Lemon orzo with feta is a bright, refreshing side or light meal. It’s full of crisp vegetables, tender orzo, crumbled feta and a lemon‑herb dressing with a touch of honey. Ready in about 25–30 minutes and great for meal prep.
Why make lemon orzo with feta
- This salad is light, refreshing and packed with fresh vegetables and herbs. It works as a chilled or room‑temperature side, pairs well with grilled proteins, and makes an easy, flavorful lunch.
- It holds up well for weekly meal prep—flavors improve after the dressing rests for a bit.
Ingredient notes
- Orzo. A small oval pasta. Use ditalini or another small pasta if needed.
- Fresh herbs. Cilantro, parsley and thyme are used here; basil or mint can also work.
- Vegetables. Red onion, red bell pepper, cherry tomatoes and cucumber add color and crunch.
- Chickpeas. Add fiber and texture.
- Almonds. Optional—shaved or slivered almonds give a pleasant crunch.
- Feta. Crumbled feta adds salty creaminess.
- Lemon, olive oil and honey. Fresh lemon juice and zest brighten the dish; good olive oil and a touch of honey balance the flavors.
Full ingredient amounts are in the recipe card below.
Steps to make this recipe
Quick overview: cook the orzo, prepare the lemon‑herb dressing, combine with vegetables, chickpeas and almonds, then finish with feta.
- Step One. Cook the orzo according to package instructions until al dente. While it cooks, chop garlic, bell pepper, tomatoes, onion, cucumber and herbs; zest the lemon.
- Step Two. Whisk or blend the dressing: olive oil, lemon juice, lemon zest, salt, pepper, garlic, chopped herbs and honey.
- Step Three. Drain the cooked orzo, rinse under cold water and let drain well. Add orzo, vegetables, chickpeas and almonds to a large bowl.
- Step Four. Toss with the dressing, gently fold in or top with crumbled feta, and serve at room temperature or chilled.
Store leftovers in an airtight container in the refrigerator for up to four days. Stir before serving.
What to serve with lemon orzo
This orzo salad is a great BBQ or potluck side. For a fuller meal, serve it alongside grilled chicken, shrimp skewers or garlic‑parmesan kebabs.
Recipe tips
- Do not overcook the orzo. Keep it al dente to avoid a mushy texture.
- Rinse the orzo with cold water. Chilling the pasta stops cooking and removes excess starch so the salad stays light.
- Feta adds saltiness. For a dairy‑free version, omit the feta and add extra olives or a squeeze more lemon instead.
- Leftovers keep well refrigerated for up to 3–4 days.
Recipe pairings
Pair with grilled burgers, salads or roasted vegetables for a complete meal.
Other salads to try
Salads
Grilled Peach Burrata Salad
Side Dishes
Mustard Potato Salad
Side Dishes
Beetroot and Feta Salad
Appetizers
Spicy Cucumber Salad
If you enjoyed this recipe, thank you for reading and cooking. Try it with your favorite grilled proteins or enjoy it on its own as a bright, satisfying lunch.
Lemon Orzo With Feta
Equipment
- Pot for boiling
- Sharp knife
- Bowls for mixing
Ingredients
- 1 (15 oz) can chickpeas (garbanzo beans)
- 1¾ cup uncooked orzo (cook according to 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 crumbled feta
Lemon herb dressing
- ¼ cup olive oil
- 2–3 tbsp lemon zest
- ⅓ cup lemon juice (about 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
- Cook the orzo. Prepare the orzo according to package for al dente texture (about 12–15 minutes). While it cooks, chop vegetables and herbs and zest the lemon.
- Make the dressing. Combine olive oil, lemon juice, lemon zest, salt, pepper, garlic, honey and herbs in a small bowl or food processor and blend until combined.
- Drain and rinse the orzo with cold water; let it drain thoroughly. In a large bowl, combine orzo, vegetables, chickpeas and almonds.
- Pour the dressing over the salad, toss to coat, then fold in or top with the crumbled feta. Serve chilled or at room temperature.
Notes
- Do not overcook the orzo. Keep it al dente to maintain good texture.
- Rinse the orzo with ice cold water to stop cooking and remove excess starch before assembling.
- Feta adds saltiness. Omit for a dairy‑free version and add olives or extra lemon for brightness.
- Store leftovers in an airtight container in the fridge for up to 3–4 days.
Nutrition
Nutrition info is an approximation.
Additional info
Course: Side Dish | Cuisine: Mediterranean | Servings: 6 | Calories: 410