This Lemon Orzo with Feta Pasta Salad is the perfect Spring and Summer recipe. It's served cold, which is so refreshing on a hot day, and it's tossed in a homemade citrusy lemon greek dressing. A must try pasta salad filled with Mediterranean flavors!
This Lemon Orzo Salad with feta is packed with all the ingredients you expect in a Greek Salad, minus the lettuce and bring in the pasta.
This recipe is great to meal prep on a Sunday and snack on for lunches during the week or bring it to a family get together or bbq. It feeds a crowd.
If you love Easy Salad Recipes, be sure to check out my Tortellini Pesto Salad, Cantaloupe Salad, Mexican Street Corn Pasta Salad, and Chopped Mediterranean Salad.
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Why You'll Love This Recipe:
- Quick and Easy. Boil the orzo with a bit of chopping and you'll have a quick and easy pasta salad!
- Filled with Flavors. The homemade lemony greek dressing is out of this world and combines with the best Mediterranean veggies and cheeses.
- Great for a Crowd. It serves a lot of people & is wonderful to bring to a party or cook out.
- Vegetarian Friendly. Fantastic for meatless Monday, and for those who are vegetarian. Plus, it's high in nutrition with lots of vegetables.
Try pairing this easy Greek side dish with Baked Chicken Kofta, Chicken Salad Croissant Sandwich, Chicken Tzatziki Wraps or a Sourdough Grilled Cheese Sandwich.
The Ingredients:
The Lemon Greek Dressing
Lemon and Red Wine Vinegar- Creates the acidity in the dressing.
Olive Oil- A must have ingredient for Greek Dressing. Use a high quality Olive Oil if you can. Not all Olive Oils are created equal. An article from RealSimple.com talks about the importance of high quality olive oil and that it really does improve the taste of your food. You don't have to go crazy here, but maybe don't buy the least expensive.
Dijon Mustard-Just a touch for a tangy flavor.
Oregano- The most prominent spice used in Greek cooking.
Salt, Pepper, and Red Pepper Flakes- Simple seasonings for enhanced flavor.
The Orzo Pasta Salad Ingredients
Orzo- A delightful little rice shaped pasta. Try this Baked Orzo with Chicken too!
Onion and Red Bell Peppers- For a flavorful bite & to add crunch and sweetness.
Baby Spinach- Dainty baby spinach tosses into this salad perfectly and makes it extra healthy.
Cherry Tomatoes- For the tomato lovers (not me), but I love these because they are super easy to pick around, and a lot of people love cherry tomatoes in their pasta salad.
Artichokes- A great addition in any pasta salad & provide nutrients like fiber and vitamin K.
Cucumber- A staple in greek cooking. I love making this dish in the Summer because I can pull them from the garden. Anytime I feel like a homesteader, it makes me happy.
Kalamata Olives & Feta Cheese- Traditional Ingredients in Greek Salad and bring the ideal saltiness to this dish.
*Full recipe ingredients and quantities can be found in the recipe card below.
Substitutions and Variations:
The orzo can easily be substituted with other pastas like ditalini, fusilli, rotini, mezze penne, etc.
Add sautéed chicken into the salad for added protein.
Looking for a Salad Recipe with less carbs? Try my Mediterranean Cucumber Tomato Salad and Burrata Caprese.
How To Make Lemon Orzo with Feta Pasta Salad:
Step 1: Begin by bringing water to a boil for the pasta in a large pot. Cook the orzo pasta until al dente, according to package instructions, then strain in colander. Rinse with cold water and shake to remove excess water.
Step 2: While the water is boiling for the orzo, combine olive oil, red wine vinegar, lemon juice, dijon mustard, garlic, oregano, salt and pepper flakes into a bowl. Whisk, then refrigerate.
Step 3: Into a large bowl, add in the drained orzo, cherry tomatoes, kalamata olives, spinach, onion, bell pepper, cucumber, and artichoke. Toss to combine.
Step 4: Pour in the greek dressing and toss together. Refrigerate for 30 minutes or up to overnight. Top with feta cheese before eating and enjoy!
Expert Tips:
- To avoid the orzo from sticking together while boiling, add 1 teaspoon of salt and 1 tablespoon of olive oil into the boiling water.
- Do not overcook the orzo pasta. Check the package instructions and cook until al dente.
- Remove as much of the water from the vegetables (especially the artichokes) as possible before adding to the salad.
- If you like a lot of dressing, double up the recipe and save ½ for serving. It does soak into the pasta quite a bit.
For more Summer Side Dishes, try this Charred Corn, High Protein Pasta Salad, Traeger Smoked Vegetables, and Coleslaw for Pulled Pork.
Recipe FAQs:
No, you can use any kind of pasta you would like in this recipe. Cavatappi, rotini, ditalini, fusilli, or shells would be great in this recipe. Be sure to cook them according to the package directions.
If you are in a pinch, yes. I do recommend this dressing because it's delicious and healthy without preservatives.
Yes, you could add in some mini pepperonis or toss in some grilled chicken.
How to Store:
This recipe is great for leftovers. Store in a sealed container and it will stay good for up to 3 days in the fridge.
For more Mediterranean recipes, try my Couscous Stuffed Peppers, Feta Spinach Omelet, Chicken Kofta, and Mediterranean Rice.
More Lunch Recipes You Will Love:
If you tried this Lemon Orzo Feta Pasta Salad or any other recipe on my website, please leave a 🌟 star rating and let me know how it goes in the 📝 comments below. I love hearing from you!
PrintRecipe
Lemon Orzo with Feta Pasta Salad
- Total Time: 30 minutes
- Yield: 10 servings 1x
Description
This Lemon Orzo with Feta Pasta Salad is the perfect Spring and Summer recipe. It's tossed in a homemade lemon greek dressing and topped with feta.
Ingredients
Greek Dressing
- ⅓ cup olive oil
- ¼ cup red wine vinegar
- juice from ½ a lemon
- ½ teaspoon dijon mustard
- 1 teaspoon dried oregano
- 1 garlic clove, minced
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
- ⅛ teaspoon crushed red pepper flakes
Pasta Salad
- 1 and ½ cups Orzo Pasta or 12 ounces
- ½ cup kalamata olives
- ½ small white onion, diced (about ½ cup) or sliced into thin strips
- 1 red bell pepper, diced
- 1 cup cherry tomatoes
- 2 ounces baby spinach (about 2 handfuls)
- 1 (14 ounce) can chopped or quartered artichoke hearts, drained well
- 1 cup cucumber, sliced and quartered
- 1 cup feta cheese
Instructions
- Begin by bringing water to a boil for the pasta in a large pot. Cook the pasta until al dente, according to package instructions, then strain in colander. Rinse with cold water and shake to remove excess water.
- While the water is boiling for the orzo, combine olive oil, red wine vinegar, lemon juice, dijon mustard, garlic, oregano, salt and pepper flakes into a bowl. Whisk, then refrigerate.
- Into a large bowl, add in the drained orzo, cherry tomatoes, kalamata olives, spinach, onion, bell pepper, cucumber, and artichoke. Toss to combine.
- Pour in the greek dressing and toss together. Refrigerate for 30 minutes or up to overnight. Top with feta cheese before eating and enjoy!
Notes
- To avoid the orzo from sticking together while boiling, add 1 teaspoon of salt and 1 tablespoon of olive oil into the boiling water.
- Do not overcook the orzo pasta. Check the package instructions and cook until al dente.
- Remove as much of the water from the vegetables (especially the artichokes) as possible before adding to the salad.
- If you love dressing, double up the recipe and save ½ for serving. The dressing does soak into the pasta quite a bit.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: stovetop
- Cuisine: Greek
Lisa says
Super light! Love this one for warm weather.