QUICK & EASY Lemon Orzo Salad Recipe

If you’re craving something vibrant that’s equal parts satisfying and refreshing, you have to try this Lemon Orzo Salad Recipe. The combination of delicate orzo pasta, crunchy veggies, briny feta, and a sunshiny lemon-honey dressing makes every bite zippy and utterly irresistible. It’s a stunning Mediterranean salad that comes together quickly for weeknight dinners, picnics, or even those occasions when you want to wow your friends with minimal effort. Honestly, I could eat this all summer long, and I bet you’ll fall in love, too!

Ingredients You’ll Need

You’ll be delighted by how easily these fresh, simple ingredients turn into something so spectacular. Each ingredient in this Lemon Orzo Salad Recipe brings something special to the table, whether it’s a pop of color, a tangy punch, or a creamy touch you won’t want to skip.

• Orzo Pasta: Creates the perfect heartiness for the salad, soaking up all the bright flavors from the dressing.
• Cherry Tomatoes: Add juicy bursts of sweetness and a welcome pop of color.
• English Cucumber: Gives every bite a cool, crisp crunch and balances the acidity nicely.
• Red Bell Pepper: Packs in subtle sweetness and extra crunch for even more texture.
• Red Onion: Brings a zippy bite and gorgeous purple color—slice it finely for best results.
• Fresh Basil: Herby and fragrant, basil livens up the entire salad with a fresh, green note.
• Feta Cheese: Offers creamy, tangy richness that’s so classic in Mediterranean salads.
• Baby Spinach: Roughly chopped spinach creates delicate leafy volume and lovely green speckles throughout.
• Fresh Lemon Juice: Provides the zesty backbone of the dressing, keeping it lively and bright.
• Olive Oil: Delivers rich, silky texture to bind all the flavors together.
• Garlic Clove: Just a hint of minced garlic goes a long way for depth and savory flavor.
• Honey: Adds natural sweetness that softens the tang of the lemon without making it too sharp.
• Lemon Zest: Ramps up the citrus fragrance and flavor, making the dressing extra special.
• Kosher Salt and Black Pepper: Essential seasonings to finish and balance all those gorgeous flavors.

How to Make Lemon Orzo Salad Recipe

Step 1: Cook the Orzo Pasta

Bring a large pot of salted water to a boil, then add the orzo. Cook it until it’s just al dente, about 8 to 10 minutes—taste a piece for good measure! Once it’s perfectly tender with a slight bite, drain the orzo and transfer it to a roomy bowl. This ensures your pasta won’t get mushy and will hold up beautifully once all the goodies and dressing go in.

Step 2: Whisk Up the Lemon-Honey Dressing

While your pasta cools just a smidge, grab a mixing bowl and whisk together the fresh lemon juice, olive oil, minced garlic, honey, lemon zest, kosher salt, and black pepper. The result? A dressing that’s tangy, sweet, and silky—just begging to be tossed with orzo. Pour the vinaigrette over the warm pasta (this helps the dressing soak in!) and stir well to coat every grain.

Step 3: Add the Vegetables and Cheese

Next up, fold in the tomatoes, cucumber, red bell pepper, onion, fresh basil, and crumbled feta cheese. Gently stir everything together, making sure the vibrant veggies and cheese are beautifully distributed. This is where the salad comes alive with color and freshness, and the feta starts to melt just slightly against the still-warm orzo.

Step 4: Stir in the Spinach

Scatter the roughly chopped baby spinach across the top and stir one more time. The residual heat from the pasta will soften the spinach just a bit without wilting it completely, which keeps everything light and fresh. If you love a little extra green, feel free to toss in more!

Step 5: Chill and Taste

Cover the bowl and pop it in the fridge for at least 30 minutes. This lets the flavors mingle and develop, making the Lemon Orzo Salad Recipe even more delicious. Just before serving, give it a quick toss and taste for salt and pepper—adjust as needed to suit your preference.

How to Serve Lemon Orzo Salad Recipe

Garnishes

Top your salad with additional fresh basil, extra lemon zest, or extra feta for a wow-factor finish. Toasted pine nuts or slivered almonds also give the Lemon Orzo Salad Recipe a wonderful crunch if you’re feeling fancy. A handful of microgreens or a drizzle of olive oil can send it straight over the top!

Side Dishes

This salad is spectacular all on its own, but it also shines as a side alongside grilled chicken, salmon, or shrimp. Pair it with grilled pita bread and a creamy dollop of tzatziki for a complete Mediterranean feast, or set it beside other mezze dishes for the ultimate summer spread.

Creative Ways to Present

For gatherings, serve the Lemon Orzo Salad Recipe in a big, colorful bowl—or try spooning it into lettuce cups for party-friendly bites. Want to make it even more portable? Pack it in mason jars for an easy, vibrant lunch on the go, or pile it onto a platter for a family-style celebration.

Make Ahead and Storage

Storing Leftovers

Your Lemon Orzo Salad Recipe tastes just as great the next day! Store any leftovers in an airtight container in the fridge for up to 2 days. The flavors will continue to blend, and the salad will remain bright and zesty. If you know you’ll have extra, wait to add the spinach and tomatoes until serving for the best texture.

Freezing

Freezing isn’t recommended for this fresh, veggie-packed salad. The texture of the vegetables and feta cheese doesn’t hold up well once thawed, so it’s best to enjoy your Lemon Orzo Salad Recipe freshly made or from the fridge within a couple of days.

Reheating

While this salad is typically enjoyed cold or at room temperature, if you want to take the chill off, simply let it rest on the counter for 20 minutes before serving. If it seems a bit firm from the fridge, a drizzle of olive oil or splash of lemon juice will revive the flavors and texture perfectly.

FAQs

Can I use another type of pasta instead of orzo?

Absolutely! While orzo gives the salad its signature look and pillowy texture, you can try other small pasta shapes like ditalini, small shells, or even pearl couscous. Just be mindful of cooking times so the pasta doesn’t get too soft.

Is the Lemon Orzo Salad Recipe gluten-free?

Not as written, since traditional orzo is made from wheat. However, you can easily find gluten-free orzo or substitute with gluten-free pasta, which works very well in this recipe.

Can I make this salad vegan?

Yes! To make the Lemon Orzo Salad Recipe vegan-friendly, simply swap the honey for agave or maple syrup and use vegan feta cheese or omit it altogether. The salad will still be delicious and full of bright flavors.

What’s the best way to prep this salad ahead of time?

Make the Lemon Orzo Salad Recipe up to one day ahead, but hold off on mixing in the tomatoes and spinach until just before serving. This keeps everything super crisp and colorful when you’re ready to enjoy.

Can I add extra protein to make it a main dish?

Absolutely! Grilled chicken, shrimp, or chickpeas make fantastic protein add-ins. Feel free to toss in your favorite cooked protein, and the salad becomes a filling, well-rounded meal on its own.

Final Thoughts

If you’re looking for a dish that’s bursting with freshness, quick to make, and guaranteed to put a smile on your face, this Lemon Orzo Salad Recipe will not disappoint. Give it a try—your taste buds will thank you, and I have a feeling it’ll earn a top spot in your salad rotation!

Lemon Orzo Salad Recipe

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A fresh, tangy Lemon Orzo Salad that’s perfect for any occasion! This salad features al dente orzo pasta tossed with cherry tomatoes, cucumber, red bell pepper, red onion, feta cheese, and fresh spinach, all dressed in a delightful honey-lemon vinaigrette.

• Author: Paula
• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Total Time: 30 minutes
• Yield: 6 servings
• Category: Salad
• Method: Chopped
• Cuisine: Mediterranean
• Diet: Vegetarian

Ingredients

Orzo Salad:

• 1 cup dry orzo pasta, about 6 ounces
• 1 cup cherry tomatoes, halved
• 1 cup diced English cucumber
• 1/2 cup diced red bell pepper
• 1/2 cup diced red onion
• 3 Tbsp. fresh basil, chopped
• 1 cup feta cheese, about 4 ounces
• 2 cups fresh baby spinach, roughly chopped

Dressing:

• 1/4 cup fresh lemon juice
• 1/2 cup olive oil
• 1 garlic clove, minced
• 1 Tbsp. honey
• Zest of 2 lemons
• Kosher salt and black pepper

Instructions

1. Cook Orzo: Cook orzo until al dente, drain, and transfer to a large bowl.
2. Prepare Dressing: Whisk lemon juice, olive oil, garlic, honey, lemon zest, salt, and pepper. Pour over warm orzo and mix well.
3. Add Ingredients: Combine tomatoes, cucumbers, bell pepper, onions, basil, and feta. Stir in spinach. Chill for at least 30 minutes before serving.

Notes

• Make Ahead: Can be made up to 1 day in advance; add tomatoes and spinach just before serving.
• Leftovers: Store airtight for up to 2 days.
• Add-Ins: Customize with your favorite veggies.

Nutrition

• Serving Size: 1/6 of recipe
• Calories: 348
• Sugar: 6.8 g
• Sodium: 186 mg
• Fat: 23.3 g
• Saturated Fat: 7.3 g
• Unsaturated Fat: 14.1 g
• Trans Fat: 0 g
• Carbohydrates: 30 g
• Fiber: 2.7 g
• Protein: 7.4 g
• Cholesterol: 16.8 mg