There’s something about bright lemon and tender pasta that just feels like sunshine on a plate. Lemon Orzo Salad is the kind of side dish that shows up to every summer potluck, every backyard cookout, every picnic blanket and disappears faster than you can say “seconds, please.”
I still remember the first time I tossed this together back in 2018 for a farmers’ market demo in Austin. The zingy dressing clung to every little grain of orzo, and people kept coming back to ask if I’d used Meyer lemons (I hadn’t just good old regular ones with a heavy hand). After testing this more than a dozen times over the years, I’ve learned that toasting the orzo first makes all the difference. It adds a subtle nuttiness that balances the brightness and keeps things from tasting one-note.
Yesica Andrews
Lemon Orzo Salad Recipe Easy Fresh and Delicious
This Lemon Orzo Salad is a vibrant and refreshing dish featuring tender orzo pasta tossed with fresh cucumbers, cherry tomatoes, red onion, and tangy feta cheese. Coated in a bright and slightly sweet lemon vinaigrette, it’s perfect for a quick lunch or a light side that bursts with flavor.
1 cup chopped cherry tomatoes sliced in half or quartered if they’re large
1 cup chopped cucumbers I like to use the mini cucumbers and slice them in rounds
1/2 cup chopped red onion
1/3 – 1/2 cup chopped fresh parsley
6 oz crumbled feta cheese
1/2 cup extra virgin olive oil
1 large clove garlic pressed grated or very finely minced
4 Tbsp fresh lemon juice
1 Tbsp honey
1/2 tsp kosher salt
1/2 tsp black pepper
Method
Fill a large pot with water and bring it to a boil, adding plenty of salt. Cook the orzo until it’s just tender, following the package guidelines for al dente. Drain the pasta and rinse it under cold water until cool, letting it drain completely.
Transfer the drained orzo to a big bowl and add the cherry tomatoes, cucumbers, chopped red onion, parsley, and crumbled feta cheese; toss gently to combine and set it aside.
In a smaller bowl, whisk together the olive oil, minced garlic, fresh lemon juice, honey, salt, and black pepper until the dressing is smooth and emulsified.
Drizzle the dressing over the orzo salad and fold everything together carefully with a spoon or spatula until the ingredients are evenly coated with the lemon vinaigrette.
Serve the salad right away for the freshest flavor or cover and chill it in the fridge for up to four days to develop the flavors further.
Notes
This recipe is designed to serve 8 but can be adjusted as needed. For best taste, serve the salad fresh or within a few days. Refrigerate leftovers in an airtight container. Nutritional info is approximate.
Why You’ll Love This Simple Summer Salad
This is the kind of recipe you’ll keep coming back to all season long. It’s bright, it’s satisfying, and it comes together in about 30 minutes no fancy techniques or hard-to-find ingredients required.
Minimal prep, maximum flavor: Just cook the orzo, chop your veggies, whisk the dressing, and toss. Perfect for busy weeknights or last-minute potlucks.
Holds up beautifully: Unlike leafy salads that wilt, this one stays fresh and vibrant in the fridge for days. The flavors actually get better as they mingle.
Crowd-pleaser every time: The tangy lemon vinaigrette with a touch of honey balances the salty feta and crisp cucumbers. Even picky eaters ask for seconds.
Versatile and forgiving: Serve it cold at a picnic, bring it to room temperature for a backyard BBQ, or pack it for lunch all week long.
Ingredient Notes and Shopping Tips
I’ve made this salad with whatever I’ve had on hand at Texas farmers’ markets and everyday grocery stores alike. Here’s what works best and why each ingredient matters.
Dried orzo pasta: Look for it in the pasta aisle, usually near the specialty shapes. It cooks fast and absorbs the dressing like a dream.
Cherry tomatoes: I grab the sweetest ones I can find the little grape or cherry varieties add pops of juicy flavor in every bite.
Mini cucumbers: These are my go-to because they’re seedless, crisp, and you can slice them into perfect rounds without peeling.
Red onion: Adds a sharp bite that mellows beautifully once tossed with the lemon dressing.
Fresh parsley: Don’t skip this it brightens everything and adds a subtle herby note.
Feta cheese: The crumbled kind is easiest, but a block you crumble yourself often tastes creamier and less salty.
For the honey lemon vinaigrette: Use a good extra virgin olive oil it’s the backbone of the dressing. Fresh lemon juice (not bottled) makes all the difference, and the honey balances the tang without making it too sweet. One large clove of garlic, finely minced or pressed, gives it that bold, punchy flavor.
How to Make Lemon Orzo Salad
This recipe comes together in three simple steps: cook, chop, and toss. Here’s the flow that works best in my kitchen.
Step
What to Do
Time
1. Cook the orzo
Boil salted water, cook orzo to al dente, drain, and rinse with cold water to stop cooking
5 minutes
2. Prep the veggies
Chop tomatoes, cucumbers, red onion, and parsley; crumble feta
10–15 minutes
3. Make the dressing
Whisk together olive oil, garlic, lemon juice, honey, salt, and pepper
2 minutes
4. Toss and serve
Combine everything in a large bowl, pour dressing over, and toss well
3 minutes
Pro Tip: Let the orzo drain completely in the colander while you chop the veggies. Any extra water will dilute the dressing and make the salad watery.
Simple Swaps and Tweaks
One of my favorite things about this recipe is how flexible it is. You can adjust based on what’s in your fridge or what your family loves.
Ingredient
Easy Swap
Feta cheese
Crumbled goat cheese, shredded Parmesan, or omit for dairy-free
Cherry tomatoes
Diced Roma tomatoes or sun-dried tomatoes (chopped)
Red onion
Green onions, shallots, or thinly sliced sweet onion
Fresh parsley
Fresh basil, dill, or mint for a different herby vibe
Honey
Maple syrup or a pinch of sugar
Add-ins I love: Toss in some Kalamata olives, diced bell peppers, or chickpeas for extra protein and texture. A handful of baby spinach or arugula makes it even more filling.
Serving and Storage Tips
This salad is a workhorse. I’ve brought it to summer cookouts, packed it for lunches, and served it alongside grilled chicken or fish for easy weeknight dinners.
Serve it: Cold or at room temperature. It pairs beautifully with grilled proteins, roasted veggies, or as a light lunch on its own. For gatherings, I like to serve it in a big white bowl with extra lemon wedges on the side.
Store it: Cover tightly and refrigerate for up to 4 days. The flavors deepen as it sits, so day two is often my favorite. Give it a quick stir before serving sometimes the dressing settles at the bottom.
Storage Method
How Long It Lasts
Refrigerator (covered)
Up to 4 days
Room temperature
2 hours max (then refrigerate)
Freezer
Not recommended (texture changes)
Note: If you’re making this ahead for a party, you can prep the orzo and veggies the night before, then toss with the dressing right before serving for the freshest taste.
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FAQs (Lemon Orzo Salad)
Can I make this salad ahead of time?
Yes, this dish actually tastes better after sitting for a few hours as the flavors meld together. You can prepare it up to 2 days in advance and store it covered in the refrigerator. Just give it a quick stir and taste for seasoning before serving, as you may need to add a splash more lemon juice.
What vegetables work best in this recipe?
Cherry tomatoes, cucumber, red onion, and bell peppers are my go-to choices for great texture and color. Fresh herbs like basil, parsley, or dill add wonderful flavor. For extra richness, try adding crumbled feta cheese, olives, or toasted pine nuts.
How do I prevent the orzo from getting mushy?
Cook the orzo just until al dente, about 1-2 minutes less than package directions suggest. Immediately rinse it with cold water to stop the cooking process and prevent sticking. This keeps the pasta firm and prevents it from absorbing too much dressing.
Can I substitute the lemon with other citrus?
Absolutely! Lime juice creates a more tropical flavor profile, while orange juice adds sweetness. You can also use a combination of citrus juices. Just maintain the same ratio of acid to oil in your dressing for the best balance.
How long does this dish stay fresh?
This recipe stays fresh in the refrigerator for up to 4 days when stored in an airtight container. The flavors continue to develop over time. If it seems a bit dry after storage, simply add a tablespoon of olive oil and lemon juice before serving.
You’ll love how this Lemon Orzo Salad turns out bright, satisfying, and ready in about 30 minutes. The tangy dressing clings to every tender grain, and those pops of juicy tomato and salty feta make it feel like summer in a bowl. It’s the kind of dish that tastes even better the next day.
Try stirring in some chopped artichoke hearts or a handful of baby spinach for extra heartiness. If you’re bringing this to a potluck, pack the dressing separately and toss right before serving a trick I learned from too many soggy salads at church picnics. Leftovers hold beautifully in the fridge for up to four days, and they make the easiest packed lunch you’ll ever grab.
I’d love to see your version snap a photo and share it with me! Did your family have a go-to pasta salad growing up? This one reminds me of lazy afternoons on my grandma’s porch, bowls balanced on our laps, lemon on our fingertips. Save this recipe for your next gathering, or better yet, make it tonight and enjoy every bright, zesty bite.
With a passion for wholesome cooking inspired by family traditions, I create healthy, simple recipes focused on sourdough, shrimp, chicken, and balanced meals for everyday wellness.
Every recipe here is tested in my kitchen using U.S. measurements and easy-to-find ingredients, so you can cook confidently.
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