Lemon Orzo Salad with Fresh Herbs Feta and Cucumber Recipe
Easy and refreshing Lemon Orzo Salad made with tender orzo pasta, fresh Persian cucumbers, fragrant herbs, crumbled feta cheese, and a zesty lemon olive oil dressing. Perfect as a light lunch or a flavorful side dish.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Salad
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Orzo Salad
- 8 ounces uncooked orzo pasta
- 6 Persian cucumbers, finely diced
- ¼ cup crumbled feta cheese
- ¼ cup fresh dill, chopped
- ¼ cup fresh parsley, chopped
Dressing
- ¼ cup extra virgin olive oil
- 1 tablespoon lemon zest
- ¼ cup fresh lemon juice (about 2 lemons)
- ½ teaspoon salt
- ½ teaspoon black pepper
Instructions
- Cook the Orzo: Bring a large saucepan of salted water to a boil. Add the orzo and cook until al dente, about 8–10 minutes according to package instructions. Drain and set aside to cool completely without rinsing to keep the starch for better flavor adherence.
- Prepare the Dressing: While the orzo cooks, whisk together the olive oil, lemon zest, lemon juice, salt, and black pepper in a bowl until well combined.
- Toss Orzo with Dressing: Add the cooled orzo to the dressing and toss gently to coat all the pasta evenly. Set aside.
- Add Vegetables and Herbs: Fold in the diced Persian cucumbers, chopped dill, and chopped parsley into the orzo mixture.
- Incorporate Feta Cheese: Add the crumbled feta cheese and gently toss everything together to combine all the flavors.
- Chill and Serve: Enjoy the salad immediately or cover and refrigerate for about 1 hour to allow the flavors to meld and serve chilled.
Notes
- My Top Tip: Don’t rinse your cooked pasta to keep the starch which helps all flavors cling to the orzo perfectly.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
