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Lemon Orzo Salad

5 from 1 vote
Total Time: 30 mins
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This quick Lemon Orzo Salad is loaded with crunchy vegetables, fresh herbs, creamy feta cheese, and a lemony dressing. It is perfect for potlucks, meal prep, or served as a side.

For more fresh side salads, try my English Pea Salad.

Big bowl of Lemon Orzo salad ready to be served up at a party.

One of the things I love most about this salad, other than how quick and easy it is to make, is how nourishing and filling it is. Simple recipes are a win, but when they make your body feel good that is a double win.

Don’t be afraid of adding “too many” veggies, there can NEVER be enough in this salad. And definitely do not forget the lemon zest, it is a sad salad without it. Let’s make it!

Main Ingredients (and a few notes)

  • Orzo Pasta; a full box makes A LOT of Lemon Orzo Salad. This recipe calls for a half a box but if you are serving a crowd definitely double the recipe for 16-20 servings!
  • Vegetables
    • Scallions; only the green tops
    • Cucumber; sliced
    • Cherry Tomatoes; halved
    • Red Onion; diced small
  • Herbs; all finely chopped and mixed together.
    • Dill
    • Parsley
    • Mint
  • Feta Cheese Crumbles
  • The Dressing
    • Lemons; zested and then juiced
    • Olive Oil
    • Salt and Pepper

Make this Lemon Orzo Pasta your own by subbing out ingredients or adding other herbs, cheeses, and vegetables to suit your taste preferences.

Add a protein to transform this from an easy side to your dinner. I like to add grilled shrimp!

All the ingredients needed for Lemon Orzo Salad.

How to Make Lemon Orzo Salad

Cook the orzo pasta. You will want to cook it as the box indicates and rinse with cold water. Rinsing keeps the pasta salad from becoming gummy and sticky. Add orzo to a large bowl.

Dice the vegetables. I like to cut mine into smaller, bite-sized pieces. Feel free to dice them as you wish. Add them to the orzo.

Chop the herbs. Be sure to chop them very finely and combine them together well. You want each bite to have all three herbs in it. Add them to orzo and vegetables.

Crumble the feta cheese. Add to the orzo, vegetables, and herbs.

Dress and Mix. Top the orzo, vegetables, herbs, and feta cheese with the lemon juice, lemon zest, olive oil, salt, and pepper. Mix the salad very well and serve!

PRO TIP! I like to refrigerate my Lemon Orzo Salad for an hour prior to serving, it amplifies the flavors.

Orzo topped with cucumbers, feta cheese, herbs, tomatoes, scallions, and red onion. Before mixing together.

Frequently Asked Questions (FAQ’s)

What is Orzo Pasta?

Orzo is a cute, tiny rice shaped pasta. It is perfect in cold salads, casseroles, hot soups, pastas, etc. It can also be boiled or cooked in a pan like risotto.

Do I have to use Orzo Pasta?

Not at all. For a similar pasta I would go for elbow macaroni, ditali, or other small shapes. If you are looking for a healthier, gluten free option you could use brown rice or quinoa.

Can I use bottled lemon juice?

I do not recommend doing this, at all. Bottled lemon juice just does not have the same flavor as freshly squeezed. And you do not want to buy all these fresh and beautiful ingredients just to put bottled lemon juice on it.

Close up of Lemon Orzo Salad.
Lemon Orzo salad served on plates, ready to eat.

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Enjoy Entirely, Elizabeth
Lemon Orzo Salad toppings mixed in with dressing made of lemon juice, zest, olive oil, salt and pepper.

Lemon Orzo Salad

Elizabeth Swoish
This quick and easy Lemon Orzo Salad is so nourishing and filling. It is loaded with crunchy vegetables, fresh herbs, creamy feta cheese, and a lemony dressing. Let's make it!
5 from 1 vote
Prep Time 30 mins
Total Time 30 mins
Course Appetizer, Salad, Side Dish
Servings 8
Calories 223 kcal


  • ½ box Orzo pasta
  • cup scallions; green tops only
  • 2 cup cucumber; sliced
  • 2 cups cherry tomatoes; halved
  • cup red onion
  • cup dill; finely chopped
  • cup parsley; finely chopped
  • cup mint; finely chopped
  • 3 ounces Feta cheese; crumbles
  • 2 lemons; zested and juiced
  • ½ cup olive oil
  • 1 teaspoon salt
  • 1 teaspoon pepper


  • Cook the half box of orzo pasta as specified on the packaging. Once fully cooked, rinse with cool water and set aside.
  • Dice the scallions, cucumber, cherry tomatoes, and red onion into bite-sized pieces. Set aside.
  • Finely chop the dill, parsley, and mint. Set aside.
  • To a large bowl add the cooked orzo pasta, diced vegetables, chopped herbs, and feta cheese.
  • Dress the salad by adding lemon juice, lemon zest, olive oil, salt and pepper to the bowl. Toss until well combined.
  • Serve. Optional; refrigerate for an hour prior to serving (to amplify flavors).



Storing Information:

  • In the refrigerator, covered for up to 4 days.

Metric conversions are calculated automatically. I cannot guarantee the accuracy of this information.


If you make my Lemon Orzo Salad, don’t forget to leave this recipe a rating, comment, or like. Tag me on social media using the hashtag #EntirelyElizabeth when sharing your own personal photos making this recipe. I would love to see your version and know your thoughts!

By Elizabeth Swoish on April 30th, 2022

2 thoughts on “Lemon Orzo Salad”

  1. 5 stars
    Best pasta salad I’ve ever made! Thanks so much for this recipe, definitely making this one all summer long!


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