This Healthy Orzo Salad is Full of Fresh, Summer Flavor

This light and refreshing orzo salad is the perfect summer dish! It’s a great side at dinnertime, or filling enough for a fresh, and flavorful lunch.

Orzo is such a versatile pasta, and it’s all about what you add in. Fresh herbs like parsley, and basil with colorful summer tomatoes, olive oil, and lemon juice make this a healthy, and flavorful salad, to enjoy all summer long!

This Lemon Basil Orzo Salad can always me made a day or two in advance – the longer it sits, the more flavor you will taste! If preparing ahead of time, make sure to stir in a tablespoon or so of olive oil and lemon juice before serving.

Lemon Basil Orzo Salad

makes 10-12 servings


  • 1 lb. orzo pasta
  • 2-3 tbsp Kosher salt
  • zest of 2 large lemons
  • juice of 2 large lemons
  • 1/2 cup olive oil
  • 2 cups red and yellow grape tomatoes, halved
  • 1/2 cup green onions, greens only sliced
  • 1/2 cup fresh flat leaf parsley, chopped
  • 1 cup fresh basil, chopped


  1. Bring 5 quarts of water to a rolling boil and add salt. Add the orzo pasta to the water and stir. Bring the water back up to a boil. Stirring occasionally, cook for 9 minutes, al dente.
  2. While the orzo is cooking, zest and juice the lemons into a large mixing bowl, and whisk in the olive oil.
  3. When the orzo is done cooking, drain pasta, and toss it with the sauce mixture while still hot.
  4. Allow the pasta and sauce mixture to cool while you chop the rest of the ingredients.
  5. Fold in the grape tomatoes, green onions, parsley and basil.
  6. Refrigerate for at least one hour. Serve cold.
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