Lemon Orzo Pasta Salad

I’ve been really into light and fresh pastas and grain salads this summer, and this Lemon Orzo Pasta Salad just might be my favorite one yet.

First, it uses orzo, which is a very underrated but very tasty pasta. Two, it features lemons in three different ways: lemon juice, lemon zest, and preserved lemons (optional but delicious and recommended). Three, it practically screams summer! with its fresh lemon and basil flavors. Finally, it’s packed with incredible gourmet flavors and wonderful textures but is quite simple to make.

It’s the kind of pasta salad that will get you excited, impress your summer guests, and keep you coming back for another bowl!

PS: If orzo isn’t your jam, then consider this unreal Vegan Pasta Salad made with a romesco-inspired sauce or this 30-minute tahini pasta.

Why You’ll Love This Recipe

Perfect for summer entertaining. The best kinds of dishes to serve your guests are those that are impressive but secretly easy to make. This orzo pasta salad fits the bill – it feels and tastes fancy but is surprisingly easy to make.

Versatile. Serve this orzo warm or at room temperature and/or serve leftovers cold for a more traditional “pasta salad.”

Light but satisfying. Thanks to chickpeas and pine nuts, this dish feels a bit heartier than your standard pasta salad but is still light enough for summer dining. Great for lunch, a light dinner, or as a side dish.

Step-by-Step Instructions

Gather your ingredients.

Rinse, drain and thoroughly dry the chickpeas. Heat a tiny bit of oil in a large frying pan and pan-fry the chickpeas. Cook undisturbed for a few minutes before tossing, and continue cooking until blistered in some spots.

Add the oregano, thyme, onion powder, paprika, and salt.

Toss the chickpeas in the spices and cook for 2-4 minutes until nicely golden brown and aromatic.

Chop the basil and mix together with lemon zest, 1 clove of grated garlic, and flaky salt.

In a large sauté or frying pan, add the olive oil, sliced garlic, and pine nuts (sorry, the pine nuts are missing in this shot!). Turn the heat to medium-low. Cook for 5 to 6 minutes, stirring frequently once they start sizzling to prevent burning.

Add the chopped preserved lemon (if using) and Aleppo pepper (or crushed red pepper). Cook for 1 minute, stirring almost constantly.

Add about 1/4 cup of the hot pasta water from the cooked orzo to the pan and whisk to combine. Add in the hot cooked orzo, lemon juice, and sundried tomatoes, tossing to combine. Add more pasta water as needed to bring the sauce together.

Add in the chopped baby spinach and toss until wilted.

Add the spiced chickpeas and toss again.

Finally, add in the basil-lemon zest topping and gently toss. Season to taste with salt or pepper as needed.

Tips for making this recipe

Preserved Lemons

If using homemade preserved lemons, you’ll need a few weeks of advance planning (because preserved lemons take about 3 weeks to ferment). I have a detailed post on how to make preserved lemons and how to use them :) In this recipe, they add a bold lemon flavor and a background note of umami that takes this pasta salad over the top.

Obviously, if you already have some preserved lemons in your fridge, you’re ready to go. You can buy preserved lemons at well-stocked grocery stores (you can try Whole Foods, Ralph’s, and even Walmart), Middle Eastern grocery stores, specialty stores like Sur La Table, or online (affiliate link).

While I love the preserved lemons in this recipe, you can also omit them. See more in the “Substitutes” section below.

Other tips

When frying the garlic and pine nuts in olive oil, start with a cold pan. This helps cook everything evenly and prevents the garlic from browning too fast. Once they start to sizzle, start stirring frequently so nothing browns too much.

Don’t cook your orzo in advance and let it hang out in the colander, as it has a tendency to clump up into one big pile.

Be sure to to add the cooked orzo to the sauce while still hot. Dressing the orzo in the lemon-olive oil sauce while still warm helps it to absorb every nugget of flavor!

For the most flavorful results, use sundried tomatoes packed in oil, not dry-packed tomatoes (the latter are not nearly as flavorful and are dryer/tougher).

Substitutes / Variations

Don’t have access to preserved lemons? Replace it with 1 tablespoon of lemon zest (about the amount in a medium lemon).

Can’t find orzo? Use a short pasta shape like orecchiette.

Not a fan of baby spinach? You can substitute thinly shredded kale or chopped baby kale. It will take a little longer to wilt than spinach and won’t have that same silky texture though. I don’t recommend a bitter green like arugula (I tried it, it powered the dish).

While I think basil is fabulous in this orzo pasta salad, it would also be very tasty with half basil and half parsley, or a little bit of fresh dill thrown in.

Want to add more veggies? Here are some ideas, but don’t go too heavy on the raw veggies because they won’t have enough dressing to get coated.

• Blanched broccoli florets, asparagus, or green beans (keep the florets and/or pieces small since orzo is small)
• Grilled or roasted zucchini, summer squash, or eggplant
• Roasted red bell peppers (homemade or jarred).
• Shredded carrots
• Finely diced red/yellow/orange bell peppers or cucumbers
• Thinly shaved red onions

Other variations try try:

• Double the amount of spiced chickpeas for more protein
• Toss in a 1/4 to 1/2 cup of hemp seeds for more protein
• Add in some vegan feta at the end for cheesy, salty vibes (I like Violife vegan feta and the Trader Joe’s brand)

Frequently Asked Questions

If you try this summery Lemon Orzo Pasta Salad and love it, please be sure to rate and review it below!

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Lemon Orzo Pasta Salad

Nisha Vora

5 from 144 votes

Print Pin

A great addition to your summer menu, this Lemon Orzo Pasta salad is gourmet but simple to make. Featuring orzo, three types of lemon, spiced chickpeas, chewy sundried tomatoes, buttery pine nuts, and a basil gremolata, it has all the best of summer flavors and textures.

Prep Time: 25 minutes mins

Cook Time: 20 minutes mins

Total Time: 45 minutes mins

Course: Dinner, Lunch, Side Dish

Cuisine: Italian-Inspired, Mediterranean

Diet Vegan

Serving size: 4 to 6 people

Ingredients

Spiced Chickpeas

• ▢ 1 (15-ounce/425g) can chickpeas, drained and rinsed
• ▢ 1 tablespoon extra virgin olive oil
• ▢ 1 teaspoon kosher salt
• ▢ ½ teaspoon dried oregano
• ▢ ½ teaspoon sweet or hot paprika
• ▢ ¼ teaspoon dried thyme
• ▢ ¼ teaspoon onion powder

Basil Gremolata

• ▢ 1 ¼ cups loosely packed fresh basil leaves (20g), chopped
• ▢ 1 medium or large lemon, zested
• ▢ 1 garlic clove, minced or grated
• ▢ Flaky sea salt

Orzo Ingredients

• ▢ 12 ounces (340g) orzo
• ▢ ¼ cup (56 mL) extra virgin olive oil
• ▢ 5 garlic cloves, thinly sliced (as evenly as possible)
• ▢ ¼ cup (32g) pine nuts
• ▢ 2 tablespoons chopped preserved lemon peel (see Note 1 for sub)
• ▢ 1 teaspoon Aleppo pepper (or 1/4 tsp red pepper flakes; see Note 2)
• ▢ Kosher salt or sea salt and freshly cracked black pepper
• ▢ 8 oil-packed sundried tomatoes (~45g), chopped
• ▢ 3 big handfuls (70g) baby spinach, roughly chopped

Instructions

• Make the Spiced Chickpeas. Transfer the chickpeas to a clean dish towel. Gently rub to dry them of as much as you can without smushing them.
• Heat a large sauté pan or frying pan over medium-high heat with the 1 tablespoon oil. Once hot, add the chickpeas and spread out in a single layer. Cook undisturbed for 2 minutes to allow some browning. Toss and cook for another 3 to 5 minutes, or until chickpeas are golden brown and blistered in spots.

  Note: If using a nonstick pan, the chickpeas may take longer to get browned.
• Add the 1 teaspoon kosher salt, oregano, paprika, thyme, and onion powder to the chickpeas, and toss well to coat the chickpeas. Cook for 30 seconds, stirring constantly to coat the chickpeas and to prevent spices from burning. Remove from the heat and set aside.
• Make the basil gremolata. In a small bowl, combine the chopped basil, the lemon zest, minced garlic, and a few pinches of flaky salt. Set aside for the last step.

  Juice the lemon to get 2 tablespoons; set aside for the last step.
• Cook the orzo. Bring a large pot of water to a boil and salt generously. Add the orzo and cook according to the box instructions until just al dente (don’t cook until soft; it will continue cooking in the sauce).

  Drain the orzo in a colander fitted over a bowl, reserving 1 cup (240 mL) or 2 big ladles if the cooking water.
• Return the pan used for the chickpeas to the stove but don't turn on the heat yet. Add the 1/4 cup (56g) olive oil, sliced garlic, and pine nuts.

  Turn the heat to medium-low. Stir occasionally and use a spatula to separate the garlic slices as needed. Once they start to sizzle, stir frequently to encourage even cooking and prevent the garlic from browning. Cook for 5 to 6 minutes, or until most of the garlic and pine nuts turn golden.

  Add the chopped preserved lemon peel and chili flakes. Cook for 1 minute, stirring constantly to prevent burning. Season with a pinch of salt and pepper.
• Add 1/4 cup (60 mL) pasta water to the pan and whisk to combine. Add in the hot orzo and chopped sun-dried tomatoes, tossing to combine (with tongs or a sturdy silicone spatula). Add more pasta water as needed to bring the sauce together and/or if the orzo sticks a lot.
• Add in the spinach and 2 tablespoons lemon juice and toss gently until wilted. Add in the spiced chickpeas and toss to warm.

  Take off the heat. Add the basil gremolata and toss gently. Taste for seasonings, adding lemon juice or salt as needed.

Notes

1. If you don’t have preserved lemons, use 1 tablespoon lemon zest instead (the zest in 1 med or large lemon). 
2. Aleppo pepper is considerably less spicy than crushed red pepper flakes. If using red pepper flakes, start with just 1/4 tsp, then add more to taste. 

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Nutrition Info

Calories: 432kcal | Carbohydrates: 57g | Protein: 13g | Fat: 18g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Sodium: 628mg | Potassium: 510mg | Fiber: 7g | Sugar: 2g | Vitamin A: 1815IU | Vitamin C: 18mg | Calcium: 74mg | Iron: 3mg