This light and refreshing lemon orzo salad is a perfect dish for sunny days! With tangy lemon and creamy feta cheese, it’s packed with flavor and goodness.
Every time I make this salad, I can’t help but smile. It’s so easy, and I love how the zesty lemon makes everything bright. Perfect for lunch or a side at dinner!
Key Ingredients & Substitutions
Orzo Pasta: Orzo is the star here! If you can’t find it, feel free to use any small pasta like ditalini, couscous, or even quinoa for a gluten-free option.
Feta Cheese: Feta adds a creamy tang. If you’re dairy-free, try a plant-based feta or omit it altogether. Sometimes, I swap feta for goat cheese for a different flavor.
Vegetables: This recipe calls for cucumber and red bell pepper, but feel free to add other veggies like cherry tomatoes, olives, or spinach. Whatever you have on hand works!
Fresh Herbs: Using fresh parsley brightens the salad. If parsley isn’t available, try basil or mint for a unique twist. Dried herbs can add flavor too, but fresh is usually better.
Lemon Juice: Fresh lemon is best for this! If you’re short on lemons, try lime juice for a different citrus kick. Just adjust the amount to your taste.
How Can You Get the Perfect Texture for the Orzo?
Cooking the orzo to the right texture ensures a fabulous salad. Al dente means it’ll have a slight bite to it, which is what you want. Here’s how:
- Bring a large pot of salted water to a vigorous boil before adding orzo. This helps it cook evenly.
- Follow package instructions, usually 8-10 minutes, for the best result. Stir occasionally to prevent sticking.
- Once done, drain the orzo immediately and rinse under cold water. This stops the cooking process and cools it down quickly.
This method maintains the noodles’ shape and prevents them from becoming mushy in the salad. Enjoy your cooking!
Easy Lemon Orzo Salad with Feta Cheese
Ingredients You’ll Need:
- 1 1/2 cups orzo pasta
- 1 medium cucumber, thinly sliced
- 1 red bell pepper, diced
- 1/4 cup red onion, finely chopped
- 1/2 cup feta cheese, crumbled
- 1/4 cup fresh parsley, chopped
- Zest of 1 lemon
- Juice of 1 large lemon (about 3 tablespoons)
- 3 tablespoons extra virgin olive oil
- 1 teaspoon dried oregano (optional)
- Salt and freshly ground black pepper, to taste
How Much Time Will You Need?
This salad takes about 15 minutes to prepare and then you’ll need to chill it for at least 30 minutes before serving. So in total, set aside around 45 minutes for a delicious, refreshing dish!
Step-by-Step Instructions:
1. Cook the Orzo:
Start by bringing a large pot of salted water to a boil. Once boiling, add the orzo pasta and cook according to the package instructions until it’s al dente, which usually takes about 8 to 10 minutes. Once done, drain it and rinse under cold water to stop the cooking process and cool it down. Make sure to drain it well afterwards.
2. Combine the Salad Ingredients:
In a large mixing bowl, combine the cooled orzo with the sliced cucumber, diced red bell pepper, chopped red onion, crumbled feta cheese, and chopped parsley. It’s colorful and vibrant—it’s hard not to get excited about it!
3. Make the Dressing:
In a separate small bowl, whisk together the lemon juice, lemon zest, olive oil, dried oregano (if using), salt, and pepper. This dressing is what brings all the flavors together, so mix it up well!
4. Mix Everything Together:
Pour the lemon dressing over the orzo mixture. Gently toss everything together until all the ingredients are well coated with the dressing. It should look beautiful and bright!
5. Taste and Adjust:
Take a moment to taste your salad. If you feel it needs a little more salt, pepper, or lemon juice, now’s the time to adjust! Just sprinkle in what you think it needs and mix gently again.
6. Chill and Serve:
Cover the salad and refrigerate it for at least 30 minutes before serving. This helps the flavors blend together nicely. It can be served chilled or at room temperature. When serving, you can garnish with a little extra parsley or lemon zest for that finishing touch!
Enjoy your vibrant, tangy, and refreshing salad—perfect for a light lunch or as a delightful side at your next meal!
FAQ for Easy Lemon Orzo Salad with Feta Cheese
Can I Use Other Types of Pasta?
Absolutely! If you don’t have orzo, feel free to substitute it with small pasta shapes like ditalini or even gluten-free options like quinoa. Just be sure to adjust the cooking time according to the pasta you choose.
How Long Will the Salad Last in the Fridge?
This salad can last in the fridge for up to 3 days when stored in an airtight container. However, for the best flavor and texture, it’s best enjoyed within the first 1-2 days.
Can I Add Other Vegetables to the Salad?
Definitely! This salad is very versatile. Feel free to incorporate other vegetables like cherry tomatoes, spinach, or bell peppers. Just keep in mind that if you add watery vegetables, reduce the amount of dressing slightly to keep the salad from becoming too soggy.
Is There a Substitute for Feta Cheese?
If you don’t have feta or are looking for a dairy-free option, try using a plant-based feta or omitting it altogether. You can also substitute with goat cheese, which offers a similar creaminess with a different flavor profile.
