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Lemon Orzo Salad

Bright lemon orzo salad recipe with fresh herbs and glossy vinaigrette in close up.
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A vibrant and refreshing salad featuring tender orzo pasta tossed with crisp vegetables, briny olives, and tangy feta cheese, all coated in a bright lemon vinaigrette. Perfect as a quick side dish or a light main course, it comes together in about 30 minutes. The flavors meld beautifully, making it ideal for meal prep and gatherings.

Ingredients

Scale
  • 1 cup (8 oz) uncooked orzo pasta
  • 1 cup English cucumber, finely diced
  • 1 cup cherry or grape tomatoes, halved
  • 1/2 cup red onion, finely diced
  • 1/2 cup Kalamata olives, pitted and sliced
  • 1/2 cup crumbled feta cheese
  • 1/4 cup chopped fresh parsley
  • 1/4 cup chopped fresh dill
  • 1/3 cup extra virgin olive oil
  • 1/4 cup freshly squeezed lemon juice (from about 2 lemons)
  • 1 tablespoon lemon zest
  • 1 teaspoon Dijon mustard
  • 1 clove garlic, minced
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon salt, plus more to taste
  • 1/4 teaspoon freshly ground black pepper

Instructions

  1. Bring a large pot of salted water to a boil. Add the orzo and cook according to package directions until al dente, about 8-10 minutes. Drain well and rinse briefly under cool water. Let it drain thoroughly in a colander.
  2. While the orzo cooks, make the vinaigrette. In a small bowl or jar, whisk together the olive oil, lemon juice, lemon zest, Dijon mustard, minced garlic, dried oregano, salt, and pepper until emulsified and creamy.
  3. In a large mixing bowl, combine the cooled, drained orzo, diced cucumber, halved tomatoes, red onion, sliced olives, parsley, and dill.
  4. Pour about three-quarters of the lemon vinaigrette over the salad. Gently toss everything together until evenly coated. Taste and add more dressing, salt, or pepper as needed.
  5. Gently fold in the crumbled feta cheese. Let the salad sit for 10-15 minutes before serving to allow the flavors to meld.

Notes

For best results, use fresh lemon juice and zest. Let the dressed salad rest before serving for optimal flavor. The salad can be stored in an airtight container in the refrigerator for 3-4 days. For a gluten-free version, use gluten-free orzo. For a vegan version, omit the feta or use a dairy-free alternative.

Nutrition

Find it online: https://www.homestyletable.com/lemon-orzo-salad/