Bright, citrusy orzo studded with fresh herbs and feta
Lemon Herb Orzo
Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Servings
6
6 cups
Difficulty
Easy
Cost
Budget
$
Recipe at a Glance
Light and refreshing orzo pasta tossed with lemon zest, fresh herbs, cherry tomatoes, cucumber, and crumbled feta — perfect warm or cold.
Cuisine: Mediterranean
Category: Pasta, Salad, Side Dish
Difficulty: Easy
Cost: $
Dietary: Vegetarian
Quick Summary
20 min total time|6 servings|Easy difficulty
Light and refreshing orzo pasta tossed with lemon zest, fresh herbs, cherry tomatoes, cucumber, and crumbled feta — perfect warm or cold.
MediterraneanVegetarian
Sarah Chen
(Updated )
This lemon herb orzo sits at the happy intersection of pasta salad and grain bowl. The tiny rice-shaped pasta soaks up a bright lemon vinaigrette while fresh herbs, juicy cherry tomatoes, and cool cucumber add color and crunch. Crumbled feta ties everything together with creamy, salty bites.
It is endlessly versatile — serve it warm as a side dish, cold as a salad, or pack it for lunches all week. It gets better as it sits, making it an ideal make-ahead dish for meal prep or bringing to a summer cookout.
Ingredients
- 1 lb orzo pasta
- 1 cup cherry tomatoes, halved
- 1 English cucumber, diced
- 1/3 cup red onion, finely diced
- 4 oz feta cheese, crumbled
- 1/4 cup fresh dill, chopped
- 1/4 cup fresh mint, chopped
- 2 tbsp fresh parsley, chopped
- Zest and juice of 2 lemons
- 1/4 cup extra-virgin olive oil
- 1 clove garlic, minced
- Kosher salt and black pepper to taste
Instructions
- 1
Cook orzo in salted boiling water according to package directions until al dente. Drain and rinse briefly under cool water to stop cooking.
- 2
While the orzo cooks, whisk together olive oil, lemon juice, lemon zest, garlic, salt, and pepper in a large bowl.
- 3
Add the warm orzo to the dressing and toss to coat. Let it sit for 5 minutes to absorb the flavors.
- 4
Add cherry tomatoes, cucumber, red onion, dill, mint, and parsley. Toss gently to combine.
- 5
Fold in crumbled feta. Taste and adjust seasoning with additional salt, pepper, or lemon juice as needed.
- 6
Serve warm, at room temperature, or chilled.
Serving Suggestions
Ways to Serve This Dish
Serve with crusty artisan bread for dipping
Finish with a drizzle of high-quality extra virgin olive oil
Pair with a simple arugula salad dressed in lemon vinaigrette
Serve as a light main course or alongside grilled protein
Substitutions
FetaGoat cheese or vegan feta
Both add similar tangy creaminess.
OrzoIsraeli couscous
Similar shape and size with a slightly chewier texture.
Fresh dillFresh basil
Gives it a more Italian flavor profile.
Tips & Storage
Pro Tips
If serving cold, the orzo will absorb the dressing as it sits. Prepare extra dressing to toss in before serving.
Add kalamata olives, artichoke hearts, or roasted red peppers for a Greek-inspired variation.
Toasted pine nuts add a wonderful crunch.
Storage
Refrigerate in an airtight container for up to 5 days. The flavors improve overnight.
Reheating
Serve cold or at room temperature. If you prefer warm, microwave gently with a splash of olive oil.
Nutrition Facts
Per serving (1 cup) · 6 servings
Calories320
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein10g
Carbohydrates42g
Fat12g
Fiber2g
Sugar4g
Sodium380mg
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Can I use a different grain?
- Yes, Israeli couscous, farro, or quinoa all work beautifully with this preparation.
- How do I keep it from getting dry?
- Reserve extra dressing and toss it in just before serving. The orzo absorbs liquid as it sits.
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About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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