Lemon Orzo Pasta Salad with Cucumbers and Olives
Ingredients
- 1 1/2 cups dried orzo pasta
8 ounces
- Salt and fresh ground black pepper
- 1/4 cup extra-virgin olive oil
- 1 teaspoon Dijon mustard
- 1/2 teaspoon honey
- 1 teaspoon finely grated lemon zest
- 2 to 4 tablespoons fresh squeezed lemon juice
depending on taste
- 1 medium English cucumber
diced
- 1 large tomato
diced or 8 ounces halved cherry tomatoes
- 1/2 cup coarsely chopped fresh herbs; use any combination of fresh parsley
cilantro, basil, dill or mint
- 1/2 cup pitted olives
halved
- 1 cup canned or jarred and drained artichoke hearts
chopped, see notes
Directions
- 1
Bring a large saucepan of salted water to a boil. Add orzo and cook until tender, 6 to 10 minutes (check box for actual cook time). Drain.
- 2
While the orzo cooks, in a large bowl, whisk the oil, mustard, honey, lemon zest, lemon juice, 1/2 teaspoon of salt, and 1/4 teaspoon pepper. Add the drained orzo to the dressing and mix well.
- 3
Stir in the cucumber, tomato, herbs, olives and artichokes. Taste for seasoning and adjust with salt and/or pepper as needed. Enjoy warm or cover then refrigerate until cool, about 1 hour.
Lemon Orzo Pasta Salad with Cucumbers and Olives
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About this Recipe
Looking for a refreshingly bright and versatile pasta salad that’s perfect for any occasion? This Lemon Orzo Pasta Salad with Cucumbers and Olives is your answer, bursting with Mediterranean-inspired flavors that are sure to delight.
What makes this orzo pasta salad truly sing is the harmonious blend of zesty lemon, peppery Dijon mustard, and a hint of honey in the dressing. This vibrant mix perfectly complements the crisp diced cucumber, juicy tomatoes, and briny olives. The thoughtful addition of tender fresh herbs and chopped artichoke hearts elevates it beyond a simple side dish, ensuring every bite is a delightful experience.
You can expect a vibrant, textural delight with every forkful. Al dente orzo serves as the perfect canvas for the bright lemon dressing, which is infused with Dijon and a touch of sweetness. Crisp English cucumbers and juicy tomatoes provide a refreshing crunch, while the briny olives and savory artichoke hearts add depth and complexity. It’s a wonderfully balanced dish that feels both light and satisfying, ideal for a warm evening or a lively gathering.
One of the best features of this orzo salad is its adaptability. Feel free to experiment with your favorite tender herbs—a mix of fresh parsley, basil, and mint adds a bright, complex aroma, or stick with a single herb you love. For a heartier meal, top it with grilled chicken or shrimp, as the recipe suggests. You can also vary the vegetables; consider adding bell peppers or red onion for extra crunch and flavor, or swap Kalamata olives for green Castelvetranos.
This versatile lemon orzo pasta salad shines as a bright side dish for grilled meats, a light and satisfying lunch on its own, or as the star of your next potluck. Serve it chilled for the freshest flavor experience.