This easy lemon orzo salad with feta is a light pasta salad perfect for a summer meal or as a side dish. The orzo is cooked until tender and then tossed in a simple lemon dressing and veggies. It’s finished with crumbled feta cheese and fresh parsley. This salad is so good you can serve it all year round.
Lemon orzo pasta with feta recipe
Who doesn't love a good salad that is light, zesty yet packed full of flavor? Orzo pasta salad is one of the easiest salads you can whip any time of the year and not just in the summer months. The combination of lemon dressing and feta just makes the dish bright, cheerful and appetizing. It is perfect to take along as a potluck contribution or for an easy weekday meal.
Honestly, this is so easy to make that you can get the kids to join in, especially in chopping the vegs. The orzo is cooked until tender and then tossed in some delicious homemade lemon dressing and vegetables. The homemade 4 ingredients lemon dressing brings the whole dish to life. You can serve and enjoy this salad warm or cold and you can use any of your favorite veggies to top it off.
Why you will love this lemon orzo with feta recipe
- It’s easy and quick to make, with just a few simple ingredients, and can be made well ahead of time.
- The lemon dressing is light, fresh, and refreshing, not only will it clean your palette but it will also help to keep you cool on a hot summer day.
- It’s perfect for potlucks, picnics, and summer BBQs or lunch or light dinner, that said you can serve this pasta any time of the year.
- Packed with fresh ingredients like parsley, tomatoes, and cucumbers
- Orzo pasta is a great way to get some carbs in your diet, it is nutritious and delicious.
Extra virgin olive oil: I recommend you use quality EVOO that does not have an overpowering aroma. Use olive oil if you prefer.
Freshly squeezed lemon juice
Honey: This will help balance the saltiness and tanginess from the lemon and feta cheese
Feta cheese: it is salty, tangy, and creamy, sub with low-fat feta cheese for a healthier option.
Grape tomatoes: substitute with mini plum or cherry tomatoes. that said, you can use any type of tomatoes you have on hand, make sure it is sweet and juicy.
Onions: I love using red onions in my salad for the pop of color and it also has a good bite to it providing a good texture for the overall dish. You can use any type of onion you have.
Cucumber: I used English cucumber but any other type would work for this salad as long as it is not the bitter type.
Fresh parsley: it adds a lovely herby flavor and color to the salad, substitute with any herbs of choice such as basil, cilantro, or even mint.
Chicken stock powder: I added the chicken stock to the pasta boiling water for some additional flavor. By the way, the addition of the seasoning powder is optional.
Salt and pepper to taste
How to make lemon orzo salad with feta cheese
To a small bowl, add extra virgin olive oil, honey, lemon juice, salt, and black pepper and whisk until emulsified. Place it in the fridge until needed.
To a large pot, add water, chicken stock, and salt to a boil, carefully add dry orzo pasta to the boiling water and cook until tender. Drain in a colander and rinse under cold water for a few minutes to prevent it from sticking, then leave to drain completely.
While the orzo is boiling, cut the veggies and herbs into small dice.
To a large bowl, add the cooked orzo, diced veggies, lemon zest, crumbled feta cheese, and chopped parsley. Pour the dressing on the salad and toss to combine. There you have it, my delicious lemon orzo pasta salad with feta cheese.
Serve immediately or place in the fridge for about 30 minutes for the flavors to meld. Enjoy!!!
If you have leftovers, store it in an airtight container in the fridge for up to 3-4 days.
What to serve with lemon orzo pasta salad
This salad makes a great and refreshing side dish here are some ideas on what to serve it with.
Grilled chicken thighs
Roasted or grilled vegetables
Lemon Orzo Salad With Feta
- 2 cups dried orzo pasta
- 1 cup grape tomatoes halved
- ½ red onion diced
- 1 English cucumber diced
- 1 tablespoon chopped parsley
- ⅓ cup extra virgin olive oil
- Zest of 1 lemon
- Juice of 1 lemon
- 100 g feta cheese crumbled
- ½ Tablespoon chicken stock
- Salt and pepper to taste
- To a small bowl, add extra virgin olive oil, honey, lemon juice, salt, and black pepper and whisk until emulsified. Place it in the fridge until needed.
- To a large pot, add water, chicken stock, and salt to a boil, carefully add dry orzo pasta to the boiling water and cook until tender. Drain in a colander and rinse under cold water for a few minutes to prevent it from sticking, then leave to drain completely.
- While the orzo is boiling, cut the veggies and herbs into small dice.
- To a large bowl, add the cooked orzo, diced veggies, lemon zest, crumbled feta cheese, and chopped parsley. Pour the dressing on the salad and toss to combine. There you have it, my delicious lemon orzo pasta salad with feta cheese.
- Serve immediately or place in the fridge for about 30 minutes for the flavors to meld. Enjoy!!!
Nutritional data: Please note that the nutrition label provided is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients and brands you use. Under no circumstances will thedinnerbite.com be responsible for any loss or damage resulting for your reliance on nutritional information.
Orzo pasta salad variations
There are endless possibilities when it comes to pasta salads. Here are some of my favorites.
Greek pasta salad: This is a classic and always a favorite, it’s simple to make with ingredients like olives, tomatoes, cucumbers, and feta cheese.
Orzo pasta salad with Italian dressing: my go-to recipe when I need something quick and easy. The orzo pasta is tossed in a simple vinaigrette made with olive oil, red wine vinegar, and Italian herbs.
Summer corn and avocado pasta salad: This one is light, healthy, and delicious. The corn is charred on the grill for a smoky flavor and then mixed with creamy avocado, fresh basil, and Parmesan cheese.
More veggies and cheese toppings: You add baby spinach, arugula, toasted pinenuts, roasted red peppers, sun-dried tomatoes, cubed mozzarella cheese, and Parmesan cheese.
- If you want the salad to be a bit more filling or make it a complete meal, you can add grilled chicken or shrimp.
- Soak the chopped onions in cold water for about 5 minutes to mellow out the flavor.
- If you can’t find orzo pasta, any other small-shaped pasta will work such as mini bowties, macaroni, or even ditalini.
More easy salad recipes
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