Lemon Orzo Salad with Feta, Herbs & Crispy Cucumbers

Simple to prepare and bursting with bright flavor, this easy Lemon Orzo Salad comes together quickly and makes a perfect side for any meal. It’s packed with fresh herbs, cucumbers, bell pepper and plenty of feta, while lemon zest and juice give a lively, refreshing finish everyone will enjoy.

Serve with grilled chicken drumsticks, lemon-dill salmon or feta turkey burgers from the grill for a complete meal.

Pasta salads are one of my favorites—think beyond a simple dressed pasta. This Lemon Orzo Salad is fresh, bright and full of vegetables, making it a summer potluck star that people come back for seconds.

If you like orzo, try Creamy Orzo with Chicken, Chicken Lemon Orzo Soup, or a Pesto Orzo Salad for more orzo inspiration.

Why you will love this Lemon Orzo Salad:

• Minimal prep time. While the orzo cooks, chop the vegetables and herbs. Once the orzo is drained and cooled, tossing everything together takes just minutes.
• Loaded with fresh veggies. Cucumbers, bell pepper, red onion and fresh basil and parsley give the salad great texture, color and flavor.
• Perfect for meal prep. This salad improves as it sits, so make it ahead for easy lunches or serve it topped with grilled chicken or steak for a satisfying main.

What is orzo?

Orzo, also called risoni, is a small short-cut pasta shaped like rice and traditionally made from white flour. Despite its rice-like shape, it’s pasta and commonly used in soups, pilafs and salads. You’ll also find whole grain and gluten-free orzo options if needed.

Ingredients and swaps

• Orzo: Stick with orzo for the best texture; small pasta is key. Use a gluten-free orzo if needed.
• English cucumber: Preferred for thin skin and small seeds, but any cucumber will work—peel if desired.
• Red onion: Adds color and a mild bite; finely dice for best texture.
• Bell pepper: Red, orange or yellow are sweeter choices; avoid green if you prefer milder flavor.
• Lemon: Fresh lemon juice and zest brighten the salad—fresh is best.
• Honey: Optional—balances the acidity of the lemon. Add to taste after tossing the salad.
• Garlic: Minced garlic adds depth—start with 2 cloves and increase if you like a stronger garlic flavor.
• Feta: Full-fat crumbled feta is recommended; goat cheese can be substituted if you prefer.
• Herbs: Fresh basil and parsley are ideal. Dry herbs will change the flavor, so use fresh when possible.
• Olive oil: A good extra virgin olive oil is ideal for the dressing; have extra to drizzle before serving or when reheating leftovers from the fridge.

How to make Lemon Orzo Salad

1. Cook the orzo according to package directions until al dente. While it cooks, chop the vegetables and herbs.
2. Drain the orzo and rinse under cold water to stop the cooking. Drain thoroughly.
3. In a large bowl, combine the cooled orzo with the chopped vegetables, herbs, lemon juice and zest, garlic, olive oil, salt and pepper. Toss well. Add honey after tasting, if desired.
4. Gently fold in the crumbled feta.
5. Chill until ready to serve. Toss and drizzle a little extra olive oil just before serving. Store refrigerated in an airtight container for up to five days.

Other salad recipes

• Shaved Brussels Sprout Salad
• Crunchy Strawberry Pecan Chicken Salad
• Strawberry Feta Quinoa Salad
• Cucumber Feta Quinoa Salad
• Caprese Farro Salad
• Grilled Zucchini Pasta Salad

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