Simple to prepare and packed with bright flavors, this easy Lemon Orzo Salad comes together quickly and makes a perfect side for any meal. It’s loaded with fresh herbs, crisp cucumbers, sweet bell pepper and plenty of feta. Fresh lemon zest and juice give the salad a lively, refreshing taste everyone will enjoy.
Pair it with grilled chicken drumsticks, lemon-dill salmon or feta turkey burgers straight from the grill for a complete meal.
Pasta salads are a favorite for easy, flavorful sides that feed a crowd. This Lemon Orzo Pasta Salad is a summer staple: light, fresh and full of vegetables and herbs.
If you love orzo, this salad is a great option for potlucks or weeknight dinners. It’s versatile as a side or can be served as a main when topped with grilled chicken or steak.
Why You Will Love this Lemon Orzo Salad:
- Quick and easy. Most of the work is cooking the orzo; while it cooks you can chop the vegetables and mix the dressing. Toss everything together and it’s ready to serve.
- Full of fresh ingredients. Cucumbers, bell pepper, basil and parsley add crunch and bright herbaceous notes that balance the tangy lemon and salty feta.
- Great for make‑ahead meals. This salad holds up well in the fridge and the flavors deepen after an hour or more. It’s ideal for meal prep or a grab-and-go lunch.
What is Orzo?
Orzo, also called risoni, is a short pasta shaped like rice. It’s typically made from wheat flour and is commonly used in soups, pilafs and salads. You can find whole grain and gluten-free varieties, but orzo is a pasta rather than a grain.
Ingredients and Swaps:
- Orzo: Stick with orzo for its small shape and texture. If needed, you can use ditalini or another small pasta, and there are gluten-free orzo options available.
- English cucumber: Preferred for its thin skin and small seeds, but any cucumber will work.
- Red onion: Adds color and a mild bite; finely dice to keep it balanced.
- Bell pepper: Red, orange or yellow are best for sweetness; avoid green if you prefer a milder flavor.
- Lemon: Fresh juice and zest are essential for the bright dressing.
- Honey (optional): A touch of honey softens the lemon’s acidity if needed—add after tasting.
- Garlic: Minced garlic boosts savory flavor—start with 2 cloves and add more if desired.
- Feta: Crumbled full-fat feta offers the best texture and flavor; goat cheese is a good substitute if you prefer.
- Herbs: Fresh basil and parsley are recommended; dry herbs won’t provide the same freshness.
- Olive oil: A good extra virgin olive oil makes a difference, but use what you have and reserve a little extra to drizzle before serving.
How to make Lemon Orzo Salad:
- Cook the orzo according to package directions until al dente. While it cooks, chop the vegetables and prepare the other ingredients.
- Drain the cooked orzo and rinse under cold water to stop the cooking and cool the pasta. Drain well.
- Combine the cooled orzo and all ingredients except the feta in a large bowl. Toss to coat; add honey after tasting if you’d like a touch of sweetness. Adjust salt, pepper and olive oil to taste.
- Gently fold in the crumbled feta.
- Chill until ready to serve. Toss again just before serving and drizzle with a little extra olive oil if desired. Store refrigerated in an airtight container for up to five days.
Recipe Tips
- Chill before serving: Let the salad rest in the refrigerator for about 30 minutes to allow the flavors to meld. It can be eaten immediately, but a short chill improves the taste.
- Refresh before serving: If the salad has chilled for several hours or days, toss with an extra drizzle of olive oil to restore moisture and flavor.
- Turn it into a meal: Add grilled chicken, steak or shrimp to make this a filling main course.
Storage Instructions:
Store the salad in an airtight container in the refrigerator for up to five days. Before serving leftover salad, drizzle a little olive oil and let it sit about 10 minutes at room temperature so the oil softens and flavors open up. Freezing is not recommended — the vegetables and feta will become watery and lose texture.
Other Orzo Salad Add-Ins:
This salad is delicious as written, but you can customize it with additions to suit your taste:
- Cherry or grape tomatoes, halved
- Kalamata or green olives
- Additional herbs like oregano, dill or mint
- Toasted pine nuts or chopped nuts for crunch
- Baby spinach or arugula
- Chickpeas for extra protein
Other Salad Recipes:
- Shaved Brussels Sprout Salad
- Crunchy Strawberry Pecan Chicken Salad
- Strawberry Feta Quinoa Salad
- Cucumber Feta Quinoa Salad
- Caprese Farro Salad
- Grilled Zucchini Pasta Salad
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Easy Lemon Orzo Salad with Feta
Ingredients
- 1 ½ – 2 cups orzo, uncooked
- 1 red bell pepper, chopped
- 1 English cucumber, chopped
- 1/2 red onion, small diced
- 6 oz. feta cheese, crumbled
- 2–3 garlic cloves, minced
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh basil, chopped
- Juice and zest of 1 lemon (about 1.5–2 oz juice)
- 1/2 cup extra virgin olive oil
- 1 Tbsp honey (optional)
- 1/2 tsp sea salt
- 1/2 tsp cracked pepper
Instructions
- Cook orzo according to package instructions. Chop and prep all vegetables.
- When orzo is al dente, drain and rinse under cold water. Drain completely.
- In a large bowl, combine orzo and all ingredients except feta (add honey after tasting if desired). Toss well and adjust seasoning and olive oil to taste.
- Fold in the feta cheese gently.
- Chill until ready to serve. Toss before serving and add a drizzle of olive oil if desired. Refrigerate in a sealed container for up to five days.
Notes
Tip: I’ve recently reduced the orzo to 1 1/2 cups uncooked to create more balance between pasta and vegetables, but use 2 cups if you prefer more orzo.
Chill before serving: Let the salad rest in the fridge for about 30 minutes to let flavors meld.
Refresh before serving: If chilled for several hours, toss with a little extra olive oil to restore moisture.
Nutrition
Carbohydrates: 34 g,
Protein: 9 g,
Fat: 19 g
Nutrition information is an approximation.
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