Ready in a few short minutes, this lemon orzo salad with feta is light, refreshing, and flavorful. It’s the perfect make-ahead lunch or side dish that goes with every meal. You’ll love the fresh, tangy, and zesty flavor!

I love pasta salads. They’re so easy to make and keep well in the fridge. It’s perfect for when you’re not in the mood to cook for the week. Full of tomatoes, basil, feta, and shallots, this tangy orzo pasta salad is full of fresh flavors that everyone will love.

Overhead view of a bowl of lemon orzo salad with feta with basil and sliced lemons.

Why You’ll Love This Recipe

It’s perfect for meal preps, potlucks, dinner parties, and more! It’s a recipe that is truly perfect for any occasion.
It’s so easy to make. If you can boil water, then you can make this pasta salad!
I love the tangy and zesty flavor of lemon, so this recipe doesn’t shy away from that. It also pairs so well with the salty feta. It’s like a party in your mouth.

Ingredients You’ll Need

Ingredients needed to make a lemon orzo salad with feta.

orzo — orzo is a rice-shaped pasta. I use regular orzo but you can also use whole wheat orzo. I recommend you stick with using orzo or another small-shaped pasta so you get a bit of everything with each bite.
dressing — I make a quick dressing of sorts with lemon zest, lemon juice, olive oil, salt, pepper, and garlic powder.
grape tomatoes — I like to use grape or cherry tomatoes. I avoid larger tomatoes as they can be watery.
shallots — I like the mild, sweet flavor of shallots, but you can also use red onions.
basil — I love fresh basil. The more, the merrier.

How to Make Lemon Orzo Salad

Cook the orzo according to the package instructions. I filled a big pot of salted water and brought it up to a boil before adding the orzo and cooking for 6 minutes.
Drain and rinse the orzo under cold water.

Set of two photo showing salad dressing in a measuring cup and orzo marinated in it.

In a small measuring cup, combine the lemon zest, lemon juice, olive oil, salt, pepper, and garlic powder.
Place the orzo in a large serving bowl and toss to coat with the lemon mixture. Allow it to sit for 5 minutes so the orzo can soak in the lemon flavor.

Set of two photos showing salad ingredients added to a bowl and mixed together.

Add the tomatoes, shallots, feta, and basil to the orzo.
Toss until everything is well mixed.
Enjoy immediately or chill until ready to serve.

A spoonful of lemon orzo salad with feta.

Recipe Tips and Notes

You can add additional veggies such as zucchini, cucumbers, peas, or bell peppers to the pasta salad.
Don’t have basil? Use parsley, dill, or any other fresh herbs you have on hand.
I cannot say enough about making sure you use freshly squeezed lemon. You’ll need a lemon regardless for the lemon zest, so you might as well use freshly squeezed lemon.
Bring your lemon to room temperature and roll it under your palm on the counter to loosen up the juices of your lemon. This will help you get more juice out of your lemon.
Feel free to add some shredded chicken or chopped grilled chicken for some extra protein.

Storage Tips

Meal prep: once cooled, store the cold pasta salad in an airtight container for up to 4 days in the fridge.
You do not have to reheat the pasta! It’s the perfect cold lunch meal prep recipe!

A meal prep container with lemon orzo salad with feta.

Want another pasta salad recipe?

Here are a few more pasta salads you can make for your next meal prep or pot luck:

Lemon Orzo Salad with Feta

Ready in a few short minutes, this lemon orzo pasta salad with feta is light, refreshing, and flavorful. It’s the perfect make-ahead lunch or side dish that goes with every meal. You’ll love the fresh, tangy, and zesty flavor!

5 from 1 vote

Print Rate

Prep Time: 10

Cook Time: 10

Total Time: 20

Servings: servings

Ingredients

For the Dressing

⅓ – ½ cup lemon juice
⅓ cup olive oil
zest of 1 lemon
salt and pepper, to taste
¼ tsp garlic powder, or more

For the Pasta Salad

1½ cup orzo
1 cup grape tomatoes, halved
1 shallot, minced finely
⅓ cup basil, ribboned
½ cup feta, crumbled

Instructions

Cook the orzo according to the package instructions. I filled a big pot of salted water and brought it up to a boil before adding the orzo and cooking for 6 minutes.
Drain and rinse the orzo under cold water.
In a small measuring cup, combine the lemon zest, lemon juice, olive oil, salt, pepper, and garlic powder.
Place the orzo in a large serving bowl and toss to coat with the lemon mixture. Allow it to sit for 5 minutes so the orzo can soak in the lemon flavor.
Add the tomatoes, shallots, feta, and basil to the orzo. Toss until everything is well mixed. Enjoy immediately or chill until ready to serve.

Tried this recipe?Did you make this recipe? I’m always so happy to hear about it! I’d love to see how it turned out. Tag me at @CarmysHungry on Instagram so I can see it! If you enjoyed the recipe, I’d really appreciate a comment with a 5 star rating! ♥

Nutrition Per Serving

Author: Carmy

Course: Main Course, Side Dish

Cuisine: American

Nutrition Disclaimer

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