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
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 “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.
If you’re interested in light but satisfying summer salads that are anything but boring, be sure to check out these recipes too!
- Actually Good Quinoa Salad: Quinoa has never been this exciting (or crispy!).
- Really Good Vegan Broccoli Salad: Broccoli salad gets a major makeover with a sweet-and-spicy dressing, toasty breadcrumbs, shaved fennel, and toasted nuts. SO good!
- Vegan Potato Salad: Just as creamy as classic potato salad but so much better for you and more flavorful!
- Grilled Corn Salad: 10 ingredients and less than 30 minutes, it’s packed with summer corn flavor and a little heat.
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.
Warm the extra virgin olive oil in the large frying pan over medium-low heat. Add the sliced garlic and cook for 4 to 6 minutes until just starting to turn golden.
Add the chopped preserved lemon (if using) and Aleppo pepper (or crushed red pepper). Cook for 1 minute, swirling the pan often.
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 toasted pine nuts and gently toss. Season to taste with salt or pepper as needed.
Expert Tips
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.
When frying the garlic in olive oil, add the garlic once the oil is warm (don’t wait until it’s hot). And be sure to use medium-low heat and stir frequently. You want the garlic just to turn lightly golden before adding the preserved lemon and chili flakes. You do not want the garlic to brown (it can taste bitter).
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!
To toast pine nuts perfectly, heat a dry frying pan over medium heat. Allow the pan to heat up for a few minutes to get hot. Then add the pine nuts and shake the pan frequently until golden brown, 3 to 4 minutes.
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
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 or goat cheese (I like Violife vegan feta and Spero Foods goat cheese)
Frequently Asked Questions
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.
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.
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.
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!
Lemon Orzo Pasta Salad
Ingredients
- 12 ounces (340g) orzo
- 1 ¼ cups loosely packed fresh basil leaves (20g), chopped
- 6 garlic cloves, 5 cloves thinly sliced and 1 clove grated or crushed through a press
- 1 tablespoon lemon zest*
- Flaky or coarse sea salt
- ¼ cup (56 mL) extra virgin olive oil
- 2 tablespoons chopped preserved lemon peel (optional; see note below)*
- 1 teaspoon Aleppo pepper (or 1/4 to 1/2 teaspoon red pepper flakes)**
- Kosher salt or sea salt
- Freshly cracked black pepper
- 2 tablespoons freshly squeezed lemon juice
- 8 oil-packed sundried tomatoes (48g), chopped
- 3 cups (60-70g) baby spinach, roughly chopped
- ¼ cup (32g) pine nuts, toasted***
Spiced Chickpeas
- 1 (15-ounce/425g) can chickpeas, rinsed and drained
- 2 teaspoons extra virgin olive oil
- 1 teaspoon kosher salt
- ½ teaspoon dried oregano
- ½ teaspoon paprika
- ¼ teaspoon dried thyme
- ¼ teaspoon onion powder
Instructions
- Make the Spiced Chickpeas. Transfer the chickpeas to a clean dish towel or a layer of paper towels and gently pat dry as much as you can without smushing them.
- Heat a large nonstick frying pan over medium-high heat with the 2 teaspoons oil and spread the oil out with a paper towel to evenly distribute it. Once hot, add the chickpeas and spread out in a single layer. Cook undisturbed for 2 to 3 minutes to allow some browning. Toss and cook for another 3 to 5 minutes, or until chickpeas are golden brown and blistered in spots.
- Add the salt, oregano, paprika, thyme, and onion powder to the chickpeas, and toss well to coat the chickpeas. Cook for 2 to 4 minutes to allow flavors to blend, then take off the heat and wipe out the pan.
- Meanwhile, cook the orzo. Bring a large pot of water to a boil for the orzo and salt generously. Cook the orzo 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 1/2 cup of the cooking water.
- Make the basil gremolata. In a small bowl, combine the chopped basil, the 1 clove of grated garlic, 1 tablespoon of lemon zest, and several pinches of flaky salt. Set aside.
- Heat the ¼ cup olive oil in the same frying pan used for the chickpeas over medium-low heat. Once the oil is warm (but not too hot), add the 5 cloves of sliced garlic and cook, swirling the pan or stirring frequently and separating the slices, for 4 to 6 minutes, until the garlic just turns golden (don't wait until it browns). Add the preserved lemon peel and Aleppo pepper or chili flakes and cook for another 1 minute, swirling the pan often. Season with a pinch of salt and pepper.
- Add half of the pasta water to the frying pan and whisk to combine. Add in the hot cooked orzo, lemon juice, and sundried tomatoes, tossing to combine (with tongs or a sturdy silicone spatula). Add the remaining pasta water, as needed to bring the sauce together.
- Add in the spinach and toss gently until wilted. Add in the spiced chickpeas and toss again. Take off the heat. Add the basil gremolata and toasted pine nuts and toss gently. Taste for seasonings, adding lemon juice or salt as needed.
Notes
dear nisha, another great tasting and easy to prepare meal. thank you for your precious work!
So glad you love it, Regina!
This salad is TO DIE FOR. My partner said it is one of the best dishes I’ve made for him. I’m buying bulk basil & orzo now so I can make it once or twice a week – I can’t get enough!
Thank you, Nisha!
Yay!! So happy you love the recipe, Lindsay!
I have LOVED every Rainbow Plant Life recipe that I’ve made- but this one is MY FAVORITE. It is so amazing! This is a dish that you would get at a really fancy restaurant and it would be worth every penny. If you want to impress your foody friends (and yourself) make this. It’s the perfect summer dish.
Thanks for the awesome review, Leslie! So glad you enjoy the pasta salad :)
Thank you for this recipe! It was so delicious. What wonderful flavor combinations! I didn’t have the preserved lemons, but it was still great without it.
Thanks for trying it, Lisa!
Forgot the rating…oopsie
So delicious! I love this recipe: it’s perfect for summer. I made one swap- toasted peanuts for pinenuts (because $$$$) but the peanuts really paired well with the lemon, basil, and spicy chickpeas. Thanks so much for sharing!
Hi Kate, we’re thrilled to hear you enjoyed this recipe! Next time, would you mind leaving a rating alongside your review? Star ratings are big help to readers who are thinking of making the recipe. Thanks!
Super delish and easy to have on hand for summer lunches! Didn’t have the lemon peel so I omitted and it was still great. Added some vegan feta to this and it was amazing! Loved the flavor and texture the chickpeas brought to this and always appreciate using the same pan for multiple parts of the recipe :)
Thanks for sharing, Hannah!
Another great dish!
Thank you Mary! So happy you loved it.
Oh my god! So good! I had made preserved lemons but hadn’t found a good way to use them.. now I do.. will be making this a lot!
So glad you love the recipe, Nienke!
Soooo delish! I made it close to original as did not have preserved lemons (I see you posted your recipe, so no excuses next time!)
We loved it and I plan to make again for a crowd later in the week 👌
All of my favorite flavors in one dish!
So glad the pasta salad was a hit, Vivian! Thanks for trying it!
Would it be okay to omit the oil packed sun dried tomatoes?
Or is there a substitute?
Hi Peggy! You can also use regular sundried tomatoes but you will need to rehydrate them. Cover sun-dried tomatoes with warm water and soak for two hours at room temperature, press out excess liquid then add them to the dish. You’re also welcome to omit them completely from the recipe.
I love you, Nisha. You have elevated my vegan cooking, truly. I have been promoting you around town:)
Question:
I’m thinking of making this entreé for non-vegan guests. Do you have a recommendation for another recipe to pair with this – something that would compliment and balance this gorgeous dish?
Hi Jenny, I am thrilled to hear that! Truly makes my day :) I think the citrus-chipotle
grilled tofu in my “guide to vegan grilling” post might be a nice addition! It’s bright and citrusy with a subtle smokiness that I think would pair nicely here. If you don’t have an outdoor grill, you can use a grill pan or probably even a cast iron skillet. Alternatively, if you wanted to bulk up this orzo salad, you can double the chickpeas and add some avocado; and then perhaps serve it alongside a cold soup like my “avocado and pea gazpacho.” Hope those suggestions help!
https://rainbowplantlife.com/the-complete-guide-to-vegan-grilling/
Hi … I love your recipes but would really appreciate if the nutritional information could be added
Thank you and keep up the great work x
Hi Stevie, we don’t include nutrition facts on our recipes for a few reasons. If you’d like to read more as to why, you can do so at this link: https://rainbowplantlife.com/welcome/.
Many of our readers use apps like MyFitnessPal to calculate nutrition facts for their own purposes. Hope that helped!
Wowsa! Taste explosion! Wonderful recipe…. I will absolutely make again. I wish I had the preserved lemon peel, it would have blown this dish outta the water!
Hi! So glad you loved the recipe. You can find the preserved lemon recipe here if you’d like to try it! https://rainbowplantlife.com/how-to-make-and-use-preserved-lemons/
Loved this!
Awesome, Jen. Thanks for your comment and for taking the time to review!
Absolutely delicious! Husband and kids approved! It was light and refreshing. Thank you for yet another awesome recipe.
Awesome, Melanie. Thanks for your comment and for taking the time to review!
Wow! This was SO yummy! We are beginner vegans over here…just testing the waters. I’ve tried many of your recipes and we love them every time! This one looked like it might be a lot of work, but it really wasn’t. The chickpeas were super flavorful and the combo of the sun dried tomatoes, garlic and spinach was perfection. Can’t wait to try more of your recipes!
That’s so great to hear, Jen! Next time, would you mind leaving a rating alongside your review? Star ratings are big help to readers who are thinking of making the recipe. Thanks!
The best pasta salad I’ve ever eaten! I was amazed by the flavors. Everyone kept asking for more. Will be making this once a week during the summer.
Awesome, Lynette! So happy to hear you loved this pasta salad.
this was INCREDIBLE. well worth all the work.
Hi Kimberly, we’re thrilled to hear you enjoyed this recipe! Next time, would you mind leaving a rating alongside your review? Star ratings are big help to readers who are thinking of making the recipe. Thanks!
Hi, could I use rice instead of the orzo?
Hi Ceri! It won’t taste the same, but I don’t see why not!