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This easy lemon orzo salad is loaded with fresh veggies and herbs and tossed in a simple lemon dressing. It comes together in 20 minutes and makes for the perfect side dish or light lunch.
Light, refreshing and packed with lemon flavor, this lemon orzo salad recipe is the perfect side dish for your upcoming summer gatherings.
With a combination of tender orzo pasta, crisp cucumbers, sweet peas and tangy feta cheese this salad is sure to become a new summer favorite. If you enjoy my Mediterranean orzo salad, this version is a must-try!
Table of Contents
Why You’ll Love This Recipe
This salad is easy, flavorful, and endlessly versatile. Here’s why it’s a favorite around here:
- Quick and Easy – With minimal ingredients, this salad comes together in no time.
- Versatile – Perfect as a side dish for a summer potluck or BBQ, but can also be eaten for lunch or dinner. Add your favorite protein to make it a full meal!
- Refreshing – The lemon, cucumber and fresh herbs give this salad a refreshing taste.
- Great for meal prep – Make it ahead of time for meal prep. The flavors get even better as it sits!
- Crowd-pleaser – The delightful mix of flavors and textures is sure to impress at any gathering.
Ingredients Needed
- orzo pasta – orzo is a small, rice-shaped pasta that’s ideal for salads. It cooks quickly and soaks up flavors beautifully. I like to buy whole wheat orzo because it contains more fiber than regular orzo.
- frozen peas – thawed frozen peas add a nice sweetness and texture to the salad. They’re also a great source of fiber and protein.
- cucumber – fresh cucumber brings a crunchy texture and refreshing taste. Feel free to use a regular cucumber or english cucumber.
- curly parsley – freshly chopped parsley adds a touch of green and a mild, herby flavor. You can also use flat-leaf parsley if preferred.
- feta cheese – the crumbled feta adds a tangy, salty dimension that pairs perfectly with the lemon.
- lemon juice – fresh lemon juice is key to making this salad zingy and vibrant. It’s always recommended to use fresh lemons for the best flavor.
- olive oil – olive oil adds richness, healthy fats and helps to bring all the flavors together.
- sea salt & ground pepper – for seasoning.
Substitutions & Notes
The beauty of this lemon orzo pasta salad is that it’s totally customizable. You can make various substitutions or add in other ingredients depending on what you have on hand or your personal preferences. Here are some substitutions and notes:
- Add a vinaigrette: I love how light this salad is thanks to just using lemon juice and olive oil as a dressing, but if you want to amp up the flavor in this salad feel free to serve it with a different dressing. Some ideas: balsamic vinaigrette, lemon vinaigrette or red wine vinaigrette.
- Don’t have orzo on hand? Swap it with farro, quinoa or another small pasta shape like farfalle or fusilli.
- Swap the feta: If you need this salad to be dairy-free, skip the feta cheese or use a vegan feta cheese option. Or if you’re not a fan of feta cheese swap it with goat cheese or another creamy cheese of choice.
- Add protein: To make this salad more hearty, you can add shredded chicken, grilled chicken, salmon or shrimp. For a vegetarian or vegan option add chickpeas, white beans or chopped nuts like almonds, pine nuts, pecans or walnuts.
How to Make
This lemon orzo salad recipe is quick and easy to pull together. Here’s how to make it:
Step 1: Bring a pot of water to a boil and cook the orzo according to package directions until just tender, about 8–10 minutes. Drain and rinse under cold water until cool. Drain well and add to a large bowl.
Step 2: While the orzo cooks, whisk together lemon juice, olive oil, sea salt, and pepper in a small bowl to make the dressing.
Step 3: Add the thawed peas, chopped cucumber, parsley, and feta to the bowl with the orzo. Toss everything to combine.
Step 4: Pour the dressing over the salad and toss again. Serve right away or chill until ready to enjoy.
Brittany’s Tips
A few quick tips to make this lemon orzo salad even better:
- Cook your orzo al dente: You want the pasta to be tender but still have a bit of bite. It holds up so much better this way, especially if you’re planning to make it ahead. Nobody wants mushy pasta salad!
- Don’t forget to rinse: Rinsing the orzo under cold water stops the cooking and cools it down fast, which is key for keeping the herbs and veggies fresh and crisp.
- Fresh lemon juice is a must: Bottled just doesn’t hit the same. Freshly squeezed lemon makes the dressing taste extra bright and adds that zippy, refreshing flavor that really brings the whole salad to life.
How to Serve
Honestly, this lemon orzo salad pairs well with just about anything! It’s delicious on its own as a side but is also the perfect side for summer cookouts and potlucks. Here are some pairing ideas:
How to Store Lemon Orzo Salad
This salad can be stored in an airtight container in the refrigerator for up to 3-4 days. It’s best to give it a good stir before serving if it’s been sitting for a while, as the dressing can settle at the bottom.
Another bonus: it’s make-ahead friendly, which makes it perfect for meal prep or for taking to your next potluck.
Frequently Asked Questions
Orzo looks kind of like rice, but it’s actually pasta! It is made from wheat so steer clear if you have a gluten intolerance or allergy. You can cook it like rice (where the orzo absorbs the liquid) or more like pasta where you boil the orzo and drain the extra liquid after cooking. It can be eaten hot or cold and is a super versatile ingredient!
Orzo, being a type of pasta, offers a good source of carbohydrates for energy, and when made from whole grains, it can also provide dietary fiber and essential nutrients like B vitamins and iron.
Absolutely. While orzo works best for texture, small pastas like couscous, ditalini, or even quinoa can work well as substitutes.
Popular Salads to Try
- Creamy Cucumber Salad
- Easy Quinoa Salad
- Blueberry Corn Chicken Salad
- Fattoush Salad
- Sunflower Crunch Salad
- Poppy Seed Chicken Pasta Salad
- Kale and Cabbage Pad Thai Salad
- Mediterranean Brown Rice Salad
Be sure to check out all of the pasta salad recipes as well as the full collection of salad recipes on EBF!
If you enjoyed this recipe, please consider leaving a ⭐ star rating and let me know how it went in the 📝 comments below.
Lemon Orzo Salad
Ingredients
- 1 ½ cup dried uncooked orzo pasta
- 1 cup frozen peas, thawed
- ½ cucumber, chopped
- ⅓ cup fresh curly parsley, chopped
- ⅓ cup crumbled feta cheese
- 3 Tablespoons freshly squeezed lemon juice
- 3 Tablespoons olive oil
- ½ teaspoon sea salt
- ¼ teaspoon ground pepper
Instructions
- Bring a saucepan of water to a boil over high heat. Add orzo and cook according to the package directions until just tender, about 8-10 minutes. Drain, and rinse under cold water until the pasta cools to room temp. Drain well and transfer to a large bowl.
- While orzo is cooking whisk lemon juice, olive oil, salt and pepper together in a small bowl.
- Add the peas, cucumber, parsley and feta cheese to the orzo and toss to combine.
- Pour dressing over salad and toss to combine.
- Serve immediately or chill in the fridge until ready to serve.
Notes
- Storage: This salad can be stored in an airtight container in the refrigerator for up to 3-4 days. It’s best to give it a good stir before serving if it’s been sitting for a while, as the dressing can settle at the bottom.
- Add a vinaigrette: If you want to amp up the flavor in this salad feel free to serve it with a different dressing. Some ideas: balsamic vinaigrette, lemon vinaigrette or red wine vinaigrette.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This post was originally published on July 3, 2023 and updated on April 17, 2025 to reflect the current version of the recipe.
My kids asked for pasta salad without tomatoes, so we gave this one a try. It was a huge hit! The flavor was light and refreshing. I added Asparagus (because it is my teens favorite veggie) and Chickpeas (because I’m a vegetarian and wanted to up the protein). We will definitely make this one again!
AH this sounds absolutely amazing, Caroline. I am so glad this salad is a hit for you and your family. Thank you for your review + star rating, it means the world to me!
A Sign In pop up every few seconds on your website is really annoying. It makes it hard to read your recipes. I’ll unfollow you until it’s fixed. Just thought I’d let you know.
Thank you for your feedback, Susan. I will work with my developers on AD placements!