The Lemony Orzo Pasta Salad of Your Dreams

This is the most delightfully refreshing pasta salad. Lemon and mint combine to enhance the flavor profile, cucumber keeps things crunchy and light, and fresh basil and feta keep the dish just rich enough. This one’s easy to make ahead or in the moment, and is eaten cold. I’d eat this over and over again. In fact, the pictures are making me drool a bit.

This is a Mediterranean style dish, packed with delicious herbs, legumes and olive oil. The Mediterranean dietary pattern is considered to be generally anti-inflammatory, so dig into this one. It’s a keeper.

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Lemony Orzo Salad of Your Dreams


(serves 4-6)

Cook time: approx. 30 mins.

12 oz. uncooked Orzo

1/4 cup Olive Oil

Juice of 1 lemon, plus Zest

1 (15 oz.) can Cannellini Beans

1/2 cup Garlic and Herb Feta Cheese (regular feta is fine too)

1 cup Fresh Spinach

1/2 cup Cherry Tomatoes

1 Cucumber, sliced into quarters

1/4 cup Fresh Mint, chopped

1/2 cup Fresh Basil, chopped

2-4 Cloves Garlic, minced

Dried Oregano to taste

Salt and Pepper to taste

Optional: I used fresh tomatoes here, but I think sun dried tomatoes would absolutely KILL in this recipe, and kalamata olives too!



  1. Cook orzo according to package instructions, drain and rinse with cold water to give it a chill.

  2. In a large bowl, toss orzo with olive oil, lemon juice and zest so that it is coated and shiny.

  3. Rinse and drain the cannellini beans, then add them to the orzo, mixing to coat the beans.

  4. Add mint, basil, oregano, garlic, spinach, cucumber, tomatoes, salt, pepper an feta. Toss to evenly distribute.

  5. Chill or serve immediately!

This information is not intended to be medical advice. If you have questions about medical nutrition therapy, or would like nutrition coaching, please connect with me directly. If you have questions about clinical care, contact your doctor.