Lemon Orzo Salad
Updated Feb 24, 2026
Lemon Orzo Pasta Salad recipe with fresh lemon zest, herbs, cucumbers, and feta cheese. Simple side dish ready in under 30 minutes.
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Lemon Orzo pasta Salad is so refreshing!
I’m a big fan of orzo, especially in pasta salads, and this lemon orzo pasta salad is one I make in late spring and early summer on repeat. It’s low-effort, doesn’t need much, and I love that I can serve it next to grilled chicken tenders or pack it for lunch.
I cook the orzo, let it cool, and toss it with olive oil, lemon zest, and plenty of fresh lemon juice so it really soaks it up. Then I mix in finely diced Persian cucumbers, dill, parsley, and feta. Sometimes I eat this lemon orzo salad warm as soon as it’s tossed together, but it’s also great cold straight from the fridge the next day. I also like to make a shrimp orzo salad and a Greek orzo salad.
Happy Cooking!
– Yumna
Lemon Orzo Salad Ingredients
- Orzo: I love the texture of orzo in this salad. Make sure to salt the water well. If you don’t have orzo, small pasta like ditalini or small shells works too.
- Cucumber & herbs: I prefer smaller, thin-skinned Persian cucumbers in this salad, but English cucumbers are a good option. If using regular cucumbers, I scoop out the seeds so the salad doesn’t get watery. Finely dice them up and mix them with fresh herbs. I like to use chopped fresh parsley and dill, but use any fresh herbs you like!
- For the dressing: Whisk together olive oil, lemon zest, lemon juice, salt, and pepper. Fresh lemons have the best flavor, but if you don’t have any, bottled lemon juice is fine, or a little red wine vinegar or apple cider vinegar.
- Feta: Optional, but I love adding crumbled feta cheese on top!
How to Make Lemon Orzo Salad
Lemon Orzo Salad Recipe
Ingredients
- 8 ounces uncooked orzo pasta
- ¼ cup extra virgin olive oil
- 1 tablespoon lemon zest
- ¼ cup fresh lemon juice about 2 lemons
- ½ teaspoon salt
- ½ teaspoon black pepper
- 6 Persian cucumbers finely diced
- ¼ cup fresh dill chopped
- ¼ cup parsley chopped
- ¼ cup crumbled feta cheese
Instructions
- Bring a large saucepan of salted water to a boil. Add the orzo and cook until al dente according to package instructions, about 8–10 minutes. Drain and set aside to cool completely.
- While the pasta is cooking, whisk together the olive oil, lemon zest, lemon juice, salt, and pepper.
- Add the cooked and cooled orzo on top of the dressing and toss to combine. Set aside while preparing the cucumbers and herbs.
- Add the diced cucumbers on top of the orzo salad along with the chopped dill and chopped parsley. Add the feta cheese and toss to combine.
- Enjoy immediately or cover and refrigerate until cool, about 1 hour.
Notes
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Recipe Variations
- Add protein: This lemon orzo salad is definitely filling on its own, but if you want to make it heartier, add some grilled lemon chicken, grilled shrimp skewers, or grilled cod. To keep it a vegetarian orzo salad, baked tofu will work, too!
- Have fun with add-ins: In addition to cucumber in the orzo salad, you could add chopped cherry tomatoes, charred broccolini, or chopped kalamata olives.
- Make it creamy: Stir in a spoonful of Greek yogurt for a creamier dressing. Or, mash in half an avocado!
Recipe Tips
- Chop everything finely. It makes it easier to toss everything together. Plus, it helps make sure there’s a little bit of everything in every bite!
- Adjust the lemon juice as needed. I like to use equal parts lemon juice and olive oil, but if you don’t like super tart or acidic dressings, feel free to start with 2 tablespoons of lemon juice and adjust as needed.
Serving Ideas
- Bread: Pita Bread, Olive Bread, Air Fryer Bread
- Kabobs: Grilled Lamb Kabobs, Grilled Salmon Kabobs, Grilled Chicken Kabobs
- Grilled veggies: Grilled Carrots, Grilled Cabbage, Grilled Eggplant
FAQs
Yes, it actually tastes even better after refrigerating for a few hours! You can make it 3–4 days in advance. Just refresh it with some lemon juice or olive oil before serving.
You may need to add more salt, more lemon zest, or a splash of lemon juice. Adjust the amounts to taste as needed.
Comments
I made with regular cucumbers, cilantro, a little extra fresh lemon juice and sprinkled a tiny bit of garlic salt and pepper and it turned out delicious. I served it chilled. Great on a hot day.
Yum, that sounds so good! Glad you enjoyed, Lesley!!
It’s so refreshing. I love it. I’ve left dill out because I’m alllergic to it. Parsley’s good replacement. Or nothing.
So glad you liked it, Jelena!
Iโm addicted to this salad ๐ฅ thank you for sharing!!๐๐
Yay! So glad to hear it! Thank you ๐
I can only get English cucumbers. How many cucumbers do I need? Or how many cups of Diced cucumber should I use? This sounds ๐!
I would say 5 cups of cucumbers, but you can tweak it base on your preference ๐
I am enjoying your orzo recipe right now.. canโt thank you enough โฅ๏ธ
Awww that makes me so happy! Thank you!
Itโs so fresh in the summer feels like eating the virgin mojito
Haha, yes!!
This salad was so simple and vibrant! The dill, parsley and lemon combo was super refreshing. I added cherry tomatoes to mine too! Instead of feta, I topped it with roasted sunflower seeds for a little crunch. Give it a try!
Yay, so glad to hear! Thank you!
Made this to go with a peach chicken skillet dish and it complemented it perfectly. ๐
Wow love that idea!
Family loved this dish. It’s perfect for summer dinner.
So glad to hear it. Thank you!
I tried your orzo salad except I used quinoi noodles. Wasn’t really the same effect but the dill and lemon combo was so perfect for the hot summer day. Thank you!!!
So glad you tried it! And I like the low carb option!