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.
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
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.
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
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.
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.
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.
Yes, you can make this lemon orzo with feta vegan by skip[ing the feta and using a plant based cheese.
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.
Other Side Dishes To Enjoy
Lemon Orzo With Feta
- pot for boiling
- sharp knife
- bowls for mixing
- 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
- 3 cloves garlic, minced
- ¼ cup honey
- 2 Tbsp chopped cilantro
- 1 Tbsp chopped parsley
- 1 tsp fresh thyme
- 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.