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Lemon orzo salad with fresh lemon slices in a white bowl with metal serving spoons.
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5 from 4 votes

Lemon Orzo Salad

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. 
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Salad
Cuisine: Mediterranean
Keyword: Lemon Orzo Salad
Servings: 6
Author: Brittany Mullins

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.
    Cooked orzo pasta in a metal strainer.
  • While orzo is cooking whisk lemon juice, olive oil, salt and pepper together in a small bowl.
    A woman's hand using a metal whisk in a small white bowl with lemon juice, olive oil, salt, and pepper.
  • Add the peas, cucumber, parsley and feta cheese to the orzo and toss to combine.
    Lemon orzo salad in a white bowl.
  • Pour dressing over salad and toss to combine.
    A woman's hand pouring a dressing over the lemon orzo salad.
  • Serve immediately or chill in the fridge until ready to serve.

Nutrition

Serving: 1/6 recipe | Calories: 318kcal | Carbohydrates: 47g | Protein: 11g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 7mg | Sodium: 316mg | Potassium: 213mg | Fiber: 3g | Sugar: 3g