Packet-Sized Pasta Salad with Lemon-Herb Dressing

By AislePrompt Editorial · Published 2026-04-06 · Updated 2026-04-06

A vibrant, no-cook salad featuring perfectly portioned orzo pasta and crisp vegetables, dressed in a zesty lemon vinaigrette that’s ready in 23 minutes. This Italian-inspired salad recipe, ready in about 23 minutes, pairs orzo pasta, cherry tomatoes, cucumber into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 250 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 12 oz orzo pasta
• 1 cup cherry tomatoes
• 1/2 cup cucumber
• 1/4 cup red onion
• 2 tbsp lemon juice
• 3 tbsp olive oil
• 1 tbsp fresh dill
• 1/2 tsp salt
• 1/4 tsp black pepper

The 9x13 baking dish we’d bake this in → Best Bakeware for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Cook 12 oz orzo pasta in a large pot of salted boiling water for 8 minutes until al dente, then drain and rinse under cold water to cool completely.
2. Step 2: In a large bowl, whisk together 2 tbsp lemon juice, 3 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper until emulsified.
3. Step 3: Add 1 cup halved cherry tomatoes, 1/2 cup diced cucumber, and 1/4 cup thinly sliced red onion to the dressing, tossing gently until evenly coated.
4. Step 4: Stir in the cooled orzo and 1 tbsp chopped fresh dill, then refrigerate for 30 minutes to allow flavors to meld before serving.