Orzo Salad with Lemon Dressing

Name: Orzo Salad with Lemon Dressing
Prep time: 10 min
Cook time: 15 min
Yield: 4-6
Cuisine: Italian

Add to recipe book

roubashahin.com.au

Salads

Fresh, zesty and made for sharing — this orzo salad is your new go-to for barbecues and entertaining.

PREP TIME

10 minutes

COOK TIME

15 minutes

SERVES

4-6

About this recipe

This orzo salad with lemon dressing is the kind of dish I find myself making on repeat through the warmer months. It comes together in under 20 minutes, travels beautifully, and somehow manages to look impressive on the table with very little effort. What’s more, it holds up brilliantly when made ahead — which makes it an absolute winner for entertaining.

The ingredients are simple: orzo, sweet cherry tomatoes, kalamata olives, red capsicum, spring onion and a handful of fresh parsley, all brought together with a bright lemon and olive oil dressing. This orzo salad is the kind of thing you bring to a barbecue and people ask you for the recipe before they’ve even finished their plate. If you love a good salad that doubles as a crowd-pleaser, you might also want to try my Spinach and Pasta Salad for a different version with a similar easy-to-make appeal.

I love serving this alongside a big spread of Middle Eastern barbecue dishes — it pairs beautifully with grilled meats, skewers and wraps. If you’re planning a barbecue and want the full picture on what to serve, head over to my Middle Eastern Recipes for Your Barbecue blog for plenty of inspiration. Best of all, you can make the salad ahead of time and simply dress it just before serving — easy, fresh and fuss-free every time.

Ingredients

Main Ingredients

150 grams orzo pasta
250 grams cherry tomatoes, halved
1 small red capsicum, diced
2 spring onions, thinly sliced
½ cup pitted kalamata olives, roughly chopped
handful fresh flat-leaf parsley, roughly chopped
100 grams feta, crumbled (optional)

Dressing

¼ cup lemon juice
⅓ cup olive oil
1 large garlic clove, crushed
Salt to season

Notes from Rouba

Cook the orzo just to al dente — it will continue to soften slightly as it sits
Make the salad ahead and refrigerate, but always add the dressing just before serving to keep it fresh
Taste the dressing before adding — lemons vary in strength, so adjust to your liking
This salad is best served at room temperature, not straight from the fridge
Scale it up easily for a crowd — see the Q&A below

Method

Step 1. Cook the orzo

Bring a pot of well-salted water to the boil. Add the orzo and cook for 8–10 minutes or until just al dente. Drain and rinse under cold water to stop the cooking process, then transfer to a large serving bowl and allow to cool completely.

Step 2. Prepare the vegetables

Add the halved cherry tomatoes, diced red capsicum, sliced spring onions, chopped kalamata olives and parsley to the cooled orzo. Toss gently to combine.

Step 3. Make the dressing and dress the salad

In a small bowl or jar, whisk together the lemon juice, olive oil, crushed garlic and a good pinch of salt. Taste and adjust the seasoning as needed. Pour the dressing over the salad just before serving and toss well to coat. Finish with crumbled feta if using.

A FEW THINGS YOU’LL WANT TO KNOW

Can I make this orzo salad ahead of time?
Absolutely — this is one of the best things about this salad. Prepare everything and store it in the fridge, but keep the dressing separate and toss it through just before serving. That way everything stays fresh and the orzo doesn't absorb all the dressing as it sits.

Can I double the recipe for a larger group?
Yes, and it doubles beautifully. Simply scale all the ingredients up and use a large mixing bowl to toss everything together. This salad is genuinely made for entertaining — it's one of those dishes that gets better the more of it you make.

What can I serve this with?
It pairs wonderfully with grilled meats, skewers, kafta and wraps — anything coming off the barbecue, really. Head to my Middle Eastern Recipes for Your Barbecue post for a full spread of ideas to serve alongside it.

Can I add anything extra to the salad? Definitely. A handful of baby spinach, some crumbled feta, or diced cucumber all work really well here. Keep the dressing as is — it's the backbone of the salad and holds up to whatever you add.

How long does it keep in the fridge?
Dressed, it's best eaten on the day. Undressed, it will keep well in an airtight container in the fridge for up to 2 days — just give it a good toss and dress it fresh before serving.

What does al dente mean?
Al dente simply means the pasta is cooked through but still has a very slight bite to it — not soft or mushy. For orzo, this usually takes around 8–10 minutes. The easiest way to check is to taste a piece towards the end of cooking. You want it tender but with just a little resistance when you chew.