Easy Lemon Orzo Salad with Feta Recipe

Introduction

This Easy Lemon Orzo Salad with Feta is a bright and refreshing dish perfect for warm days or as a vibrant side. Combining tender orzo pasta with fresh vegetables, herbs, and tangy feta, it’s quick to prepare and full of Mediterranean flavors.

Ingredients

• 2 cups orzo (uncooked)
• 1 red bell pepper, chopped
• 1 English cucumber, chopped
• 1/2 red onion, small diced
• 6 oz. feta cheese, crumbled
• 2-3 garlic cloves, minced
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh basil, chopped
• Juice and zest of 1 lemon (about 1.5-2 oz juice)
• 1/2 cup extra virgin olive oil
• 1 tablespoon honey
• 1/2 teaspoon sea salt
• 1/2 teaspoon cracked pepper

Instructions

1. Step 1: Cook the orzo according to package instructions until al dente. While cooking, chop and prepare all the vegetables and herbs.
2. Step 2: Drain the cooked orzo and rinse it under cold water to cool it completely. Drain thoroughly.
3. Step 3: In a large bowl, combine the cooled orzo, red bell pepper, cucumber, red onion, garlic, parsley, basil, lemon juice and zest, olive oil, salt, and pepper. Toss well to combine. Add the honey after tossing, and mix again. Adjust olive oil, salt, and pepper to taste if needed.
4. Step 4: Gently fold the crumbled feta cheese into the salad.
5. Step 5: Chill the salad in the refrigerator until ready to serve. Toss once more just before serving and add an extra drizzle of olive oil if desired.

Tips & Variations

• For added crunch, throw in a handful of toasted pine nuts or almonds.
• Substitute fresh basil with mint for a different herbal note.
• Use red wine vinegar or white balsamic vinegar instead of lemon juice for a tangy twist.
• Add grilled chicken or chickpeas to make it a more substantial meal.

Storage

Store the salad in an airtight container in the refrigerator for up to 5 days. Keep it chilled and toss again before serving. The flavors deepen over time, but for best texture, add the feta just before eating or stir gently if mixed in advance.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this salad ahead of time?

Yes, this salad tastes great when made a few hours or even a day ahead. Just keep it refrigerated and toss before serving.

Can I use a different type of pasta instead of orzo?

Yes, you can substitute orzo with small pasta shapes like Israeli couscous or small shells, but cooking times may vary.

Easy Lemon Orzo Salad with Feta Recipe

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★★★★★

4.4 from 89 reviews

A refreshing and easy-to-make Lemon Orzo Salad with a vibrant mix of fresh vegetables, tangy lemon dressing, and creamy feta cheese. Perfect for a light lunch, picnic, or side dish, this salad combines al dente orzo pasta with crisp bell peppers, cucumbers, and herbs, tossed in a zesty lemon and olive oil dressing with a hint of honey.

• Author: Marco
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: 6 servings 1x
• Category: Salad
• Method: Stovetop
• Cuisine: Mediterranean
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Salad

• 2 cups orzo (uncooked)
• 1 red bell pepper, chopped
• 1 English cucumber, chopped
• 1/2 red onion, small diced
• 6 oz. feta cheese, crumbled
• 2–3 garlic cloves, minced
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh basil, chopped

Dressing

• Juice and zest of 1 lemon (1.5-2 oz juice)
• 1/2 cup extra virgin olive oil
• 1 tablespoon honey
• 1/2 teaspoon sea salt
• 1/2 teaspoon cracked black pepper

Instructions

1. Cook Orzo: Cook the orzo according to package instructions until al dente. Meanwhile, chop and prepare all the vegetables and herbs.
2. Cool Orzo: Once cooked, drain the orzo and rinse it under cold water to stop the cooking process and cool it down completely. Drain thoroughly to remove excess water.
3. Toss Salad: In a large bowl, combine the cooled orzo, red bell pepper, cucumber, red onion, garlic, parsley, basil, lemon juice and zest, olive oil, sea salt, and cracked pepper. Toss everything well to combine. Adjust seasoning with additional olive oil, salt, and pepper if desired.
4. Add Honey and Feta: Add the honey and toss again to incorporate the sweetness evenly. Then gently fold in the crumbled feta cheese, taking care not to break it up too much.
5. Chill and Serve: Refrigerate the salad until ready to serve. Toss once more just before serving and drizzle with extra olive oil if desired. Store in a sealed container and consume within 5 days.

Notes

• For best flavor, let the salad chill for at least 30 minutes before serving to allow the flavors to meld.
• Adjust the amount of honey to your taste preference for sweetness.
• This salad keeps well in the refrigerator for up to 5 days when stored properly.
• Feel free to substitute fresh herbs based on availability, such as cilantro or dill.
• Serve chilled or at room temperature for best taste.

Keywords: lemon orzo salad, feta orzo salad, Mediterranean salad, easy pasta salad, summer salad, healthy salad