Costco Orzo Salad Recipe: Bright Lemon-Herb Infusion

This orzo salad captures the bright, fresh flavors of Costco’s popular version with a homemade touch. A lemon-herb infusion elevates simple ingredients into a standout dish.

I’ve refined the balance of tangy citrus, crisp vegetables, and tender pasta to create a salad that’s both satisfying and versatile for any meal.

Ingredients for Costco Orzo Salad

Bright, fresh ingredients create a restaurant-quality salad with minimal effort.

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The orzo is the base, so use a high-quality brand like De Cecco or Barilla—it holds its shape better after cooking. Costco’s Kirkland olive oil is excellent for the dressing, but any cold-pressed extra-virgin will work. For the herbs, fresh dill and parsley are non-negotiable; dried won’t give the same vibrant flavor. Look for firm, bright green bunches at the market.

Out of cherry tomatoes? Grape tomatoes work just as well. No red onion? White or yellow onion can substitute, but soak them in cold water for 10 minutes to mellow the bite. For a vegetarian twist, omit the feta or swap in crumbled goat cheese. The lemon juice can be bottled in a pinch, but fresh tastes brighter.

This salad keeps beautifully for 3-4 days in the fridge. Store it in an airtight container and give it a good stir before serving. The flavors meld and improve overnight, so it’s perfect for meal prep. Freezing isn’t recommended—it turns the veggies mushy.

Step-by-Step Instructions for Lemon-Herb Orzo Salad

Master this technique for a vibrant, restaurant-quality salad with balanced flavors and perfect texture.

Step 1: Cook and Cool the Orzo Pasta

Bring a large pot of salted water to a rolling boil. Add the 1 lb Orzo Pasta and cook according to package instructions until al dente, typically 8-10 minutes. Stir occasionally to prevent sticking.

The pasta should have a slight bite when tasted, with no hard center. Drain immediately in a colander and rinse briefly under cold water to stop the cooking process. Shake off excess water and spread the orzo on a baking sheet to cool completely—this prevents it from becoming mushy when dressed.

Step 2: Prepare the Vegetable Components

While the orzo cools, halve the 2 cups Cherry Tomatoes to ensure uniform size and consistent texture. Peel and dice the 1 whole English Cucumber into ¼-inch pieces for even distribution throughout the salad.

Finely dice the 0.5 whole Red Onion, then soak the pieces in cold water for 5 minutes to mellow their sharpness. Pit and halve the 0.5 cup Kalamata Olives to release their briny flavor. Chop the 0.25 cup Fresh Dill and 0.25 cup Fresh Parsley, removing any thick stems for a refined finish.

Step 3: Whisk the Lemon-Herb Dressing

In a small bowl, combine the 0.5 cup Extra-Virgin Olive Oil, 0.5 cup Fresh Lemon Juice, 2 tbsp Red Wine Vinegar, and 1 tbsp Dijon Mustard. Whisk vigorously until the mixture emulsifies and thickens slightly.

Season with 1 tsp Kosher Salt and 0.5 tsp Freshly Ground Black Pepper, then taste and adjust as needed. The dressing should have a bright, tangy profile with a smooth, creamy consistency from the mustard. Let it sit for 5 minutes to allow the flavors to meld before using.

Step 4: Assemble and Marinate the Salad

In a large mixing bowl, combine the cooled orzo, prepared vegetables, and 0.5 cup Feta Cheese (crumbled) with the dressing. Gently fold everything together using a silicone spatula, ensuring the orzo is evenly coated and the feta remains in small, distinct crumbles.

Let the salad marinate at room temperature for 15-20 minutes to allow the flavors to develop. The orzo will absorb some of the dressing, and the vegetables will soften slightly, creating a harmonious texture. Toss once more before serving to redistribute any settled dressing.

Troubleshooting Great costco orzo salad

Dressing Separation

If your dressing separates, don’t panic—this is normal with oil and citrus. Simply whisk it vigorously for 30 seconds before adding to the salad. I always use a small whisk or fork to re-emulsify the olive oil and lemon juice mixture. 💡

Mushy Orzo Fix

Overcooked orzo turns to mush when dressed. To prevent this, rinse the pasta under cold water immediately after draining and spread it on a baking sheet to cool. If it’s already mushy, drain it well and pat dry with paper towels before mixing.

Bitter Onion Flavor

Red onion can overpower the salad if not soaked. If yours tastes too sharp, soak the diced pieces in cold water for 10 minutes instead of 5 minutes. For extra insurance, add a pinch of salt to the soaking water to draw out more of the harsh compounds.

Dry Salad Rescue

If the salad seems dry after marinating, add 1-2 tbsp of extra olive oil or lemon juice. Toss well and let it sit for another 10 minutes to rehydrate the orzo. I often keep a little extra dressing on hand for this exact reason.

Feta Clumping

Feta tends to clump when mixed with dressing. To avoid this, crumble it into small pieces and fold it in last. If clumping happens, gently break the pieces apart with your fingers or a fork. Using room-temperature feta also helps distribute it more evenly. 🧀

Vegetable Wateriness

Cucumbers and tomatoes release moisture over time. Pat them dry with a paper towel before adding to the salad. If your salad sits overnight, drain excess liquid before serving and give it a fresh toss with a splash of lemon juice to revive the flavors.

Frequently Asked Questions