Bright, fresh, and effortlessly elegant, this Orzo Lemon Salad is the kind of recipe you’ll reach for again and again. With tender orzo, crisp vegetables, briny feta, and a zesty lemon–olive oil dressing, it delivers big flavor with minimal effort. It’s perfect for warm-weather meals, quick lunches, potlucks, or as a refreshing side dish alongside grilled favorites.
This lemon orzo salad is light yet satisfying, comes together quickly, and tastes just as good chilled as it does at room temperature. Simple ingredients, vibrant textures, and clean flavors make it a true crowd-pleaser.
Why You’ll Love This Recipe
- Light, fresh, and full of zesty lemon flavor
- Quick and easy to make in under 25 minutes
- Perfect for meal prep, potlucks, or picnics
- Delicious served chilled or at room temperature
- Naturally vegetarian and halal-friendly
Ingredients
- Orzo (uncooked) – Tender, rice-shaped pasta that holds dressing beautifully
- Red bell pepper – Adds crunch, sweetness, and color
- Celery – Provides freshness and crisp texture
- Red onion – Brings a mild bite and depth of flavor
- Feta cheese – Salty, creamy contrast to the lemony dressing
- Fresh parsley – Bright, herbaceous finish
- Extra virgin olive oil – Smooth, rich base for the dressing
- Lemon juice and zest – The star of the dish, fresh and zippy
- Sea salt – Enhances all the flavors
- Cracked black pepper – Adds gentle warmth
How to Make Orzo Lemon Salad
Cook the Orzo
Bring a large pot of well-salted water to a boil. Add the orzo and cook until al dente, usually about 7 minutes. Drain and rinse under cold water until the orzo is cool to the touch. Shake off as much excess water as possible to avoid a watery salad.
Prep the Vegetables
While the orzo cooks, chop the red bell pepper, dice the celery and red onion, and roughly chop the parsley. Zest the lemon first, then juice it.
Assemble the Salad
In a large mixing bowl, combine the cooled orzo, chopped vegetables, feta, and parsley. Drizzle with olive oil, lemon juice, and lemon zest. Season lightly with sea salt and cracked black pepper, then gently toss until everything is evenly coated. Taste and adjust seasoning as needed.
Serve
Serve immediately at room temperature or refrigerate for 30–60 minutes to allow the flavors to meld. If chilled, give it a quick stir before serving and add a small drizzle of olive oil if the pasta has absorbed the dressing.
Tips for Success
- Salt the pasta water well to season the orzo from the inside
- Rinse orzo thoroughly so the salad stays light and fluffy
- Zest the lemon before juicing for best results
- Taste after chilling, as flavors mellow in the fridge
Equipment Needed
- Large pot
- Colander
- Large mixing bowl
- Knife and cutting board
- Zester or microplane
Recipe Variations
- Mediterranean Orzo Salad: Add olives, cucumbers, and cherry tomatoes
- Protein Boost: Stir in chickpeas or grilled halal chicken
- Herb Swap: Use dill or mint instead of parsley
- Dairy-Free Option: Skip feta or replace with a dairy-free alternative
Serving Suggestions
Serve this lemon orzo salad alongside grilled fish, roasted vegetables, or sandwiches. It also works beautifully as a light lunch on its own or as part of a larger mezze-style spread.
FAQs
Can I make this salad ahead of time?
Yes. It can be made up to 24 hours in advance. Stir and adjust seasoning before serving.
Is this salad best served cold or warm?
Both work well. It’s refreshing chilled and flavorful at room temperature.
Can I use whole wheat orzo?
Absolutely. Whole wheat orzo adds extra fiber and a slightly nuttier flavor.
How long does it keep?
Store in an airtight container in the refrigerator for up to 3 days.
Can I add more lemon flavor?
Yes. Add extra zest or a small splash of lemon juice just before serving.
Orzo Lemon Salad
- Total Time: 22 minutes
- Yield: 6 servings
- Diet: Vegetarian
Description
A light and zesty lemon orzo salad made with tender orzo, crisp veggies, feta, and a simple lemon–olive oil dressing. Refreshing, easy to make, and perfect as a side dish or light meal.
Ingredients
- 2 cups uncooked orzo
- 1 red bell pepper, chopped
- 2 stalks celery, diced
- 1 small red onion, diced
- ¼ cup feta cheese, crumbled
- ¼ cup fresh parsley, chopped
- 2 tablespoons extra virgin olive oil
- Juice and zest of 1 lemon
- Sea salt, to taste
- Cracked black pepper, to taste
Instructions
- Bring a large pot of salted water to a boil. Add orzo and cook until al dente, about 7 minutes.
- Drain orzo and rinse under cold water until cool. Shake off excess water.
- While the orzo cooks, chop bell pepper, celery, onion, parsley, and prepare lemon zest and juice.
- In a large bowl, combine orzo, vegetables, feta, and parsley.
- Drizzle with olive oil, lemon juice, and zest. Season with salt and pepper.
- Toss gently until evenly coated.
- Serve immediately or chill 30–60 minutes before serving.
Notes
- Serve chilled or at room temperature.
- If refrigerated, stir before serving and add a small drizzle of olive oil if needed.
- Great for potlucks, meal prep, or light lunches.
- Prep Time: 15 minutes
- Cook Time: 7 minutes
- Category: Main Course, Salad
- Method: Boil, Toss
- Cuisine: Mediterranean, American
Final Thoughts
This Orzo Lemon Salad is fresh, simple, and endlessly versatile. Whether you’re making it for a quick weekday meal, a gathering with friends, or a healthy side dish, it delivers bright flavor and satisfying texture every time. Try it once, make it your own, and don’t be surprised if it becomes a staple in your kitchen.
