Print

Lemon Orzo Spring Salad

Lemon orzo spring salad with feta, tomatoes, and fresh herbs in bowl.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A vibrant and versatile salad that celebrates spring. It features tender orzo pasta tossed with crisp vegetables, salty feta, and fresh herbs in a bright lemon dressing. Perfect as a make-ahead lunch, a side dish, or a light main course.

Ingredients

Scale
  • 1 cup (8 oz) uncooked orzo pasta
  • 1/3 cup extra virgin olive oil
  • 1/4 cup freshly squeezed lemon juice (from about 2 large lemons)
  • 1 tablespoon lemon zest
  • 2 cloves garlic, minced
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon kosher salt, plus more for pasta water
  • 1/4 teaspoon freshly ground black pepper
  • 1 cup English cucumber, finely diced
  • 1 cup cherry or grape tomatoes, halved
  • 1/2 cup red onion, finely diced
  • 1/2 cup Kalamata olives, pitted and halved
  • 4 ounces feta cheese, crumbled (about 1 cup)
  • 1/3 cup chopped fresh dill
  • 1/3 cup chopped fresh parsley

Instructions

  1. Cook the orzo in a large pot of salted boiling water according to package directions until al dente. Drain and rinse briefly under cool water.
  2. While the orzo cooks, make the dressing. In a small bowl, whisk together the olive oil, lemon juice, lemon zest, minced garlic, Dijon mustard, salt, and pepper.
  3. In a large mixing bowl, combine the cooled orzo, diced cucumber, halved tomatoes, diced red onion, halved olives, and about two-thirds of the crumbled feta.
  4. Pour the dressing over the orzo mixture and toss gently until everything is evenly coated.
  5. Fold in the chopped fresh dill and parsley. Taste and adjust seasoning with more salt or pepper if needed.
  6. Serve immediately, or cover and refrigerate for at least 30 minutes to allow the flavors to meld before serving.

Notes

For best results, cook the orzo to al dente and rinse it to stop the cooking. Add fresh herbs just before serving to keep them vibrant. The salad stores well in the refrigerator for up to 4 days. For a gluten-free version, use gluten-free orzo or cooked quinoa.

Nutrition

Find it online: https://www.stacksipsnack.com/lemon-orzo-spring-salad/