Go Back
+ servings
An overhead picture of a bowl of fresh pasta salad filled with fresh vegetables and with a bunch of basil leaves on top.

Lemon Orzo Salad

Planted in the Kitchen
This bright and refreshing orzo salad is made with orzo, fresh vegetables and herbs, and tossed in a savory vinaigrette.
5 from 9 votes
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course Appetizer
Cuisine American
Servings 6
Calories 205 kcal


  • 1 cup orzo uncooked
  • 1 cup cucumbers diced
  • 1 shallot diced
  • 1 cup cherry tomatoes diced
  • ½ cup red onion diced
  • ½ cup asparagus blanched, roasted, or grilled.
  • ¼ cup fresh basil chopped

Lemon Vinaigrette

  • 3 tablespoon olive oil
  • 3 tbsp lemon juice
  • 1 tablespoon agave nectar
  • 1 clove garlic minced
  • 1 tablespoon fresh rosemary finely chopped
  • 1 teaspoon salt
  • ½ teaspoon pepper


  • Wash and prep all produce according to the ingredient list.
  • Cook the orzo according to the package instructions. After cooking drain and set aside.
  • Mix together all of the ingredients for the vinaigrette and set aside.
  • Combine all ingredients for the orzo salad in a large bowl. Pour the vinaigrette on top and toss the orzo salad until full coated in the dressing.


This dish can be stored in an airtight container in the fridge for up to five days.


Calories: 205kcal
Keyword lemon asparagus orzo, lemon garlic orzo, lemon orzo pasta salad, lemon spinach orzo, lemony orzo pasta salad, lemony orzo salad, orzo lemon salad, orzo salad with lemon, vegan orzo salad
Tried this recipe?Tag @plantedinthekitchen or tag #plantedinthekitchen!