When you think of a creamy pasta salad, most people think of a heavy mayonnaise pasta salad, which a lot of people don't enjoy! However, this simple and tasty creamy orzo pasta salad is so delicious and refreshing on a hot summer day. Instead of a mayo-based sauce, this recipe uses greek yogurt so it is a light, healthy, and tangy dressing! This creamy pasta salad recipe is perfect for sitting by the pool, enjoying at summer cookouts, or as a delicious side dish.
You guys know that I LOVE pasta, and something about teeny tiny pasta shapes just bring me so much joy. So, I decided to use orzo for this pasta salad, and I highly recommend it! I just know you're going to be obsessed with this pasta salad since it is creamy, tangy, lemon-y, fresh, and still satisfying!
Watch the video of this recipe
Why you'll love Creamy Orzo Pasta Salad
- You can customize this as much as you want! Add cucumbers, edamame, fresh dill, etc.
- This recipe has a tangy flavor from lemon and greek yogurt, its also a light and refreshing cold pasta salad that makes for a perfect side dish.
- The pasta salad ingredients are simple – you probably already have most of them!
🥘 What you need for this recipe
Ingredients and Substitutions:
- Orzo - I recommend orzo, but another small pasta shape is fine too. Ditalini is a great alternative.
- Red Onion - Small diced red onion is preferable, but a shallot can work if absolutely necessary.
- Scallions - I don't recommend substituting this, but if absolutely necessary, chives work well too.
- Lemon Juice - Use fresh squeezed lemon juice, and feel free to add some lemon zest if you like.
- Whole Grain Mustard - Whole grain mustard is really important for the flavor and texture of this dish. Plus, its delicious! I don't recommend substituting this, but if you must, use dijon mustard.
- Greek Yogurt - Plain, low-fat greek yogurt is what I used in this recipe. However, you can use whichever kind you like – whole milk yogurt, non-fat yogurt, etc. Just make sure it is plain flavored.
- Frozen Peas - I use frozen baby peas, and I add them in while still frozen, as they'll thaw on their own. I also think edamame would be good here!
- Kosher Salt - Salt is extremely important. The salt used in my recipes is KOSHER salt, which is less salty than table salt. For most accurate results, use Diamond Crystal Kosher Salt.
- Black Pepper - Fresh cracked black pepper is highly preferred!
Tools and Equipment:
- Medium Pot
- Colander
- Large Bowl
- Citrus Juicer
- Sharp Knife
📋 How to make Creamy Orzo Pasta Salad
Step 1: Prepare Ingredients
Start by bringing a large pot of water to a boil. Once rapidly bubbling, add pasta and cook according to package directions until just past al dente.
Strain the cooked pasta and rinse with cold water until it is at least room temperature. Set aside.
Slice a large red onion into halves or quarters. Chop into small diced pieces. If using a ¼ of a red onion, dice the whole thing. If using half, dice it all, but only use half for this recipe. Save the other half for another recipe. Thinly slice the green part of the scallions or green onions.
Step 2: Make the Creamy Pasta Salad Dressing
In a small bowl, add the greek yogurt, add fresh squeezed lemon juice, red onion, scallions, mustard, salt, and pepper. Whisk until fully combined, taste and adjust as needed.
In a large mixing bowl, add the drained and cooled orzo, the creamy dressing, and the frozen peas. If desired, add any extras (fresh dill or maybe sliced cucumbers) at this step.
Step 3: Finishing Touches
Once the pasta salad is fully combined, taste and adjust seasonings as needed. Serve chilled or at room temperature and garnish with drizzled olive oil and flaky salt.
💭 Expert Tips & Tricks
- Don't like greek yogurt? No problem, you can use a mayo-base instead, or you could use something like sour cream. Also, regular yogurt or even labneh is fine too!
- I highly recommend a small pasta shape for this pasta salad. I used orzo, but you can use ditalini, bow tie pasta, elbow macaroni, fusilli pasta, or whatever your favorite pasta is.
- Because this recipe is rather simple, there's a lot you could add to it. Some ideas are: fresh herbs, red bell pepper, black olives, cherry tomatoes, crispy bacon, onion powder, parmesan cheese, sunflower seeds, or any of your favorite fresh veggies or proteins.
Storage & Reheating Tips:
- Store in the Fridge: Store in the refrigerator in an airtight container for 4-5 days.
- Store in the Freezer: Store in a freezer-safe airtight container for up to about 3 months.
- How to Reheat: Always inspect leftovers for impurities or mold by using your eyes and nose. Eat chilled or at room temperature.
Recipe FAQs
Typically, yes. However, it isn't necessary to rinse it excessively. A bit of warmth in the pasta while it is being dressed helps absorb more flavor.
Letting pasta salad sit overnight typically helps the flavors develop and soak in even more. However, I recommend serving this creamy pasta salad immediately. If you use low fat greek yogurt, it will thicken a lot. However, if you want to refrigerate it, you totally can!
Related Recipes
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Creamy Orzo Pasta Salad with Yogurt
Ingredients
- 1 cup Orzo
- ¼ Red onion small diced/minced
- 2-3 Scallions sliced, green parts only. About 2 tbsps.
- 8 oz Greek Yogurt non-fat, low-fat, or full fat
- Lemon juice of ½ lemon, roughly
- 1 teaspoon Whole grain mustard
- 1 cup Frozen baby peas use as much or as little as you like
- 1 teaspoon Kosher salt more to taste
- Black pepper
Instructions
- Start by bringing a large pot of water to a boil. Once rapidly bubbling, add pasta and cook according to package directions until just past al dente.
- Strain the cooked pasta and rinse with cold water until it is at least room temperature. Set aside.
- Slice a large red onion into halves or quarters. Chop into small diced pieces. If using a ¼ of a red onion, dice the whole thing. If using half, dice it all, but only use half for this recipe. Save the other half for another recipe.
- Thinly slice the green part of the scallions or green onions.
- In a small bowl, add the greek yogurt, add fresh squeezed lemon juice, red onion, scallions, mustard, salt, and pepper. Whisk until fully combined, taste and adjust as needed.
- In a large mixing bowl, add the drained and cooled orzo, the creamy dressing, and the frozen peas. If desired, add any extras (fresh dill or maybe sliced cucumbers) at this step.
- Once the pasta salad is fully combined, taste and adjust seasonings as needed. Serve chilled or at room temperature and garnish with drizzled olive oil and flaky salt.
Video
Notes
- Don't like greek yogurt? No problem, you can use a mayo-base instead, or you could use something like sour cream. Also, regular yogurt or even labneh is fine too!
- I highly recommend a small pasta shape for this pasta salad. I used orzo, but you can use ditalini, bow tie pasta, elbow macaroni, fusilli pasta, or whatever your favorite pasta is.
- Because this recipe is rather simple, there's a lot you could add to it. Some ideas are: fresh herbs, red bell pepper, black olives, cherry tomatoes, crispy bacon, onion powder, parmesan cheese, sunflower seeds, or any of your favorite fresh veggies or proteins.
Lily
This dish is so so so yummy and perfect for a summer potluck.
TC
This is a WONDERFUL recipe. Highly recommend! Try with bow tie for a fun twist. I added chicken to mine for a fabulous week of lunches. Make this one ASAP!!!!
Anonymous
Yum!