This vibrant lemon orzo salad bursts with colorful textures and refreshing flavors. Tender orzo mingles with crisp cucumbers, bell peppers, red onion, and creamy feta cheese, all brightened by fresh parsley and a lively citrus burst. The result is a light, enticing dish sure to elevate any meal.
I love making this Easy Lemon Orzo Salad With Feta because it’s quick to toss together and packs a nutritional boost in every bite. I start with 1 cup of orzo pasta uncooked, which is a great source of carbs and energy for busy days.
Then I mix in a large diced cucumber, diced red and yellow bell peppers, and 1/2 finely chopped red onion. Adding 1 cup of crumbled feta cheese gives the salad a tangy creaminess while the 1/4 cup chopped parsley and the zest and juice of one lemon bring loads of fresh vitamin C.
I finish it off with 1/4 cup of extra virgin olive oil which helps absorb the fat soluble vitamins and gives it a rich texture. I season it with salt and pepper to taste.
It is a healthy summer salad that pairs well as a quick orzo side dish to any meal and is super satisfying.
Why I Like this Recipe
I like this recipe because it’s crazy quick to make and I don’t have to spend forever in the kitchen. The mix of flavors from the lemon zest and juice with the feta and vegetables really blows my mind – it makes every bite taste fresh and tangy. I also adore how colorful it is, it makes my plate look awesome even if it’s just a simple side dish. And honestly, it makes any meal feel special since I can easily toss it together when I’m short on time or just want something light and tasty.
Ingredients
- Orzo pasta provides carbohydrate energy and a tender chewiness in this refreshing salad.
- Crisp cucumber adds hydration and fiber its mild taste balance the vivid flavors.
- Red bell pepper is loaded with vitamin C and a natural sweetness that lifts every bite.
- Feta cheese bring a creamy texture, protein, and tangy saltiness that makes it memorable.
- Lemon juice brightens the dish with sour notes that perfectly balance the olive oil.
- Fresh parsley gives a herbal lift and essential vitamins to round out the flavors.
- Extra virgin olive oil adds a smooth, healthy fat that enriches the dressing flavor.
Ingredient Quantities
- 1 cup orzo pasta (uncooked)
- 1 large cucumber, diced
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1/2 red onion, finely chopped
- 1 cup crumbled feta cheese
- 1/4 cup chopped fresh parsley
- Zest of 1 lemon
- Juice of 1 lemon
- 1/4 cup extra virgin olive oil
- Salt and pepper, to taste
How to Make this
1. Start by boiling a pot of water with a little salt, then add the orzo pasta and cook it for about 8-10 minutes until it’s al dente. Drain and rinse the orzo with cold water to stop it from cooking further.
2. While the orzo is cooking, dice the cucumber, red bell pepper, and yellow bell pepper. Finely chop the red onion and the fresh parsley.
3. In a big bowl, combine the cooled orzo with all the chopped vegetables.
4. Add the crumbled feta cheese into the bowl.
5. Zest one lemon directly into the mixture.
6. Squeeze the juice of the lemon over the salad.
7. Drizzle in the extra virgin olive oil and give everything a gentle stir.
8. Season with salt and pepper to taste and toss the salad well so all the flavors mix together.
9. Let the salad chill in the fridge for about 15 minutes to really let the flavors meld.
10. Take it out of the fridge, give it one last mix, and then it’s ready to serve as a perfect side dish for any meal.
Equipment Needed
1. A medium-to-large pot to boil water for the pasta
2. A colander for draining the orzo
3. A sturdy cutting board for chopping the cucumber, bell peppers, and red onion
4. A sharp chef’s knife to dice and chop all the vegetables
5. A large mixing bowl to combine the ingredients
6. A set of measuring cups and spoons to correctly measure the pasta, olive oil, and other ingredients
7. A citrus juicer or hand squeezer to get the lemon juice out
8. A fine grater or zester to zest the lemon
9. A spoon or spatula for stirring the salad together
10. A refrigerator to chill the salad and let the flavors mix nicely
FAQ
Easy Lemon Orzo Salad With Feta Recipe Substitutions and Variations
- If you dont have orzo, you could try couscous or even a small pasta like ditalini for a fun twist
- Instead of the cucumber, you might substitute chopped zucchini which gives a similar crunch and mild flavor
- If you cant get both red and yellow peppers, using just one type or even throwing in some green bell peppers works just fine
- Not a fan of feta? Crumbled goat cheese or even a light ricotta can add a creamy touch thats still super tasty
Pro Tips
1. When cooking the orzo, try not to overcook it; any extra time in the water can make it mushy so keep checking it every minute or so.
2. Rinse the orzo really well under cold water right after draining it to stop the cooking process – this helps maintain a nice, firm texture that won’t get all clumpy.
3. Taste and adjust your seasoning at the end. Sometimes you might need a pinch more salt or even a few extra squirts of lemon juice to bring out all the flavors.
4. If you really wanna amp up the flavor, toss in a little extra chopped parsley or a small drizzle of olive oil right before serving for a fresher kick.
Easy Lemon Orzo Salad With Feta Recipe
My favorite Easy Lemon Orzo Salad With Feta Recipe
Equipment Needed:
1. A medium-to-large pot to boil water for the pasta
2. A colander for draining the orzo
3. A sturdy cutting board for chopping the cucumber, bell peppers, and red onion
4. A sharp chef’s knife to dice and chop all the vegetables
5. A large mixing bowl to combine the ingredients
6. A set of measuring cups and spoons to correctly measure the pasta, olive oil, and other ingredients
7. A citrus juicer or hand squeezer to get the lemon juice out
8. A fine grater or zester to zest the lemon
9. A spoon or spatula for stirring the salad together
10. A refrigerator to chill the salad and let the flavors mix nicely
Ingredients:
- 1 cup orzo pasta (uncooked)
- 1 large cucumber, diced
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1/2 red onion, finely chopped
- 1 cup crumbled feta cheese
- 1/4 cup chopped fresh parsley
- Zest of 1 lemon
- Juice of 1 lemon
- 1/4 cup extra virgin olive oil
- Salt and pepper, to taste
Instructions:
1. Start by boiling a pot of water with a little salt, then add the orzo pasta and cook it for about 8-10 minutes until it’s al dente. Drain and rinse the orzo with cold water to stop it from cooking further.
2. While the orzo is cooking, dice the cucumber, red bell pepper, and yellow bell pepper. Finely chop the red onion and the fresh parsley.
3. In a big bowl, combine the cooled orzo with all the chopped vegetables.
4. Add the crumbled feta cheese into the bowl.
5. Zest one lemon directly into the mixture.
6. Squeeze the juice of the lemon over the salad.
7. Drizzle in the extra virgin olive oil and give everything a gentle stir.
8. Season with salt and pepper to taste and toss the salad well so all the flavors mix together.
9. Let the salad chill in the fridge for about 15 minutes to really let the flavors meld.
10. Take it out of the fridge, give it one last mix, and then it’s ready to serve as a perfect side dish for any meal.
