonnaise, there is always the chance for bacteria to have its way with the food. If it is out in higher temperatures, you wouldnt want it out for more than an hour. If you have a cool plate or a bowl with ice in it you can set the pasta salad on that is always the best. How to store leftover Orzo Salad? Leftover salad can be stored in the refrigerator in an air-tight container for up to 4 days.Stir before serving. INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)orzo Orzo is a pasta shaped like a large grain of rice.Cook pasta slightly over al dente to ensure a tender pasta salad.Since orzo is a small pasta, cut vegetables small, - inch, for even sizing. Any other small pasta shape could be used (like shell pasta.) tomatoes grape or cherry tomatoes add a bright pop of color to the salad, diced Roma or slicing tomatoes can be substituted for cherry if preferred.cucumber This recipe uses English or hot house cucumber. You can eat the skins on these types because it is so thin (unlike the traditional American thicker cucumber). If youre using that kind, just remember topeel and remove seeds if desired.red onion Red onion can be intense for some folks. You can soak the cut onion in some ice water for a few minutes. This will lower the intensity a bit. Yellow, white, or green onion can be substituted.kalamata olives Black or green olives can be substituted for kalamata. Whatever you enjoy. This is an easy salad to tailor to your tastes. feta cheese Crumble one 8-ounce block for plenty of feta throughout the salad.Goat cheese or Cotija cheese can be substituted for feta if needed.parsley/basil Fresh dill can be added for additional flavor.olive oil avocado oil could be a good substitute. white wine vinegar- Red wine, rice vinegar apple cider vinegar can be substituted for white if preferred. You could also use plain whit vinegar but youd be losing a bit of flavor.lemon juice- I prefer fresh squeezed over the bottled stuff. The bottled lemon juice just tastes like straight up acid and doesnt offer any real flavor in my opinion. At least, I havent found one yet that didnt taste a bit fake. Dijon mustard I think yellow mustard as a substitute would be a bit too strong a flavor here. Dijon is much more mild and the better option.HOW TO MAKE ORZO PASTA SALAD:Cook orzo pasta according to package directions in salted water. Drain pasta, leave in a colander at room temperature for 10 minutes to cool slightly, stirring occasionally. Prepare the dressing, in a small bowl stir together the lemon juice, vinegar, Dijon, garlic, salt, and pepper.In a thin steady stream, whisk in the olive oil until completely incorporated, makes about cup of dressing.In a large bowl add the cooled pasta, cut vegetables, parsley, basil, salt, and dressing, stir to combine.Add the crumbled feta, stir until incorporated.Cover and chill 1-2 hours before serving.Gently stir before serving.CRAVING MORE RECIPES?Watermelon Salad (with Fresh Lime Vinaigrette)Bruschetta Pasta SaladCaprese Pasta SaladPesto Pasta SaladCaesar Basil Pasta SaladAmish Macaroni SaladChicken Caesar Pasta SaladTuna Macaroni SaladHawaiian Macaroni Salad PrintOrzo Pasta SaladOrzo pasta and fresh vegetables with a vibrant lemon dressing.Course Appetizer, Side DishCuisine AmericanPrep Time 15 minutes minutesCook Time 10 minutes minutesChill Time 1 hour hourTotal Time 1 hour hour 25 minutes minutesServings 12Calories 285kcalAuthor Brandie SkibinskiIngredientsFor the Salad:16 ounce box orzo pasta10 ounces grape tomatoes, halved (can use cherry tomatoes)1 cup diced English cucumber cup diced red onion cup diced kalamata olives8 ounces feta cheese, crumbled3 Tablespoons chopped flat leaf parsley3 Tablespoons minced basil teaspoon saltFor the Dressing:3 Tablespoons fresh squeezed lemon juice2 Tablespoon white wine vinegar1 teaspoon Dijon mustard1 garlic clove, finely minced teaspoon salt teaspoon black pepper cup olive oilInstructionsCook 16 ounce box orzo pasta according to package directions in salted water (I cook mine just a bit over al dente). Drain pasta, leave in a colander at room temperature for 10 minutes to cool slightly, stirring occasionally. To speed this process up you can run a bit of cool water over it. Prepare the dressing, in a small bowl stir together 3 Tablespoons fresh squeezed lemon juice, 2 Tablespoon white wine vinegar, 1 teaspoon Dijon mustard, 1 garlic clove, finely minced, teaspoon salt and 1/8 teaspoon black pepper. In a thin steady stream, whisk in cup olive oil until completely incorporated (this makes about cup of dressing). In a large bowl add the cooled orzo pasta, 10 ounces grape tomatoes, halved, 1 cup diced English cucumber, cup diced red onion, cup diced kalamata olives, 8 ounces feta cheese, crumbled, 3 Tablespoons chopped flat leaf parsley, 3 Tablespoons minced basil and teaspoon salt. Gently stir to combine. Pour the dressing on top and gently stir again. Cover and chill 1-2 hours before serving. Stir again before serving to make sure the dressing is evenly distributed. NotesPlease refer to my FAQs (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.NutritionCalories: 285kcal | Carbohydrates: 31g | Protein: 8g | Fat: 14g | Sodium: 416mg | Fiber: 2g | Sugar: 2g