Lemon Herb Orzo Salad

If you’re craving something fresh, light, and full of flavor, this Lemon Herb Orzo Salad is calling your name. It’s the kind of dish that looks like you put in a ton of effort, but really, it comes together with minimal fuss—and it’s always a hit.

I love making this salad when the weather warms up or when I need a side dish that goes with just about anything. It’s bright from the lemon, creamy from the feta, and has that perfect crunch from the cucumbers and red onion. And the fresh dill? Don’t skip it. It gives the whole salad a burst of herby goodness that makes it taste like summer in a bowl.

Whether you’re serving it at a BBQ, packing it for lunch, or just enjoying it straight from the bowl while standing at the counter (no judgment!), this orzo salad is one of those recipes you’ll want to keep on repeat.

I made a batch recently, and Veldon’s sister, Diana, couldn’t stop raving about it. She went back for seconds (and maybe thirds!) and kept asking what kind of rice I used—she was shocked when I told her it was orzo! It’s one of those pasta shapes that throws people off, but once they taste it in a salad like this, they’re hooked.

Why You’ll Love This Recipe

• Fresh and Flavorful: The combo of zesty lemon, crisp veggies, and creamy feta makes every bite bright and satisfying.
• Perfect for Warmer Weather: It’s light, refreshing, and doesn’t require turning on the oven—ideal for summer meals or BBQs.
• Make-Ahead Friendly: This salad tastes even better after it’s had time to chill and soak up all that lemony dressing.
• Versatile Side or Main: Serve it alongside grilled chicken or fish, or enjoy it on its own for a light lunch.
• Crowd-Pleaser: Even picky eaters love it—just ask Diana!

Ingredients

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The full printable recipe card with measurements and instructions is found at the bottom of the post.

• Orzo pasta: A small, rice-shaped pasta that’s perfect for cold salads. Make sure to rinse it under cold water after cooking to stop the cooking process and keep it from sticking together.
• Cucumber: Use English cucumber if you want fewer seeds and thinner skin.
• Cherry tomatoes: Halving them helps distribute the flavor throughout the salad.
• Feta cheese: Crumble it yourself for better texture, or use pre-crumbled for convenience.
• Red onion: If you find raw onion too strong, soak it in cold water for 10 minutes to mellow the flavor.
• Fresh dill: Dried dill doesn’t quite do it justice, so stick with fresh if you can.
• Fresh parsley: Flat-leaf (Italian) parsley is the best choice here.

For the Dressing

• Extra virgin olive oil: Use a good quality one for the best flavor.
• Lemon juice: Freshly squeezed is always worth it!
• Lemon zest: Use a fine zester or microplane to remove just the yellow part of the peel—avoid the bitter white pith underneath.
• Dijon mustard: Helps emulsify the dressing and adds a subtle kick.
• Garlic: Mince it finely or use a garlic press.
• Salt and pepper: Season to taste, keeping in mind that feta already adds some saltiness.

How to Make Lemon Herb Orzo Salad

• Step One: Boil the orzo in salted water according to the package instructions until it is al dente. Drain and rinse with cold water to cool. Set aside.
• Step Two: In a small bowl, whisk together the dressing ingredients: olive oil, lemon juice, lemon zest, Dijon mustard, garlic, salt, and pepper.

• Step Three: In a large bowl, combine the cooked orzo, cucumber, tomatoes, red onion, feta cheese, dill, and parsley.
• Step Four: Pour the dressing over the salad and toss well to combine.
• Step Five: Chill for 20–30 minutes to allow the flavors to develop, or serve immediately.

What to Serve With It

• Grilled chicken: Skewers, thighs, or breasts all pair well with the fresh, lemony flavors.
• Salmon or other grilled fish: A light and healthy combo that feels restaurant-worthy.
• Burgers: Beef, turkey, or veggie burgers—this salad makes a refreshing side.
• Falafel: An excellent option for a Mediterranean-inspired meal.
• Hummus and pita: Add some olives and you’ve got a tasty mezze platter.
• Hard-boiled eggs or chickpeas: Turn it into a filling vegetarian lunch.

Variations and Substitutions

• Swap the orzo: No orzo? Try cooked couscous, quinoa, or even small pasta shapes like ditalini or macaroni.
• Use a different cheese: Goat cheese or cubed mozzarella can be used instead of feta for a different flavor and texture.
• Add protein: Toss in grilled chicken, shrimp, or chickpeas to make it more of a main dish.
• Change up the fresh herbs: No dill? Try fresh basil, mint, or a little extra parsley.
• Add more veggies: Bell peppers, baby spinach, asparagus, or zucchini would be great additions for extra crunch and color.
• Make it dairy-free: Simply skip the cheese or use a dairy-free feta alternative.
• Give it a spicy kick: Add a pinch of red pepper flakes or a drizzle of hot sauce to the dressing for a little heat.

Storage Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Give it a good stir before serving, as the dressing may have settled to the bottom. If it seems a little dry, a quick splash of olive oil or lemon juice will freshen it right up.

Freezing is not recommended for this salad. Fresh vegetables and herbs can lose their texture, and the feta may become crumbly and watery after thawing. It’s definitely best enjoyed fresh or within a few days of making.

Recipe Tips and Tricks

• Salt the pasta water: Just like any pasta dish, salting the water is key to giving the orzo flavor from the start.
• Cool the orzo completely: Rinse it under cold water after cooking to stop it from getting mushy and to keep the salad crisp.
• Use a microplane for testing: It makes it easy to get just the bright outer layer of the lemon without the bitter white pith.
• Chop everything evenly: Uniform pieces make for a prettier salad and ensure you get a little of everything in each bite.
• Make it ahead: This salad gets even better after chilling for 20–30 minutes, so it’s great for prepping ahead of time.
• Taste and adjust: Always give it a taste before serving. You might want an extra squeeze of fresh lemon, a drizzle of olive oil, or a pinch more salt.
• Serve cold: This salad is best enjoyed chilled straight from the fridge, especially on warm days.

Pasta Salad Recipes

• BLT Pasta Salad
• Caprese Pasta Salad
• Dill Pickle Pasta Salad
• Pizza Pasta Salad
• Pesto Chicken Pasta Salad
• Creamy Classic Macaroni Salad

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