This lemon orzo salad tosses orzo pasta with cherry tomatoes, cucumber, feta, and fresh herbs in a bright lemon vinaigrette, ready in 25 minutes and even better the next day. This is the salad that shows up to potlucks and makes everyone else’s dish look sad. Tangy, fresh, and it only gets better as it sits around being fabulous. It’s an easy plate alongside our lemon chicken piccata.
Quick answer: A bright Mediterranean orzo salad with cherry tomatoes, cucumber, feta, and fresh herbs tossed in a lemon vinaigrette. Ready in 20 minutes, serves 4 to 6, and gets better as it sits. Perfect for meal prep or potlucks.
Cook orzo according to package directions until al dente. Drain and rinse briefly under cold water to cool. Transfer to a large bowl.
While orzo cooks, whisk together lemon juice, olive oil, minced garlic, mustard, salt, and pepper in a small bowl.
Add cherry tomatoes, cucumber, feta, basil, and parsley to the cooled orzo.
Pour the dressing over the salad and toss gently to combine. Let sit for 10 minutes before serving so the flavors can mingle.
Absolutely. Small shells, penne, or rotini all work well. Aim for a smaller shape that holds the dressing nicely.
Swap the feta for kalamata olives or sun-dried tomatoes, and it's vegan-friendly and just as delicious.
Stored in an airtight container in the refrigerator, this salad keeps for up to 4 days. Give it a stir and add a splash more lemon juice before serving if it seems dry.
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