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Lemon Orzo Pasta Salad

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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 25 minutes
Cook 20 minutes
Total 45 minutes
5 from 142 votes

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.

lemon orzo pasta salad with chickpeas in saute pan on green surface

Why You’ll Love This Recipe

Gourmet flavors but easy. There’s nothing complicated in this recipe but the flavor pairings are exquisite! Delightfully lemony from three types of lemon, herbaceous from a generous amount of a basil gremolata, a buttery crunch from pine nuts, an intense sweet-tart chewiness from sundried tomatoes, silky baby spinach, and warm nutty spiced chickpeas.

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 โ€œpasta salad.โ€

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.

If you’re interested in light but satisfying summer salads that are anything but boring, be sure to check out these recipes too!

lemon orzo pasta salad on a tray on a dark green surface

Step-by-Step Instructions

Gather your ingredients.

lemon orzo pasta salad - labeled ingredients in bowls

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.

tossing pan-fried chickpeas in a saute pan

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

chopped basil with lemon zest, garlic and salt

In a large sautรฉ 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.

lemon orzo pasta salad in saute pan with fresh basil and pine nuts on top

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).

closeup of lemon orzo pasta salad on a tray with a spoon

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)
closeup of lemon orzo pasta salad on white tray on dark green backdrop

Frequently Asked Questions

How can I make this orzo pasta salad without preserved lemon?

Omit the preserved lemon in step 6 (when frying the garlic). For extra lemon flavor, I recommend adding an additional 1/2 tablespoon of lemon zest when you add the orzo in step 7 or when you add the basil topping in step 8.

Can I make this recipe gluten-free?

If you have access to gluten-free orzo (affiliate link), you can use that! Or, you can try a short-grain gluten-free pasta, such as elbow, orechiette or ditalini, if you can find that.

Can I make this recipe nut-free?

While I am a huge fan of the pine nuts in this recipe, if you’re allergic to nuts, omit them and try toasted sunflower seeds or pepitas instead.

How long does this pasta salad stay good in the fridge?

It should stay good for 3 to 5 days. I prefer to eat it at room temperature (I think the flavors carry better), but it’s also great cold.

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

Big Vegan Flavor

Techniques and 150 recipes to master vegan cooking.

Lemon Orzo Pasta Salad

5 from 142 votes
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
Cook Time: 20 minutes
Total Time: 45 minutes
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
  • ยฝ teaspoon dried oregano
  • ยฝ teaspoon sweet or hot paprika
  • ยผ teaspoon dried thyme
  • ยผ teaspoon onion powder

Basil Gremolata

  • 1 ยผ 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
  • ยผ cup (56 mL) extra virgin olive oil
  • 5 garlic cloves, thinly sliced (as evenly as possible)
  • ยผ 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 sautรฉ 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 (donโ€™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).ย 
  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.ย 

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

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4.97 from 142 votes (44 ratings without comment)

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248 comments on Lemon Orzo Pasta Salad

  1. Kayoko

    5 stars
    So satisfying! I just made this for lunch and I really loved how delicious this was. The various textures; chewy preserved lemons, sun dried tomatoes, orzo, and the crunch from the chickpeas and pine nuts. I will definitely make this again!

    1. Kaitlin @ Rainbow Plant Life

      Hi Kayoko, Thank you so much for such a fantastic review! Appreciate you taking the time!

  2. Katie

    Iโ€™ve made this recipe many times and itโ€™s fantastic, but today was the first time Iโ€™ve tried to access it on a device without anything to minimize the ads.

    Itโ€™s embarrassing how many ads your page has. They make your content almost inaccessible, and Iโ€™m ashamed that I referred others to it in the past.

    1. Maxwell @ Rainbow Plant Life

      Hi Katie,

      Max here from the RPL team. I help handle the technical side of things so Nisha can focus on cooking up new dishes. Iโ€™m glad to hear you’ve enjoyed this recipe.

      That said, I want to clarify a few points.

      Ads are what allow us to keep the site free for all readers, pay our employees fairly for their work, as well as pay any other bills associated with running the business (like groceries, camera equipment, kitchen supplies, and so on).

      Without ads, we’d have to charge for access to the site instead of sharing these recipes at no cost to our readers.

      As it so happens, we met with our ad company last week to discuss our ad set-up.

      They told us that our ad density was significantly below average for a food blog. They said the in-content ad density recommended by Google is anywhere up to 30% and that ours is around 7%. Additionally, the โ€œstickyโ€ ads that we use (like the footer ad and the video ad) can be removed by clicking on the “x” icon, which is not the case on many other food blogs.

      While I understand ads can be frustrating, I hope you understand they are essential for keeping this content free and accessible.

      If you have further questions or feedback, please contact our team by email. You can reach us at *HELP {AT} RAINBOW PLANT LIFE {DOT} COM*.

      All the best,
      Max

  3. Rosa

    5 stars
    This was so good I have already made it three times. My vegetarian friend loved it too. The chickpeas are great all by themselves so that was another discovery. I had never used preserved lemons. It took weeks to find, it but it was worth it. This dish is now in my regular repertoire. Thanks.

    1. Kaitlin @ Rainbow Plant Life

      Rosa, Thank you for your thoughtful review! Weโ€™re so happy to hear that you are a big fan of the pasta salad.

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