When the weather warms up and fresh produce fills the markets, cold pasta salads become a staple on every table. And among the many variations, Chilled Orzo Salad with Lemon & Snap Peas stands out as a go-to recipe for its bright flavor, ease of preparation, and stunning presentation. Whether you’re looking for a healthy side dish, a picnic addition, or a make-ahead lunch, this dish checks all the boxes.
This salad is packed with tender orzo pasta, crisp-tender snap peas, cherry tomatoes, red onions, and herbs—all tossed in a lemony vinaigrette and finished with a sprinkle of creamy feta. It’s a Mediterranean-inspired dish that brings together simple ingredients for a fresh, satisfying result.
In this blog post, you’ll find a detailed walkthrough of the recipe, pro tips, ingredient swaps, storage suggestions, and flavorful variations to make this dish your own.
Why You’ll Love This Chilled Orzo Salad
Before we dive into the ingredients and preparation, here’s why this Chilled Orzo Salad with Lemon & Snap Peas deserves a spot on your weekly menu:
- Quick and Easy: Ready in under 30 minutes, plus chill time.
- Make-Ahead Friendly: Perfect for meal prep or entertaining.
- Fresh & Seasonal: Snap peas, lemon, and herbs scream spring and summer.
- Customizable: Swap in your favorite vegetables or proteins.
- Light yet Filling: A satisfying dish that won’t weigh you down.
Ingredients Breakdown: Simple, Fresh, Flavorful
To make the best Chilled Orzo Salad with Lemon & Snap Peas, choose fresh, quality ingredients. Here’s a breakdown of everything you’ll need.
For the Salad:
- Orzo Pasta (1 cup): This small, rice-shaped pasta is tender, light, and perfect for absorbing the lemon vinaigrette.
- Snap Peas (1½ cups): Trimmed and halved. These add crisp texture and a mild sweetness.
- Cherry Tomatoes (½ cup): Adds juicy bursts of flavor and beautiful color contrast.
- Red Onion (¼ cup): Thinly diced for a sharp edge that complements the sweet peas and lemon.
- Fresh Parsley & Mint (¼ cup each): Brightens the dish and adds freshness.
- Feta Cheese (¼ cup): Crumbled for a creamy, tangy finish that balances the salad.
For the Lemon Dressing:
- Extra Virgin Olive Oil (3 tbsp): The base of your vinaigrette—rich, fruity, and smooth.
- Fresh Lemon Juice (2 tbsp) + Zest (1 tsp): The star of the show—bright and tangy.
- Dijon Mustard (1 tsp): Adds depth and helps emulsify the dressing.
- Honey (½ tsp): A touch of sweetness to balance acidity.
- Garlic Powder (¼ tsp): Provides subtle savory notes without overpowering.
- Salt & Black Pepper: To taste.
Step-by-Step Instructions
Creating this Chilled Orzo Salad with Lemon & Snap Peas is simple. Follow these detailed steps to get the perfect flavor and texture every time.
Step 1: Cook the Orzo and Blanch the Snap Peas
- Bring a large pot of salted water to a boil.
- Add the orzo and cook according to the package directions (usually about 8–10 minutes).
- During the last 2 minutes of cooking, toss in the snap peas.
- Once cooked, drain and rinse both the orzo and peas under cold water. This stops the cooking process and helps cool the salad quickly.
- Set aside to drain completely.
Pro Tip: Make sure the orzo is fully cooled before mixing—this helps prevent it from soaking up too much dressing and getting mushy.
Step 2: Whisk Together the Lemon Dressing
In a small bowl or a mason jar, combine the olive oil, lemon juice, zest, mustard, honey, garlic powder, salt, and pepper. Whisk or shake well until emulsified and creamy.
Optional Add-In: A pinch of crushed red pepper flakes can add a mild heat if you enjoy a spicy twist.
Step 3: Combine and Toss
In a large mixing bowl, add the cooled orzo and snap peas. Add cherry tomatoes, red onion, parsley, and mint. Pour the dressing over the salad and toss until everything is evenly coated.
Step 4: Finish with Feta and Chill
Gently fold in crumbled feta. Taste and adjust the seasoning if needed.
Cover the bowl and refrigerate the salad for at least 30 minutes to allow the flavors to blend and the salad to chill properly.
Step 5: Serve and Enjoy
Once chilled, give the salad a quick toss. Serve cold with extra herbs or lemon zest on top if desired.
Serving Suggestion: Pairs beautifully with grilled chicken, salmon, or shrimp for a complete meal.
Recipe Tips & Tricks
- Don’t Overcook the Orzo: Slightly al dente is best for a firm, pleasant texture.
- Rinse Pasta Immediately: Rinsing with cold water stops cooking and prevents clumping.
- Fresh Herbs are Essential: Don’t skip the mint—it gives the salad a refreshing lift.
- Adjust Acidity to Taste: Some lemons are more sour than others. Taste the dressing and tweak if needed.
- Use High-Quality Olive Oil: Since this is an uncooked dressing, flavor matters.
Storage Instructions
- Refrigerator: Store leftovers in an airtight container in the fridge for up to 3 days.
- Do Not Freeze: The texture of the vegetables and herbs will suffer.
- Re-Toss Before Serving: Pasta may absorb dressing over time. Add a splash of olive oil or lemon juice if needed.
Variations to Try
Make It a Meal:
- Add grilled chicken, shrimp, or chickpeas for a protein-packed version.
Swap the Vegetables:
- Use asparagus, cucumber, zucchini ribbons, or bell peppers depending on what’s in season.
Go Vegan:
- Omit the feta or use vegan feta alternatives.
Add Grains or Greens:
- Mix in quinoa, farro, or baby spinach for extra nutrients and texture.
Add Crunch:
- Top with toasted pine nuts, almonds, or pumpkin seeds for added texture.
What to Serve With Chilled Orzo Salad
This salad pairs well with a variety of mains and sides. Try it with:
- Grilled meats or seafood (especially lemon herb chicken or garlic shrimp)
- Stuffed pita wraps with hummus and greens
- Roasted vegetables or Mediterranean platters with olives, tzatziki, and pita
- Light soups like tomato gazpacho or vegetable broth-based soups
Final Thoughts
Chilled Orzo Salad with Lemon & Snap Peas is one of those recipes that’s deceptively simple but full of flavor. It highlights the best of seasonal produce and makes a perfect addition to your spring and summer recipe rotation. Whether you’re preparing it for a family picnic, a weekday lunch, or a weekend BBQ, it’s sure to impress.
Its freshness, flexibility, and vibrant flavor make it a standout in any setting—and it only takes a handful of ingredients and minimal effort. Give this refreshing orzo salad a try, and don’t be surprised if it becomes a new favorite!
Chilled Orzo Salad with Lemon & Snap Peas Recipe
Description
This Chilled Orzo Salad with Lemon & Snap Peas is a vibrant and refreshing pasta dish perfect for warm days. Packed with tender orzo, crisp snap peas, fresh herbs, and a zesty lemon dressing, this salad is quick, easy, and ideal for picnics, potlucks, or light lunches. Serve it cold and enjoy the burst of spring and summer flavors in every bite.
Ingredients
For the Salad Base:
For the Lemon Dressing:
Instructions
Cook the Orzo
- Bring a large pot of salted water to a boil. Add orzo and cook until al dente (about 8–10 minutes). In the last 2 minutes of cooking, add the snap peas to the same pot. Drain and rinse under cold water to stop cooking and cool quickly. Set aside.
Prepare the Lemon Dressing
- In a small bowl or jar, whisk together olive oil, lemon juice, zest, Dijon mustard, honey, garlic powder, salt, and black pepper until emulsified and smooth.
Combine the Salad
- In a large mixing bowl, combine the cooled orzo and snap peas, cherry tomatoes, red onion, parsley, and mint. Drizzle with the lemon dressing and toss until everything is evenly coated.
Add Feta and Chill
- Gently fold in crumbled feta cheese. Cover and refrigerate the salad for at least 30 minutes to allow the flavors to meld and the salad to chill thoroughly.
Serve Cold
- Give the salad a final toss before serving. Taste and adjust seasoning with extra salt, pepper, or lemon juice if desired. Serve cold and enjoy!
Note
Make-Ahead: You can make this salad a day in advance. It keeps well in the fridge for up to 3 days.
Protein Boost: Add grilled chicken, shrimp, or chickpeas for extra protein.
Vegan Option: Omit feta or replace with a plant-based cheese.
Storage: Store in an airtight container in the fridge. Do not freeze.
Optional Add-ins: Cucumbers, olives, or roasted red peppers for added texture and color.
