Lemony Orzo Pasta Salad with Cucumber and Feta
This salad features tender orzo, crisp cucumber, tangy feta, and a vibrant lemon dressing. It’s a Mediterranean-inspired dish that’s perfect as a side, light lunch, or meal prep option.
Prep time: 15 minutes
Cook time: 8–10 minutes
Chill time: 20–30 minutes
Total time: 25 minutes + chilling
Serves: 3–4
Ingredients
For the salad:
1½ cups orzo pasta (uncooked)
1 cup cucumber, diced
1 cup cherry tomatoes, halved
¼ cup red onion, finely chopped
½ cup crumbled feta cheese
¼ cup fresh parsley or basil, chopped
For the lemon dressing:
3 tbsp olive oil
2 tbsp fresh lemon juice
1 tsp lemon zest
1 tsp Dijon mustard
1 small garlic clove, minced
Salt and black pepper, to taste
Instructions
Cook orzo:
Boil orzo in salted water according to package instructions until tender.
Drain and rinse under cold water to cool.
Make dressing:
In a small bowl, whisk together olive oil, lemon juice, lemon zest, Dijon mustard, garlic, salt, and pepper.
Assemble salad:
In a large bowl, combine cooled orzo, cucumber, tomatoes, red onion, and herbs.
Add dressing:
Pour dressing over the salad and toss until evenly coated.
Add feta:
Gently fold in crumbled feta cheese.
Chill & serve:
Chill for 20–30 minutes for best flavor, then serve.
Notes & Tips
Extra freshness: Add chopped mint for a bright, cooling flavor.
Protein boost: Add grilled chicken, chickpeas, or shrimp.
Make it gluten-free: Use gluten-free orzo or substitute with quinoa.
More veggies: Add olives, bell peppers, or spinach.
Flavor tip: Letting it chill enhances the lemony flavor.
Frequently Asked Questions
Q: Can I make this ahead of time?
A: Yes! It tastes even better after a few hours in the fridge.
Q: How long does it last?
A: Up to 3 days in an airtight container in the fridge.
Q: Can I use bottled lemon juice?
A: Fresh lemon juice is highly recommended for best flavor.
Q: Can I make it vegan?
A: Yes, simply omit feta or use a plant-based alternative.
Nutritional Information
Calories: 300–340 kcal
Protein: 8–10 g
Carbohydrates: 35–40 g
Fiber: 2–3 g
Fat: 14–16 g
Sugar: 3–4 g
Sodium: 350–450 mg