Forget boring salads. This Mediterranean orzo pasta salad delivers a satisfying crunch of fresh cucumbers and the bright, citrusy pop of sumac in every single bite. It is a vibrant, herb-loaded bowl that feels indulgent but leaves you feeling light, steady, and completely refreshed.
Why This Recipe Works
- Texture That Sings: By chopping the cucumbers and tomatoes into small, uniform pieces, you get a perfect ratio of tender pasta to crisp, juicy vegetables in every spoonful.
- Flavor Without Heaviness: The dressing relies on sumac and fresh lemon zest rather than heavy creams or excessive sugars, creating a bright, zippy profile that wakes up the palate.
- Meal Prep Champion: Unlike leafy salads that wilt, this hearty mix actually gets better as it sits, allowing the orzo to soak up the tangy vinaigrette for next-day perfection.
Smart Balance for Real Life
As a mom who loves data but lives in a chaotic kitchen, I look for meals that offer “volume” without the heavy feeling. This lemon herb orzo salad is a staple because it maximizes fresh produce.
By filling the bowl with high-fiber veggies and using olive oil, we create a meal that feels substantial. It pairs beautifully with lean proteins for a complete plate. If you are looking to build a full rotation of balanced eating, check out these 10 quick Mediterranean lunches that saved my sanity during busy weeks.
How to Make It
The beauty of this dish lies in the timing. While the pasta boils, you can chop your veggies, making the process seamless.
1. The Vinaigrette
Start here so the flavors meld. Whisk or shake the olive oil, lemon juice, zest, red wine vinegar, and spices in a jar. The sumac adds a tart, floral note that is absolutely essential. If you love bold flavors, you might also enjoy exploring these 9 flavorful sauces to keep your rotation exciting.
2. The Chop
Dice your cucumber and halve the tomatoes. I aim for pieces that are roughly the same size as the pasta clumps so everything integrates well. Toss them in a large bowl with the fresh herbs. This relies heavily on pantry staples like quality olive oil and dried spices.
3. The Pasta
Boil the orzo in salted water until al dente. Crucial step: Rinse the orzo under cold water immediately after draining. This stops the cooking and washes away excess starch, ensuring the grains stay separate and fluffy rather than clumping together.
Expert Tips & Variations
- Protein Pairing: To make this a robust main, I almost always serve this alongside grilled chicken or fish. These Sunshine Skewers are my absolute favorite pairing for a summer dinner.
- The “Sogginess” Factor: If you are prepping this for work lunches, scoop the seeds out of the cucumber before dicing. This keeps the salad crisp for days.
- Ingredient Swaps: No sumac? It’s worth buying, but extra lemon zest works in a pinch. You can also swap orzo for quinoa or chickpeas for a different texture. Many of these ingredients are actually considered Mediterranean superfoods worth keeping on hand.
Essential FAQs
Can I make this gluten-free?
Absolutely. Simply swap the standard orzo for a gluten-free orzo or a small shaped pasta like GF elbows. Quinoa is also a fantastic, high-protein substitute that absorbs the dressing well.
How long does this last in the fridge?
This orzo salad with cucumber and tomatoes stays fresh for about 3 days. If it seems a little dry on day two, just wake it up with a freshly squeezed lemon wedge and a tiny drizzle of oil.
Is this suitable for a low-carb lifestyle?
Orzo is a pasta, so it is carb-based. However, because this recipe is loaded with high-volume vegetables and healthy fats, the portion of pasta per serving is moderate. Many readers find it fits well into a balanced plan when portioned correctly.
Sunshine Orzo Medley with Lemon-Herb Kiss
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 6 servings
- Category: Main Course
- Cuisine: Mediterranean
Description
Enjoy this vibrant pasta salad, brimming with fresh vegetables and fragrant herbs. A sun-kissed lemon dressing makes every bite truly refreshing!
Ingredients
Pantry
- 10 oz approx. 280 g orzo pasta
- Coarse sea salt
Produce
- ⅔ pint approx. 220 g grape tomatoes, halved or quartered
- ⅔ of a medium English cucumber (approx. 8 oz / 225 g, diced)
- ¼ cup approx. 40 g red onion, finely chopped
- ¼ cup mixed fresh basil and mint (roughly chopped)
- 1 medium lemon (for zest and approx. 3 tbsp / 45 ml juice)
Liquids
- ¼ cup 60 ml extra virgin olive oil
- 1 ⅓ tbsp 20 ml red wine vinegar
- Seasonings
- 1 tsp sumac
- ⅔ tsp coarse sea salt (for dressing, or to taste)
- ⅓ tsp freshly ground black pepper (or to taste)
Instructions
- Craft the Citrus Vinaigrette: In the small jar, combine the zest of the whole lemon and its juice (approximately 3 tablespoons / 45 ml). Add the extra virgin olive oil, red wine vinegar, sumac, ⅔ teaspoon coarse sea salt, and ⅓ teaspoon freshly ground black pepper. Seal the jar tightly and shake vigorously for about 30 seconds, or until the mixture is well-combined and slightly thickened (emulsified). Set aside to allow the flavors to meld while you prepare the other components.
- Prepare the Garden Medley: Rinse the grape tomatoes and cut them into halves; if they are large, quarter them. Dice the English cucumber into bite-sized pieces (about ½-inch / 1.25 cm); if it has large seeds, you may wish to scoop them out first. Finely chop the red onion. Roughly chop the mixed fresh basil and mint leaves. Place all prepared vegetables and herbs into the spacious salad bowl.
- Boil the Orzo: Fill the pasta pot or stockpot with at least 4 quarts (approx. 3.8 liters) of water. Adding a generous amount of water helps the orzo cook evenly and prevents sticking. Add 1 tablespoon of coarse sea salt to the water and bring it to a vigorous, rolling boil over high heat. Pour in the orzo pasta and stir for the first minute to prevent clumping. Continue to cook, stirring occasionally, for 8-10 minutes, or until the orzo is ‘al dente' – tender through but still offering a slight resistance to the bite.
- Refresh the Orzo: Once cooked, immediately drain the orzo through the colander. Rinse the pasta thoroughly under cool running water for at least 30 seconds. This action stops the cooking process and washes away excess starch, which helps keep the orzo grains separate. Shake the colander well to remove as much residual water as possible.
- Combine and Toss: Add the cooled and drained orzo to the spacious salad bowl containing the prepared vegetables and herbs. Give the citrus vinaigrette another quick shake and pour it over the salad ingredients. Gently toss everything together with large spoons or salad tossers until all the components are evenly coated with the glistening dressing.
- Rest and Serve: For the flavors to fully marry, cover the salad and let it rest at room temperature for 10-15 minutes, or if you prefer a chilled salad, refrigerate for at least 30 minutes before serving. Just before presenting, taste the salad and adjust with a little more salt or pepper if desired.
Notes
- Storage Savvy: Leftover orzo salad can be stored in an airtight container in the refrigerator for up to 2 days. The orzo may absorb more dressing over time; you can refresh it with an extra squeeze of lemon juice or a fine drizzle of olive oil before serving again.
- Creative Customizations: Feel free to incorporate other Mediterranean delights! Crumbled feta cheese adds a wonderful salty tang, Kalamata olives bring a briny depth, or try adding a handful of toasted pine nuts for a delightful crunch. Artichoke hearts or roasted red peppers would also be delicious additions.
- Troubleshooting Tips: If your orzo seems a bit sticky even after rinsing, toss it with a teaspoon of olive oil before combining it with the other salad ingredients. To prevent a watery salad, ensure your cucumber is well-drained after dicing, especially if it's a particularly juicy variety.
Nutrition Facts (per serving): Calories: 268 kcal | Total Fat: 10 g (Saturated Fat: 1.5 g) | Total Carbs: 38.3 g (Fiber: 3.1 g, Sugars: 4 g) | Protein: 6.7 g | Sodium: 263 mg | Cholesterol: 0 mg | Potassium: 244 mg
These values are approximate and may vary based on ingredients and preparation.
Nutrition
- Calories: 268
Final Word: This salad is proof that simple ingredients often make the best meals. It’s colorful, crunchy, and deeply satisfying. Disclaimer: I’m just a mom sharing what works for my family's kitchen, not a nutritionist. Always listen to your own body and your doctor when making dietary changes!
