Dessert

Orzo Lemon Salad Recipe

ByMaya Arden January 11, 2026January 11, 2026

Introduction

This Orzo Lemon Salad is a bright and refreshing dish perfect for warm-weather meals or as a light side. With tender orzo pasta, crisp veggies, and tangy feta, it’s a simple yet flavorful salad that comes together quickly.

A scalloped white bowl is filled with a colorful orzo salad composed of three main layers: at the bottom is a layer of small, pale yellow orzo pasta, mixed evenly with pieces of diced bright red bell peppers, finely chopped light green celery, and small bits of purple onion. Throughout the salad, white crumbled feta cheese is scattered, adding a crumbly texture and light color contrast. Fresh green parsley is chopped and sprinkled on top, with a lemon wedge placed near the center, adding a fresh accent. The bowl sits on a white marbled surface, surrounded by a small bowl of crumbled feta, a wooden bowl of coarse salt, a glass bottle of golden olive oil, lemon wedges, and a striped towel. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups uncooked orzo
1 red bell pepper, chopped

2 stalks celery, diced
1 small red onion, diced

¼ cup feta cheese, crumbled
¼ cup fresh parsley, chopped

2 tbsp extra virgin olive oil
Sea salt, to taste
Cracked black pepper, to taste

Juice and zest of 1 lemon

Instructions

Step 1: Bring a large pot of salted water to a boil. Add the orzo and cook until al dente, typically about 7 minutes or according to package instructions.
Step 2: Drain the orzo and rinse it under cold water until cool. Shake off any excess water to prevent a watery salad.

Step 3: While the orzo cooks, chop the red bell pepper, dice the celery and red onion, and roughly chop the parsley. Zest the lemon, then squeeze out the juice.
Step 4: In a large mixing bowl, combine the orzo with the chopped vegetables, feta, and parsley. Drizzle with olive oil, lemon juice, and lemon zest. Season with sea salt and cracked black pepper to taste, starting with a small amount.
Step 5: Gently toss all ingredients until evenly coated. Serve immediately at room temperature or chill for 30–60 minutes to let flavors meld. If chilled, stir before serving and add a little more olive oil if needed.

Tips & Variations

For extra protein, add cooked chickpeas or grilled chicken.
Substitute fresh mint or basil for parsley to change the herb flavor.
Use red wine vinegar or white balsamic instead of lemon juice for a different tang.

Be sure to rinse the orzo well after cooking to stop it from sticking and cooling evenly.

Storage

Store the salad in an airtight container in the refrigerator for up to 3 days. Before serving after chilling, give it a good stir and add a small drizzle of olive oil if it seems dry or the oil has solidified. This salad is best enjoyed cold or at room temperature.

How to Serve

This image shows a close-up of a spoon holding a scoop of orzo pasta salad. The salad has three main layers: pale yellow orzo pasta as the base, mixed with small pieces of red tomato and purple onion scattered throughout, and white crumbly feta cheese on top, all garnished with small green parsley leaves. In the blurred background, a white bowl with the rest of the salad can be seen on a white marbled surface, along with a small white bowl containing feta cheese and a bottle of olive oil. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this salad ahead of time?

Yes, you can prepare the salad a few hours in advance or the day before to allow the flavors to meld. Just keep it refrigerated and stir well before serving.

What can I use if I don’t have feta cheese?

Try substituting with goat cheese for a creamy texture or omit the cheese altogether for a dairy-free option. You can also add toasted nuts for extra crunch.