This Lemon Orzo Salad with Feta and Veggies is a refreshing, vibrant dish packed with Mediterranean flavors. Featuring tender orzo pasta, crisp cucumbers, sweet bell peppers, tangy feta, and a zesty lemon dressing, this salad is perfect as a side dish or light main course. It’s quick, easy, and ideal for any occasion!
Why You’ll Love This Recipe
- Bursting with fresh, zesty flavors.
- Ready in just 25 minutes — perfect for busy days.
- Versatile as a side dish, light lunch, or picnic favorite.
- Vegetarian and easily adaptable for various diets.
- Made with simple, wholesome ingredients.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Salad:
- 2 cups orzo pasta, cooked and cooled
- 1 English cucumber, diced
- 1 red bell pepper, diced
- 1/2 small red onion, finely chopped
- 6 oz feta cheese, crumbled
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh basil, chopped
For the Lemon Dressing:
- 1 lemon, juice and zest of
- 1/2 cup extra virgin olive oil
- 2 garlic cloves, minced
- 1 tablespoon honey
- 1/2 teaspoon sea salt
- 1/2 teaspoon cracked black pepper
Directions
Step 1: Cook the Orzo
- Boil the Orzo: Cook the orzo pasta in salted boiling water according to package instructions. Drain and rinse under cold water to stop the cooking. Set aside.
Step 2: Prepare the Dressing
- Mix the Dressing: In a small bowl or jar, whisk together the lemon juice, lemon zest, olive oil, minced garlic, honey, sea salt, and black pepper until emulsified.
Step 3: Assemble the Salad
- Combine the Ingredients: In a large mixing bowl, combine the cooked orzo, diced cucumber, red bell pepper, red onion, parsley, basil, and crumbled feta cheese.
- Add the Dressing: Pour the lemon dressing over the salad and toss until everything is evenly coated.
Step 4: Serve
- Serve Immediately or Chill: Serve the salad immediately or refrigerate for 15–20 minutes to let the flavors meld.
Servings and Timing
- Servings: 8
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
Variations
- Protein Boost: Add grilled chicken, shrimp, or chickpeas for extra protein.
- Vegan Option: Replace feta with a dairy-free alternative or omit it entirely.
- Spicy Twist: Add a pinch of red pepper flakes or diced jalapeños for a little heat.
- Herb Swap: Substitute dill, mint, or cilantro for parsley or basil.
- Grain Substitution: Use quinoa, couscous, or farro instead of orzo for a twist.
Storage/Reheating
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freezing: Not recommended, as the fresh vegetables may lose their texture when thawed.
- Reheating: Best served cold or at room temperature; no reheating required.
FAQs
1. Can I make this salad ahead of time?
Yes, this salad is perfect for meal prep. Prepare it up to 24 hours in advance and store in the refrigerator. Add the dressing just before serving for the freshest flavor.
2. What’s the best type of feta to use?
Greek feta in brine has the best flavor and texture.
3. Can I use a different type of pasta?
Yes, small pasta shapes like ditalini or couscous work well as substitutes.
4. Is this salad gluten-free?
To make it gluten-free, use gluten-free orzo or another gluten-free grain like quinoa.
5. How do I keep the salad from getting soggy?
Rinse the orzo thoroughly to remove excess starch and pat the vegetables dry before adding them to the salad.
6. Can I add more veggies?
Absolutely! Cherry tomatoes, zucchini, or spinach make great additions.
7. How can I make this salad heartier?
Add grilled chicken, shrimp, or chickpeas for a more filling meal.
8. Can I use bottled lemon juice?
Fresh lemon juice is recommended for the best flavor, but bottled lemon juice can be used in a pinch.
9. What pairs well with this salad?
Serve with grilled meats, roasted vegetables, or crusty bread for a complete meal.
10. Can I use dried herbs instead of fresh?
Yes, but reduce the amount by half, as dried herbs are more concentrated in flavor.
Conclusion
This Lemon Orzo Salad with Feta and Veggies is a quick and refreshing dish that’s perfect for any occasion. With its zesty lemon dressing, crisp vegetables, and creamy feta, it’s a crowd-pleasing side or light main course. Whip it up in under 30 minutes and enjoy the bright, Mediterranean-inspired flavors !
Print
Lemon Orzo Salad with Feta and Veggies
- Total Time: 25 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
This vibrant Lemon Orzo Salad is a fresh and flavorful dish packed with juicy cucumbers, bell peppers, tangy feta, and a zesty lemon dressing. Perfect as a quick side for picnics, BBQs, or weeknight dinners, this vegetarian salad is a crowd-pleaser for any occasion.
Ingredients
Produce:
- 1 English cucumber (diced)
- 1 red bell pepper (diced)
- 1/2 small red onion (finely diced)
- 2 garlic cloves (minced)
- 1 lemon (juice and zest)
- 1/4 cup fresh parsley (chopped)
- 1/4 cup fresh basil (chopped)
Pasta & Grains:
- 2 cups orzo pasta
Dairy:
- 6 oz feta cheese (crumbled)
Condiments:
- 1 tbsp honey
Oils & Vinegars:
- 1/2 cup extra virgin olive oil
Baking & Spices:
- 1/2 tsp sea salt
- 1/2 tsp cracked black pepper
Instructions
Cook the Orzo:
- Boil the Pasta:
- Bring a large pot of salted water to a boil. Add the orzo and cook according to package instructions until al dente (about 8–10 minutes). Drain and rinse under cold water to stop the cooking process.
Prepare the Dressing:
- Mix the Dressing:
- In a small bowl, whisk together the olive oil, lemon juice, lemon zest, minced garlic, honey, sea salt, and black pepper. Adjust seasoning to taste.
Assemble the Salad:
- Combine the Ingredients:
- In a large mixing bowl, combine the cooked orzo, cucumber, red bell pepper, red onion, parsley, and basil. Drizzle the dressing over the salad and toss to coat evenly.
- Add the Feta:
- Gently fold in the crumbled feta cheese.
Serve:
- Chill and Enjoy:
- Let the salad sit for 10–15 minutes to allow the flavors to meld. Serve at room temperature or chilled.
Notes
- Add protein like grilled chicken or chickpeas to make it a complete meal.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Substitute orzo with quinoa or couscous for a gluten-free option.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad, Side Dish
- Method: No-Cook
- Cuisine: Mediterranean-inspired
