Lemon Honey Orzo With Feta

5 from 3 votes
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Lemon orzo with feta is a delightful side dish or light meal. Perfect for meal prep and full of crunch from fresh veggies, almonds and bursting with lemon honey flavors. Ready in under 30 minutes.

White bowl with lemon orzo and feta with a fork and yellow napkin on the side.
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Why Make This 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.

This orzo salad is also great as a light lunch or top it with Crispy Chicken Burgers 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.

Ingredients Needed To Make This Recipe

Small bowls and ingredients needed to make this recipe on a grey counter.

Orzo. This is a small oval shaped pasta. You can find this in the pasta aisle at most all grocery stores.

Fresh Herbs. I like to use cilantro, parsley and thyme. You can also use basil or mint if you prefer.

Almonds. I use sliced almonds in this recipe. They add protein and a great crunch to the salad.

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.

Honey. This adds a great sweetness you will love with the garlic and fresh lemon. You can add more before serving as needed ( I always love a little extra).

All other ingredients and measurements are in the recipe card below.

Recipe Variations

Orzo. Use Ditalini or any other very small pasta if you can’t get orzo.

Honey. Maple syrup will also work.

Bell Pepper. Use any peppers color of choice.

Herbs. Use basil, thyme, cilantro, mint or parsley. Any combination of fresh herbs will work well with brightening and flavoring the pasta.

Feta. Use goat cheese or plant based feta in place.

Steps To Make Lemon Orzo With Feta

Cutting board with chopped veggies on it and lemon zest and a glass bowl with dressing in it.

Step One. 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.

Step Two. Mix the dressing together in a small bowl. Olive oil, lemon juice, salt, pepper, herbs, garlic, honey.

Large white ceramic bowl with ingredients in it and mixed together.

Step Three. 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 to a large salad bowl.

Step Four. Add the dressing and almonds over 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.

Store all leftovers in an airtight container in the refrigerator for up to four days. Just be sure to mix well before enjoying again.

White bowl with close up of Lemon Orzo With feta and almonds.

Recipe FAQs

Is orzo healthier than rice?

Orzo is a good source of thiamin and niacin, also providing some B6, folate, iron and zinc. White rice delivers more zinc than the others, but has much smaller amounts of other nutrients. In reality they are quite similar to one another but a different texture.

Can this be made vegan?

Yes, you can make this lemon orzo with feta vegan by skip[ing the feta and using a plant based cheese.

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.

Recipe Pairings

This dish pairs well with my Turkey Smash Burgers, or as a side with my Santa Fe Salad.

Other Side Dishes To Enjoy

If you loved this recipe let me know! Also, follow me on Instagram & Pinterest for even more fun recipes to make you feel good from the inside out. Thanks for being here.

White bowl with lemon orzo and feta with a serving spoon and a side of almonds.
5 from 3 votes

Lemon Orzo With Feta

Lemon orzo with feta is a delightful 30 minute side dish or light meal. Full of crunch from veggies and almonds. So tasty.
Prep: 10 minutes
Cook: 15 minutes
Total: 25 minutes
Servings: 6

Equipment

  • pot for boiling
  • sharp knife
  • bowls for mixing

Ingredients 

  • 1 15 oz can chickpeas , *or garbanzo beans
  • 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
  • cup lemon juice, *2 lemons
  • ½ tsp salt
  • ½ tsp pepper
  • 3 cloves garlic, minced
  • ¼ cup honey
  • 2 Tbsp chopped cilantro
  • 1 Tbsp chopped 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. 
  • Mix the dressing together in a small bowl. Olive oil, lemon juice, salt, pepper, herbs, garlic, honey.
  • 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

*be sure to cook orzo al dente, following the package instructions. You can sub any other small pasta if needed. 
Store all leftovers in an airtight container in the refrigerator for up to four days. Just be sure to mix well before enjoying again.

Nutrition

Serving: 0.75cup | Calories: 410kcal | Carbohydrates: 53g | Protein: 11g | Fat: 18g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 0.002g | Cholesterol: 11mg | Sodium: 345mg | Potassium: 365mg | Fiber: 4g | Sugar: 16g | Vitamin A: 1057IU | Vitamin C: 50mg | Calcium: 120mg | Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Author: Bailey
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Course: Side Dish
Cuisine: Mediterranean
Servings: 6
Calories: 410
Keyword: 30 minute, Side Dish, vegetarian
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2 Comments

    1. Hi Christie!
      So happy you enjoyed this one, it’s a new fave of ours for a fresh side. Thanks for letting me know.