Easy Lemon Orzo Salad with Feta Recipe!

If you’re looking for a dish that’s light, bright, and full of flavor, this lemon orzo salad with feta checks all the boxes. It’s the kind of recipe you’ll turn to when you want something refreshing but also filling—perfect for warm afternoons, meal prepping, or a quick weeknight side.

Unlike traditional pasta salads that are loaded with creamy dressings, this lemon orzo salad with feta keeps things light with a tangy lemon vinaigrette and a handful of fresh herbs. The feta adds creaminess and saltiness, while the orzo holds everything together in a perfectly tender bite.

What is orzo and why it’s perfect for this salad

Orzo might look like rice at first glance, but it’s actually a small, rice-shaped pasta made from semolina flour. Because of its size and texture, orzo absorbs flavors beautifully and provides just the right amount of bite in chilled salads.

Definition List

Orzo
A short-cut pasta that resembles large grains of rice. It’s smooth and tender when cooked, making it ideal for light pasta salads or soups.

Risoni
The Italian name for orzo, used interchangeably in recipes.

Not a grain
Despite appearances, orzo is not a grain like rice or barley—it’s pasta.

For this lemon orzo salad with feta, orzo plays a key role. It’s mild in flavor, which lets the lemon, garlic, olive oil, and herbs take center stage. Plus, it’s easy to prepare and cooks in under 10 minutes.

Why lemon orzo salad with feta is a crowd favorite

This dish delivers far more than you’d expect from a 25-minute recipe. It’s packed with flavor, easy to customize, and holds up well in the fridge. Whether you’re making it for a picnic, a potluck, or your weekly lunch prep, it works.

Here’s why people love this lemon orzo salad with feta:

• Minimal prep. You can chop the vegetables while the orzo boils.

• Fresh and zesty flavor. The lemon and herbs brighten every bite.

• Great texture balance. Creamy feta, crunchy vegetables, and tender orzo work together beautifully.

• Make-ahead friendly. It tastes even better after chilling for a few hours.

• Versatile. Serve it as a side or top it with grilled chicken or shrimp for a full meal.

The flavor combination is simple but bold. Lemon juice and zest bring vibrance, olive oil ties everything together, and feta adds richness. It’s a salad that feels like more than just a side—it can easily stand on its own.

Ingredients for lemon orzo salad with feta and how to swap them

Here’s a closer look at each ingredient and how you can customize the recipe to your taste or dietary needs.

Using high-quality ingredients is key here, especially when it comes to the olive oil, lemon, and feta. The salad is simple by nature, so each element matters.

Tips for the best lemon orzo salad with feta

Even a straightforward recipe has a few tricks to make it stand out. Follow these tips and your lemon orzo salad with feta will be better than anything store-bought.

• Cook orzo until al dente, not soft. Overcooked orzo will fall apart once mixed.

• Rinse the pasta under cold water to stop cooking and keep the texture firm.

• Drain completely. Water left in the pasta can dilute the dressing.

• Add lemon juice and zest while the orzo is still slightly warm so it absorbs more flavor.

• Toss in feta at the end so it stays intact and doesn’t get mushy.

This salad improves with time. If you can, refrigerate it for at least 30 minutes before serving. It helps the flavors blend and makes the salad more cohesive.

How to make lemon orzo salad with feta step by step

Making this lemon orzo salad with feta is as simple as it gets. You don’t need any fancy tools or techniques—just one pot for the orzo and a large bowl for mixing.

Here’s a step-by-step guide:

Step 1 – Cook the orzo
Boil a pot of salted water and cook the orzo according to the package instructions until al dente. That usually takes about 7 to 8 minutes.

Step 2 – Rinse and drain
Once the orzo is done, drain it in a colander and rinse it with cold water. This stops the cooking and cools it down quickly so it doesn’t wilt the veggies.

Step 3 – Chop your vegetables and herbs
While the orzo cooks, chop the red bell pepper, cucumber, onion, parsley, and basil. The goal is to keep the pieces small and uniform so you get a little bit of everything in each bite.

Step 4 – Make the lemon dressing
In a small bowl, whisk together the lemon juice, lemon zest, minced garlic, olive oil, honey, salt, and pepper. This dressing will tie the whole salad together.

Step 5 – Combine ingredients
In a large mixing bowl, add the cooled orzo, chopped vegetables, and fresh herbs. Pour the dressing over and toss everything until evenly coated.

Step 6 – Fold in the feta
Add the crumbled feta gently so it doesn’t break down too much. Mix lightly just to distribute.

Step 7 – Chill and serve
If you have time, refrigerate the salad for at least 30 minutes. This helps the flavors come together. Right before serving, give it a quick toss and drizzle with a little more olive oil if needed.

Recipe summary for quick reference

This method is great for all cooking levels—even beginners. The ingredients are forgiving, and the flavors only get better with time.

How to store lemon orzo salad with feta

One of the best parts about this dish is how well it holds up. Whether you’re making it ahead for a party or packing lunches for the week, it stays fresh and flavorful.

Refrigerator:
Store the salad in an airtight container. It keeps well in the fridge for up to 4–5 days.

Before serving again:
The pasta may soak up some of the dressing as it sits. Add a drizzle of olive oil and give it a gentle toss before serving leftovers.

Room temperature:
It’s fine to leave it out for about an hour if you’re serving it at a picnic or potluck, but for longer durations, keep it chilled.

Freezer:
Not recommended. The vegetables and herbs lose their texture, and the feta may become crumbly and watery after thawing.

Ideas to upgrade your lemon orzo salad with feta

If you’ve made this recipe once and loved it, you might be looking for ways to switch things up the next time. Here are a few creative add-ins and variations that still keep the lemon orzo salad with feta as the base.

• Cherry tomatoes, halved for extra juiciness

• Kalamata or green olives for a salty kick

• Chickpeas for added protein and texture

• Baby spinach or arugula folded in at the end

• Chopped fresh dill or mint for an herbal twist

• Toasted pine nuts or almonds for crunch

• Avocado chunks added just before serving

• Crumbled bacon for a smoky bite

These additions are optional, but they all play well with the fresh, zesty flavor of the original salad.

Make it a complete meal

On its own, lemon orzo salad with feta works well as a side or light lunch. But you can easily turn it into a full meal by adding protein on top. Here are some pairing ideas:

• Grilled lemon pepper chicken

• Roasted salmon with dill

• Shrimp skewers

• Pan-seared tofu for a vegetarian option

• Sliced steak or lamb chops

Each of these options brings extra texture and richness without overpowering the salad’s brightness.

Tips to Make Your Lemon Orzo Salad with Feta Even Better

You’ve mastered the basics, but a few extra steps can take this lemon orzo salad with feta from good to great. Whether you’re making it for the first time or perfecting your favorite version, keep these tips in mind:

• Zest first, then juice. It’s much easier to zest a whole lemon than one that’s already cut.

• Let the garlic sit. If you mince the garlic and let it rest for a minute before mixing it in, its flavor softens and mellows.

• Use room temperature feta. This allows it to blend into the salad more smoothly without clumping.

• Don’t overdress. Start with three-quarters of the dressing, mix, then add more only if needed. The orzo will continue to absorb moisture.

• Store herbs separately. If you’re making the salad ahead, consider stirring in the basil and parsley right before serving to keep them fresh.

The beauty of this lemon orzo salad with feta lies in its simplicity. But like any simple recipe, the quality of ingredients and a few mindful steps can make all the difference.

Serving Suggestions for Any Occasion

This salad is designed to be flexible, which means it can serve a role in any type of meal. Whether you’re setting the table for a dinner party or packing lunch for the week, here are some ways to serve lemon orzo salad with feta:

• With grilled proteins – Chicken, shrimp, or fish make it a complete Mediterranean-style dinner.

• As part of a brunch spread – Serve alongside quiches, fresh fruit, or pastries.

• In a wrap – Spoon into a whole wheat wrap with spinach for an easy lunch.

• Over greens – Use as a topping for a bed of arugula or mixed lettuce.

• Alongside dips – Pair with hummus, tzatziki, and warm pita bread for a simple mezze plate.

Its versatility is one of the reasons this salad has become such a go-to recipe. It fits almost anywhere, tastes great at room temperature, and travels well.

Nutrition Information

Here’s a breakdown of the estimated nutrition per serving, assuming eight servings total. Use this as a guide if you’re tracking your daily intake or just curious about what’s in your food.

This lemon orzo salad with feta is naturally vegetarian, full of healthy fats from olive oil, and has just enough carbs to make it satisfying. If you’re watching sodium or calories, you can reduce the amount of feta or use a light version.

Why This Lemon Orzo Salad with Feta Belongs in Your Regular Rotation

It’s rare to find a salad that checks as many boxes as this one: fast to make, easy to adapt, perfect for leftovers, and suitable for every season. But lemon orzo salad with feta really does it all.

It’s one of those recipes that’s just as welcome on a summer picnic table as it is on a holiday buffet. It’s filling without being heavy. And it’s familiar enough for picky eaters but interesting enough to impress food lovers.

Plus, it only uses one pot and one bowl—and doesn’t rely on any hard-to-find ingredients. That means you can make it any day of the week, even on short notice.

If you’re building a collection of staple recipes, this one deserves a spot at the top.

Lemon Orzo Salad with Feta

This lemon orzo salad with feta is a fresh, zesty pasta dish made with simple ingredients like orzo, lemon juice, crisp veggies, and creamy feta. Perfect for quick lunches, meal prep, or summer gatherings, it’s ready in just 30 minutes and full of Mediterranean flavor.

Ingredients

• 2 cups orzo (uncooked)

• 1 red bell pepper, finely chopped

• 1 English cucumber, diced

• 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 large lemon (about 2 tbsp juice)

• 1/2 cup extra virgin olive oil

• 1 tablespoon honey (optional)

• 1/2 teaspoon sea salt

• 1/2 teaspoon black pepper

Instructions

1. Cook the orzo in a large pot of salted boiling water according to package directions until al dente (about 7–8 minutes).

2. Drain and rinse the cooked orzo with cold water to stop the cooking and cool it down. Drain well.

3. Chop vegetables and herbs while orzo cooks—pepper, cucumber, onion, parsley, and basil.

4. Make the dressing by whisking together lemon juice, zest, garlic, olive oil, honey, salt, and pepper in a small bowl.

5. Toss orzo, vegetables, and herbs together in a large bowl. Pour dressing over and toss until fully combined.

6. Fold in the feta cheese gently to keep chunks intact.

7. Chill for 30 minutes before serving for best flavor. Toss again and add more olive oil if needed.

Notes

• Orzo should be cooked al dente for best texture.

• Fresh lemon juice and zest provide the brightest flavor—avoid bottled juice.

• For extra flavor, let the salad chill for at least 30 minutes.

• To make it vegan, omit feta or use plant-based cheese and swap honey for agave or maple syrup.

• This salad can be made up to 2 days ahead and stored in the fridge.

• Avoid freezing, as the vegetables and feta do not thaw well.

Nutritional Facts (per serving)

Recipe Details

• Prep Time: 15 minutes

• Cook Time: 7 minutes

• Total Time: 25 minutes

• Method: Tossed Salad

• Cuisine: Mediterranean / American

• Servings: 8

• Calories: 338 per serving

• Yield: 8 cups (approx.)