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Easy Lemon Orzo Pasta Salad
This lemon orzo pasta salad is loaded with sweet peas, feta, cherry tomatoes, red onion, and peppery arugula tossed in a bright lemon-Dijon dressing. It’s great slightly warm or chilled, which makes it an easy, 15-minute side dish for weeknight dinners, cookouts, and summer gatherings.
Servings: 4
Calories: 583kcal
Ingredients
Lemon Orzo Pasta Salad Dressing
- 3 tbsp olive oil
- 1/2 tbsp Dijon
- 1-2 tbsp lemon juice
- 1 tsp champagne vinegar if you have it
- 1/2 tbsp honey
- 1/4 tsp salt
- 1/4 tsp pepper
Lemon Orzo Pasta Salad
- 2.5 cups chicken broth
- 2 cups orzo
- 1 cup peas
- 8 oz crumbled feta cheese
- 1 cup cherry tomatoes
- 1/4 cup diced red onion
- 2 cups baby arugula
Instructions
- In a small bowl, whisk together the olive oil, Dijon mustard, lemon juice, champagne vinegar (if using), honey, salt, and pepper until smooth and emulsified. Set aside.3 tbsp olive oil, 1/2 tbsp Dijon, 1-2 tbsp lemon juice, 1 tsp champagne vinegar if you have it, 1/2 tbsp honey, 1/4 tsp salt, 1/4 tsp pepper
- In a medium saucepan, bring the chicken broth to a boil. Add the orzo and cook, stirring frequently for 8-10 minutes, until al dente. In the last 2 minutes of cooking, add the frozen peas. There shouldn’t be any excess liquid to drain, but if there is, pour the orzo into a fine mesh strainer to drain.2.5 cups chicken broth, 2 cups orzo, 1 cup peas
- While the orzo is still slightly warm, transfer it to a large mixing bowl and pour the dressing over top. Toss well so the orzo absorbs all the flavor.
- Add the crumbled feta, cherry tomatoes, diced red onion, and baby arugula. Toss everything together until evenly combined and the arugula is just lightly wilted.8 oz crumbled feta cheese, 1 cup cherry tomatoes, 1/4 cup diced red onion, 2 cups baby arugula
- Taste and adjust with an extra squeeze of lemon juice or pinch of salt if needed.
- Serve slightly warm or chilled.
Notes
- Toss the dressing with the warm orzo instead of waiting for it to cool. Warm pasta soaks up flavor way better than cold pasta.
- Cook the orzo just until al dente. It will continue softening slightly as it sits.
- If you're making this ahead, save a little lemon juice for serving. Chilled pasta dulls the flavor a bit, and a quick squeeze of lemon wakes everything back up.
- For the best texture, add the arugula shortly before serving if preparing the salad a day in advance.
- If the salad feels dry after being in the fridge, stir in a small drizzle of olive oil and a squeeze of lemon juice before serving.
- Store leftovers in an airtight container in the fridge for up to 4 days.
- If you're making it ahead for a gathering, refrigerate it and toss with a squeeze of fresh lemon juice before serving to refresh the flavors.
Nutrition
Calories: 583kcal | Carbohydrates: 69g | Protein: 22g | Fat: 24g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 53mg | Sodium: 1371mg | Potassium: 460mg | Fiber: 5g | Sugar: 9g | Vitamin A: 941IU | Vitamin C: 27mg | Calcium: 335mg | Iron: 3mg
