Bursting with fresh flavors and Mediterranean charm, the Lemony Orzo Pasta Salad with Cucumber and Feta is exactly the kind of vibrant dish I crave when the sun is shining and good company is near. Every bite features perfectly cooked orzo, tangy lemon, crisp cucumbers, salty feta, and handfuls of bright herbs—making it equal parts refreshing and satisfying. This quick salad isn’t just a summer necessity; it’s a year-round crowd-pleaser that’s wildly adaptable, vegetarian, and can easily be made gluten- or dairy-free. If you’ve been searching for a go-to side dish that’s both light and irresistible, this is the one to remember!
Ingredients You’ll Need
Ingredients You’ll Need
The magic of this salad lies in its short list of fresh, essential ingredients. Each component brings something special: from texture to color to that signature zingy brightness that keeps you coming back for seconds. Here’s what you’ll need to make your own Lemony Orzo Pasta Salad with Cucumber and Feta truly unforgettable:
- Orzo Pasta: Little rice-shaped pasta that cooks quickly and soaks up all the tangy dressing perfectly; swap for gluten-free orzo if needed for dietary needs.
- Extra-Virgin Olive Oil: Just enough to coat the pasta and tie everything together with richness and a fruity undertone.
- Fresh Lemon (juiced & zested): Brings a lively citrus punch that lifts all the other flavors—don’t skip the zest!
- English Cucumber: Seeded and chopped, it adds cool crunch and subtle sweetness that balances out the savory notes.
- Fresh Mint: Just a tablespoon, finely chopped, infuses each forkful with surprising bursts of herbal freshness.
- Fresh Parsley: Also chopped, parsley offers earthiness and color—plus, it allows the salad to taste just as good as it looks.
- Feta Cheese: Crumbled feta provides a creamy, salty hit; plant-based feta easily makes this dairy free, if you prefer.
- Kosher Salt and Black Pepper: Essential for seasoning, allowing every ingredient to shine its brightest and taste its absolute best.
How to Make Lemony Orzo Pasta Salad with Cucumber and Feta
Step 1: Cook the Orzo
Start by bringing a large pot of generously salted water to a boil—think of this as your pasta’s moment to shine, because well-seasoned water makes all the difference. Add your orzo and cook it until al dente, usually just about 9 minutes according to the package instructions. Once cooked, drain the orzo and give it a few minutes to cool so it’s easy to handle and doesn’t wilt your fresh herbs.
Step 2: Prep the Veggies and Herbs
While the orzo cooks, chop up your English cucumber (removing the seeds for extra crunch and less wateriness) and finely mince your mint and parsley. This is your chance to dial up the vivid green freshness that’ll make this Lemony Orzo Pasta Salad with Cucumber and Feta sing. When the orzo is ready, have all these elements set aside and waiting to join the bowl.
Step 3: Toss Everything Together
Once the orzo has cooled slightly, transfer it to a large mixing bowl. Pour in the olive oil and freshly squeezed lemon juice, and toss well to coat all those little pasta grains. Now, sprinkle in your fragrant lemon zest, add the chopped cucumber and herbs, then gently fold in your crumbled feta. The aroma at this point will have you sneaking bites before you even finish assembling!
Step 4: Season and Chill
Generously season your salad with kosher salt and freshly ground black pepper—don’t hold back, because pasta soaks up seasoning fast! Give everything another gentle toss, then pop your bowl in the fridge to chill for a bit if you like your salad extra refreshing. This final rest time lets the flavors meld together and makes every bite taste even brighter.
How to Serve Lemony Orzo Pasta Salad with Cucumber and Feta
Garnishes
This salad is gorgeous as is, but if you want to add that wow factor, scatter a few extra mint or parsley leaves over the top just before serving—maybe even a sprinkle of lemon zest for added sparkle. A very light drizzle of good olive oil or a few cracks of black pepper can also elevate every spoonful of your Lemony Orzo Pasta Salad with Cucumber and Feta.
Side Dishes
Pair this pasta salad with grilled chicken, baked salmon, or roasted vegetables for a sunny, Mediterranean-inspired meal. It’s equally at home beside a burger at a cookout or as part of a vegetarian mezze spread. I love it alongside a platter of hummus, warm pita, and olives for a party-ready combination.
Creative Ways to Present
Looking to impress? Spoon individual portions into small mason jars for chic picnic fare, or pile it high on a leafy green platter for pretty contrast. For a lunchbox option, tuck it into bento boxes alongside fruit and nuts. This Lemony Orzo Pasta Salad with Cucumber and Feta is endlessly versatile, so have fun with presentation!
Make Ahead and Storage
Storing Leftovers
Leftover salad keeps beautifully in an airtight container in the fridge for up to three days. The flavors actually meld and deepen as it sits, making tomorrow’s lunch even tastier than today’s dinner. If the salad seems a tiny bit dry after storing, just toss with a dash more olive oil and lemon juice before serving.
Freezing
While most pasta salads aren’t the best candidates for freezing, you can technically freeze Lemony Orzo Pasta Salad with Cucumber and Feta in a pinch. However, the texture of the cucumber and herbs will likely suffer after thawing. For maximum freshness and crunch, plan to enjoy this salad from the fridge rather than the freezer.
Reheating
This is a dish best enjoyed chilled or at room temperature, so there’s no need to reheat. Just give leftover salad a gentle stir and let it sit out for a few minutes if you prefer not-too-cold pasta. If you absolutely must warm it, very gently microwave in short bursts, but beware—it’s designed to be served cool!
FAQs
Can I make Lemony Orzo Pasta Salad with Cucumber and Feta ahead of time?
Absolutely! This salad is even better after the flavors have melded for a few hours in the fridge, making it ideal for prepping the day before you plan to serve it.
What’s the best way to make this gluten free?
Opt for a gluten-free orzo pasta—there are some excellent options available at specialty grocers and online. Everything else in the recipe is naturally gluten-free.
How can I make it dairy free?
Swap traditional feta for a plant-based feta substitute, which you can find at most health food stores. The salad stays creamy, briny, and every bit as delicious!
Does this salad work for potlucks or picnics?
Yes! Lemony Orzo Pasta Salad with Cucumber and Feta travels well, is easy to double for a crowd, and holds up beautifully at room temperature. Just pack it in a well-sealed container and chill until serving time.
Can I customize the vegetables or herbs?
Definitely—think of this recipe as a template! Try swapping in cherry tomatoes, bell peppers, or adding a handful of baby spinach. Fresh dill or basil are great stand-ins for the herbs, depending on your mood or what’s in your garden.
Final Thoughts
If you’re craving a dish that’s delightfully light yet packed with flavor, Lemony Orzo Pasta Salad with Cucumber and Feta is destined to become a staple in your kitchen. It’s easy, endlessly customizable, and guaranteed to please anyone lucky enough to share your table. Give it a try and watch it disappear!
PrintLemony Orzo Pasta Salad with Cucumber and Feta Recipe
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.
- Prep Time: 5 mins
- Cook Time: 10 mins
- Total Time: 15 mins
- Yield: 4 servings
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Orzo Pasta:
- 1–1/2 cups dry orzo pasta
Dressing:
- 2 Tbsp extra-virgin olive oil, or just enough to lightly coat the pasta
- 1 medium lemon, juiced and zested
Additional Ingredients:
- 1 large English cucumber, seeded and chopped
- 1 Tbsp fresh mint, finely chopped
- 1 Tbsp fresh parsley, finely chopped
- 1/2 cup feta cheese, crumbled
- Kosher salt and freshly-ground black pepper, to taste
Instructions
- Boil Orzo: Bring a large pot of water to a boil. Generously salt, and cook the orzo al dente according to package directions (about 9 minutes).
- Prepare Ingredients: Prep the cucumbers and herbs. Set aside.
- Mix Salad: 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 and Chill: Season generously with salt and pepper, to taste. Refrigerate until ready to serve. Enjoy!!
Notes
- Make it gluten-free: swap in a gluten-free orzo, like this one from DeLallo.
- You can make this pasta salad dairy-free with a plant-based feta cheese substitute.
- This orzo pasta salad can be made up to a day in advance and kept in the refrigerator.
Nutrition
- Serving Size: 1 serving
- Calories: 280 kcal
- Sugar: 3g
- Sodium: 320mg
- Fat: 11g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 15mg
