This fresh lemon orzo pasta salad is a flavorful mix of orzo pasta, lemon, cucumber, salty feta, and fresh herbs. Easy and delicious, this quick pasta salad recipe is a crowd-pleasing side dish and a classic Summer favorite. Vegetarian and gluten free friendly.

Lemony Orzo Pasta Salad with Cucumber and Feta

dry orzo pasta ¹

Tbsp extra-virgin olive oil,

lemon,

English cucumber,

Tbsp fresh mint, finely chopped

Tbsp fresh parsley, finely chopped

feta cheese, crumbled ²

kosher salt and freshly-ground black pepper,

Bring a large pot of water to a boil. Generously salt, and cook the orzo al dente according to package directions (about 9 minutes).

Meanwhile, prep the cucumbers and herbs. Set aside.

Drain the pasta, let cool for a couple of minutes, then transfer to a large mixing bowl and toss with the olive oil and lemon juice. Stir in the lemon zest, chopped cucumber, herbs, and feta.

Season generously with salt and pepper, to taste. Refrigerate until ready to serve. Enjoy!!

I love this dish! What is the nutritional information for it? Thanks!

Made this for my family with a Mediterranean chicken and it was a HUGE hit! I liked it so much that I made it again just a few days later so I could pack it up for lunches at work.

Thank you!!

soo yummy! made this and added just a bit more salt, green onions and olives! it was fantastic! A++  i can eat this for breakfast too! lol....

Awesome Awesome Awesome Recipe!!! I have made it probably 20 times with different variations depending on what I have on hand.  Sometimes I throw in tiny diced zuchinni to bulk up the veggies (it is virtually flavorless) either raw or I drop it in the cooking pasta water for the last minute to soften it a tad.  I have used basil when I have no mint/parsley, throw in cherry tomatoes sometimes, with or without feta and I also cook the orzo in chicken broth. It adds so much flavor for me.  Sometimes we just eat this for dinner with a grilled chicken breast.  Wonderful recipe thanks so much!

I make this for BBQs and everyone wants the recipe. So light and fresh and it's perfect cold or warm.

This recipe was so far out of my wheelhouse, but very tantalizing, I decided to try it. I was very happy I did.  A fantastic balance of herb flavors and the punch of citrus along with the Feta's saltiness was vey appealing. My 17 year old daughter who must have been a food critic in a previous life came back for seconds and said it was good. That is a very high praise from someone of her caliber. To say the least, my wife and I enjoyed it very much as well.
There was one item that I didn't have on hand, a lemon. I substituted dried lemon peel and bottled lemon juice that we had on hand. I use 1/2 teaspoon of lemon peel and 4 tablespoons of lemon juice.

I added a little bit of maple sugar and it's absolutely perfect! Thanks for the simple, yet tasty recipe!

I've made this a handful of times and it's ALWAYS a hit. I've added garbanzo beans and sun-dried tomatoes (jarred) a few times...just to mix it up. Yum-o!

lemony orzo pasta salad with cucumber and feta

Prep Time: 5 minutes

Cook Time: 10 minutes

Total: 15 minutes

Servings: 4

Cost: $8.30 /serving

Author : Laura Bolton - Fork Knife Swoon

Ingredients

Instructions

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