The perfect summer dish! Whip up this zingy Summer Orzo Pasta Salad With Feta, & Lemon in under 20 minutes! Packed full of fresh herbs this is a great accompaniment to any BBQ or potluck. Includes dairy-free and gluten-free options too!
Summer is finally here & I am going to transport you to the warm seas of the Mediterranean! I love making pasta salads when the weather is warm. They are really versatile as there are so many types of pasta out there and an endless choice of what you can mix into the pasta.
This summer orzo pasta salad with feta & lemon is fresh, herby, has a lemony zing and is packed full of goodness!
Making it is incredibly simple! All you have to do is cook the pasta, chop the aromatic herbs, fresh cucumber, and cherry tomatoes (which the kids will enjoy helping with), prepare the dressing, toss it all together and then sprinkle over the decadent crumbly & salty feta!
This lemon orzo salad, like my chorizo and red pepper pasta salad & Tuscan panzanella salad is perfect for a summer picnic, your upcoming potluck, and as a side dish for a BBQ. It's a pasta salad that will be enjoyed by the entire family, from your little ones to Grandma!
Can’t eat gluten or dairy? Fear not, read on to find out how you can easily make this salad gluten and dairy free!
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❤️ Why You Will Love This Recipe
- Light & Refreshing - Being packed full of fresh vegetables, herbs & a zingy lemony dressing makes this pasta salad the perfect dish for a Summers day.
- Can Be Made In Advance - Making the salad in advance and leaving it time to chill in the fridge allows the flavours to infuse and blend together, giving you a greater depth of flavour.
- Ready In 20 Minutes - You can have everything chopped and ready to be mixed in the time it takes the pasta to cook, making it a great dish to prepare when you are short on time.
- Can Be Adapted To Suit Different Dietary Requirements - Read on to the variations section to find out how you can easily make this lemony orzo salad gluten and dairy free.
🤔 What Is Orzo?
Orzo (or risoni as they call it in Australia) is pasta that looks like little rice grains or tiny pieces of barley. It's sometimes called "rice-shaped pasta." Even though it looks like rice, it's actually made from wheat flour and falls under the pasta category. People from the Mediterranean and the Middle East often use orzo in their cooking.
When you cook orzo, it turns out with a firm texture and a bit of chewiness. It soaks up flavours really well, which makes it great for all sorts of dishes. You can throw it in soups, salads, pilafs, casseroles, and more. Since it's small and delicate, people often pick orzo when they want a pasta shape that's on the smaller side or when they want something with a rice-like texture.
🥘 Ingredients & Substitutions
✋ Be sure to double check all packaging for allergens. ✋
- Orzo Pasta - The small rice shape of orzo works really well in this salad. In the UK it is quite difficult to find a gluten free version, so if you need to make this dish GF, you can substitute orzo for another small pasta like this Gluten Free Anellini or use long grain rice and transform it into a rice salad! If you are in the US Delallo does a gluten-free orzo.
- Feta - The salty feta compliments the fresh crunchy cucumber. For a dairy-free version why not try Violife Greek White feta style cheese. If cooking for children and they are not keen on the feta flavour, you can use mozzarella instead.
- Cucumber & Cherry Tomatoes - Both are added for freshness and flavour. Cherry tomatoes are sweet and juicy so they are my preference for this recipe, although you could use baby plum tomatoes or standard tomatoes and chop them into small pieces.
- Lemon - Both fresh lemon juice and the zest of the lemon are used in this recipe, this is the star ingredient! You can buy waxed or unwaxed lemons. When using the skin of the lemon for something e.g zesting or slicing to put in a drink, so I recommend using unwaxed lemons for this recipe. If you can’t find unwaxed lemons, just gently scrub the skin of the lemon before zesting. Waxed lemons are fine if you are just using the juice inside.
- Fresh Basil & Parsley - These add a herby flavour to the dish. Fresh is best! I wouldn’t recommend substituting for dried herbs as it will result in an altogether different flavour. Use any leftover basil to whip up this nut-free basil pesto.
- Olive Oil - Always try and use the best quality extra virgin olive oil you can.
- Honey - Used with the olive oil and lemon for the dressing. The honey tones down the sharp lemon flavour. Note that honey is only suitable for babies from 12 months old. You can substitute for maple syrup, although note that the dressing will have a slightly different flavour.
See the recipe card for full information on ingredients and quantities.
⚡ Variations
The great thing about this salad is that you can effortlessly mix and match various flavours to create different combinations, making it a versatile dish that allows you to utilise whatever ingredients you happen to have in your fridge or cupboard!
Here are some alternative ideas to inspire your culinary creativity.
- Gluten-Free Version: To make this salad gluten-free, use a gluten-free orzo pasta. Gluten-free Orzo is quite hard to get hold of in the UK (If you manage to find some, drop me a message and let me know where!) However a small pasta like an Anellini can be used instead, or alternatively, some long grain rice will transform this dish into a delicious rice salad.
- Dairy-Free Version: If you need to make this recipe dairy free, either substitute the feta for a dairy-free version or slice some grilled chicken or flaked cooked salmon on top of the pasta instead.
- Greek-inspired Orzo Salad: Cook the orzo according to package instructions, then combine it with crumbled feta cheese, halved cherry tomatoes, diced cucumbers, sliced Kalamata olives, chopped fresh herbs like parsley and dill, and a dressing made from lemon juice, olive oil, minced garlic, salt, and pepper. Toss everything together and let the flavours infuse before serving.
- Caprese Orzo Salad: Cook the orzo until al dente and let it cool. Mix it with halved cherry tomatoes, diced fresh mozzarella cheese, chopped fresh basil leaves, and a simple dressing made from balsamic vinegar, olive oil, salt, and pepper. Toss gently to combine and serve at room temperature.
- Roasted Vegetable Orzo Salad: Roast a mixture of vegetables like cherry tomatoes, bell peppers, zucchini, and red onions in olive oil, salt, and pepper in the oven until they're caramelized and tender. Cook the orzo and let it cool, then toss it with the roasted vegetables, crumbled feta cheese, chopped fresh parsley, and a tangy dressing made from lemon juice, Dijon mustard, honey, garlic, salt, and pepper.
✏️ How To Make This Recipe - Step-by-Step Instructions
⬇️ Here you will find an overview of how to make the recipe. For full information on ingredients and quantities please see the recipe card at the bottom of the page ⬇️
Step 1: To begin you will need to cook the orzo according to the instructions on the packet, Meanwhile, whilst the pasta is cooking, you can prepare the fresh ingredients that will go into the orzo salad.
Step 2: Start by dicing the cucumber into small, bite-sized crunchy squares. Next, carefully slice the cherry tomatoes in half, and then again into quarters,
Moving on to the fragrant herbs, take the time to finely chop both the basil and parsley. Be sure to include the herb stalks as well. ( Photo 1 )
Step 3: Now, let's turn our attention to the gorgeous, citrusy dressing! Grate the zest from the lemon skin using a lemon zester or the smallest holes on your box grater. Be careful not to grate any of the bitter white pith. Then slice the lemon in half and extract the juice, using a juicer or by pressing a fork into the inside flesh over a small bowl.
Combine the freshly squeezed lemon juice and zest with a drizzle of honey and a generous pour of extra virgin olive oil. Transfer the mixture to a lidded pot or a salad dressing shaker and shake it vigorously, allowing the ingredients to emulsify into a smooth dressing. ( Photo 2)
Step 4: Once the orzo is cooked, drain it and promptly rinse it under cold water. This step not only prevents the pasta from sticking together but also halts the cooking process, preserving the texture and preventing any sogginess!
Step 5: In a large mixing bowl, bring all the prepared ingredients together. Add the cooled orzo, ensuring that it is well-coated with the vibrant dressing. Stir gently but thoroughly, allowing the flavours to blend together. Season with sea salt & freshly ground black pepper to your taste preference. (Photo 3)
Step 6: Crumble the creamy and tangy feta cheese on top of the salad before serving.
To serve: You have two options here. You can either serve the salad immediately or leave it to chill in the fridge for at least 30 minutes to really allow the flavours to mingle together.
💡 Tips & Tricks
- Once the orzo is cooked and has been drained, rinse it under cold, running water. This stops the cooking process and stops the pasta from turning unpleasantly soggy!
- When zesting the lemon, be aware to just grate the coloured, outer layer of the skin. Stop when you get to the white pith as this has a bitter taste.
- Try and use un-waxed lemons if you can. This is because we will be using the skin of the lemon by zesting it. Most lemons are waxed to preserve the freshness of the skin. If you cannot find un-waxed lemons, you can lightly scrub the skin to remove the wax before zesting.
- For best results, I highly recommend chilling the orzo salad in the fridge for at least 30 minutes before serving. This allows the flavours to fuse together.
- If the salad starts to stick together once chilled, simply pour in a drizzle of olive oil and give it a good stir to help loosen the pasta.
- Note that honey is only suitable for babies over 12 months old.
🍴How To Serve
Another great thing about this summer pasta salad is how it's super flexible & can be served in such a different number of ways! Here are a few ideas for inspiration:
- As an accompaniment to your next BBQ or cookout. These air fryer crispy pork belly slices & Five Guys copycat burgers can also both be cooked on the BBQ.
- Bought along as a dish for your next potluck dinner.
- On its own as a fresh and healthy lunch dish. It can easily be transported in an airtight container, making it perfect to take to work or school.
For even more tasty dishes to serve with this orzo pasta take a look at this What To Serve With Pasta Salad article which gives you another 21 delicious ideas!
💬 FAQs
Yes!
In fact I think it tastes even better the next day, as the flavours have had a chance to infuse and the zingy lemon and fresh herbs really shine through.
Properly stored in an airtight container, the orzo pasta salad can be refrigerated for up to 3-4 days. However, keep in mind that the texture of the pasta and the freshness of the ingredients may slightly change over time.
I wouldn’t recommend freezing this dish as it can affect the texture and quality of the ingredients. The thawed orzo may become mushy, and some ingredients may lose flavour. It's best to store leftovers in the refrigerator for a few days or adjust the recipe quantity to avoid freezing.
📖 More Pasta Recipes..
If you loved this recipe, why not check out these other pasta dishes...
If you loved this recipe, please leave me a 5🌟 rating or comment below. I really do appreciate it. 😊
📖 Recipe
Summer Orzo Pasta Salad With Feta, Lemon & Cherry Tomatoes
Equipment
- Lemon Zester optional
- Salad dressing shaker optional
Ingredients
Salad
- 200 g (1 cup) orzo pasta can be substituted for gluten free pasta or long grain rice.
- 75 g (½ cup) feta cheese can be substituted for gluten free feta
- ½ medium cucumber diced into small squares
- 200 g (7 oz) cherry tomatoes
- 1 tablespoon fresh basil finely chopped
- 1 tablespoon fresh parsley finely chopped
Dressing
- 1 lemon juice & zest of
- 2 tablespoon extra virgin olive oil
- 1 tablespoon honey only suitable for children over 12 months
- salt and pepper to taste
Instructions
- Cook the orzo as per packet instructions.
- Whilst the pasta is cooking, dice the cucumber into very small squares and slice the cherry tomatoes in half and then in half again.
- Chop the basil and parsley finely (including the stalks).
- Juice and zest the lemon. Be careful not to grate any of the white pith of the lemon, as this can be very bitter.
- Mix the juice and zest of the lemon with the honey and olive oil in a lidded pot or salad dressing shaker and shake together to form the dressing.
- Once the orzo is cooked, drain it and then run it under cold water. This will stop the pasta from sticking together and halts the cooking process to maintain its texture.
- Mix all of the chopped ingredients, along with the dressing into the orzo and stir until everything is mixed through. Season to your taste preference.
- Crumble the feta cheese on top of the salad.
- Either serve immediately or leave to chill in the fridge for at least 30 minutes to allow the flavours to infuse.
Notes
- Once the orzo is cooked and has been drained, rinse it under cold, running water. This stops the cooking process and stops the pasta from turning unpleasantly soggy!
- When zesting the lemon, be aware to just grate the coloured, outer layer of the skin. Stop when you get to the white pith as this has a bitter taste.
- Try and use un-waxed lemons if you can. This is because we will be using the skin of the lemon by zesting it. Most lemons are waxed to preserve the freshness of the skin. If you cannot find un-waxed lemons, you can lightly scrub the skin to remove the wax before zesting.
- For best results, I highly recommend chilling the orzo salad in the fridge for at least 30 minutes before serving. This allows the flavours to fuse together.
- If the salad starts to stick together once chilled, simply pour in a drizzle of olive oil and give it a good stir to help loosen the pasta.
- Note that honey is only suitable for babies over 12 months old.
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