This Mediterranean Lemon Orzo Salad is perfect for those warm summer months. This refreshing orzo pasta salad is made with fresh ingredients and comes together in just 30 minutes for the easiest side or main dish.
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This orzo pasta salad recipe is simple to put together and the perfect side dish for any gathering. Pair it with my Chicken Cobb Salad for a well-rounded summer spread."
Pasta salad recipes scream Spring and Summer! If I'm making one of my fresh salads, I know that warmer weather is around the corner. Not to mention some of my favorite ingredients are thrown together to create this salty, savory lemon orzo salad. Minimal cooking, fresh ingredients AND some creamy feta? I'm in!
🌟Why You'll Love this Salad
- Salty feta. Feta cheese ties this Mediterranean dish together in a creamy, salty bow.
- Easy recipe. 15 minutes to prepare the ingredients and 15 minutes to cook and combine!
- Vegetarian. This recipe is completely vegetarian!
🥘Ingredients
- Orzo. Short-cut, oval pasta used mainly for soups and salads.
- English cucumber. English cucumbers have thinner skin and fewer seeds for a crunchy fresh bite.
- Red onion. Red onions have a pungent and slightly sweet flavor that complements the tanginess of the lemon juice in the salad
- Kalamata olives. Kalamata olives add a rich flavor that is slightly salty, tangy, and fruity.
- Crumbled feta cheese. Feta's sharp taste can balance the acidity of the lemon juice and briny ingredients.
- Sliced pepperoncini. Small mild-heat peppers that add a subtle kick and sweet flavor.
- Chickpeas. Chickpeas add a bit of protein to this meatless dish making the salad more filling and satisfying.
See the recipe card below for the remaining ingredients and quantities.
📖Substitutions & Variations
- Feel free to add more fresh veggies like grape tomatoes, bell peppers or roasted asparagus.
- A great milder substitute for feta is goat cheese, it's creamy and rich!
- I use fresh parsley since it compliments the salty and savory ingredients but fresh basil would also work.
- Vegan option. This recipe can be made vegan by omitting the feta cheese or with a feta substitute.
- Add protein. If you're making this for a main dish it pairs well with grilled chicken or grilled shrimp.
- Heat. Feel free to omit the pepperoncini if you don't like the subtle heat, or if you'd like to add more, a sprinkle of crushed red pepper is delicious!
🔪Instructions
Step 1: Cook the orzo to al dente in a large saucepan according to package instructions. Drain, and rinse thoroughly in a strainer with cold water. Transfer the pasta to a large mixing bowl.
Step 2: Add the remaining ingredients, aside from lemon juice, olive oil, salt and pepper, to the bowl with the orzo. Pour in the lemon juice and olive oil and season with salt and black pepper. Toss the salad to combine everything and serve immediately. Enjoy!
💭Recipe FAQs
Yes! You can add additional ingredients or make substitutions. Some great options: baby spinach, chopped red bell pepper, cherry tomatoes, artichokes, cannellini beans and/or arugula.
Make sure you cook the pasta just to al denté as it will absorb the lemon juice and olive oil the longer it sits. Rinse and drain the pasta with cold water after cooking.
Yes! If you're making this salad ahead of time, cook, drain and rinse the pasta and then add olive oil. Cut your vegetables and store them separately in the fridge. I find that storing things separately keeps the vegetables crisp. Add all ingredients together before serving along with the fresh herbs and feta cheese.
👩🏻🍳Sarah's Top Tips
- Cool the pasta. An important step when making pasta salad is to drain and rinse with cold water. This stops the pasta from cooking and prevents sticking.
- Chop while it's cooking. While the pasta cooks, chop your other ingredients!
- Add more olive oil. If you are planning on making this salad ahead of time, add an extra drizzle of olive oil and toss before serving.
- Salt your pasta water generously after it boils, and before adding the pasta. Always cook your pasta to al dente. Overcooking will lead to a mushy pasta salad.
🥗Serving
Serve this Mediterranean Lemon Orzo salad for Easter or another Spring and Summer holiday. This is also great as a side served alongside these grilled bang bang chicken skewers or main dish on a busy weeknight!
The salad can be served as an appetizer or snack at a BBQ or cookout. It also pairs great with grilled protein- steak, shrimp, fish and chicken. Try it with Roasted Chicken Leg Quarters, Air Fryer Caprese Chicken, Mediterranean Salmon and Greek Turkey Meatballs.
🥣Storage & Reheating
I recommend eating this pasta salad within 3 days, however, it can be consumed for up to 7 days. The ingredients will be less crisp but still good to eat. Store in an airtight container.
If you're meal-prepping, keep the pasta, vegetables, herbs and cheese separate and mix before serving.
More Salad Recipes
Did you make this recipe? Leave a ⭐️⭐️⭐️⭐️⭐️ rating and a comment below—I’d love to hear how it turned out! THANK YOU!
Recipe
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Lemon Orzo Salad with Feta
See the full post for extra tips and photos
Ingredients
- 16 ounces uncooked orzo
- ½ cup English cucumber, diced
- ½ small red onion, diced
- ½ cup Kalamata olives, Castelvetrano green olives or a mix, sliced
- ½ cup crumbled feta cheese
- ½ cup sliced pepperoncini from a jar
- 1 (15 ounce) can of chickpeas, drained and rinsed
- ¼ cup fresh parsley, roughly chopped
- 1 lemon, juiced
- ¼ cup extra virgin olive oil
- salt and black pepper, to taste
Instructions
- Cook the orzo in a large saucepan, according to package instructions. Drain the orzo then rinse thoroughly in a strainer with cold water. Transfer pasta to a large mixing bowl.
- Add the remaining ingredients, aside from lemon juice, olive oil, salt and pepper, to the bowl with the orzo. Pour in lemon juice and olive oil and season with salt and black pepper, about 1 teaspoon of each.
- Toss the salad and serve immediately.
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Sarah's Tips
- Cool the pasta. An important step when making pasta salad is to drain and rinse with cold water. This stops the pasta from cooking and prevents sticking.
- Chop while it's cooking. While the pasta cooks, chop your other ingredients!
- Add more olive oil. If you are planning on making this salad ahead of time, add an extra drizzle of olive oil and toss before serving.
- Salt your pasta water generously after it boils, and before adding the pasta. Always cook your pasta to al dente. Overcooking will lead to a mushy pasta salad.
- I recommend eating this pasta salad within 3 days, however, it can be consumed for up to 7 days. The ingredients will be less crisp but still good to eat. Store in an airtight container.
- If you're meal-prepping, keep the pasta, vegetables, herbs and cheese separate and mix before serving.
Nancy Holt says
Made this for a large group everybody loved it!
Marlene says
I really enjoyed this recipe. I would probably add more lemon next time and more feta, but that's a personal preference. Thank you for sharing!
Sarah Holt says
Hi Marlene, thanks for the great review, I'm glad you enjoyed the recipe! More lemon and more feta is a great idea!
Sisley White - Sew White says
What an incredible salad. I would love to dive right in. Thank you for linking up to CookBlogShare
Sarah Holt says
Thank you Sisley!
Alisa Infanti says
This is such a great side dish for everything summer!
Sarah Holt says
so perfect and easy to bring to any event!
Beth says
This looks so yummy and flavorful! My hubby is going to love this for lunch today! Excited to make this!
Sarah Holt says
thank you Beth, I hope you guys enjoy it!
Kechi says
Am loving all the components of this salad; such much freshness and deliciousness!
Sarah Holt says
thank you Kechi!
Michelle says
This is such a fresh and delicious salad for summer! Orzo is the perfect choice of pasta!
Sarah Holt says
I love orzo, thanks Michelle
Beth Sachs says
A delicious side dish for a summer BBQ. Olives, feta and lemon pair so well together!
Sarah Holt says
Some of my favorite flavors, thanks Beth