30-Minute Orzo Salad with Lemon and Herbs Your Tastebuds Will Love

Name: 30-Minute Orzo Salad with Lemon and Herbs Your Tastebuds Will Love
Prep time: 15 min
Cook time: 10 min
Total time: 55 min
Cuisine: Mediterranean
Ingredients: 1 cup orzo pasta; 2 cups water or vegetable broth; 1/4 cup fresh lemon juice; 1/4 cup olive oil; 1/4 cup chopped fresh parsley; 2 tbsp chopped fresh dill; 1/4 cup chopped red onion; 1/2 cup cherry tomatoes, halved; 1/2 cup cucumber, diced; 1/4 cup crumbled feta cheese (optional); Salt and pepper to taste

Author: Rosa Bellini

Published: July 7, 2025

Updated: July 9, 2025

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You know those days when you need something light, bright, and ridiculously easy to throw together? That’s exactly why I’m obsessed with this orzo salad with lemon and herbs. It’s my go-to when I want a no-fuss dish that still feels special—like that time I whipped it up for a last-minute picnic and everyone kept asking for the recipe. The Mediterranean flavors just sing together: tangy lemon, fresh dill and parsley, crisp cucumbers, and sweet cherry tomatoes all tangled up with little orzo pearls. And the best part? It comes together faster than you can say “summer side dish.” Whether you’re packing lunch, needing a quick dinner, or bringing something to a potluck, this salad never lets me down. Trust me, once you try it, you’ll be making it on repeat all season long.

Why You’ll Love This Orzo Salad with Lemon and Herbs

Let me tell you why this orzo salad has become my summer obsession:

Lightning fast: From fridge to table in under 30 minutes (most of that’s just chilling time!)
Cool and refreshing: The lemony zing and crisp veggies are perfect for hot days
Endlessly flexible: Toss in whatever you’ve got – I’ve added olives, chickpeas, even leftover grilled chicken
Crowd-pleaser magic: It disappears fast at potlucks (my book club ladies always request it)
Better tomorrow: The flavors meld beautifully if you make it ahead

Seriously, this salad checks all the boxes. It’s the little black dress of side dishes – simple, versatile, and always appropriate.

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Ingredients for Orzo Salad with Lemon and Herbs

Here’s what you’ll need to make my favorite summer salad – trust me, every ingredient plays a special role:

1 cup orzo pasta – those little rice-shaped noodles soak up flavors perfectly
2 cups water or vegetable broth – broth adds extra depth if you’ve got it
1/4 cup fresh lemon juice – please squeeze it fresh! Bottled just doesn’t taste the same
1/4 cup olive oil – my Greek grandma would insist on the good stuff
1/4 cup chopped fresh parsley – stems removed, leaves finely chopped
2 tbsp chopped fresh dill – this is the secret flavor booster
1/4 cup chopped red onion – soak in cold water for 5 minutes if you want milder flavor
1/2 cup cherry tomatoes, halved – I like the pop of color from mixed heirloom ones
1/2 cup cucumber, diced – English or Persian cucumbers stay crisper
1/4 cup crumbled feta cheese (optional) – but let’s be real, it’s never really optional in my house
Salt and pepper to taste – season as you go for perfect balance

Psst – no fresh dill? Substitute with 2 tsp dried, but fresh herbs really make this salad shine!

How to Make Orzo Salad with Lemon and Herbs

Okay, let’s get cooking! This salad comes together in just a few simple steps, but I’ve got some little tricks up my sleeve to make it absolutely perfect every time.

Cooking the Orzo

First things first – we need to cook our orzo. I always use a big pot of boiling water with a generous pinch of salt (or vegetable broth if I’m feeling fancy – it gives the pasta extra flavor). Follow the package directions, but usually about 8-9 minutes gets it perfectly al dente. Here’s my golden rule: don’t overcook it! Mushy orzo makes a sad salad.

Once it’s done, drain it immediately and rinse under cold water to stop the cooking. This also washes away excess starch so your salad won’t get gummy. Give it a good shake in the colander – we want it dry but still slightly warm to soak up all that lemony goodness.

Preparing the Lemon-Herb Dressing

While the orzo cooks, let’s make the magic dressing. Grab a large mixing bowl and whisk together the lemon juice and olive oil like you mean it – we want it properly emulsified. I always taste as I go here, adding salt and pepper gradually until it makes my taste buds sing. The dressing should be bright and tangy but not overpowering.

Pro tip: If your lemons are super tart, add a tiny pinch of sugar to balance it out. And if you’ve got time, let the dressing sit for 5 minutes with the chopped red onion in it – takes the sharp edge off beautifully.

Combining the Salad

Now for the fun part! Add the cooled orzo to your dressing bowl and toss gently to coat every little pasta pearl. Then comes the confetti – in go the fresh herbs, tomatoes, cucumber, and any other extras you’re using. I like to fold everything together with a rubber spatula to keep the veggies from getting bruised.

The most important step? Taste and adjust! Sometimes it needs another squeeze of lemon or pinch of salt. Then cover and chill for at least 30 minutes – this lets all the flavors get to know each other. Right before serving, sprinkle with feta if you’re using it. And voila – summer in a bowl!

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Tips for the Best Orzo Salad with Lemon and Herbs

After making this salad roughly a million times (okay, maybe dozens), I’ve picked up some tricks that take it from good to “can I get this recipe?” levels of delicious:

Chill time is key: Let it sit in the fridge for at least 30 minutes – the flavors bloom and the orzo soaks up all that lemony goodness.
Fresh herbs or bust: Dried dill works in a pinch, but fresh parsley and dill make all the difference in brightness.
Acid adjustment: Taste before serving – sometimes it needs an extra squeeze of lemon after chilling.
Drain well: Shake that colander! Extra water makes the dressing watery.
Cheese timing: Add feta just before serving so it stays nice and crumbly.

Follow these and you’ll have the most refreshing, flavorful orzo salad every single time.

Variations for Orzo Salad with Lemon and Herbs

Here’s the beautiful thing about this orzo salad – it’s like a blank canvas just waiting for your personal touch! Here are some of my favorite ways to mix it up:

Protein boost: Toss in grilled chicken, shrimp, or chickpeas for a heartier meal (perfect for lunch leftovers)
Mediterranean twist: Add kalamata olives and roasted red peppers for extra Greek flair
Creamy factor: Fold in diced avocado right before serving – it makes the texture incredible
Crunch lovers: Toasted pine nuts or slivered almonds add wonderful texture
Gluten-free: Swap orzo for quinoa – just adjust cooking times accordingly

The possibilities are endless – make it your own and have fun with it!

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Serving and Storing Orzo Salad with Lemon and Herbs

This bright orzo salad truly shines at summer gatherings! I love serving it alongside grilled chicken or fish – the lemony flavors complement smoky meats perfectly. It’s also fantastic all on its own for a light lunch (I often pack it with extra feta and some crusty bread). Leftovers? No problem! Just pop them in an airtight container in the fridge where they’ll stay fresh and flavorful for about 3 days. Pro tip: Give it a quick stir and fresh squeeze of lemon before serving leftovers to wake up the flavors.

Nutritional Information for Orzo Salad with Lemon and Herbs

Here’s the scoop on what you’re getting in each delicious serving (about 1 cup) of this orzo salad – but remember, these numbers can change depending on your exact ingredients! Without the feta, you’re looking at around 250 calories per serving with 35g carbs, 2g fiber, and 6g protein. Add that creamy feta crumble, and you’ll get about 280 calories with an extra gram of protein and some calcium. The olive oil gives you those good unsaturated fats, while the fresh veggies pack nutrients. As my nutritionist friend always says – it’s about balance, and this salad gives you plenty of bright, healthy flavors!

Common Questions About Orzo Salad with Lemon and Herbs

I get asked about this salad all the time – here are answers to the questions that pop up most often:

Can I make this salad ahead of time?
Absolutely! In fact, I think it tastes even better after chilling for a few hours. Just hold off on adding the feta until right before serving so it doesn’t get soggy.

Can I substitute dried herbs?
You can (use 1/3 the amount called for dried), but fresh really makes this salad sing. Try at least using fresh parsley – it makes a huge difference in brightness.

What’s the best way to add protein?
Grilled chicken or shrimp are my go-tos, but chickpeas make a great vegetarian option. Just toss them in when combining the salad – easy!

How long does it keep in the fridge?
About 3 days in an airtight container. The veggies stay crisp, though you might want to refresh it with a squeeze of lemon before serving leftovers.

Can I use quinoa instead of orzo?
Yes! Just cook the quinoa according to package directions and proceed with the recipe. It makes a fantastic gluten-free version.

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Share Your Orzo Salad with Lemon and Herbs

Now I want to hear from you! Did you add your own spin to this orzo salad? Maybe some roasted garlic or artichoke hearts? Drop a rating below and tell me about your creation – I’m always looking for new ways to jazz it up. And if you snapped a pic of your masterpiece, tag me! Nothing makes me happier than seeing my recipes become part of your kitchen adventures.