Lemon Orzo Salad

Yumna Jawad

Updated Feb 24, 2026

5 from 44 votes

Lemon Orzo Pasta Salad recipe with fresh lemon zest, herbs, cucumbers, and feta cheese. Simple side dish ready in under 30 minutes.

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Prep Time 15 minutes
Servings 4 servings
Comments
22

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Quick lemon orzo salad recipe in a serving bowl with crumbled feta.
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Lemon Orzo pasta Salad is so refreshing!

I’m a big fan of orzo, especially in pasta salads, and this lemon orzo pasta salad is one I make in late spring and early summer on repeat. It’s low-effort, doesn’t need much, and I love that I can serve it next to grilled chicken tenders or pack it for lunch.

I cook the orzo, let it cool, and toss it with olive oil, lemon zest, and plenty of fresh lemon juice so it really soaks it up. Then I mix in finely diced Persian cucumbers, dill, parsley, and feta. Sometimes I eat this lemon orzo salad warm as soon as it’s tossed together, but it’s also great cold straight from the fridge the next day. I also like to make a shrimp orzo salad and a Greek orzo salad.

Happy Cooking!
– Yumna

Lemon Orzo Salad Ingredients

Ingredients for salad recipe: parsley, dill, salt and pepper, lemon, crumbled feta, cucumbers, and dry orzo.
  • Orzo: I love the texture of orzo in this salad. Make sure to salt the water well. If you don’t have orzo, small pasta like ditalini or small shells works too.
  • Cucumber & herbs: I prefer smaller, thin-skinned Persian cucumbers in this salad, but English cucumbers are a good option. If using regular cucumbers, I scoop out the seeds so the salad doesn’t get watery. Finely dice them up and mix them with fresh herbs. I like to use chopped fresh parsley and dill, but use any fresh herbs you like!
  • For the dressing: Whisk together olive oil, lemon zest, lemon juice, salt, and pepper. Fresh lemons have the best flavor, but if you don’t have any, bottled lemon juice is fine, or a little red wine vinegar or apple cider vinegar.
  • Feta: Optional, but I love adding crumbled feta cheese on top!

How to Make Lemon Orzo Salad

Olive oil, lemon zest and juice, salt and pepper in a large bowl before whisking.
Step 1: Add the olive oil, lemon zest, lemon juice, salt, and pepper to a large bowl. Whisk to combine.
Cooked orzo on top of dressing before tossing together.
Step 2: Add the cooked and drained orzo. Make sure it’s fully cooled!
Diced cucumbers, chopped dill and parsley added on top of orzo in a bowl before tossing together.
Step 3: Add the cucumbers, dill, and parsley. I like to add feta cheese, too!
Fresh lemon orzo and cucumber salad in a mixing bowl after tossing together.
Step 4: Toss to combine and enjoy immediately, or cover and refrigerate until cool.
Orzo cucumber salad recipe.

Lemon Orzo Salad Recipe

Author: Yumna Jawad
5 from 44 votes
Easy Lemon Orzo Pasta Salad made with fresh herbs, Persian cucumbers, feta cheese, and a simple lemon olive oil dressing.
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Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Servings4 servings
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Ingredients
 
 

  • 8 ounces uncooked orzo pasta
  • ¼ cup extra virgin olive oil
  • 1 tablespoon lemon zest
  • ¼ cup fresh lemon juice about 2 lemons
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 6 Persian cucumbers finely diced
  • ¼ cup fresh dill chopped
  • ¼ cup parsley chopped
  • ¼ cup crumbled feta cheese

Instructions

  • Bring a large saucepan of salted water to a boil. Add the orzo and cook until al dente according to package instructions, about 8–10 minutes. Drain and set aside to cool completely.
  • While the pasta is cooking, whisk together the olive oil, lemon zest, lemon juice, salt, and pepper.
  • Add the cooked and cooled orzo on top of the dressing and toss to combine. Set aside while preparing the cucumbers and herbs.
  • Add the diced cucumbers on top of the orzo salad along with the chopped dill and chopped parsley. Add the feta cheese and toss to combine.
  • Enjoy immediately or cover and refrigerate until cool, about 1 hour.

Equipment

Notes

My Top Tip: Don’t rinse your cooked pasta. The starch helps all the flavors stick to the orzo!
Storage: Store any leftovers in an airtight container. They’ll last about 4 days in the fridge.

Nutrition

Serving: 1cup, Calories: 374kcal, Carbohydrates: 48g, Protein: 10g, Fat: 17g, Saturated Fat: 3g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 10g, Cholesterol: 8mg, Sodium: 407mg, Potassium: 320mg, Fiber: 3g, Sugar: 3g, Vitamin A: 673IU, Vitamin C: 18mg, Calcium: 87mg, Iron: 2mg

Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.

Did You Make This Recipe?
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Recipe Variations

  • Add protein: This lemon orzo salad is definitely filling on its own, but if you want to make it heartier, add some grilled lemon chicken, grilled shrimp skewers, or grilled cod. To keep it a vegetarian orzo salad, baked tofu will work, too!
  • Have fun with add-ins: In addition to cucumber in the orzo salad, you could add chopped cherry tomatoes, charred broccolini, or chopped kalamata olives.
  • Make it creamy: Stir in a spoonful of Greek yogurt for a creamier dressing. Or, mash in half an avocado!

Recipe Tips

  1. Chop everything finely. It makes it easier to toss everything together. Plus, it helps make sure there’s a little bit of everything in every bite!
  2. Adjust the lemon juice as needed. I like to use equal parts lemon juice and olive oil, but if you don’t like super tart or acidic dressings, feel free to start with 2 tablespoons of lemon juice and adjust as needed.

Serving Ideas

FAQs

Can I make lemon orzo salad ahead of time?

Yes, it actually tastes even better after refrigerating for a few hours! You can make it 3–4 days in advance. Just refresh it with some lemon juice or olive oil before serving.

My lemon orzo salad tastes bland. What should I do?

You may need to add more salt, more lemon zest, or a splash of lemon juice. Adjust the amounts to taste as needed.

Best lemon orzo soup with cucumbers served in a bowl with fresh dill and lemon.

More Pasta Salad Recipes

5 from 44 votes (34 ratings without comment)

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Comments

  1. Jody says:

    The lemon orzo salad was delicious!! I added a some red onion. So easy & so good for a quick lunch.

    Reply
    1. Yumna J. says:

      That’s awesome, Jody! I’m glad you tried it and that it turned out delicious!

      Reply

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