This lemon feta orzo salad is refreshing and zesty with orzo pasta, lemon vinaigrette, cherry tomatoes, cucumber, red onion, and fresh basil.
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This easy lemon orzo salad is the perfect side dish for your next cookout or potluck. The bright flavors are perfect for the summer months (think Memorial Day, 4th of July, and Labor Day). To make it a main dish, add grilled chicken or shrimp.
If you like this lemon orzo salad recipe, try my lemon parmesan orzo and my pesto orzo salad.
Recipe Highlights
- Quick and Easy: Ready in just 20 minutes, making it perfect for a fast and delicious meal or side dish.
- Perfect side dish: Bookmark this side dish for your next cookout or potluck.
- Fresh Flavors: Packed with fresh veggies and fresh herbs, the lemon dressing and tangy feta cheese add a tangy and savory flavor, making it a delightful summer salad.
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Ingredients
- Orzo pasta: Small rice-shaped pasta. Although it's rice-shaped, it is indeed pasta! Find this at the grocery store on the pasta aisle.
- Lemon: Fresh lemon, juiced and zested for a bright, citrus flavor. This is the base of the simple lemon vinaigrette.
- Extra virgin olive oil: Rich, flavorful oil for the dressing.
- Red wine vinegar: Adds acidity and depth to the dressing.
- Pure maple syrup: A touch of sweetness for balance.
- Dijon mustard: Adds a tangy flavor. Dijon is an emulsifier to keep the vinaigrette together.
- Salt and pepper: Enhances the overall taste.
- Cherry tomatoes: Washed, dried, and cut in half.
- English cucumber: Diced for crunch and hydration. English cucumbers have fewer seeds and thinner skin, making them perfect for pasta salad.
- Red onion: Adds a mild, sharp flavor.
- Feta cheese: Crumbled for a salty, creamy texture and taste.
- Fresh basil: Finely chopped for an herbaceous touch.
See the recipe card for quantities.
Instructions
Prepare the orzo in salted water according to the package directions, boiling until al dente. Drain the cooked orzo, rinse it with cold water, and set aside to cool.
In a small bowl, whisk together the lemon juice, lemon zest, olive oil, red wine vinegar, maple syrup, Dijon mustard, salt, and pepper to make the lemon dressing.
In a large bowl, add the cooked orzo, halved cherry tomatoes, diced cucumbers, diced onion, crumbled feta, and chopped basil.
Pour in the lemon vinaigrette mixture and gently stir to coat.
Chill in the refrigerator for at least 30 minutes before serving.
Substitutions
- Orzo pasta: Substitute with any small pasta shape like ditalini, small bow-ties, or rotini.
- Lemon: Fresh lemon juice is best, but bottled lemon juice will do the trick if fresh lemons aren't available.
- Olive oil: Replace with avocado oil or any other light-flavored oil.
- Red wine vinegar: Substitute with apple cider vinegar, white wine vinegar, or balsamic vinegar.
- Pure maple syrup: Use honey, agave nectar, or granulated sugar.
- Dijon mustard: Replace with whole grain mustard or even mayo.
- Cherry tomatoes: Use grape tomatoes, diced Roma tomatoes, or sun-dried tomatoes.
- English cucumber: Replace with regular cucumber (peeled or partially peeled and seeded) or Persian cucumbers.
- Feta cheese: Use goat cheese or grated parmesan.
Variations
- Greek Orzo Salad: Add kalamata olives, chopped bell peppers, and a sprinkle of dried oregano. Substitute the red wine vinegar with balsamic vinegar. Include diced, marinated artichoke hearts.
- Mediterranean Orzo Salad: Add chopped sun-dried tomatoes or roasted red pepper, roasted red peppers, and fresh parsley with this delicious Mediterranean Orzo.
- Chickpea Orzo Salad: Try this pesto orzo salad with chickpeas for a vegetarian side dish.
Equipment
- Large mixing bowl or serving bowl for the pasta salad.
- Small bowl for mixing the lemon dressing.
- Cutting board and chef's knife for chopping the veggies.
Storage
To store leftover orzo salad, transfer it into an airtight container. Store in the refrigerator for up to 3 to 4 days. Before serving the leftovers, give the salad a gentle stir to redistribute any dressing that may have settled.
FAQ
Rinse cooked orzo if you're using it in a pasta salad recipe. If you're serving the pasta hot with sauce, do not rinse it.
English cucumbers are longer, thinner, and often sold wrapped in plastic because their skin is thinner and more delicate. They also have fewer seeds and a milder flavor compared to regular cucumbers, which are shorter, have a thicker, waxier skin, and more seeds.
Related
Looking for other pasta recipe? Try these:
📖 Recipe
Lemon Feta Orzo Salad
Video
Ingredients
- 1-½ cups orzo pasta uncooked (12 ounces)
- 1 large lemon juiced and zested
- 3 tablespoons extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon pure maple syrup
- 1 teaspoon Dijon mustard
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 10 ounces cherry tomatoes halved
- 1 English cucumber diced
- ½ red onion diced
- 6 ounces feta cheese crumbled
- ¼ cup fresh basil finely chopped
Instructions
- Prepare the orzo in salted water according to the package directions, boiling until al dente. Drain the cooked orzo, rinse it with cold water, and set aside to cool.
- In a small bowl, whisk together the lemon juice, lemon zest, olive oil, red wine vinegar, maple syrup, Dijon mustard, salt, and pepper to make the lemon dressing.
- In a large bowl, add the cooked orzo, halved cherry tomatoes, diced cucumbers, diced onion, crumbled feta, and chopped basil. Pour in the lemon vinaigrette mixture and gently stir to coat.
- Chill in the refrigerator for at least 30 minutes before serving.
Notes
Nutrition
Food safety
- Wash Produce: Thoroughly wash all fresh produce like tomatoes, cucumber, and lemon before using them in the salad.
- Room temperature: Food should not be left at room temperature for more than 2 hours. If the temperature is above 90°F (32°C), this time reduces to 1 hour.
Kelsey Smith says
I make this for every family cookout and pool party. Enjoy!