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

Lemony Orzo Pasta Salad with Cucumber and Feta

  • Author: Laura Bolton - Fork Knife Swoon
  • Prep Time: 5 mins
  • Cook Time: 10 mins
  • Total Time: 15 mins
  • Yield: 4 servings 1x
  • Category: Salad, savory
  • Cuisine: Greek Inspired
  • Diet: Vegetarian


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.


  • 11/2 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


  1. Bring a large pot of water to a boil. Generously salt, and cook the orzo al dente according to package directions (about 9 minutes).
  2. Meanwhile, prep the cucumbers and herbs. Set aside.
  3. Drain the pasta, let cool for a couple of minutes, then transfer to a large mixing bowl and toss with the olive oil and lemon juice. Stir in the lemon zest, chopped cucumber, herbs, and feta.
  4. Season generously with salt and pepper, to taste. Refrigerate until ready to serve. Enjoy!!


¹ Make it gluten free: swap in a gluten free orzo, like this one from DeLallo.

² I imagine you could also make this pasta salad dairy free with a plant-based feta cheese substitute.

This orzo pasta salad can be made up to a day in advance and kept in the refrigerator.

Keywords: lemon orzo pasta salad, cucumber, feta, greek inspired, herb