Mediterranean Orzo Salad with Lemon Herb Dressing

Meet the ultimate summer side dish: Orzo Pasta Salad. Bright, fresh and lemony, this pasta salad is perfect for potlucks or cookouts—and with shredded chicken it can also serve as a complete meal.

A bowl of lemon orzo pasta with chicken and veggies from above on a marble surface

Orzo Pasta Salad Recipe

Potlucks, picnics and backyard barbecues are the best parts of summer, but when it’s hot outside nobody wants to be stuck making complicated hot dishes. This Orzo Pasta Salad keeps things easy: a quick cook of the orzo and vegetables, a lemon-forward vinaigrette, and shredded chicken if you want a heartier meal.

It’s colorful, versatile and full of bright Mediterranean flavors. Serve it warm, at room temperature, or chilled straight from the fridge.

Why I love this recipe

Fresh, summery flavors and an attractive presentation.
Versatile—works as a side dish or a main because it includes chicken.
The lemon vinaigrette really sings; use less lemon if you prefer a milder dressing.

This salad is ideal for a BBQ, picnic or casual gathering, and it makes a simple lunch or light dinner for busy weeknights.

What is orzo?

Orzo, also called risoni, is a rice-shaped pasta made from semolina or white flour (and sometimes whole grains). You’ll find it in the pasta aisle. It cooks quickly and stands in well for small pasta shapes like ditalini, or even for grains like couscous or quinoa if you want a gluten-free swap.

A bowl of ingredients, including charred tomatoes, chicken, wilted spinach, red onion and feta cheese in a bowl on marble

What you need to make this recipe

Basic kitchen tools and common pantry ingredients are all you need. Scroll to the recipe card below for exact measurements and the full method.

Key ingredients:

Orzo pasta — the base of the salad. Substitute small pasta shapes, farro, couscous or quinoa if you prefer.
Extra virgin olive oil — or a light neutral oil like avocado oil.
Red onion — diced for color and bite (white or yellow onion works too).
Grape or cherry tomatoes — blistered briefly for concentrated flavor.
Fresh spinach — baby spinach wilts quickly and adds color and nutrients.
Feta cheese — crumbly and tangy; goat cheese or cotija are possible alternatives.
Green onion (scallion) — or fresh chives.
Shredded rotisserie chicken — or any cooked, bite-sized chicken pieces.
Fresh parsley — for garnish; basil or oregano make nice variations.

For the lemon vinaigrette:

Extra virgin olive oil
Fresh lemon juice and zest — use a whole lemon for bright flavor.
Kosher salt and black pepper

Customizations and substitutions

Vegetarian: Omit the chicken.

Vegan: Omit the feta or use a vegan feta alternative.

Italian twist: Swap parsley for basil and feta for mozzarella pearls.

Add-ins: Kalamata olives, cucumber, or extra herbs like oregano or dill complement the flavors nicely.

Lemon vinaigrette pours on top of ingredients in a white bowl to make orzo pasta salad

How to make Orzo Pasta Salad

Here’s a concise step-by-step overview. The full recipe card below lists exact quantities.

Cook the orzo according to package directions until al dente. Drain and toss with a little olive oil to prevent sticking; transfer to a large bowl.
Warm oil in a skillet over medium heat. Sauté diced red onion until softened, 8–10 minutes, then add to the orzo.
Increase heat to medium-high and cook grape tomatoes until blistered, about 5–8 minutes. Add to the bowl.
Sauté spinach 1–2 minutes until wilted; add to the bowl with the other ingredients.
Toss in feta, chopped green onion, shredded chicken and parsley.
Whisk or shake together the dressing: olive oil, lemon juice, lemon zest, salt and pepper.
Pour the dressing over the salad and toss to coat. Garnish with extra parsley and green onion and serve immediately, or chill for later.

How to store

Store in an airtight container in the refrigerator for up to 3–5 days. This salad is best served cold or at room temperature rather than reheated.

Close up side view of a white bowl of orzo pasta salad with chicken, garnished with green onions and fresh parsley

Easy entertaining tips

Make a double batch for a party and present it in a large serving bowl.
Set out a serving spoon so guests can help themselves.
Reserve a portion without chicken or cheese for vegetarian or vegan guests.
Serve as a light lunch at showers or casual gatherings.

Overhead of a bowl of Greek Orzo Pasta Salad on marble, surrounded by tomatoes, chopped parsley, lemon and red onion

Frequently Asked Questions

Is orzo pasta Greek or Italian?

Orzo is an Italian pasta, but it’s widely used across Mediterranean cuisines.

How long does orzo salad last in the fridge?

Stored in an airtight container, orzo salad with chicken keeps for 3–5 days in the refrigerator.

Quick tips for the best Chicken Orzo Salad

Cook the orzo al dente so it holds up in the salad.
Make the salad ahead and add the dressing just before serving for the freshest texture.
Use fresh lemon juice and zest for the brightest vinaigrette flavor.

More Greek-inspired recipes

Greek Bruschetta
Whipped Feta Dip
Roasted Garlic White Bean Hummus
Homemade Tzatziki Sauce
Homemade Pita Chips

Orzo Pasta Salad

A bright, lemony orzo salad with blistered tomatoes, wilted spinach, feta and shredded chicken. Serves 6.

Prep Time: 20 mins | Cook Time: 15 mins | Total Time: 35 mins

EQUIPMENT

Sharp knife
Cast iron or nonstick skillet
Large mixing bowl

INGREDIENTS

Pasta Salad

16 oz orzo pasta
1 ½ tablespoons extra virgin olive oil (for pasta)
½ medium red onion, diced (about 1 ½ cups)
½ cup grape tomatoes
2 ½ cups baby spinach
¼ cup feta cheese
1 green onion, diced
8 oz shredded rotisserie chicken
Fresh parsley, for garnish

Lemon Vinaigrette

4 tablespoons extra virgin olive oil
3 tablespoons freshly squeezed lemon juice
Zest of 1 lemon (about 1 tablespoon)
½ teaspoon kosher salt
¼ teaspoon black pepper

INSTRUCTIONS

Cook the orzo according to package instructions (about 9 minutes). Drain and place in a large bowl. Drizzle with 1½ tablespoons olive oil and set aside.
Warm a tablespoon of olive oil in a large skillet over medium heat.
Add the diced red onion and cook until softened, about 8–10 minutes. Transfer to the orzo bowl.
Add the grape tomatoes to the skillet, increase heat to medium-high, and cook until skins blister, 5–8 minutes. Add to the orzo.
Add the spinach to the skillet and cook until wilted, 1–2 minutes. Add to the bowl.
Toss in the feta, green onion, shredded chicken and parsley.
Make the dressing by combining the olive oil, lemon juice, lemon zest, salt and pepper in a jar and shaking vigorously.
Pour the dressing over the salad, toss to combine, garnish with extra parsley and green onion, and serve immediately or chill.

NOTES

How to store: Keep in an airtight container in the fridge for up to 3–5 days. Best served cold or at room temperature rather than reheated. Serving size changes if served as a main rather than a side.

NUTRITION (per serving)