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BEST LEMON ORZO PASTA SALAD centered hero view, clean and uncluttered
Olivia Farnsworth

Best Lemon Orzo Pasta Salad Recipe Quick and Fresh

This Best Lemon Orzo Pasta Salad is a bright and refreshing dish perfect for a quick meal or a side. Featuring tender orzo, crisp vegetables, and a zesty lemon dressing, it’s easy to prepare and packed with vibrant flavors that celebrate fresh herbs and creamy feta cheese.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Calories: 650
Ingredients Method Notes

Ingredients
  

  • sea salt
  • 1 cup orzo pasta
  • 1/2 English cucumber
  • 1 bell pepper
  • 1/2 cup chopped parsley (freshly chopped for best flavor)
  • 1/2 cup chopped dill
  • 1/2 cup crumbled feta cheese (sheep’s milk feta preferred for creaminess)
  • black pepper (freshly ground for better aroma)
  • 3 to 4 tbsp olive oil (good quality extra virgin olive oil like California Olive Ranch)
  • lemon zest (from 1 medium lemon)
  • juice of 1 lemon

Method
 

  1. Bring a large pot of salted water to a boil and add the orzo pasta.
  2. Cook the orzo for 6 to 10 minutes until tender but still firm to the bite.
  3. Drain the pasta and rinse under cold water to cool it down and stop the cooking.
  4. Chop the cucumber and bell pepper into bite-sized pieces.
  5. In a large mixing bowl, combine the cooled orzo with the cucumber, bell pepper, chopped parsley, and dill.
  6. Add the lemon zest and lemon juice along with the olive oil to the bowl.
  7. Toss all ingredients gently to coat everything evenly with the dressing.
  8. Season with freshly ground black pepper and a pinch of sea salt to taste.
  9. Sprinkle the crumbled feta cheese on top and give a final light toss before serving.

Notes

  • For best results, use fresh herbs and a high-quality extra virgin olive oil. This salad can be stored in the fridge for up to 2 days and tastes even better after marinating.