Make this delicious lemon feta orzo salad with cucumbers and lots of herbs like parsley and mint; it is fresh-tasting and perfect for hot summer days and ready in less than 30 minutes.
This lemon feta orzo salad with cucumbers and herbs is one of the most refreshing pasta salads you could imagine. Packed with orzo, cool cucumbers, and a mix of fresh parsley and mint, this lemony orzo salad is a perfect dish for potlucks and grilling get-togethers. And it also make a great light summer meal on its own.
Try more recipes that are perfect for a grill party: Romanian Garlic Dip with Sour Cream and Tomatoes and a Simple White Cabbage Salad - Romanian Recipe.
Jump to recipe
๐Recipe ingredients and substitutions
- Orzo is a type of pasta that looks like small grains of rice. It's versatile and cooks quickly, making it a great option for salads or side dishes. With its tiny shape, orzo adds a delightful texture to your favorite recipes.
- Substitutions: You can make this summer salad using other small-shaped pasta. I've never tried it myself, but how about a rice salad using these ingredients?
- Feta: Choose a block of feta cheese for your salad instead of the pre-crumbled kind. Crumbling it yourself keeps it creamier and tastier. Pick a high-quality feta made from either sheep, cow, or goat milk for a yummy addition to your dish.
- Cucumber: When available, I like to use small Persian cucumbers, but otherwise, a regular long English cucumber is perfect. How about a simple Cucumber Salad with Dill?
- Herbs: Fresh parsley and mint. They must be fresh; dried herbs don't work in this lemon feta and orzo salad recipe. They lack freshness and flavor.
- Substitutions: Use fresh dill instead of mint for a completely different flavor. Chopped arugula is great as well.
- Lemon: It's preferable to use an organic, unwaxed lemon as you will need its zest.
- Other ingredients: Extra virgin olive oil, fine sea salt, and ground black pepper.
See the recipe card for full information on ingredients and quantities.
๐ Variations on the recipe
- Add cherry tomatoes, green bell pepper, and Kalamata olives for a Greek pasta salad.
- Add creamy avocado pieces or cooked asparagus instead of cucumber.
- Caprese spin: Use tomatoes, mozzarella, balsamic vinegar, and fresh basil instead of cucumber, feta, lemon, parsley, and mint. Or make our Tomato, Avocado, and Mozzarella Salad.
- Protein: Toss in grilled chicken, shrimp, or chickpeas for a protein-packed version.
- Nuts: Sprinkle toasted pine nuts or slivered almonds for a delightful crunch.
- Grain swap: Substitute orzo with quinoa, bulgur, or couscous. Try our Curried Couscous Salad and Bulgur Wheat Salad for your next party.
๐ฉ๐ปโ๐ณHow to make lemon orzo salad with feta?
- Cook pasta, drain it well, cool it for a few minutes, and mix it with the olive oil.
- Add chopped cucumbers and herbs, some of the lemon juice and zest, and seasoning. Reserve the leftover lemon juice for later.
- Refrigerate the covered feta lemon orzo salad for a few hours before serving.
- Stir and adjust the taste again; you might need to add more lemon juice, salt, and pepper.
๐Expert Tips
Make ahead: Prepare the feta orzo pasta salad a few hours ahead and refrigerate it. This will allow the flavors to mingle. Adjust the taste again before serving. You can make the orzo pasta salad one day before you plan to serve it.
Perfectly cooked orzo: Cook it al dente for a firm yet tender texture. Rinse it under cold water to stop the cooking process and prevent clumping.
โRecipe FAQs
You can get orzo at the regular grocery store in the pasta section. If you prefer, you can also order it online.
Refrigerate it for 3-4 days in an airtight container and stir it well before serving.
Do you like this recipe?
Please leave a good rating in the recipe card below. Stay in touch through social media: Pinterest, Facebook, and Instagram. Donโt forget to tag #whereismyspoon when you try a recipe!๐Recipe
Simple Lemon Feta Orzo Salad
Ingredients
- 10.5 oz orzo 300 g
- 2 tablespoons olive oil
- 1 lemon Note 1
- 1 large cucumber
- 1 tablespoon parsley chopped
- 1 tablespoon mint chopped
- 4.5 oz feta 125 g, crumbled, Note 2
- 1 teaspoon fine sea salt and black pepper
Instructions
- Cook the orzo pasta according to the packet's instructions. Drain, let cool for a few minutes, place in a bowl, and mix with the olive oil.10.5 oz orzo/ 300 g + 2 tablespoons olive oil
- Combine: Deseed and chop the cucumber. Add to the pasta bowl together with the herbs, feta, and lemon zest. Add lemon juice to taste and keep what is left; you might want to add some more of it to the salad just before serving.1 large cucumber + 1 tablespoon parsley + 1 tablespoon mint + 1 lemon + 4.5 oz feta/ 125 g
- Refrigerate: Add salt and pepper to taste, cover the bowl with plastic foil, and place in the fridge for a couple of hours.1 teaspoon fine sea salt and black pepper
- Adjust: Just before serving, adjust the taste again with some more lemon juice, salt, and pepper. I found the orzo salad tasted even better the next day.
Notes
- Lemon: It is preferable to use an organic, unwaxed lemon as you will need its peel.ย
- Feta: Please don't use pre-crumbled feta. Sheep or cow milk feta in brine are both great for this recipe.ย
Leave a Reply