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+ servings
pasta side dish for grilling in a bowl on the table

Lemon Orzo Salad

Easy to make Greek-style lemon orzo salad with cucumbers, feta, lemon and lots of herbs like parsley and mint, fresh-tasting and perfect for the summer days.
Course Salads
Cuisine Greek
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4
Calories 454kcal
Author Adina


  • 300 g/ 10.6 oz dry pasta
  • 2 tablespoons olive oil
  • 1 lemon
  • 1 large cucumber
  • 1 tablespoon parsley chopped
  • 1 tablespoon mint chopped (optional)
  • 125 g/ 4.4 oz feta crumbled
  • 1 teaspoon fine sea salt and black pepper


  • 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.
  • 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.
  • Add salt and pepper to taste, cover the bowl with plastic foil, and place in the fridge for a couple of hours.
  • Just before serving adjust the taste again with some more lemon juice, salt, and pepper. I find the salad tasted even better the next day.



Serving: 1/4 of the dish | Calories: 454kcal | Carbohydrates: 66g | Protein: 15g | Fat: 15g | Saturated Fat: 6g | Polyunsaturated Fat: 8g | Cholesterol: 28mg | Sodium: 589mg | Fiber: 3g | Sugar: 7g