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.
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!!!
Notes
Storage instructionsIf you have leftovers, store it in an airtight container in the fridge for up to 3-4 days.
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.
Keyword easy lemon orzo salad, lemon orzo pasta salad with feta, orzo salad with feta