If you’re craving a vibrant, fresh, and utterly satisfying side or light meal, this Orzo Lemon Salad with Feta and Fresh Herbs Recipe is about to become your new best friend. It’s a celebration of bright citrus notes from lemon, the creamy tang of crumbled feta, and the fresh crunch of crisp vegetables all mingling with perfectly cooked orzo pasta. Whether for a picnic, potluck, or a quick weekday dinner, this salad bursts with flavors and textures that make every bite a little moment of joy.
Ingredients You’ll Need
The beauty of this Orzo Lemon Salad with Feta and Fresh Herbs Recipe lies in its simplicity—the ingredients are straightforward yet packed with personality. Each element brings an important texture, flavor, or color to the dish, creating a balanced and refreshing salad that’s as pretty as it is tasty.
- 2 cups uncooked orzo: The small pasta pearls offer the perfect tender bite and make the salad filling without weighing it down.
- 1 red bell pepper (chopped): Adds vibrant color and a juicy sweetness that balances the tangy elements.
- 2 stalks celery (diced): Gives a crisp texture and subtle earthiness for contrast.
- 1 small red onion: Provides a sharp, slightly sweet bite that perks up the overall flavor.
- ¼ cup feta cheese, crumbled: Brings creaminess and a salty pop that ties the salad together.
- ¼ cup fresh parsley, chopped: Infuses the dish with an herby freshness that lifts every mouthful.
- 2 tbsp extra virgin olive oil: Coats everything luxuriously and adds a fruity richness.
- Sea salt (to taste): Enhances all the flavors naturally.
- Cracked black pepper (to taste): Adds a gentle heat and depth.
- Juice and zest of 1 lemon: The star of the show, delivering zing and brightness that makes the salad sing.
How to Make Orzo Lemon Salad with Feta and Fresh Herbs Recipe
Step 1: Cook the Orzo
Start by bringing a large pot of salted water to a boil—this seasoning step is subtle but important to flavor the pasta from within. Add the orzo and cook it until al dente, usually around 7 minutes, but it’s always good to check the package. You’ll want it tender yet still with a slight bite so it holds up beautifully in the salad.
Step 2: Cool and Drain the Pasta
Once cooked, drain the orzo and rinse it under cold water until it feels cool to the touch. This step stops the cooking instantly and helps the pasta firm up so the salad isn’t mushy. Be sure to shake off excess water thoroughly to avoid watering down the dressing.
Step 3: Prepare the Vegetables and Herbs
While the pasta is cooking, chop your red bell pepper, dice the celery and red onion, and roughly chop the parsley. Don’t forget to zest your lemon before juicing it—both the zest and juice add crucial layers of citrus flavor that brighten the whole dish.
Step 4: Combine and Dress the Salad
In a large mixing bowl, combine the cooled orzo with the veggies, feta, and parsley. Drizzle olive oil, lemon juice, and lemon zest over the mixture, then season with sea salt and cracked black pepper. Toss gently but thoroughly to ensure every bit is coated with that luscious dressing, marrying the flavors perfectly.
Step 5: Let Flavors Meld or Serve Immediately
This salad shines served at room temperature right away, but chilling it for 30 to 60 minutes allows the flavors to deepen and marry. If refrigerated, the salad might firm up slightly or the olive oil could solidify—just give it a quick stir and add a splash of olive oil if needed before serving to bring it back to life.
How to Serve Orzo Lemon Salad with Feta and Fresh Herbs Recipe
Garnishes
For an eye-catching finish, sprinkle extra crumbled feta or a few whole parsley leaves on top just before serving. A light dusting of lemon zest right before you bring it to the table adds a fresh pop that guests will notice and appreciate instantly.
Side Dishes
This salad is wonderfully versatile alongside grilled chicken or fish, or as a vibrant counterpoint to richer mains like roasted lamb or a creamy dip platter. It’s also perfect as a hearty addition to your picnic spread or as a stand-alone light lunch.
Creative Ways to Present
For entertaining, serve the Orzo Lemon Salad with Feta and Fresh Herbs Recipe in hollowed-out bell pepper halves or colorful lettuce cups for an elegant touch. Layering it in clear jars or glasses also makes a beautiful, portable option that lets those gorgeous ingredients shine through.
Make Ahead and Storage
Storing Leftovers
The salad keeps wonderfully in an airtight container in the refrigerator for up to 3 days. Because the flavors develop over time, leftovers often taste even better the next day. Before serving, give it a gentle stir and add a little olive oil if it seems dry.
Freezing
This salad is best enjoyed fresh or refrigerated. Freezing is not recommended because the texture of the orzo and fresh vegetables will suffer, becoming mushy or watery upon thawing.
Reheating
There’s no need to reheat this dish; it’s designed to be a cool, refreshing salad. Just bring it to room temperature or enjoy straight from the fridge for a crisp, cooling experience.
FAQs
Can I substitute the orzo with another pasta?
Absolutely! Small pasta shapes like couscous, tiny shells, or even pearl barley can work well, though the flavor and texture might shift slightly.
Is there a vegan version of this salad?
Yes! Simply omit the feta or replace it with a vegan feta alternative to maintain that salty tang without dairy.
How can I make this salad more filling?
Add cooked chickpeas, grilled chicken, or roasted vegetables to boost the protein and fiber content for a heartier meal.
What if I don’t have fresh parsley?
Fresh herbs really elevate this salad, but if you’re short on parsley, fresh cilantro, basil, or even a sprinkle of dried Italian herbs can work in a pinch.
Can I prepare this salad a day in advance?
Definitely! Preparing it a day ahead allows the flavors to meld beautifully, making it even tastier by serving time.
Final Thoughts
This Orzo Lemon Salad with Feta and Fresh Herbs Recipe is one of those rare dishes that feels effortlessly elegant while being simple to make. It’s bright, fresh, and full of layers that keep you coming back for more. I can’t recommend it enough for adding a burst of sunshine to your table any day of the week. Give it a try—you might just find it becoming your go-to salad for every season.
Print
Orzo Lemon Salad with Feta and Fresh Herbs Recipe
- Prep Time: 10 minutes
- Cook Time: 7 minutes
- Total Time: 22 minutes
- Yield: 6 servings
- Category: Salad
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Vegetarian
Description
This refreshing Orzo Lemon Salad is a vibrant and zesty pasta salad perfect for a quick lunch or a light side dish. Featuring tender orzo pasta combined with crisp red bell pepper, celery, red onion, and fresh parsley, all tossed in a bright lemon and olive oil dressing and topped with crumbled feta cheese, this salad is both flavorful and easy to prepare.
Ingredients
Orzo and Vegetables
- 2 cups uncooked orzo
- 1 red bell pepper, chopped
- 2 stalks celery, diced
- 1 small red onion, diced
Herbs and Cheese
- ¼ cup feta cheese, crumbled
- ¼ cup fresh parsley, chopped
Dressing and Seasoning
- 2 tbsp extra virgin olive oil
- Juice and zest of 1 lemon
- Sea salt, to taste
- Cracked black pepper, to taste
Instructions
- Cook the Orzo: Bring a large pot of salted water to a boil. Add the orzo and cook according to package instructions until al dente, usually around 7 minutes.
- Drain and Cool: Drain the cooked orzo and rinse it under cold water until it’s cool to the touch. Shake off any excess water to prevent the salad from becoming watery.
- Prepare the Veggies and Herbs: While the orzo cooks, chop the red bell pepper, dice the celery and onion, and roughly chop the parsley. Zest and juice the lemon.
- Combine Ingredients: In a large mixing bowl, combine the cooled orzo with the chopped vegetables, feta cheese, and parsley. Pour the olive oil, lemon juice, and lemon zest over the mixture. Season with sea salt and cracked black pepper, adding gradually to taste. Gently toss everything until evenly coated.
- Serve or Chill: Serve immediately at room temperature, or chill the salad for 30 to 60 minutes to allow the flavors to meld. If chilled, stir before serving and add a small drizzle of olive oil if the salad firms up or the oil solidifies.
Notes
- For best flavor, let the salad chill for at least 30 minutes before serving.
- Adjust salt and pepper gradually to suit your taste preferences.
- This salad can be made a few hours ahead and stored covered in the refrigerator.
- Additions like cherry tomatoes or cucumbers can provide more crunch and color.
- Use gluten-free orzo if you require a gluten-free version.
