Lemon Orzo Salad with Feta is the perfect simple pasta salad for a spring or summer bbq, picnic, or potluck. It tastes even better when prepped in advance making it the perfect side dish for entertaining. Tossed with lots of lemon, red onion, dill, and garlic, this quick and easy pasta salad is a total hit!
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I've always loved Ina Garten's Lemon Orzo with Feta and in particular, I love the pasta portion of it. This salad is inspired by that recipe but is a simpler take on Ina's classic recipe.
Key Ingredients
- Orzo pasta: If you’d like to make this recipe gluten-free, you can purchase gluten-free orzo pasta.
- Lemon: I use both the zest and juice of lemons for added lemon flavor!
- Dill: The dill adds a delicious freshness to this pasta salad.
- Red Onion: Finely dice the red onion.
- Feta cheese: opt for a block of good feta cheese in brine. The pre-crumbled feta cheese is much less flavorful.
- Olive oil: a good quality extra-virgin olive oil is perfect for this pasta salad! The orzo will absorb the delicious flavors of the olive oil as it cools.
- Garlic: I recommend using a grater to get the garlic nice and fine. When it is finely grated it melts beautifully into the hot pasta.
How to make orzo pasta salad
- Cook the orzo in a pot of boiling salted water. Drain the pasta.
- Meanwhile, make the dressing by combining the olive oil, lemon juice, lemon zest, garlic, salt and pepper.
- Toss the pasta with half the dressing and then let it cool. During this time the pasta will absorb the delicious flavors of the dressing.
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4. When the pasta is cooled, toss in the rest of the dressing, the red onion, dill, and crumbled feta cheese.
5. Taste and adjust for seasoning as desired. Serve immediately or store in an airtight container in the fridge for 3-5 days.
Prep ahead tips
This orzo pasta salad is an excellent cold pasta salad to prep ahead! The flavors will continue to meld together as they rest, making it a great prep-ahead option for parties.
This is best served within 2 days but it will last up to 3-5 days in an airtight container in the refrigerator. If it is been a few days, taste it before serving as it may need a refresh of a squeeze of lemon or a drizzle of olive oil!
Expert Tips & Tricks
- I love the simplicity of this pasta salad. If you are looking to bulk it up, you can add in chopped cucumber or cherry tomatoes. To turn this into a filling main dish, top it with grilled shrimp or chicken.
- This recipe serves 6 if you are having other sides and dishes. It serves closer to 4 if this is your main dish with maybe some shrimp on top. Since it saves so well, I always love making extra and having leftovers for lunches throughout the week.
- This recipe tastes even better when prepped in advance! It would be a gorgeous make-ahead side at any bbq, party, or bridal or baby shower.
More salad recipes you'll love
If you try this simple Lemon Orzo Salad with Feta, I'd love to know what you think in the comments below! I hope you love it!
📖 Recipe
Lemon Orzo Salad with Feta
Ingredients
- 1 ½ cups orzo pasta
- ½ cup extra-virgin olive oil
- 2 lemons
- 2 garlic cloves grated
- ½ teaspoon Kosher salt
- ¼ teaspoon freshly cracked black pepper
- ½ cup diced red onion
- 2 tablespoon chopped dill
- 1 cup freshly crumbled feta cheese not pre-crumbled
Instructions
- Bring a large pot of salted water to a boil. Add the orzo and cook, according to package directions, until al dente. Drain.
- While the pasta is cooking, make the dressing. Whisk together the olive oil, zest of 1 lemon, juice of 2 lemons, garlic, salt, and pepper.
- Toss the hot pasta with half the dressing. Cool the pasta completely.
- Once the pasta has cooled, toss it with the remaining dressing, red onion, dill, and feta.
- Taste adjusting for seasoning, as desired. Serve immediately or store in an airtight container in the refrigerator for up to 3-5 days.
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Kelly says
Just made this today. So fresh and delicious .
Caitlin Charlton says
Thank you so much! I'm so thrilled to hear you liked it!