If you are looking for a bright and refreshing dish that’s as delicious as it is simple, this Orzo Lemon Salad Recipe is a total winner. Every bite bursts with zesty lemon, crisp veggies, and creamy feta, making it the perfect side or light meal all year round. It combines the delicate, pasta-like texture of orzo with fresh, colorful ingredients to create a salad that feels both comforting and vibrant. Whether you want a quick lunch or a stunning picnic addition, this recipe is sure to become one of your favorites.
Ingredients You’ll Need
Getting this Orzo Lemon Salad Recipe right comes down to just a handful of fresh, everyday ingredients. Each one adds an important layer — from the juicy crunch of bell pepper and celery to the tangy brightness of lemon and the salty creaminess of feta cheese.
- 2 cups uncooked orzo: This pasta is small but mighty, providing the perfect base that soaks up all the lemony goodness.
- 1 red bell pepper (chopped): Adds a sweet crunch and vibrant red color for visual appeal.
- 2 stalks celery (diced): Offers a refreshing crispness that balances the creamy feta.
- 1 small red onion: Gives just the right amount of bite and a subtle hint of sharpness.
- ¼ cup feta cheese, crumbled: Brings a salty, creamy texture that elevates every forkful.
- ¼ cup fresh parsley, chopped: Brightens the salad with fresh herbal notes and a splash of green.
- 2 tbsp extra virgin olive oil: Makes everything luscious and helps the lemon juice coat each ingredient evenly.
- Sea salt (to taste): Enhances and balances all the flavors just right.
- Cracked black pepper (to taste): Adds a gentle heat and depth of flavor without overpowering.
- Juice and zest of 1 lemon: The heart and soul of this recipe, giving it a lively, citrusy punch.
How to Make Orzo Lemon Salad Recipe
Step 1: Cook the Orzo
Start by bringing a large pot of salted water to a boil. Add the orzo and cook it until it’s al dente, usually around seven minutes but check your package instructions just to be safe. This will ensure the orzo is tender but still has a pleasant bite, the perfect texture for your salad.
Step 2: Cool and Drain
Once the orzo is done, drain it in a colander and rinse under cold water until it’s cool to the touch. This step is essential—it stops the cooking process and prevents the salad from becoming mushy. Give it a good shake to remove any excess water so your salad doesn’t turn watery.
Step 3: Prep Your Veggies and Lemon
While the orzo is cooking, chop the red bell pepper, dice the celery and onion, and roughly chop the fresh parsley. Zest the lemon first to capture all those aromatic oils, then juice it for that fresh tangy flavor that makes this Orzo Lemon Salad Recipe truly irresistible.
Step 4: Combine and Dress
In a large mixing bowl, bring together the cooled orzo, chopped veggies, crumbled feta, and parsley. Drizzle with extra virgin olive oil, lemon juice, and sprinkle with lemon zest. Season with sea salt and cracked black pepper starting modestly—you can always add more after tasting. Then gently toss everything together to make sure every bite is evenly coated with the zesty dressing.
Step 5: Chill or Serve
You can enjoy this salad immediately at room temperature or pop it into the fridge for 30 to 60 minutes. Chilling helps all those fresh flavors meld beautifully. If you store it in the fridge, the olive oil might firm up—just give the salad a quick stir and add a tiny drizzle of olive oil if it feels dry before serving.
How to Serve Orzo Lemon Salad Recipe
Garnishes
A sprinkle of extra chopped parsley or a few whole fresh basil leaves will amp up the color and freshness when serving. You can also add some toasted pine nuts or sliced almonds for a bit of crunch, which complements the creamy feta wonderfully.
Side Dishes
This Orzo Lemon Salad Recipe pairs beautifully with grilled chicken, fish, or even a juicy steak. It’s also a fantastic addition to any summer BBQ spread, alongside roasted vegetables or a crisp green salad for a balanced, crowd-pleasing meal.
Creative Ways to Present
Serve the salad in a pretty glass bowl to show off all those vibrant colors or scoop it into individual mason jars for picnics or lunches on the go. For an elegant twist, stuff it inside hollowed-out tomatoes or bell peppers—perfect for a stunning appetizer or light dinner.
Make Ahead and Storage
Storing Leftovers
This salad keeps well in an airtight container in the fridge for up to 3 days. Because the lemon and olive oil keep everything fresh and flavorful, leftovers taste just as good, if not better, after sitting and mingling for a day.
Freezing
Freezing is not recommended for this Orzo Lemon Salad Recipe since the fresh veggies and the feta can lose their texture and fresh flavor. It’s best enjoyed fresh or refrigerated.
Reheating
Reheating isn’t necessary since this salad is intended to be served cold or at room temperature. Just give it a gentle stir before serving, especially if it’s been chilled, and add a small drizzle of olive oil if needed to refresh the texture.
FAQs
Can I use other herbs besides parsley?
Absolutely! Fresh mint, basil, or dill can all bring new flavor twists to your Orzo Lemon Salad Recipe, making it feel completely new each time.
Is it okay to substitute feta with another cheese?
Yes, goat cheese or ricotta salata work well to maintain creaminess and add their unique tangy notes, though feta’s saltiness is hard to beat.
Can I prepare this salad ahead of time for a party?
Definitely! Prepare it up to a day in advance and chill it. Just remember to stir and possibly add a little more olive oil before serving to keep it fresh and flavorful.
What if I don’t have orzo on hand? Can I use other pasta?
You can swap orzo with small pasta shapes like couscous, Israeli couscous, or even small shells. Keep in mind the texture and cooking time might vary slightly.
How do I prevent the salad from becoming watery?
Be sure to rinse the orzo well and shake off excess water after draining. Also, avoid overly juicy vegetables or drain them before mixing to keep the salad crisp and fresh.
Final Thoughts
This Orzo Lemon Salad Recipe has quickly become a go-to for anyone craving something fresh, vibrant, and easy to prepare. It’s a delightful mix of flavors and textures that never fails to impress — perfect for sharing with friends or enjoying whenever you want a little taste of sunshine on your plate. Give it a try and see just how endlessly versatile and satisfying this dish can be!
Print
Orzo Lemon Salad Recipe
- Prep Time: 15 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 combines tender orzo pasta with crisp red bell pepper, celery, and red onion, all tossed in a zesty lemon dressing and topped with creamy feta cheese. Perfect as a light lunch or bright side dish, this salad is quick to prepare and bursting with fresh flavors.
Ingredients
Orzo and Vegetables
- 2 cups uncooked orzo
- 1 red bell pepper, chopped
- 2 stalks celery, diced
- 1 small red onion, diced
- ¼ cup fresh parsley, chopped
Dressing and Seasoning
- ¼ cup feta cheese, crumbled
- 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 until al dente, usually around 7 minutes or according to package instructions.
- Drain and Cool: Drain the orzo and rinse under cold water until cool to the touch. Shake off excess water thoroughly to prevent the salad from becoming watery.
- Prepare the Veggies and Lemon: While the orzo cooks, chop the red bell pepper, dice the celery and red onion, and roughly chop the parsley. Zest and juice the lemon.
- Toss the Salad: In a large bowl, combine the cooled orzo, chopped vegetables, feta cheese, and parsley. Drizzle with olive oil, lemon juice, and lemon zest. Season with sea salt and cracked black pepper, starting with small amounts and adjusting to taste. Gently toss everything until evenly coated.
- Serve or Chill: Serve immediately at room temperature or chill for 30–60 minutes to allow the flavors to meld. If refrigerated, stir before serving and add a small drizzle of olive oil if the salad firms up or the oil solidifies.
Notes
- Rinsing the orzo with cold water stops the cooking process and helps cool the pasta quickly.
- Adjust salt and pepper seasoning gradually to suit your taste.
- This salad can be prepared ahead and refrigerated for up to 2 days.
- If you prefer, substitute feta cheese with a dairy-free alternative for a vegan option.
- Adding a drizzle of olive oil before serving enhances the salad’s freshness if it has been chilled.
