Easy Lemon Orzo Salad with Feta Recipe
Orzo looks like rice but cooks like pasta, and it makes a salad that is easy to eat by the forkful. Here it is tossed with chopped red bell pepper, English cucumber, red onion, garlic, parsley, basil, and the juice and zest of a lemon, along with olive oil, honey, sea salt and cracked pepper. Crumbled feta is folded in at the end.
Little things that help
- Rinse the cooked orzo under cold water and drain it completely, or it keeps cooking and clumps together.
- Hold the honey until after tossing if you want to taste the lemon first and sweeten to taste.
- Fold the feta in last and gently, so it stays in crumbles.
- Toss again right before serving and add a drizzle of olive oil if it looks dry.
English cucumber has thin skin and small seeds, so there is no need to peel it. Chop all the vegetables small, close to the size of a chickpea, so they mix evenly with the tiny pasta.
The salad keeps in a sealed container in the refrigerator for about 5 days, which makes it a handy make-ahead lunch or side dish for the week.
Pair this with something from all my pasta recipes in one place and you have the whole meal.
PrintEasy Lemon Orzo Salad with Feta
Orzo tossed with cucumber, red pepper, red onion, fresh herbs, lemon and olive oil, finished with crumbled feta. A bright pasta salad that keeps well in the fridge.
Ingredients
- 1 ½ - 2* cups orzo (uncooked)
- 1 red bell pepper, chopped
- 1 English cucumber, chopped
- 1/2 red onion, small diced
- 6 oz. feta cheese, crumbled
- 2 - 3 garlic cloves, minced
- 1/4 c fresh parsley, chopped
- ¼ c fresh basil, chopped
- Juice and zest of 1 lemon (1.5-2 oz juice)
- 1/2 cup extra virgin olive oil
- 1 Tbsp honey
- 1/2 tsp sea salt
- ½ tsp cracked pepper
Instructions
- Cook orzo according to package instructions. Chop and prep all veggies.
- When orzo is cooked al dente, drain the water and then pour cold water over the orzo to cool it off. Drain the water completely.
- Add the orzo and all other ingredients except the feta into a large bowl (you can wait to add the honey until after tossing.) Toss the salad well. Add more olive oil if desired and adjust salt and pepper to taste.
- Fold the feta cheese into the mixed salad.
- Chill until ready to serve. Toss just before serving and add an extra drizzle of olive oil if desired. Refrigerate in a sealed container for about 5 days.
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