30-Minute Lemon Orzo Salad With Feta

I used to think orzo was just tiny rice until I was well into my twenties. Turns out it’s actually pasta shaped like rice, which explains why I could never get it right when I tried cooking it like actual rice.

Once I figured that out, orzo became my go-to for quick salads. It cooks faster than most pasta shapes, and it holds onto dressing really well. This lemon version with feta is what I make when I need something that works for lunch or dinner—and tastes even better the next day.

What Kind of Orzo Should I Use?

Any standard orzo pasta will work perfectly for this salad, whether you go with regular wheat orzo or try a whole grain version for extra fiber. You’ll find orzo in the pasta aisle of most grocery stores, and it looks like large grains of rice but it’s actually a small pasta shape. If you can’t find orzo, small pasta shapes like ditalini or even pearl couscous make good substitutes. Just make sure to cook your orzo until it’s tender but still has a slight bite to it – you don’t want it mushy since it’ll continue to absorb the dressing as it sits.

Options for Substitutions

This fresh salad is pretty forgiving when it comes to swaps and substitutions:

• Orzo: If you can’t find orzo, small pasta shapes like ditalini, small shells, or even couscous work great. Cook according to package directions and you’re good to go.
• Feta cheese: Not a feta fan? Try goat cheese, fresh mozzarella balls, or even cubed sharp cheddar. For a dairy-free option, just leave it out or add some toasted pine nuts for richness.
• Fresh herbs: Fresh parsley and basil really make this salad shine, but you can use dried herbs in a pinch – just use about 1 tablespoon of each instead of ¼ cup. Fresh dill or mint also work nicely here.
• Red bell pepper: Any color bell pepper works, or try cherry tomatoes, roasted red peppers from a jar, or even diced zucchini for crunch.
• English cucumber: Regular cucumbers are fine – just peel and seed them first. You could also use diced celery for that crisp texture.
• Honey: Maple syrup or agave work as substitutes, or just add a pinch of sugar to balance the lemon’s tartness.

Watch Out for These Mistakes While Cooking

The biggest mistake with orzo salad is overcooking the pasta, which turns it mushy and makes your salad fall apart – cook it just until al dente since it will continue to soften as it sits with the dressing.

Another common error is adding the feta cheese while the orzo is still hot, which causes it to melt and become gooey instead of staying in nice crumbles, so always let your pasta cool completely first.

Don’t skip salting your pasta water generously, as this is your only chance to season the orzo itself, and make sure to rinse the cooked pasta with cold water to stop the cooking process and prevent it from sticking together.

For the best flavor, let your finished salad chill in the fridge for at least an hour before serving, which allows all those fresh herbs and lemon flavors to meld together perfectly.

What to Serve With Lemon Orzo Salad?

This fresh orzo salad is perfect as a side dish for grilled chicken, salmon, or lamb since the bright lemon and herbs complement those proteins really well. I love serving it alongside Mediterranean dishes like grilled kebabs, stuffed grape leaves, or a simple Greek chicken with oregano and olive oil. It also makes a great addition to summer barbecues – just pair it with grilled vegetables, pita bread, and maybe some hummus for a complete meal. Since it’s already packed with feta and fresh flavors, you can even enjoy it on its own as a light lunch with some crusty bread on the side.

Storage Instructions

Refrigerate: This orzo salad actually gets better after sitting in the fridge for a few hours! Store it in an airtight container in the refrigerator for up to 4 days. The flavors really meld together nicely, making it perfect for meal prep or bringing to potlucks.

Make Ahead: I love making this salad a day ahead of time since it tastes even better the next day. The orzo soaks up all those lemony flavors and the vegetables stay nice and crisp. Just give it a good stir before serving since the dressing might settle a bit.

Refresh: If your salad seems a little dry after a day or two, just drizzle in a bit more olive oil and lemon juice, then toss it all together. Sometimes I’ll add a pinch more salt and pepper too, since the flavors can mellow out over time in the fridge.

Preparation Time	10-15 minutes
Cooking Time	10-15 minutes
Total Time	20-30 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1900-2100
• Protein: 40-50 g
• Fat: 95-110 g
• Carbohydrates: 225-250 g

Ingredients

For the salad:

• 1/4 cup chopped fresh parsley
• 6 oz feta cheese, crumbled (I use Athena brand)
• 1/4 cup chopped fresh basil (or substitute with fresh mint)
• 2 cups dry orzo pasta (cooks in about 9-10 minutes)
• 2 to 3 garlic cloves, minced (freshly minced for best flavor)
• 1 English cucumber, chopped (into 1/2-inch pieces)
• 1/2 red onion, finely diced (into 1/4-inch pieces)
• 1 red bell pepper, chopped (into 1/2-inch pieces)

For the dressing:

• 1/2 cup extra-virgin olive oil (I prefer Kirkland Organic)
• 1 tbsp honey (helps balance the acidity)
• 1/2 tsp cracked black pepper (freshly ground preferred for more flavor)
• Zest and juice of 1 lemon (about 3 tablespoons juice)
• 1/2 tsp sea salt

Step 1: Prepare All Ingredients (Mise en Place)

• 1 red bell pepper, chopped
• 1 English cucumber, chopped
• 1/2 red onion, finely diced
• 2 to 3 garlic cloves, minced
• 1/4 cup chopped fresh parsley
• 1/4 cup chopped fresh basil
• Zest and juice of 1 lemon

While waiting for the water to boil, prepare all your vegetables and aromatics to maximize efficiency.

Chop the red bell pepper and English cucumber into 1/2-inch pieces, finely dice the red onion into 1/4-inch pieces, mince the garlic cloves, and zest and juice the lemon.

Roughly chop the fresh parsley and basil (or mint if substituting).

Having everything prepped and ready makes the assembly process quick and ensures you won’t miss any ingredients.

I like to do all my chopping with cold vegetables straight from the fridge—they’re easier to cut cleanly and hold their crispness better.

Step 2: Cook the Orzo Pasta

• 2 cups dry orzo pasta

Bring a large pot of salted water to a rolling boil and add the dry orzo pasta.

Cook for 9 to 10 minutes until the pasta is tender but still has a slight bite (al dente).

Once cooked, drain the pasta in a colander and immediately rinse it under cold running water to stop the cooking process and cool it down.

This cold rinse prevents the pasta from becoming mushy and helps maintain its texture in the final salad.

Step 3: Build the Dressing and Combine Base Ingredients

• cooked and cooled orzo from Step 2
• chopped vegetables and herbs from Step 1
• 1/2 cup extra-virgin olive oil
• lemon juice and zest from Step 1
• 1 tbsp honey
• 1/2 tsp sea salt
• 1/2 tsp cracked black pepper

In a large mixing bowl, combine the cooled cooked orzo with the chopped red bell pepper, cucumber, red onion, minced garlic, parsley, and basil from Step 1.

In a separate small bowl or measuring cup, whisk together the extra-virgin olive oil, lemon juice, lemon zest, honey, sea salt, and cracked black pepper until the dressing is well emulsified and the honey is fully dissolved.

Pour the dressing over the orzo and vegetable mixture, then toss everything together thoroughly until all ingredients are evenly coated.

I find that freshly ground black pepper makes a noticeable difference in flavor here—it adds a subtle warmth that complements the bright lemon beautifully.

Step 4: Finish With Feta and Chill

• 6 oz feta cheese, crumbled
• combined salad from Step 3

Gently fold the crumbled feta cheese into the salad from Step 3, using a light hand so the cheese stays in beautiful chunks rather than getting broken into small pieces.

Transfer the salad to a serving dish or container and refrigerate until you’re ready to serve.

The chilling time allows the flavors to meld together and the pasta to absorb more of the dressing.

When serving, give it a gentle toss and taste for seasoning—you may want to adjust the salt and lemon juice depending on your feta brand and personal preference.