SEASONAL
Created with simple ingredients, shared with the people you love.
LEMON HERB ORZO SALAD
Bright, fresh, and full of vibrant flavors, this Lemon Herb Orzo Salad is one of those recipes that belongs on every table—from casual lunches on the patio to summer picnics and holiday gatherings. Tender orzo is tossed with crisp vegetables, fragrant herbs, creamy feta, toasted pine nuts, and a bright lemon vinaigrette that brings everything together. It's simple enough for a weeknight meal, yet elegant enough to share with friends.
PREP TIME
20 Minutes
COOK TIME
10 Minutes
Recipe Details
Servings
6-8
DIFFICULTY
Easy
Ingredients
For the Salad
1 pound orzo pasta
1 English cucumber, diced
1 cup cherry tomatoes, halved
½ cup finely diced red onion
1 cup crumbled feta cheese
¼ cup toasted pine nuts
¼ cup chopped fresh parsley
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh dill
Lemon Vinaigrette
⅓ cup extra virgin olive oil
Juice of 2 lemons
1 teaspoon lemon zest
1 tablespoon Dijon mustard
1 tablespoon honey
1 garlic clove, minced
Salt and freshly cracked black pepper to taste
Instructions
1. Cook the orzo according to package directions until al dente. Drain and rinse under cold water to stop the cooking process.
2. While the pasta cools, prepare the cucumber, tomatoes, onion, herbs, and feta.
3. In a small bowl, whisk together the olive oil, lemon juice, lemon zest, Dijon mustard, honey, garlic, salt, and pepper until smooth.
4. In a large serving bowl, combine the cooled orzo with the vegetables, herbs, feta, and toasted pine nuts.
5. Pour the vinaigrette over the salad and gently toss until everything is evenly coated.
6. Refrigerate for at least 30 minutes before serving to allow the flavors to come together.
7. Garnish with additional herbs, crumbled feta, toasted pine nuts, and fresh lemon slices before serving.
Serving Suggestions
Serve chilled
alongside grilled vegetables, crusty artisan bread, or a bowl of fresh seasonal fruit. It also pairs beautifully with a summer brunch, picnic basket, or backyard gathering. For added protein, top with grilled chicken, shrimp, or roasted chickpeas.
Storage & Leftovers
Keep It Fresh
Store covered in the refrigerator for up to 4 days.
If preparing ahead, reserve a small amount of the vinaigrette and stir it in just before serving to refresh the flavors.
Not recommended for freezing.
Frequently Asked Questions
Can I make this ahead of time?
Yes. In fact, the flavor improves after chilling for several hours.
Can I use another pasta?
Absolutely. Small pasta shapes like ditalini, couscous, or farfalle work well, though orzo provides the classic texture.
Can I make it vegetarian?
It already is!
Can I make it vegan?
Simply omit the feta or substitute your favorite plant-based feta, and replace the honey with maple syrup or agave.
Can I add extra vegetables?
Definitely. Bell peppers, asparagus, spinach, peas, or roasted zucchini are wonderful additions.
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