Lemon Orzo Salad with Feta

Hi, I’m Sam from dishfoody.com, where fresh summer flavors meet easy pasta salad perfection. If you’re tired of heavy mayo-based pasta salads or bland sides, this Lemon Orzo Salad with Feta delivers bright lemony zing, creamy feta tang, and colorful veggies in a light vinaigrette perfect for picnics, potlucks, or meal prep lunches.

With tender orzo, crisp cucumbers, cherry tomatoes, and fresh herbs, it’s ready in 20 minutes and tastes even better the next day. With years of pasta salad expertise, I’ve crafted this crowd-pleasing recipe for maximum freshness and flavor. Here’s everything you need: ingredients, simple steps, variations, and tips.

Why This Recipe Works

• Orzo’s small pasta shape soaks up lemon vinaigrette without getting soggy
• Feta provides creamy saltiness that balances bright acidity
• Fresh veggies and herbs keep it light and colorful
• Ready in 20 minutes with no cooking after pasta
• Holds up perfectly for make-ahead meals
• Naturally vegetarian and easily customizable

Ingredients & Prep

• 1 ½ cups orzo pasta
• 1 cup cherry tomatoes, halved
• 1 English cucumber, diced
• ½ red onion, finely diced
• ½ cup crumbled feta cheese
• ¼ cup chopped fresh parsley
• ¼ cup chopped fresh dill or basil
• ⅓ cup olive oil
• Juice and zest of 2 lemons
• 1 clove garlic, minced
• 1 teaspoon Dijon mustard
• 1 teaspoon honey
• Salt and black pepper to taste

Step-by-Step Instructions

1. Cook orzo in salted boiling water according to package directions until al dente. Drain and rinse under cold water to stop cooking.
2. In a large bowl, whisk together olive oil, lemon juice, lemon zest, garlic, Dijon mustard, honey, salt, and pepper to make vinaigrette.
3. Add cooled orzo, cherry tomatoes, cucumber, red onion, feta, parsley, and dill to bowl.
4. Toss gently until everything is evenly coated with dressing. Taste and adjust seasoning.
5. Serve immediately or refrigerate for flavors to meld (best after 30 minutes chilling).

Flavor Variations

• Mediterranean: Add Kalamata olives, artichoke hearts, and oregano.
• Protein Boost: Mix in chickpeas, grilled chicken, or shrimp.
• Spicy: Add sliced pepperoncini or red pepper flakes.

Storage Tips

Store in airtight container in fridge for up to 4 days. Flavors improve after 24 hours. Add extra feta before serving.

FAQs

• Can I use other pasta? Yes, small shapes like ditalini or couscous work well.
• Vegan option? Skip feta or use vegan feta alternative.
• Make ahead? Perfect—make 1 day ahead for best flavor melding.

Conclusion

Brighten your table with Lemon Orzo Salad with Feta a fresh, zesty pasta salad that’s perfect for any occasion. Light yet satisfying. For more fresh salads, visit dishfoody.com and try our Chicken Sausage Broccoli Orzo.

Lemon Orzo Salad with Feta

Print Recipe

Bright and zesty Lemon Orzo Salad with feta tossed with fresh vegetables, herbs, and tangy lemon vinaigrette. Perfect summer side dish, meal prep, or light lunch with Mediterranean flavors.

• Author: ssam
• Prep Time: 15 mins
• Cook Time: 10 mins
• Total Time: 25 mins (+ chilling)
• Yield: 6 servings 1x
• Category: Salad, Side Dish
• Method: Stovetop
• Cuisine: Mediterranean, Greek
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• 1 1/2 cups orzo pasta
• 1/2 cup crumbled feta cheese
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• 1/4 cup red onion, finely chopped
• 1/4 cup kalamata olives, sliced
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh dill, chopped
• Lemon vinaigrette:
• 1/3 cup olive oil
• 3 tablespoons fresh lemon juice
• 1 teaspoon Dijon mustard
• 1 clove garlic, minced
• 1 teaspoon dried oregano
• Salt and pepper to taste

Instructions

• 1. Cook orzo in salted boiling water according to package directions. Drain and rinse under cold water.
• 2. In a large bowl, combine cooled orzo, feta, tomatoes, cucumber, red onion, olives, parsley, and dill.
• 3. Whisk together olive oil, lemon juice, Dijon mustard, garlic, oregano, salt, and pepper.
• 4. Pour vinaigrette over salad and toss gently to combine.
• 5. Chill for 30 minutes before serving to let flavors meld.

Notes

• Make ahead up to 2 days (add feta just before serving).
• Substitute quinoa for gluten-free option.
• Add grilled chicken or chickpeas for protein.
• Perfect picnic or potluck dish.

Nutrition

• Serving Size: 1 cup
• Calories: 280
• Sugar: 3g
• Sodium: 420mg
• Fat: 15g
• Saturated Fat: 4g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 3g
• Protein: 8g
• Cholesterol: 15mg

Keywords: lemon orzo salad, feta orzo salad, summer pasta salad, mediterranean salad