Lemon Orzo Salad with Feta

Name: Lemon Orzo Salad with Feta
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 16 ounces uncooked orzo; 1/2 cup English cucumber (diced); 1/2 small red onion (diced ); 1/2 cup Kalamata olives, Castelvetrano green olives or a mix (sliced); 1/2 cup crumbled feta cheese; 1/2 cup sliced pepperoncini from a jar; 1 (15 ounce) can of chickpeas (drained and rinsed); 1/4 cup fresh parsley (roughly chopped); 1 lemon (juiced); 1/4 cup extra virgin olive oil; salt and black pepper (to taste)

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.

Mediterranean orzo salad in a bowl with a spoon.

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🌟Why You'll Love this Salad
🥘Ingredients
📖Substitutions & Variations
🔪Instructions
💭Recipe FAQs
👩🏻‍🍳Sarah's Top Tips
🥗Serving
🥣Storage & Reheating
More Salad Recipes
Recipe
Comments

This orzo pasta salad recipe is simple to put together and the perfect side dish for any gathering.

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

Can I make substitutions?

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.

How do I prevent the orzo from getting mushy?

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.

Can lemon orzo salad be made ahead of time?

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.

Orzo in a bowl with cucumber, olives and chickpeas.

🥗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.