There’s something about the way lemon and fresh herbs come together that just wakes up a dish. Lemon Orzo Salad is one of those recipes that feels light but satisfying bright, a little tangy, and packed with texture. It works as a side, a lunch, or even a picnic dish that actually tastes better after it sits for a bit.
I started testing versions of this back in 2019 when I was working on healthier pasta alternatives that didn’t feel like a compromise. One batch used way too much lemon zest my taste testers puckered like they’d bitten into a Warhead and I learned real fast that balance matters more than boldness. After tweaking the ratio and adding a hit of garlic and olive oil, it finally clicked. I’ve made it dozens of times since, and it’s one of those recipes I don’t even need to measure anymore.
Joe Rooney
Lemon Orzo Salad Recipe: Easy Fresh and Delicious
This Lemon Orzo Salad is a bright and refreshing dish featuring orzo pasta tossed with crisp cucumbers, juicy cherry tomatoes, and tangy feta cheese. Dressed in a sweet and zesty lemon vinaigrette, it’s perfect as a light meal or a flavorful side.
1 cup chopped cherry tomatoes sliced in half or quartered if they’re large
1 cup chopped cucumbers I like to use the mini cucumbers and slice them in rounds
1/2 cup chopped red onion
1/3 – 1/2 cup chopped fresh parsley
6 oz crumbled feta cheese
1/2 cup extra virgin olive oil
1 large clove garlic pressed grated or very finely minced
4 Tbsp fresh lemon juice
1 Tbsp honey
1/2 tsp kosher salt
1/2 tsp black pepper
Method
Bring a large pot of salted water to a rolling boil and cook the orzo until it reaches al dente according to the package instructions.
Drain the cooked orzo in a colander and rinse under cold water to cool it down, letting it drain thoroughly.
Transfer the drained orzo to a spacious mixing bowl and add the cherry tomatoes, cucumbers, red onion, parsley, and crumbled feta cheese.
In a separate smaller bowl, whisk together the olive oil, garlic, fresh lemon juice, honey, kosher salt, and black pepper until well blended.
Drizzle the lemon vinaigrette over the orzo mixture and gently fold everything together until the salad is evenly coated with the dressing.
Serve the salad right away or refrigerate it covered for up to four days to enjoy chilled flavors.
Notes
This recipe yields about 8 servings but can be divided into smaller portions as needed. Store any leftovers in an airtight container and consume within 4 days for best freshness. Nutritional information is approximate and may vary based on ingredient brands.
Why You’ll Love This Recipe
This is one of those dishes that checks every box: quick enough for a weeknight, pretty enough for a potluck, and flexible enough to tweak based on what’s in your fridge. The bright lemon vinaigrette cuts through the richness of the feta without being overpowering, and the orzo holds onto every bit of flavor.
Fast and forgiving: You can have this on the table in 30 minutes, and it actually tastes better after sitting in the fridge.
Packed with texture: Creamy feta, crisp cucumbers, juicy tomatoes every bite is different.
Great for meal prep: It holds up beautifully for 3-4 days, making it perfect for packed lunches or easy grab-and-go dinners.
Crowd-pleaser: Even picky eaters tend to love this one. The flavors are bold but not complicated.
Key Ingredients You’ll Need
Everything here is straightforward and easy to find at any grocery store. The magic comes from how fresh ingredients play off that tangy honey lemon vinaigrette.
Orzo pasta: This rice-shaped pasta is the base. It cooks quickly and soaks up the dressing like a dream.
Cherry tomatoes and cucumbers: These add sweetness and crunch. I like using mini cucumbers because they’re less watery.
Red onion: Gives a sharp bite that mellows out once tossed with the dressing.
Feta cheese: Creamy, salty, and tangy it ties everything together.
Fresh parsley: Brightens the whole dish. Don’t skip it.
Honey lemon vinaigrette: Made with olive oil, garlic, lemon juice, honey, salt, and pepper. The honey balances the acidity without making it sweet.
How to Make It
The process is dead simple: cook the orzo, chop your veggies, whisk together the dressing, and toss. No fancy techniques or tricky timing involved. Just make sure to rinse the orzo after draining so it doesn’t clump together.
Step
What to Do
Time
1
Boil orzo in salted water until al dente, then drain and rinse with cold water
5 min
2
Chop cherry tomatoes, cucumbers, red onion, and parsley
15 min
3
Whisk together olive oil, garlic, lemon juice, honey, salt, and pepper
3 min
4
Toss orzo with veggies, feta, and dressing until well combined
2 min
Pro Tip: Let the salad sit for at least 15 minutes before serving if you have time. The flavors meld together beautifully, and the orzo absorbs more of that tangy dressing.
Swaps and Substitutions
One of the best things about this Lemon Orzo Salad is how adaptable it is. You can swap ingredients based on what you have or what’s in season, and it still turns out delicious.
Ingredient
Swap Option
Orzo pasta
Small shells, ditalini, or even couscous
Cherry tomatoes
Grape tomatoes or diced Roma tomatoes
Cucumbers
Zucchini ribbons or diced bell peppers
Feta cheese
Goat cheese or shredded mozzarella
Fresh parsley
Fresh basil, dill, or mint
Honey
Maple syrup or agave nectar
Serving and Storage Tips
Serve this chilled or at room temperature both ways work beautifully. It’s fantastic alongside grilled chicken or shrimp, or just eaten on its own with some crusty bread. I’ve also packed it in mason jars for picnics, and it travels like a champ.
Leftovers keep well in an airtight container in the fridge for up to 4 days. The flavors actually deepen over time, though the cucumbers may soften slightly. If you’re meal prepping, consider adding the feta and dressing right before serving to keep everything extra fresh.
Note: If the salad looks a little dry after refrigerating, just drizzle in a splash of olive oil and toss before serving.
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FAQs ( Lemon Orzo Salad )
Can I make this recipe ahead of time?
Yes, this dish actually tastes better after the flavors meld overnight in the refrigerator. I recommend making it 2-4 hours ahead or even the day before serving. Just give it a good stir and add a fresh squeeze of lemon juice before serving to brighten the flavors.
What vegetables work best in this dish?
Cherry tomatoes, cucumber, red onion, and bell peppers are my go-to choices. I also love adding fresh herbs like basil, parsley, or dill. For extra crunch, try adding diced celery or snap peas. The key is using vegetables that hold their texture well when dressed.
How long does this keep in the refrigerator?
This recipe stays fresh for 3-4 days when stored covered in the refrigerator. The orzo may absorb some dressing over time, so you might need to add a splash of olive oil or lemon juice before serving leftovers. Always stir well before serving chilled portions.
Should I rinse the orzo after cooking?
Absolutely! Rinsing cooked orzo with cold water stops the cooking process and removes excess starch. This prevents the pasta from becoming mushy and helps it maintain the perfect texture for a cold dish. Drain thoroughly after rinsing to avoid watery dressing.
Can I substitute other pasta shapes?
Yes, small pasta shapes work wonderfully as substitutes. Try ditalini, small shells, or pearl couscous for similar results. Cook according to package directions and adjust the dressing amount as needed since different shapes absorb liquids differently than orzo.
You’ll love how this Lemon Orzo Salad turns out bright, tangy, and so satisfying after just 30 minutes of work. The creamy feta and crisp veggies make every bite feel fresh and full of flavor. It’s the kind of dish that makes meal prep feel effortless.
Try adding grilled shrimp or chickpeas for extra protein, or swap in fresh dill if you’re craving something herbier. This salad tastes even better the next day, so don’t be shy about making a double batch. One trick I learned from testing this recipe: toss in a little extra lemon juice right before serving to wake up those flavors.
I’d love to hear how yours turns out snap a photo and share it! Did your family devour it as fast as mine did? Whether you’re packing it for lunch or bringing it to a cookout, this recipe is one you’ll come back to all summer long. Save it, share it, and make it your own.
