If you're looking for a light, colorful, and flavor-packed dish that screams summer celebration, this Fourth of July Orzo Salad with Lemon Vinaigrette is your go-to recipe. It's got everything: bright citrus flavor, crunchy veggies, and a touch of creaminess from feta. Plus, it’s easy to whip up, travels well, and it looks stunning on any holiday table. Whether you're headed to a 4th of July cookout food fest, planning your memorial day party food menu, or looking for fresh fourth of july party ideas food-wise, this dish checks every box.
Orzo Salad with Lemon Vinaigrette
Prep Time 15 minutes mins
Cook Time 10 minutes mins
Total Time 25 minutes mins
Course Appetizer, Side Dish
Cuisine Mediterranean
Large Mixing Bowl
Small whisk or mason jar (for the vinaigrette)
Medium saucepan (for boiling orzo)
Fine mesh strainer or colander
Sharp knife and cutting board
For the salad
- 1½ cups orzo pasta cooked and cooled
- 1 cup cherry tomatoes halved
- 1 cup blueberries yes—blueberries!
- ¾ cup diced English cucumber
- ½ cup finely chopped red bell pepper
- ½ small red onion finely diced
- ¾ cup crumbled feta cheese
- 2 tablespoons chopped fresh parsley
- Optional: ½ avocado diced (for extra creaminess)
For the lemon vinaigrette
- ¼ cup extra virgin olive oil
- Juice and zest of 1 large lemon
- 1 tablespoon honey or maple syrup
- 1 teaspoon Dijon mustard
- 1 garlic clove minced
- Salt and black pepper to taste
Cook the orzo
Boil the orzo in salted water until just tender, about 8–10 minutes. Drain and rinse under cold water to stop the cooking. Let it cool completely.
Mix up the vinaigrette
In a small bowl or jar, combine olive oil, lemon juice and zest, honey, Dijon mustard, garlic, salt, and pepper. Whisk or shake well until emulsified.
Combine the salad
In a large bowl, toss the cooled orzo with tomatoes, blueberries, cucumber, red bell pepper, red onion, and feta. Pour the vinaigrette over the top and gently toss to combine.
Chill and serve
For best flavor, chill the salad for at least 30 minutes before serving. Right before serving, top with fresh parsley and diced avocado if using.
Pairings
This salad is the perfect balance to smoky grilled meats like barbecue chicken or ribs, making it a crowd-pleaser for any 4th of July snacks spread. It also pairs beautifully with grilled shrimp skewers or veggie kabobs. If you’re offering red white and blue food or red white and blue desserts like berry shortcake or patriotic desserts 4th of July themed, this vibrant salad will round out the menu in the freshest way possible.
FAQs
1. Can I make this ahead of time?
Absolutely. You can prep the whole salad a day ahead and store it in the fridge. Just wait to add the avocado (if using) and parsley until just before serving.
2. Can I use a different pasta?
Sure! While orzo is great for its rice-like size, small pasta shapes like ditalini or couscous can also work.
3. What kind of feta is best?
Block feta in brine has the best flavor and texture. Crumbled works fine too, especially if you’re short on time.
4. Can I skip the blueberries?
You can, but they add a sweet, juicy pop and make this a standout 4th of July dish. Plus, they play up the whole red, white, and blue food theme in the most unexpected way!
5. Is this good for vegetarians?
Totally. It’s meatless, packed with flavor, and loved by omnivores and vegetarians alike—great for diverse gatherings.
