This refreshing lemon orzo salad is packed with flavor! It combines tender orzo pasta, tangy feta cheese, and fresh herbs, all dressed in a zesty lemon vinaigrette.
I love making this salad for picnics or BBQs. It’s so light and bright, everybody smiles while eating it! Plus, it’s super easy – just cook, mix, and enjoy in no time!
Key Ingredients & Substitutions
Orzo Pasta: This small pasta shape is a star in this salad! If you don’t have orzo, try using any small pasta like couscous, quinoa, or even a gluten-free pasta option. Just remember to adjust cooking times as needed.
Feta Cheese: Feta adds great flavor and creaminess. If you’re avoiding dairy, consider using a plant-based feta or even diced tofu for a different texture.
Fresh Herbs: Parsley and basil are my go-tos, but you can mix it up! Fresh dill or cilantro would also work beautifully. Dried herbs can work in a pinch, just use less as they’re more concentrated.
Lemon Juice: Fresh lemon juice gives brightness to the dish. If lemons aren’t available, lime juice can be a substitute. Just remember—it’ll alter the flavor a bit!
How Do I Cook the Orzo Perfectly?
Cooking orzo might seem simple, but getting it just right helps your salad shine! Here’s how to do it:
- Bring **1 1/4 cups of water** and **1/4 tsp of salt** to a boil.
- Add your **1 cup of orzo** and cook uncovered. Stir occasionally to prevent sticking.
- Cook for **7-9 minutes** until the orzo is tender. If there’s any water left, drain it.
- Transfer the cooked orzo to a bowl to cool slightly before mixing it with other ingredients.
Keep an eye on it, as overcooked orzo can become mushy! Enjoy the process, and let those flavors blend later in the mixing!
Easy Lemon Orzo Salad With Feta and Herbs
Ingredients You’ll Need:
- 1 cup orzo pasta
- 1 1/4 cup water (for cooking orzo)
- 1/4 tsp salt (for cooking orzo)
- 1/2 cup cucumber, sliced thin
- 1/2 cup red bell pepper, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh basil, chopped
- 1/3 cup crumbled feta cheese
- Zest of 1 lemon
- Juice of 1 lemon (about 2-3 tbsp)
- 3 tbsp olive oil
- Salt and pepper, to taste
How Much Time Will You Need?
This delicious salad takes about 15 minutes to prepare, plus an additional 30 minutes to chill in the refrigerator. With very little cooking involved, you’ll have a bright and flavorful dish ready to impress in no time!
Step-by-Step Instructions:
1. Cook the Orzo:
In a medium saucepan, bring 1 1/4 cup of water and 1/4 tsp salt to a boil. Add the orzo and cook uncovered, stirring occasionally, until tender and most of the water has evaporated, around 7-9 minutes. Drain any excess water if necessary, then transfer the orzo to a large mixing bowl and let it cool slightly.
2. Dress the Orzo:
Once the orzo is warm (not hot), pour in the lemon juice, lemon zest, and olive oil. Stir everything together to combine, making sure the orzo is evenly coated with the dressing.
3. Add Fresh Ingredients:
Add the sliced cucumber, diced red bell pepper, finely chopped red onion, parsley, and basil to the bowl. Toss gently to combine all the colorful ingredients, making sure they’re well mixed.
4. Incorporate Feta:
Gently fold in the crumbled feta cheese, being careful not to break it up too much. This adds creaminess and a wonderful tang to your salad!
5. Season to Taste:
Season the salad with salt and freshly ground black pepper to taste. Feel free to adjust the lemon and olive oil amounts if you’d like it zestier or richer. Mix it up a bit!
6. Chill and Serve:
Cover the salad and chill it in the refrigerator for at least 30 minutes to let all the flavors meld together. Serve it cold or at room temperature as a refreshing side dish or light lunch. Enjoy the vibrant colors and delightful flavors!
You’ll absolutely love how this salad bursts with freshness, making it the perfect dish for summer gatherings – or just a light meal any day of the week!
Frequently Asked Questions
Can I Use Whole Wheat Orzo Instead?
Absolutely! Whole wheat orzo is a great healthier option and can easily be substituted for regular orzo in this salad. Just follow the cooking instructions on the package since whole wheat pasta may require a slightly longer cooking time.
How Can I Make This Salad Vegan?
To make this salad vegan, simply omit the feta cheese or replace it with a plant-based feta alternative. You can also add extra avocado for creaminess, which pairs beautifully with the lemon dressing!
What Are Good Add-Ins for This Salad?
If you’d like to customize this salad, feel free to add ingredients like cherry tomatoes, olives, or artichoke hearts. You can also scatter in some nuts like walnuts or almonds for added crunch!
How Should I Store Leftovers?
Store leftover salad in an airtight container in the refrigerator for up to 3 days. The flavors will continue to meld together, but you might want to add a splash of olive oil or lemon juice before serving to freshen it up!
