Lemony Orzo Pasta Salad with Cucumber and Feta

Name: Lemony Orzo Pasta Salad with Cucumber and Feta
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: Greek Inspired
Ingredients: 1-1/2 cups dry orzo pasta ¹; 2 Tbsp extra-virgin olive oil, or just enough to lightly coat the pasta; 1 medium lemon, juiced and zested; 1 large English cucumber, seeded and chopped; 1 Tbsp fresh mint, finely chopped; 1 Tbsp fresh parsley, finely chopped; 1/2 cup feta cheese, crumbled ²; kosher salt and freshly-ground black pepper, to taste

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★★★★★ 16 reviews

This fresh lemon orzo pasta salad is a flavorful mix of orzo pasta, lemon, cucumber, salty feta, and fresh herbs. Easy and delicious, this quick pasta salad recipe is a crowd-pleasing side dish and a classic Summer favorite. Vegetarian and gluten free friendly.

close up of lemon orzo pasta salad with cucumber, feta, and fresh herbs.

A Bright and Fresh Summer Pasta Salad

This Greek-inspired orzo pasta salad is one of those incredibly simple and unassuming recipes that has wound its way into our back pocket, edging out fancier, more complicated fare, time and again.

Especially in the summer, when the weather is ripe for languishing, inspiration feels most elusive, and it’s certainly too hot to turn on the oven. When I want something light and fresh, with zippy, bright flavors, but can’t be all that bothered to spend a lot of time cooking.

Cue this light and refreshing orzo pasta salad. Boiling pasta and chopping some veggies is about the extent of the cooking here and yet the flavors are sublime.

The orzo pasta is tossed with olive oil, fresh lemon (juice and zest), chopped cucumber, a big handful of herbs, and salty feta for an easy summer salad that makes a delicious and versatile barbecue or pot-luck side dish.

Ingredients to make a summer orzo pasta salad.

Why You’ll Love this Orzo Pasta Salad

For a pasta salad that is undeniably simple, this combination of flavors and textures is brimming with complexity.

Crunchy cucumber, bright, tart lemon, creamy, salty, crumbly feta cheese, herb-y freshness from mint and parsley. And, the orzo pasta, which, while warm from a quick, salty boil, with its ever so al dente chew, soaks up the most basic lemon-olive oil dressing, further ensuring that every bite of this pasta packs a delicious punch.

It’s balanced, fresh and bright, and you’ll want to eat it all summer long.

Orzo Pasta Salad Ingredients

As with most pasta salads, things are flexible. You can easily add whatever you like best and have on hand. This is my favorite combination (think of it as a blueprint), and here’s what you’ll need to make it:

orzo: forms the base of this easy pasta salad. This small, rice-like pasta shape is perfect for a chopped salad like this, where you want little bits of each flavor in every bite.
olive oil: since we’re not cooking the olive oil, I like to use a good quality extra-virgin olive oil for the best flavor.
lemon: to add brightness and acidity, we’ll use both fresh lemon juice and zest. If you can find Meyer lemons, they’re my favorite here.
cucumber: adds so much freshness and crunch. Either chopped English cucumber or small Persian cucumbers work well.
feta: big crumbles of feta add a salty, creamy richness.
fresh herbs: mint and parsley are my go-tos for a fresh, light, Mediterranean-inspired flavor. Fresh basil and dill are also lovely.
salt and pepper: as always, taste as you go, and season generously along the way with Kosher salt and freshly-ground black pepper.

Find all the exact measurements and recipe instructions in the recipe card, below.

orzo pasta salad in a white serving bowl on a marble background

What is Orzo?

Orzo is a tiny, rice shaped pasta. Its name comes from the Italian word for “barley” because it resembles the small grain. It’s wonderful in soups, cheesy baked pasta dishes, and of course, pasta salad.

My favorite is from DeLa llo, and there are gluten-free versions available as well.

How to Make this Quick Orzo Pasta Salad:

This healthy pasta salad comes together quickly in a few easy steps. Here’s how you make it:

Cook the orzo al dente in a large pot of generously salted water.
While the orzo cooks, zest and juice the lemon, and chop the cucumbers and herbs.
Toss the warm cooked pasta with olive oil and lemon juice in a large bowl, then combine with the veggies, herbs, and feta. Be sure to season well!

Simple as can be. Packed with summer-y goodness and perfect for sharing. Enjoy!!

Lemon Orzo Pasta Salad FAQs

Can I use different vegetables?

Sure! Kalamata olives or other Greek olives are lovely. As are finely diced red onion, bell pepper, zucchini, cherry tomatoes, or pine nuts. Fresh dill or basil are great as well.

What to serve with orzo pasta:

This pasta salad is a pretty classic side dish, and gets along well with all your cookout favorites. It can also easily be made a meal. Simply toss with some grilled chicken, shrimp, salmon, or chickpeas for a protein boost.

Can I make orzo pasta salad in advance?

Yes. This lemon orzo salad is super flexible and can be made the day before. Simply chill until ready to serve. The flavors will marinate together in the fridge and can be enjoyed for 2-3 days.

More Summer-y Side Dishes to Make Next:

If you make this lemon orzo pasta salad recipe, be sure to leave a comment and rating below letting me know how you liked it! ★★★★★ Star ratings are especially helpful because they help others find my recipes too. xo, Laura