If you are on the lookout for a refreshing, zesty, and utterly satisfying pasta side, look no further than this Lemony Orzo Pasta Salad with Cucumber and Feta Recipe. It’s a beautiful blend of tender orzo pasta coated in bright lemon juice, mingling effortlessly with crisp cucumber chunks, crumbly salty feta, and fresh herbs that make every bite burst with summer sunshine. Whether you’re bringing it to a picnic, potluck, or just fixing a quick lunch at home, this vibrant salad feels like a celebration in a bowl and is as easy to put together as it is delicious.
Ingredients You’ll Need
This recipe calls for simple, fresh ingredients that each add their own special flair. The orzo forms the creamy, pasta base, while cucumber brings a cooling crunch. Feta adds a savory tang that perfectly complements the bright lemon and fragrant herbs.
- 1–1/2 cups dry orzo pasta: The perfect petite pasta shape that absorbs flavors beautifully without overpowering the salad.
- 2 Tbsp extra-virgin olive oil: Adds a silky finish and richness that ties everything together—use just enough to lightly coat the pasta.
- 1 medium lemon (juiced and zested): Provides fresh citrus brightness and aromatic zest for that unmistakable lemony punch.
- 1 large English cucumber (seeded and chopped): Offers refreshing crispness and a vibrant green color to the dish.
- 1 Tbsp fresh mint (finely chopped): Brings a cool herbal note that lifts the flavors to a whole new level.
- 1 Tbsp fresh parsley (finely chopped): Adds an earthy brightness and a pop of deep green color.
- 1/2 cup feta cheese (crumbled): The salty, creamy cheese that perfectly balances the lemon and cucumber’s freshness.
- Kosher salt and freshly-ground black pepper: To season and enhance all the vibrant flavors.
How to Make Lemony Orzo Pasta Salad with Cucumber and Feta Recipe
Step 1: Cook the Orzo Pasta
Start by bringing a large pot of water to a rolling boil and add a generous pinch of kosher salt. Cooking the orzo al dente, which generally takes about 9 minutes, is essential so it still has a slight bite and doesn’t get mushy when combined with the other ingredients. Once cooked, drain it well.
Step 2: Prep the Fresh Ingredients
While the pasta is cooking, seed and chop the cucumber into bite-sized pieces. Finely chop the fresh mint and parsley so their flavors will infuse evenly throughout the salad. No need to overthink this step—just fresh, clean cuts are perfect.
Step 3: Combine and Dress
Let the hot orzo cool just a bit before transferring it to a large mixing bowl. Toss it with the olive oil and freshly squeezed lemon juice—that initial coating helps all other flavors stick beautifully. Stir in the lemon zest, chopped cucumber, herbs, and crumbled feta carefully so everything is evenly distributed.
Step 4: Season and Chill
Finally, season the salad generously with kosher salt and freshly ground black pepper to taste. Refrigerate the salad for at least 30 minutes if you can—this resting time lets the flavors blend and the salad becomes crisp and refreshing. Serve chilled and enjoy every bright bite.
How to Serve Lemony Orzo Pasta Salad with Cucumber and Feta Recipe
Garnishes
A sprinkle of extra chopped parsley or fresh mint leaves on top can amp up both the flavor and visual appeal when serving. Adding a few lemon wedges on the side invites guests to squeeze on an extra burst of citrus if they want.
Side Dishes
This salad is versatile enough to pair beautifully with grilled chicken, fish, or your favorite veggie skewers. It also works wonderfully as part of a Mediterranean-inspired feast alongside hummus, olives, and warm pita bread to round out the meal.
Creative Ways to Present
For a fun twist, serve the salad inside hollowed-out tomatoes or mini bell peppers for a colorful, party-friendly presentation. You can also spoon it over a bed of leafy greens for a more substantial main dish salad option.
Make Ahead and Storage
Storing Leftovers
This Lemony Orzo Pasta Salad with Cucumber and Feta Recipe stores wonderfully in an airtight container in the refrigerator for up to 3 days. Keeping it chilled helps maintain that fresh crunch from the cucumber and brightness from the lemon and herbs.
Freezing
Because of the fresh vegetables and cheese, freezing this salad is not recommended. The texture of the cucumber and the creaminess of the feta won’t hold up well to freezing and thawing, potentially resulting in a soggy, less vibrant dish.
Reheating
This pasta salad is meant to be enjoyed cold or at room temperature, so no reheating is necessary. If you find it too cold from the fridge, simply let it sit out for about 10 minutes before serving to soften the chill.
FAQs
Can I use a different type of pasta?
Absolutely! While orzo is ideal for this recipe because of its size and texture, small pastas like couscous or tiny shells work well too. Just adjust the cooking time accordingly.
Is this recipe gluten free?
Traditional orzo is made from wheat, so it is not gluten free. However, you can find gluten-free orzo alternatives made from rice or corn that work perfectly in this recipe.
How can I make this salad vegan?
To make this dish vegan, simply omit the feta cheese or substitute it with a plant-based feta alternative to keep that salty, tangy flavor intact.
Can I add other vegetables to this pasta salad?
Yes! Diced tomatoes, red bell peppers, or even kalamata olives make fantastic additions and will only enhance the Mediterranean vibe of this salad.
How long will this salad keep its freshness?
Stored properly in the refrigerator, the salad stays fresh and tasty for about 2 to 3 days. After that, the cucumbers may start to release water and soften.
Final Thoughts
There is something truly uplifting about a bowl of Lemony Orzo Pasta Salad with Cucumber and Feta Recipe. Its bright, fresh ingredients make it a perfect pick-me-up for any day you want a nourishing and flavorful dish without fuss. Give this recipe a try—you might find it becoming your new go-to for easy entertaining or quick wholesome meals that feel like a little sunny escape on your plate.
Print
Lemony Orzo Pasta Salad with Cucumber and Feta Recipe
- Total Time: 15 mins
- Yield: 4 servings
- Diet: Gluten Free
Description
This refreshing Lemony Orzo Pasta Salad combines tender orzo pasta with zesty lemon, crisp cucumber, salty feta cheese, and fresh herbs for a bright and flavorful dish. Perfect as a side or light meal, this quick and easy recipe is both vegetarian and gluten-free, making it a versatile crowd-pleaser, especially popular during warm weather.
Ingredients
Orzo and Dressing
- 1–1/2 cups dry orzo pasta
- 2 Tbsp extra-virgin olive oil (or just enough to lightly coat the pasta)
- 1 medium lemon, juiced and zested
Salad Mix
- 1 large English cucumber, seeded and chopped
- 1 Tbsp fresh mint, finely chopped
- 1 Tbsp fresh parsley, finely chopped
- 1/2 cup feta cheese, crumbled
- Kosher salt and freshly-ground black pepper, to taste
Instructions
- Cook the Orzo: Bring a large pot of water to a boil and generously salt it. Add the orzo pasta and cook until al dente, about 9 minutes or according to the package directions.
- Prepare Vegetables and Herbs: While the orzo cooks, seed and chop the English cucumber, finely chop the fresh mint and parsley, and set all aside.
- Drain and Cool Pasta: Drain the cooked orzo and let it cool for a couple of minutes to prevent wilting the fresh ingredients.
- Toss Salad: Transfer the warm orzo to a large mixing bowl. Drizzle with olive oil and lemon juice, tossing to coat. Stir in the lemon zest, chopped cucumber, fresh herbs, and crumbled feta cheese.
- Season and Chill: Season the salad generously with kosher salt and freshly ground black pepper to taste. Refrigerate the salad until ready to serve for the best flavor.
- Serve: Enjoy this bright and refreshing pasta salad chilled or at room temperature as a perfect side dish or light lunch.
Notes
- Use gluten-free orzo pasta to keep the dish gluten-free.
- Seed the cucumber to prevent excess moisture in the salad.
- Adjust the amount of olive oil and lemon juice to personal taste for dressing consistency.
- Can be prepared a few hours ahead for flavors to meld.
- Store leftovers covered in the refrigerator for up to 2 days.
- Prep Time: 5 mins
- Cook Time: 10 mins
- Category: Salad
- Method: Stovetop
- Cuisine: Mediterranean
