Zesty Lemon Orzo Salad with Fresh Herbs and Parmesan

This lemon orzo salad with feta is tangy and bright, showcasing fresh lemon flavor from both zest and juice. It’s an easy summer side you can make with just eight ingredients in about 25 minutes.

Note: this recipe was originally published in 2022 and updated in 2024 with new photos and simplified instructions.

If you love lemon, this orzo pasta salad delivers a bright, citrusy punch thanks to fresh lemon juice and finely grated lemon zest. Paired with briny feta, juicy tomatoes, and fresh parsley, it’s a refreshing, flavorful side perfect for summer potlucks, picnics, or weeknight dinners.

Simple to prepare, the salad comes together quickly and stores well for a day or two in the refrigerator, making it a practical option for make-ahead meals and gatherings.

Recipe ingredients

Ingredient notes

• Lemons: Use both zest and juice. Freshly squeezed lemon juice provides the best, brightest flavor.
• Olive oil: Extra-virgin olive oil adds richness and aroma, but regular olive oil works in a pinch.
• Feta cheese: A block of feta gives larger, creamier chunks, but pre-crumbled feta is convenient and fine to use.

Step-by-step photos

Follow these steps to make lemon orzo with feta.

1. Bring a large pot of water to a boil, salt it generously, and cook the orzo according to package instructions.
2. While the water heats and the orzo cooks, chop the parsley and red onion, and halve the grape tomatoes. Rinse parsley thoroughly to remove sand and pat dry before chopping.

Next, halve the grape tomatoes and set the vegetables aside.

Zest the lemons before squeezing so you can capture the finely grated zest. You’ll need about 2 teaspoons of zest and roughly ½ cup of lemon juice (about 2–3 lemons). After zesting, squeeze the lemons and measure the juice.

In a large bowl, whisk together the lemon zest, lemon juice, olive oil, and salt to form the dressing.

When the orzo is al dente, drain it and rinse thoroughly under cold water to stop the cooking and cool it quickly. Drain well, then transfer the orzo to the bowl with the dressing and add the tomatoes, parsley, and red onion. Toss so the dressing coats everything evenly.

Gently crumble the feta over the salad and fold it in carefully to keep some nice chunks. Taste and adjust seasoning with more salt or lemon juice if needed.

Tips and tricks

• The lemon flavor is intentionally bold; reduce the lemon if you prefer a milder taste and add more to finish if desired.
• Plan on 2–3 lemons for juice, but buy an extra one just in case a lemon is unusually dry.
• When zesting, avoid the white pith beneath the peel to prevent bitterness.

Additions and substitutions

Customize this salad easily:

• Swap feta for crumbled goat cheese or small mozzarella balls if you prefer a milder cheese.
• Use cherry tomatoes instead of grape tomatoes; quarter larger cherry tomatoes.
• Add a can of drained chickpeas or cooked, chopped chicken to make the salad heartier.
• For extra tang and depth, stir in marinated artichoke hearts or Kalamata olives.

Serving suggestions

• Serve warm, at room temperature, or chilled. For best flavor, chill the salad for 1–2 hours to let flavors meld.
• It pairs well with grilled meats like burgers or chicken and works nicely as a side for soup or sandwiches.

Make ahead and storage instructions

• Make the salad ahead—flavors improve after a short chill—but note the orzo will absorb dressing and the tomatoes will soften over time. For best texture, prepare no more than one day ahead.
• Before serving leftovers, bring the salad to room temperature for 20–30 minutes and toss. If it seems dry, add a drizzle of olive oil and a splash of lemon juice or water.
• Store leftovers tightly covered in the refrigerator for 3–4 days.

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