Best Lemon Orzo Pasta Salad Recipe

Introduction

This Best Lemon Orzo Pasta Salad is a bright, refreshing dish perfect for warm days or as a vibrant side. It combines tender orzo, crisp vegetables, fresh herbs, and tangy feta for a well-balanced flavor profile.

Ingredients

• 1 cup orzo pasta
• 1 bell pepper
• 1/2 English cucumber
• 1/2 cup chopped parsley
• 1/2 cup chopped dill
• 1/2 cup crumbled feta cheese
• Lemon zest
• Sea salt
• Pepper
• 3–4 tablespoons olive oil
• Juice of 1 lemon

Instructions

1. Step 1: Bring a large pot of water to a boil and season it generously with sea salt. While waiting, seed the bell pepper and cut it into small dice. Cut half an English cucumber lengthwise, slice it, then dice. Set aside the diced vegetables.
2. Step 2: Finely chop parsley and dill until you have about half a cup of chopped herbs. These will add freshness and flavor to the salad.
3. Step 3: Once the water is boiling, add the orzo pasta and stir to prevent sticking. Cook for about 6 minutes until al dente. Drain the orzo and rinse under cold water to stop cooking.
4. Step 4: In a salad bowl, combine the cooked orzo, diced bell pepper and cucumber, chopped herbs, and crumbled feta cheese.
5. Step 5: Season with lemon zest, a pinch of sea salt, pepper to taste, olive oil, and lemon juice. Mix well to blend the flavors, then serve.

Tips & Variations

• For extra zest, add a splash of white wine vinegar or a pinch of red pepper flakes for mild heat.
• Swap feta for goat cheese if preferred for a creamier texture.
• Add halved cherry tomatoes or kalamata olives for more color and depth.
• Use fresh lemon juice and zest for the best citrus flavor, avoiding bottled juice if possible.

Storage

Store the salad in an airtight container in the refrigerator for up to 3 days. The flavors will develop over time, but it’s best enjoyed fresh. Before serving, stir well and add a little extra olive oil if it seems dry. This salad can be served chilled or at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of pasta instead of orzo?

Yes, small pasta shapes like couscous or small shells work well, but cooking times will vary. Adjust accordingly to achieve al dente texture.

Is this salad suitable for meal prep?

Absolutely! It holds up well in the fridge and makes a convenient, flavorful option for lunches or quick dinners throughout the week.

Best Lemon Orzo Pasta Salad Recipe

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★★★★★

4.6 from 142 reviews

This Best Lemon Orzo Pasta Salad is a refreshing and vibrant dish perfect for warm-weather meals or as a zesty side. Featuring tender al dente orzo pasta combined with crisp bell peppers, cucumbers, fresh parsley, dill, and tangy crumbled feta, all dressed in a bright lemon vinaigrette, this salad brings a burst of Mediterranean flavors that are light yet satisfying.

• Author: Caleb
• Prep Time: 15 minutes
• Cook Time: 6 minutes
• Total Time: 21 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: Stovetop
• Cuisine: Mediterranean
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Pasta

• 1 cup orzo pasta

Vegetables

• 1 bell pepper, seeded and diced
• 1/2 English cucumber, sliced and diced

Herbs & Cheese

• 1/2 cup chopped parsley
• 1/2 cup chopped dill
• 1/2 cup crumbled feta cheese

Seasonings & Dressing

• Lemon zest from 1 lemon
• Juice of 1 lemon
• 3–4 tablespoons olive oil
• Sea salt, to taste
• Freshly ground pepper, to taste

Instructions

1. Boil the Water and Prep the Vegetables: Bring a large pot of water to a rolling boil and generously season it with sea salt. While waiting, seed the bell pepper and cut it into small dice. Then slice and dice half of the English cucumber. Set these diced vegetables aside for later.
2. Chop the Herbs: Finely chop a good handful of parsley along with a smaller handful of dill until you have about half a cup of each. These fresh herbs will bring brightness and flavor to the salad.
3. Cook the Orzo Pasta: Once the water is boiling, add 1 cup of orzo pasta, stirring occasionally to prevent sticking. Cook for about 6 minutes or until al dente. Be careful not to overcook. Drain the pasta and immediately rinse under cold water to stop the cooking process and cool the pasta for the salad.
4. Assemble the Salad: In a large salad bowl, combine the cooled orzo pasta with the diced bell pepper, diced cucumber, chopped parsley, chopped dill, and crumbled feta cheese. These ingredients form the hearty base of your salad.
5. Season and Enjoy: Add lemon zest, a pinch of sea salt, freshly ground pepper to taste, and 3 to 4 tablespoons of olive oil. Pour in the juice from the zested lemon. Toss everything thoroughly to combine the flavors evenly. Serve immediately for a fresh and vibrant salad.

Notes

• This salad is best served fresh but can be refrigerated for up to 2 days.
• Adjust the amount of olive oil and lemon juice to your taste preferences for a lighter or more tangy dressing.
• For added protein, grilled chicken or chickpeas work well when mixed in.
• Use gluten-free orzo if you need a gluten-free version.
• Rinsing the cooked orzo under cold water stops cooking and keeps the pasta from sticking together.

Keywords: lemon orzo pasta salad, Mediterranean pasta salad, fresh herb pasta salad, feta cheese salad, easy summer salad, healthy pasta salad