Lemon Orzo Salad with Feta

A bowl of lemon orzo salad topped with lemon slices.

4.93 from 13 votes

This Mediterranean lemon orzo salad is the perfect 30-minute side dish for Easter, cookouts, and meal prep. Made with feta, cucumber, olives, chickpeas, pepperoncini, and a simple lemon dressing.

Prep Time15

Cook Time15

Total Time30

Course: Salads, Side Dish

Cuisine: American, Mediterranean

Servings: Servings

Calories: 8.12kcal

Author: Sarah Hill

Equipment

Large saucepan
Knife

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 in half
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

US Customary - Metric

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.
16 ounces uncooked orzo
Add the remaining ingredients, aside from lemon juice, olive oil, salt and pepper, to the bowl with the orzo.
½ cup English cucumber, ½ small red onion, ½ cup Kalamata olives, Castelvetrano green olives or a mix, ½ cup crumbled feta cheese, ½ cup sliced pepperoncini , 1 (15 ounce) can of chickpeas, ¼ cup fresh parsley
To a small jar or measuring cup, mix the lemon juice and olive oil and about 1 teaspoon each of salt and black pepper. Pour the dressing over the salad, toss to combine and serve.
1 lemon, ¼ cup extra virgin olive oil, salt and black pepper

Video

Notes

Drain and rinse the orzo with cold water. This stops the pasta from cooking and prevents sticking.
If you are planning on making this salad ahead of time, add an extra drizzle of olive oil and toss right before serving.
If you're meal-prepping, keep the pasta, vegetables, herbs and cheese separate and mix before serving.

Nutrition