Closely cropped image of orzo pasta salad with halved cherry tomatoes, chopped basil, and slices of lemon, on a brown wood surface.

Vegan Lemon Basil Orzo Pasta Salad

  • Author: Raquel Smith
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 6 servings 1x


This pasta salad recipe is perfect for summer, with a vegan Parmesan made from walnuts and nutritional yeast.




  1. Cook orzo according to package directions. Drain in a colander, then return to cooking pot and add 2 tsp olive oil and stir to keep the noodles from sticking together. If you want to serve this salad cold, let pasta cool for 2-3 hours in the refrigerator.
  2. To make vegan parmesan, combine the walnuts, nutritional yeast, garlic powder, and sea salt in a food processor. Pulse for about 15 seconds to create a coarse meal. Try not to over-process.
  3. Slice cherry tomatoes in half and julienne the basil leaves. Zest one medium lemon.
  4. Combine the cooked pasta with the vegan Parmesan, tomatoes, basil, and lemon zest. Stir together. Add about 3 Tbsp olive oil and juice of 1/2 lemon. Taste and add more lemon juice if desired (I used a whole lemon). Add salt to taste, and serve.


Vegan Parmesan inspired by Minimalist Baker.

  • Category: Pasta Salad
  • Method: Stovetop
  • Cuisine: Side Dishes

Keywords: orzo, lemon, basil, vegan, summer