Bring this easy Lemon Orzo Pasta Salad to your next picnic or potluck! It’s a light and zesty side dish that tosses cooked orzo, veggies, chickpeas, and fresh herbs in a 4-ingredient lemon dressing.
Looking for even more recipes to bring to the backyard BBQ? Try my Best Vegan Potato Salad, this Mediterranean-style Dense Bean Salad, or this White Bean Salad.
I love my Vegan Pasta Salad, but this Lemon Orzo Pasta Salad takes the classic summer side dish to another level. It’s light, bright, and bursting with lemony goodness!
My favorite thing about this orzo salad? The ingredients list is short, yet it’s full of flavor. The mix of fresh herbs, Mediterranean-style veggies, and vegan feta or avocado keeps me refreshed, and the easy lemon dressing gets my taste buds excited. Perfect for sunny backyard BBQs or a picnic with friends, it’s the kind of cold summer side dish everyone seems to love.
Why you’ll love this lemon orzo salad 🍋
- Easy 15-minute prep – Just cook the orzo, chop the veggies, make the dressing, and then throw it all together in a bowl!
- Light & bright summer salad – Those bright lemon flavors and rainbow of vegetables make this cold salad a must-make on hot summer days.
- Flexible! You can mix and match the veggies and serve the salad next to anything you like. I personally love serving it as a bed for these Grilled Tofu Steaks and as a side dish with these Crispy Vegan Cutlets.
How to make this lemon orzo salad with chickpeas and spinach
Find the complete recipe with measurements in the recipe card below.
Cook the orzo according to package directions. Drain and rinse under cold water, then transfer it to a large bowl.
Don’t overcook the orzo!
Follow the package instructions and cook it only to al dente (tender with a slight bite). Orzo doesn’t take as long to cook as regular pasta, and if you boil it too long, it will be mushy.
Add the chickpeas, cucumber, red onion, baby spinach, cherry tomatoes, and fresh herbs to the bowl with the orzo. Add the vegan feta or avocado if you’re serving it ASAP.
Whisk the dressing ingredients together in a small bowl, then pour it over the salad and toss to combine.
Serve and enjoy!
Wait to add the avocado
The avocado will brown if you add it to the salad more than a few hours in advance. That’s why I recommend mixing it in with the other ingredients right before you eat.
Frequently asked questions
You don’t have to. This salad would be just as good with another small or short-cut pasta, like macaroni, ditalini, or stellette. Even couscous and quinoa would work well (especially if you’re gluten-free!).
If you want to mix things up, feel free to add sun-dried tomatoes, toasted pine nuts, white beans (a great swap for chickpeas), diced red bell peppers, vegan parmesan cheese, lemon zest, or fresh parsley.
Want to boost the protein? Serve this salad with a batch of my Crispy Baked Tofu, grilled Vegan Kofta, or these Vegan Kebabs on the side.
Yes! I’d recommend dressing the orzo salad (without the avocado/feta) and chilling it in the fridge at least 30 minutes before serving (or up to 1 day). This will give the lemony dressing time to soak into the pasta, making every bite more flavorful.
The leftovers will keep for up to 4 days in an airtight container in the fridge. If the salad looks a little dry, add a squeeze of lemon juice or a drizzle of olive oil before serving.
Lemon Orzo Pasta Salad
Ingredients
- 1 1/2 cups dry orzo pasta
- 15- ounce can chickpeas drained and rinsed
- 1 english cucumber diced
- 1/2 small red onion thinly sliced
- 2 cups loosely packed baby spinach chopped
- 1 pint cherry tomatoes halved
- 1/2 cup fresh basil or mint leaves chopped finely
- optional: 1/2 cup vegan feta or 1 medium avocado diced
Lemon Dressing
- 1/4 cup fresh lemon juice
- 2 tablespoons olive oil
- 1/4 teaspoon salt or more to taste
- few shakes freshly ground black pepper
Instructions
- Bring a large pot of salted water to a boil. Cook the orzo pasta according to package directions, or until al dente. Drain the orzo and rinse with cold water for a few minutes until the pasta is chilled. Transfer to a large bowl.
- To the bowl with the orzo, add the chickpeas, cucumber, red onion, baby spinach, cherry tomatoes, and fresh basil or mint. If using, add vegan feta or avocado.
- In a small jar with a lid, add all dressing ingredients and shake to combine. Or whisk in a small bowl.
- Pour dressing over the salad and toss to combine. Taste; add additional salt, pepper, or lemon juice, as desired. Serve immediately, or store in the refrigerator for up to 4 days.
