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feta and orzo pasta salad in a black bowl with some lemons on the side
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5 from 1 vote

Summer Orzo Pasta Salad With Feta, Lemon & Cherry Tomatoes

The perfect summer dish! Whip up this zingy Summer Orzo Pasta Salad With Feta, Lemon & Cherry Tomatoes 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!
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: lunch, Side Dish
Cuisine: Italian
Servings: 4 to 6 servings
Calories: 334kcal

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

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.

Nutrition

Calories: 334kcal | Carbohydrates: 48g | Protein: 10g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 17mg | Sodium: 224mg | Potassium: 314mg | Fiber: 3g | Sugar: 8g | Vitamin A: 460IU | Vitamin C: 28mg | Calcium: 122mg | Iron: 1mg