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Lemon orzo with feta is a delightful side dish to any meal. Perfect for meal prep and full of texture from fresh veggies, bursting with lemon honey flavors. Ready in under 30 minutes.
Why Make Lemon Orzo With Feta
- This dish is so light and refreshing, it’s full of delicious fresh veggies and the flavor is a delight. I love to serve it as a side dish to several meals, like my Air Fryer Turkey Burgers or with Honey Sriracha Shrimp. My Cucumber Martini recipe pair well too!
- Lemon orzo salad is also great as a light lunch or pair it with Crispy Chicken Burgers or Teriyaki Chicken Skewers for a complete meal. You can’t go wrong!
- This is wonderful to prep for the week, it holds up well and keeps the flavor.
Ingredient Notes
- Orzo. This is a small oval shaped pasta. You can find this in the pasta aisle at most all grocery stores. Use Ditalini or any other very small pasta if you can’t get orzo.
- Fresh Herbs. I like to use cilantro, parsley and thyme. You can also use basil or mint if you prefer.
- Red Onion for color and flavor.
- Red Bell Pepper & Tomatoes. Add color and nourishment.
- Cucumbers. This is a great add in!
- Chickpeas. Another great way to add fiber and textures.
- Almonds. Optional! They add protein and a great crunch to the salad.
- Feta. Fresh salty feta brings it all together.
- Fresh Lemons. Be sure to use fresh lemons if you can, they add the best and brightest flavor plus you will need the zest from the lemon.
- Olive Oil. High quality olive oil is best!
- Honey. This adds a great sweetness you will love with the garlic and fresh lemon.
All other ingredients and measurements are in the recipe card below.
Steps To Make This Recipe
Ready to cook? Let me walk you through the recipe. For your convenience, there is a full ingredient list and detailed instructions in the printable recipe card below.
- Step One. Start the orzo according to package. Gather and chop garlic, pepper, tomatoes, onions, cucumber and herbs. Zest the lemon.
- Step Two. Mix the dressing together in a small bowl. Olive oil, lemon juice, salt, pepper, herbs, garlic, honey.
- Step Three. Add the orzo and all veggies to a large salad bowl.
- Step Four. Add everything together. Serve and enjoy. This salad is meant to be enjoyed at room temperature or chilled.
Store all leftovers in an airtight container in the refrigerator for up to four days. Just be sure to mix well before enjoying again.
What To Serve With Lemon Orzo
This side dish is popular for BBQs and pot lucks as a side but if you want to make it more of a meal, try it with grilled chicken or Shrimp Skewers. Parmesan Garlic Skewers are also wonderful with it!
Recipe Tips
- Do not overcook the orzo. This is meant to be enjoyed al dente. If it’s over cooked it can get mushy.
- Be sure to rinse the orzo with ice cold water before mixing everything together.
- The cheese adds a nice saltiness. If you want to make this without cheese, sub olive in place of the cheese.
- Store leftovers in an airtight container in the fridge for up to 3 days.
Recipe Pairings
This dish pairs well with my Turkey Smash Burgers, or as a side with my Santa Fe Salad.
Other Salads TO Try
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Lemon Orzo With Feta
Equipment
- pot for boiling
- sharp knife
- bowls for mixing
Ingredients
- 1 15 oz can chickpeas , *or garbanzo beans
- 1¾ cup orzo , *uncooked, cook according to the package
- 1 large red bell pepper, chopped
- 1 cup cherry tomatoes, halved
- ½ cup cucumber, chopped
- ¼ cup red onion, chopped
- ½ cup shaved almonds
- ½ cup feta, crumbled
Lemon Herb Dressing
- ¼ cup olive oil
- 2-3 Tbsp lemon zest
- ⅓ cup lemon juice, *2 lemons
- ½ tsp salt
- ½ tsp pepper
- 2 cloves garlic
- ¼ cup honey
- 2 Tbsp chopped cilantro
- 1 Tbsp parsley
- 1 tsp fresh thyme
Instructions
- Start the orzo according to package. I cook mine al dente, so I follow the package for that cook. (about 12-15 minutes light boil). Gather and chop garlic, pepper, tomatoes. onions, cucumber and herbs. Zest the lemon.
- Blitz the dressing ingredients in a small food processor. salt, pepper, honey, garlic, oil, lemon, herbs.
- Once the orzo is finished, let it cool and rinse it with cold water. Let the water drain completely. Add the orzo and all veggies, chickpeas and almonds to a large salad bowl.
- Add the dressing over the the ingredients and mix well, add the crumbled feta to the top and lightly mix. Serve and enjoy. This salad is meant to be enjoyed at room temperature or chilled.
Notes
- Do not overcook the orzo. This is meant to be enjoyed al dente. If it’s over cooked it can get mushy.
- Be sure to rinse the orzo with ice cold water before mixing everything together.
- The cheese adds a nice saltiness. If you want to make this without cheese, sub olive in place of the cheese.
- Store leftovers in an airtight container in the fridge for up to 3 days.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Delicious! The dressing really makes the dish!
Hi Christie!
So happy you enjoyed this one, it’s a new fave of ours for a fresh side. Thanks for letting me know.
Wonderful fresh dish, I really enjoyed it.