Name: Lemon Orzo Salad Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Mediterranean
Ingredients: 1 cup dry orzo pasta; 1 1/2 cups cherry tomatoes, halved; 1 cup cucumber, diced; 1/4 cup red onion, finely chopped; 1/4 cup crumbled feta cheese; 2 tablespoons fresh parsley, chopped; zest and juice of 1 lemon; 2 tablespoons olive oil; salt and black pepper to taste

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Lemon Orzo Salad is one of those vibrant dishes that instantly brightens up your table and your mood! With tender orzo pasta, crisp vegetables, creamy feta, and a zesty lemon dressing, this Mediterranean-inspired salad is truly bursting with summery freshness in every bite. Perfect for picnics, potlucks, or easy lunches, it’s both wholesome and irresistibly delicious—plus, you can whip it up in less than half an hour. Every ingredient has its moment to shine, making this salad as satisfying as it is beautiful.

Ingredients You’ll Need

Here’s the magic of Lemon Orzo Salad: it all comes down to a handful of simple-yet-essential ingredients, each lending something unique. The fresh veggies bring crunch and juiciness, the feta adds creaminess and tang, and the lemon ties everything together with a sunny twist.

Orzo pasta: This small, rice-shaped pasta creates a soft, satisfying base that soaks up all the flavors.
Cherry tomatoes: Halved for little bursts of juicy sweetness that balance the bright dressing.
Cucumber: Diced to add crisp, refreshing crunch and color.
Red onion: Finely chopped for a subtle, zippy bite—soaking in cold water mellows their flavor if you prefer.
Feta cheese: Crumbled over the top, it gives the salad its signature creamy, salty punch.
Fresh parsley: Chopped to add greenery and herby brightness.
Lemon zest and juice: The star ingredient, providing zing and aromatic intensity.
Olive oil: Whisks into the dressing for richness and a lovely finish.
Salt and black pepper: Perfect for seasoning and balancing all the other elements.

How to Make Lemon Orzo Salad

Step 1: Cook the Orzo

Start by bringing a pot of salted water to a boil and add your orzo pasta. Cook it according to package instructions until perfectly al dente—usually about 8 to 10 minutes. When it’s done, drain and give it a quick rinse under cold water. This not only stops the cooking process but also cools the orzo so it doesn’t wilt your veggies later.

Step 2: Prep the Veggies and Cheese

Grab your cherry tomatoes, cucumber, red onion, and fresh parsley. Slice those juicy tomatoes in half and dice the cucumber for crunch. Finely chop the red onion (if you want it milder, soak it in cold water for a few minutes). Then, crumble up your feta. The combination of all these textures is what makes Lemon Orzo Salad so irresistible.

Step 3: Make the Zesty Lemon Dressing

In a small bowl, whisk together the freshly grated lemon zest, lemon juice, olive oil, salt, and pepper. The lemon is the hero here, infusing every bite with a burst of sunshine. Taste and adjust the seasoning so it’s just how you like it!

Step 4: Combine and Toss

In a large mixing bowl, combine the cooled orzo, all your colorful veggies, feta cheese, and parsley. Pour over the lemony dressing and toss everything together until beautifully and evenly coated. The salad will look like a rainbow in your bowl, and that’s always a good sign.

Step 5: Chill and Serve

For the best flavor, let your Lemon Orzo Salad chill in the refrigerator for at least 20 minutes before serving. This little pause allows all those delicious flavors to mingle and develop. Give it a quick toss just before plating, and enjoy!

How to Serve Lemon Orzo Salad

Garnishes

Add an extra sprinkle of crumbled feta and fresh parsley right before serving for a pop of color and creaminess. A dusting of lemon zest on top gives even more zing and looks so inviting! If you have fresh mint, a few torn leaves make a beautiful (and tasty) finishing touch.

Side Dishes

Lemon Orzo Salad pairs beautifully with grilled chicken, shrimp, or chickpeas if you want to bulk things up. It’s also lovely alongside roasted vegetables or simple Mediterranean appetizers like hummus and warm pita bread. The bright flavors make it the ultimate partner for whatever’s coming off your grill.

Creative Ways to Present

Serve the salad in a large, shallow bowl for family-style sharing or scoop it into lettuce cups for a refreshing handheld appetizer. If you’re hosting a picnic or potluck, pack it into mason jars for a fun, portable display—guaranteed to impress with both looks and taste!

Make Ahead and Storage

Storing Leftovers

Leftover Lemon Orzo Salad holds up beautifully in the refrigerator, making it perfect for meal prep. Store it in an airtight container for up to 3 days—just give it a stir before serving, as some of the dressing may settle at the bottom.

Freezing

Freezing is not recommended for Lemon Orzo Salad. The fresh veggies and feta can become watery and lose their texture after thawing, so it’s best enjoyed freshly made or chilled from the fridge.

Reheating

This salad is meant to be served cold or at room temperature, so there’s no need to reheat! If you prefer a less chilled salad, just let it sit out for a few minutes before serving.

FAQs

Can I make Lemon Orzo Salad ahead of time?

Absolutely! In fact, it tastes even better after a short rest in the fridge as the flavors mingle together. Just be sure to give it a quick stir and taste for seasoning before serving.

What protein can I add for a heartier meal?

Try mixing in grilled chicken, shrimp, or a handful of chickpeas. These options blend seamlessly with the Mediterranean flavors, making your Lemon Orzo Salad a satisfying main dish.

Can I use a different cheese instead of feta?

Goat cheese is a great alternative thanks to its creamy texture and tangy flavor. If you prefer a vegan version, opt for dairy-free feta or leave out the cheese altogether.

How can I make this salad gluten-free?

Swap out the orzo for your favorite gluten-free pasta or try a rice-shaped gluten-free alternative. The results are just as fresh, bright, and flavorful!

Do leftovers stay fresh if I add extra ingredients like olives or spinach?

Yes! Adding Kalamata olives or baby spinach holds up well, even in leftovers. Just know that spinach may wilt slightly over time, so add it right before serving if you like that fresh texture.

Final Thoughts

I can’t recommend Lemon Orzo Salad enough for those days when you want something both easy and extraordinary. Its bright flavors, colorful crunch, and effortless preparation make it a recipe you’ll reach for again and again. Give it a try—you might just find it becomes your next go-to favorite!

Lemon Orzo Salad Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.6 from 27 reviews

Author: admin
Total Time: 25 minutes
Yield: 4 servings 1x
Diet: Vegetarian

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Description

A refreshing and flavorful Lemon Orzo Salad that is perfect for summer gatherings or as a light meal. This Mediterranean-inspired dish combines orzo pasta with fresh vegetables, tangy feta cheese, and a zesty lemon dressing.

Ingredients

Scale

Orzo Salad:

1 cup dry orzo pasta
1 1/2 cups cherry tomatoes, halved
1 cup cucumber, diced
1/4 cup red onion, finely chopped
1/4 cup crumbled feta cheese
2 tablespoons fresh parsley, chopped

Lemon Dressing:

zest and juice of 1 lemon
2 tablespoons olive oil
salt and black pepper to taste

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Instructions

Cook Orzo: Cook the orzo according to package instructions until al dente. Drain and rinse under cold water.
Combine Ingredients: In a large bowl, mix cooked orzo, cherry tomatoes, cucumber, red onion, feta, and parsley.
Make Dressing: Whisk lemon zest, lemon juice, olive oil, salt, and pepper in a small bowl.
Toss: Pour dressing over salad and toss to coat evenly. Chill before serving.