Description
This Lemon Orzo Pasta Salad is the ultimate bright and zesty side dish or light main. Tender orzo pasta is tossed with juicy cherry tomatoes, crisp cucumber, fresh herbs, crumbled feta, and a lemony olive oil dressing. It’s refreshing, vibrant, and ideal for picnics, potlucks, or meal prep. Vegetarian-friendly and endlessly customizable.
Ingredients
– 1 cup dry orzo pasta
– 1 cup cherry tomatoes, halved
– 1 cup English cucumber, chopped
– 1/2 cup crumbled feta cheese
– 1/4 cup red onion, finely diced
– 1/4 cup fresh parsley, chopped
– Zest of 1 lemon
– Juice of 1 large lemon (about 3 tbsp)
– 1/4 cup extra virgin olive oil
– Salt and freshly ground black pepper, to taste
Optional additions:
– 1/4 cup chopped fresh mint or dill
– 1/2 yellow bell pepper, diced
– Kalamata olives
– Cooked chickpeas
Instructions
1. Bring a medium pot of salted water to a boil. Add the orzo and cook until al dente (8–10 minutes). Drain and rinse with cold water.
2. While orzo cools, prepare the lemon dressing: whisk together lemon juice, zest, olive oil, salt, and pepper.
3. In a large mixing bowl, combine the cooled orzo, cherry tomatoes, cucumber, onion, parsley, and feta.
4. Pour the dressing over the salad and toss gently to combine.
5. Taste and adjust seasoning. Refrigerate for at least 20 minutes before serving.
6. Top with additional feta, herbs, or lemon zest for serving if desired.
Notes
– For best results, use freshly squeezed lemon juice — it makes a big difference in flavor.
– Add grilled chicken or shrimp to turn this salad into a full meal.
– Salad keeps in the fridge for up to 4 days.
– If the salad dries out, refresh with a drizzle of olive oil and squeeze of lemon before serving.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Lunch
Keywords: lemon orzo pasta salad, lemon orzo salad, cold orzo salad, orzo salad with feta, summer pasta salad, picnic salad