Lemony Orzo Pasta Salad with Cucumber and Feta

Lemony Orzo Pasta Salad with Cucumber and Feta | Fork Knife Swoon

After some major flight delays, getting rerouted several times due to weather, and missing my last connection, I managed to finagle my way onto a final flight and make it safely to Santa Barbara last night. Needless to say, traveling for some eighteen-odd hours can be exhausting. Between the stress of flight timing, generally subpar dining options, and dehydrating, recirculating air, a full day of flying doesn’t often leave one feeling their best.

Cue this light and refreshing pasta salad. Bright, lemony orzo pasta is tossed with fresh cucumber, herbs and salty feta for an easy summer salad that makes a great barbecue or pot-luck side dish. This is what I should have brought with me on the plane, instead of consuming the limp, tasteless airport salad and bag of peanut butter m&m’s that sufficed for sustenance en route yesterday. This healthy and flavorful pasta dish would be equally delicious alongside some grilled burgers or fish this Memorial Day weekend, or as a mid-flight snack on my return trip!

4.9 from 7 reviews
Lemony Orzo Pasta Salad with Cucumber and Feta
Prep time
Total time
Recipe by:
Yield: 4 servings
  • 1-1/2 cups dry orzo pasta
  • 2 tbsp olive oil, or just enough to lightly coat the pasta
  • juice and zest of 1 lemon
  • 1 large English cucumber, seeded and chopped
  • 1tbsp 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
  1. Cook the orzo al dente according to package directions. Drain the pasta, let cool for a couple of minutes, and toss with the olive oil, lemon juice and zest, cucumber, herbs and feta. Season with salt and pepper, to taste. Serve chilled or at room-temperature. Can be made up to a day in advance and kept in the refrigerator.





  1. Suzy Tonini says

    Great simple recipe. I too added some chickpeas and also black olives. Thank you for the simple but yummy recipe!

  2. James says

    This recipe lends itself to add-ons as well. I added defrosted frozen peas and blanched asparagus as well as switching out the olive oil for Italian Dressing. For protein I put a grilled chicken breast on top. It was great! My pregnant wife cleaned her bowl more than once, so I would say success :D

  3. Lindy says

    Delicious! I added a chicken breast and ate it for lunch this week. I can’t wait to try your other recipes!

  4. Danielle says

    I just made this and it’s delicious!! I added some fresh dill, chickpeas and white balsamic vinegar. Wow!!

  5. Laura says

    Made this yummy salad for dinner tonight! My husband LOVED it! I added scallions and more feta than called for. Thanks for the recipe and for taking such a gorgeous photo that I just had to try it!

  6. Georgia says

    Have just discovered this blog via a recipe share on Facebook. Happy day! Firstly, I have to say how wonderful it is to come across someone on the Net who writes well, can not only spell “finagle” correctly but obviously knows what the word means, can punctuate, and does not turn plurals into possessives. How happy an experience to not have to read “salad with lemon’s and cucumber’s and mint’s”. Secondly (but not really, more of a dead tie), the food writing and recipes are lovely.

  7. Darlene says

    Very refreshing. Substituted blue cheese for feta – hubby is not a fan of feta. Added a tablespoon of fresh lemon basil. So yummy!

  8. says

    I’m going to pick up a cucumber and some Feta today and make this! OMG. LOVE lemon. LOVE orzo! Also the Cucumber Lime Agua Frescas sounds heavenly!

  9. says

    When I read this recipe I knew I had to try it. I found the pine nuts at a cost club for ptetry inexpensive but went ahead and burnt the first batch for good measure ha ha .We all loved it


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