Hey y'all! If you’re craving a vibrant, zesty dish that’s as easy to make as it is crowd-pleasing, this Lemon Orzo Pasta Salad with Feta and Tomatoes is your new go-to recipe. Bursting with juicy cherry tomatoes, tangy feta, and a bright lemon vinaigrette, this salad is perfect for summer potlucks, picnics, or a light weekday lunch. Each bite packs a perfect balance of fresh flavors and creamy textures. Let’s get cooking!
Why You'll Love This Lemon Orzo Pasta Salad with Feta and Tomatoes
- Quick and easy: Ready in just 30 minutes, perfect for busy days.
- Versatile: Makes a satisfying lunch, side dish, or potluck favorite.
- Fresh and flavorful: Bright lemon, creamy feta, and juicy tomatoes in every bite.
- Make-ahead friendly: Tastes even better after chilling in the fridge.
- Customizable: Simple to adapt with your favorite veggies or proteins.
Ingredients for Lemon Orzo Pasta Salad with Feta and Tomatoes
- 1 ½ cups (285g) dry orzo pasta
- 1 pint (about 300g) cherry or grape tomatoes, halved
- ¾ cup (110g) crumbled feta cheese
- ½ cup (10g) fresh parsley, finely chopped
- ¼ cup (15g) fresh basil, chopped
- ¼ cup (60ml) extra-virgin olive oil
- Zest and juice of 1 large lemon (about ¼ cup juice)
- 2 cloves garlic, minced
- ½ teaspoon kosher salt (plus more for pasta water)
- ¼ teaspoon freshly ground black pepper
How to Make Lemon Orzo Pasta Salad with Feta and Tomatoes
Step 1: Cook the Orzo
- Bring a large pot of salted water to a boil. Add orzo and cook according to package instructions (usually 7–9 minutes) until al dente.
- Drain the orzo and rinse with cold water to stop the cooking and cool the pasta. Set aside.
Step 2: Prepare the Lemon Vinaigrette
- In a large mixing bowl, whisk together the lemon zest, lemon juice, olive oil, minced garlic, salt, and black pepper until well combined.
Step 3: Assemble the Salad
- Add the cooled orzo, halved cherry tomatoes, feta, parsley, and basil to the bowl with the vinaigrette.
- Gently toss until everything is evenly coated and combined.
Step 4: Chill and Serve
- Cover and refrigerate for at least 30 minutes to let the flavors meld (optional but recommended).
- Give it a final toss, taste and adjust seasoning if needed, then serve chilled or at room temperature.
Notes for the Best Lemon Orzo Pasta Salad with Feta and Tomatoes
- Use high-quality feta cheese for the creamiest texture and boldest flavor.
- For even more flavor, toast the orzo in a dry skillet for 2 minutes before boiling.
- If you prefer a dairy-free version, simply swap out feta for your favorite plant-based cheese (see recipe here).
Variations on Lemon Orzo Pasta Salad
- Greek-Inspired: Add sliced cucumbers, Kalamata olives, and roasted red peppers.
- Protein Boost: Mix in grilled chicken, shrimp, or chickpeas for a heartier meal.
- Roasted Veggies: Toss in roasted zucchini, bell peppers, or asparagus for a deeper flavor.
Required Equipment for Lemon Orzo Pasta Salad with Feta and Tomatoes
- Large pot for boiling pasta
- Colander
- Large mixing bowl
- Whisk
- Chef’s knife and cutting board
Storage Instructions for Lemon Orzo Pasta Salad with Feta and Tomatoes
Store any leftover salad in an airtight container in the refrigerator for up to 3 days. If the salad looks a bit dry after chilling, drizzle with a little olive oil and toss before serving. Not recommended for freezing as the texture may suffer.
Serving & Pairings for Lemon Orzo Pasta Salad with Feta and Tomatoes
- Serve alongside grilled chicken, fish, or lamb for a complete Mediterranean-inspired meal.
- Pairs perfectly with a crisp white wine like Sauvignon Blanc.
- Enjoy as a picnic main or a refreshing side at your next BBQ.
Pro Tips for Perfect Lemon Orzo Pasta Salad with Feta and Tomatoes
- For best flavor, let the salad chill for at least 30 minutes before serving to allow the ingredients to meld.
- Use properly cooked al dente orzo to maintain a slightly firm, non-mushy texture.
- Don’t skip the fresh herbs—they brighten and elevate the salad significantly!
FAQs: Lemon Orzo Pasta Salad with Feta and Tomatoes
- Can I make this Lemon Orzo Pasta Salad ahead of time?
- Absolutely! It tastes even better after a few hours in the fridge, making it perfect for meal prep or entertaining.
- What’s the best way to keep the salad from drying out?
- Toss with a little extra olive oil or lemon juice if it seems dry after refrigerating.
- Can I use a different type of pasta?
- Yes! Small pasta shapes like farfalle or ditalini also work well if you don’t have orzo.
Prep time: 15 minutes
Cook time: 10 minutes
Total time: 25 minutes
Ingredients
- 1 cup dry orzo pasta
- 1 cup cherry tomatoes, halved
- ½ cup feta cheese, crumbled
- ¼ cup red onion, finely diced
- ¼ cup fresh parsley, chopped
- 2 tablespoons extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- Salt and black pepper to taste
Instructions
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1Cook the orzo pasta according to package instructions until al dente. Drain and rinse under cold water to cool.
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2In a large mixing bowl, combine the cooked orzo, cherry tomatoes, feta cheese, red onion, and parsley.
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3In a small bowl, whisk together the olive oil, fresh lemon juice, lemon zest, salt, and black pepper.
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4Pour the lemon dressing over the salad and toss gently to combine all ingredients.
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5Taste and adjust seasoning if needed. Serve chilled or at room temperature.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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