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Lemon Orzo Pasta Salad

Herb-Lovers Lemony Orzo Salad

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 26 reviews
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 4 -6 servings 1x


This Herb-Lovers Lemony Orzo Salad is full of fresh and zesty ingredients that everyone will love!  Perfect for serving as a main dish or side, and easy to customize with your favorite add-ins.


  • 12 ounces uncooked orzo (or any pasta shape)
  • 2 large handfuls fresh baby spinach, chopped
  • 1 (15-ounce) can chickpeas (garbanzo beans), rinsed and drained
  • 1 English cucumber, diced
  • half a small red onion, diced
  • 1 cup roughly-chopped fresh basil leaves
  • 1 cup roughly-chopped fresh mint leaves
  • 12 lemons, zested and juiced
  • 1/4 cup olive oil
  • sea salt and freshly-cracked black pepper, to taste
  • optional: 1/2 cup crumbled feta or goat cheese


  1. Cook the pasta in a large stockpot of generously-salted water until al dente, according to package instructions.  Drain pasta then rinse thoroughly in a strainer with cold water until the pasta is chilled.  Transfer pasta to a large mixing bowl.
  2. Add the remaining ingredients to the mixing bowl (using cheese if desired).  Toss until evenly combined.  Taste, and season with a few generous pinches of salt and pepper, to taste.  (I used about 1 teaspoon each of salt and pepper.)  Also feel free to add in extra lemon juice if you’d like an extra-lemony salad.  (
  3. Serve immediately.  Or cover and refrigerate for up to 3 days.