This Lemon Arugula Orzo Salad is a bright, zesty pasta salad packed with fresh greens, tender orzo, protein-packed chickpeas, crumbled feta cheese and a simple lemon dressing. Perfect for spring and summer meals!

Why You’ll Love This
Ingredients You’ll Need
How to Make Lemon Arugula Orzo Salad
Variations and Substitutions
Prepping and Storage
More Pasta Salads
Lemon Arugula Orzo Salad Recipe

If you are looking for a light, refreshing side dish that still feels satisfying, this Lemon Arugula Orzo Salad is it! The kind of recipe that tastes like sunshine with bright citrus flavor, peppery greens, protein-packed and perfectly cooked orzo all tossed together in the most delicious lemon dijon dressing. This orzo salad makes a great side dish paired with grilled chicken or salmon and I love bringing this to BBQs or picnics!

Why You’ll Love This

Fresh and flavorful – bright lemon, peppery arugula, creamy feta, fresh basil, and toasted pine nuts create the perfect balance of flavors.
Protein-packed – chickpeas add plant-based protein and fiber that make this lemon orzo salad extra satisfying.
Customizable – you can easily add extra veggies, protein, or swap ingredients based on what you have on hand.
Great for meal prep – this is one of those salads that tastes better after it sits in the refrigerator so this salad is perfect for lunches throughout the week.

Ingredients You’ll Need

orzo pasta – this small rice-shaped pasta creates the perfect base for the salad and absorbs all the delicious dressing flavors. Just make sure to cook it al dente so it keeps its texture. Other small pasta options include ditalini, pearl couscous, and orecchiette.
arugula – adds a fresh, peppery bite that pairs perfectly with the lemon dijon dressing. Baby arugula works best for a more tender texture, but you can also use baby spinach or other leafy greens.
chickpeas – adds protein, fiber, and heartiness to make the salad more filling and satisfying. Just make sure to rinse and drain them well.
feta cheese – the crumbled feta cheese is creamy, salty, and tangy which adds so much flavor to this salad.
pine nuts – toasted pine nuts add buttery crunch and a subtle nutty flavor that elevates the entire salad.
fresh basil – adds a pop of color and freshness to this salad that tastes amazing with the bright lemony dressing. Other fresh herbs would work great such as fresh parsley, fresh dill or even fresh thyme.
lemon dijon dressing – made with a combination of fresh lemon juice, lemon zest, olive oil, honey, Dijon mustard, garlic, kosher salt and pepper.

How to Make Lemon Arugula Orzo Salad

Cook the orzo. Bring a large pot of salted water to a boil and cook the orzo according to package directions until al dente. Drain and rinse under cold water to cool completely and stop the cooking process.
Toast the pine nuts. While the orzo cooks, add the pine nuts to a dry skillet over medium heat. Toast for 2–3 minutes, stirring often, until lightly golden and fragrant. Watch carefully so they don’t burn.
Make the dressing. In a small bowl or mason jar, whisk together the lemon juice, lemon zest, Dijon mustard, olive oil, garlic, honey, salt, and pepper until smooth and well combined.
Assemble the salad. In a large bowl, combine the cooked orzo, chickpeas, arugula, fresh basil, feta cheese, and toasted pine nuts. Drizzle the lemon dressing over the salad and gently toss until everything is evenly coated.
Serve and enjoy. Serve immediately or refrigerate for 30 minutes to let the flavors meld together even more before serving.

Variations and Substitutions

Add protein – try adding in some grilled chicken, salmon, shrimp, steak, leftover rotisserie chicken or even white beans for another vegetarian option.
Swap the greens – instead of arugula, try fresh baby spinach leaves, mixed greens or kale. Just makes sure to massage the kale first with a little olive oil.
Switch up the cheese – creamy goat cheese, shredded parmesan cheese, mozzarella pearls or a dairy-free feta alternative all make great options.
Add more veggies – boost the nutrition by adding in fresh vegetables such as cherry tomatoes, red onion, english cucumbers, roasted asparagus, zucchini, bell peppers, artichoke hearts, olives or avocado.
Nut substitutions – instead of pine nuts, you can use slivered almonds, chopped pistachios, walnuts or sunflower seeds for a nut-free option.
Make it gluten-free – use your favorite gluten-free orzo or you can substitute it with quinoa, brown rice or gluten-free pasta.
Make it vegan – omit the feta cheese or use vegan feta and swap the honey for maple syrup in the dressing.

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Prepping and Storage

Leftovers will last in a sealed, airtight container in the fridge for up to 3 to 4 days. To refresh this salad, add a squeeze of fresh lemon juice and drizzle of extra virgin olive oil and give it a good stir. This brightens the salad back up after chilling.

More Pasta Salads

Hope you all enjoy this Lemon Arugula Orzo Salad! If you love this recipe as much as we do, please leave a ⭐️⭐️⭐️⭐️⭐️ star rating below and don’t forget to tag me on Instagram using the hashtag #eatyourselfskinny!