Lemon Orzo Salad With Feta

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I especially enjoy making this Lemon Orzo Salad during the warmer months, when I crave something light and full of flavor. Mixing tender orzo pasta with fresh lemon juice, juicy tomatoes, herbs, and salty feta cheese creates a salad that’s both refreshing and satisfying.

For me, it was a first when I added lemon zest to a pasta salad—and I was so surprised how much flavor it added! It brightens up everything and gives this dish a zesty kick that keeps you coming back for another bite.

If you want, you can serve your Lemon Orzo Salad as a colorful side dish with grilled chicken or shrimp, as a meatless lunch packed with protein from the feta, or even stuffed into pita bread with greens.

Some people love to add cucumbers or olives to switch things up. This recipe is super easy to make, and it always tastes fresh and homemade.

What is Lemon Orzo Salad?

Lemon Orzo Salad is a bright and zesty pasta salad made with orzo—a small, rice-shaped pasta—combined with fresh vegetables, herbs, lemon juice, and feta cheese. The lemon brings a fresh citrus note, while the feta adds creaminess and a salty contrast. This salad can be served cold or at room temperature, making it great for potlucks, picnics, or light meals.

Perfect for:

  • Summer BBQs: It pairs perfectly with grilled meats, and the lemony flavor complements smoky foods.
  • Lunch prep: It stays fresh in the fridge and is great for make-ahead meals during the workweek.
  • Picnic baskets: Because it’s not too heavy and doesn’t spoil quickly, it’s ideal for outdoor eating.
  • Potluck parties: It’s colorful, easy to make in large batches, and a crowd-pleaser.
  • Light dinner option: Add grilled shrimp or chickpeas, and you have a complete, balanced meal that feels clean and filling.

Ingredients

  • 1 cup dry orzo pasta
  • 1 cup cherry tomatoes, halved
  • 1/2 cup crumbled feta cheese
  • 1/4 cup red onion, finely diced
  • 1/4 cup fresh parsley, chopped
  • Zest and juice of 1 lemon
  • 2 tablespoons olive oil
  • Salt and black pepper to taste
  • Optional: 1/2 cucumber, diced or 1/4 cup olives

Kitchen Equipment You’ll Need

How to make Lemon Orzo Salad With Feta

Step 1:

Bring a pot of salted water to a boil. Add the orzo and cook according to package directions, usually about 8–10 minutes. Drain and rinse under cold water to cool it down quickly.

Step 2:

In a small bowl, whisk together lemon juice, lemon zest, olive oil, salt, and pepper until smooth and combined.

Step 3:

In a large bowl, combine the cooked orzo, cherry tomatoes, red onion, parsley, and feta. Pour the lemon dressing over the top.

Step 4:

Gently toss everything together until evenly mixed. Taste and adjust salt and pepper as needed. Chill for 15 minutes or serve right away.

Recipe Tips

  • Salt the pasta water well. This is your only chance to season the orzo itself, and it makes a difference in flavor.
  • Let the orzo cool. After draining, rinse it with cold water to stop the cooking process and prevent sticking.
  • Use fresh lemon juice. Bottled juice won’t give the same fresh taste. Zesting the lemon before juicing helps keep things easy.
  • Add the dressing while the orzo is slightly warm. It helps the flavors absorb better.
  • Taste before adding more salt. Feta is salty, so don’t over-season too early.
  • Chop vegetables into small pieces. This way, every bite has a mix of everything—no one wants a whole chunk of onion!
  • Serve chilled or at room temperature. It’s super flexible and tastes great either way.

Optional Ingredients

  • Cucumber: Adds crunch and freshness
  • Kalamata olives: For a briny twist
  • Chickpeas: Add plant-based protein
  • Fresh mint: A refreshing herb addition
  • Sun-dried tomatoes: For a sweet and tangy touch
  • Grilled zucchini: Adds a smoky, soft veggie

How to serve Lemon Orzo Salad?

For casual family meals, Lemon Orzo Salad can be served in a large bowl at the center of the table. It goes well with roasted or grilled meats and vegetables, especially those seasoned with Mediterranean spices. If you’re hosting a picnic or barbecue, it’s easy to transport and doesn’t need reheating.

For a lighter lunch, you can enjoy a bowl of this salad on its own or on top of leafy greens. Add grilled chicken, salmon, or tofu to make it heartier. You can also wrap it in a pita with hummus and lettuce for a quick lunch wrap.

For entertaining guests, serve the salad in individual jars or small cups for a cute presentation. Sprinkle extra feta on top and maybe a few lemon wedges on the side. It’s fresh, fun, and feels special.

Is Lemon Orzo Salad healthy?

Yes, it’s a light and balanced dish. Orzo provides energy with carbs, while the veggies and lemon give you fiber, vitamins, and antioxidants. Feta cheese adds calcium and some protein. If you want to keep it lower in fat, use less olive oil or choose a lighter cheese. It’s a great option for anyone looking for a fresh and wholesome meal.

Variations and Substitutions To Try

  • Use quinoa instead of orzo for a gluten-free version that still has a soft texture and absorbs flavor well.
  • Add grilled shrimp or rotisserie chicken to make it a filling, protein-rich main dish that still feels light.
  • Swap feta with goat cheese for a creamier and slightly tangier version of the salad.
  • Toss in arugula or spinach for more greens and a peppery bite. It adds color and nutrients without any extra effort.
  • Use basil instead of parsley if you want a more classic Italian flavor. Mint also works for a cool, fresh twist.
  • Try roasted cherry tomatoes instead of fresh for a deeper, sweeter flavor that balances the lemon nicely.
  • Make it spicy with a pinch of red pepper flakes or diced jalapeño for a salad with a little heat.
  • Replace lemon with orange zest and juice for a citrusy but sweeter version that’s still bright and fresh.

How to store

Store leftovers in an airtight container in the refrigerator for up to 3 days. The flavors get better after a few hours, so it’s great for meal prep.

If you plan to add avocado, grilled meats, or fresh greens, store those separately and add them just before serving to keep everything fresh and crisp.

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FAQ

What is orzo, and can I use another type of pasta?

Orzo is a small, rice-shaped pasta that cooks quickly and absorbs flavor well. If you don’t have orzo, you can use small pasta like couscous, ditalini, or even quinoa for a gluten-free option.

What proteins go well with this salad?

Grilled chicken, shrimp, salmon, or even chickpeas are great with this salad. These proteins balance the lemony flavor and make the salad a complete meal.

Is this salad good for picnics or potlucks?

Yes, it’s one of the best salads for outdoor events. It doesn’t wilt easily and tastes good even after sitting out for a while.

Can I use bottled lemon juice?

Fresh lemon juice is always best for flavor, but in a pinch, bottled juice will work. Just be sure to taste and adjust, since bottled juice can be stronger or more sour.

Can kids eat this salad?

Definitely. The lemon flavor is bright but not spicy, and you can adjust ingredients to suit your taste. Some kids prefer it without onions or with extra cheese.

Lemon Orzo Salad With Feta
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Lemon Orzo Salad With Feta

Recipe by Wasian CookeryCourse: SaladsCuisine: Mediterranean-inspiredDifficulty: Easy
Servings

4

servings
Prep time

10

minutes
Cooking time

10

minutes
Total time

20

minutes

Lemon Orzo Salad with Feta is a light, zesty pasta salad made with fresh lemon juice, herbs, and crumbled feta. It’s perfect for summer meals, picnics, or a refreshing lunch.

Ingredients

  • 1 cup dry orzo pasta

  • 1 cup cherry tomatoes, halved

  • 1/2 cup crumbled feta cheese

  • 1/4 cup red onion, finely diced

  • 1/4 cup fresh parsley, chopped

  • Zest and juice of 1 lemon

  • 2 tablespoons olive oil

  • Salt and black pepper to taste

  • Optional: 1/2 cucumber, diced or 1/4 cup olives

Directions

  • Bring a pot of salted water to a boil. Add the orzo and cook according to package directions, usually about 8–10 minutes. Drain and rinse under cold water to cool it down quickly.
  • In a small bowl, whisk together lemon juice, lemon zest, olive oil, salt, and pepper until smooth and combined.
  • In a large bowl, combine the cooked orzo, cherry tomatoes, red onion, parsley, and feta. Pour the lemon dressing over the top.
  • Gently toss everything together until evenly mixed. Taste and adjust salt and pepper as needed. Chill for 15 minutes or serve right away.

Notes

  • Chop vegetables into small pieces. This way, every bite has a mix of everything—no one wants a whole chunk of onion!
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