Fresh Cold Lemon Orzo Pasta Salad
A bright, fresh, and cool lemon orzo pasta salad with cucumber and feta, perfect for summer gatherings and quick to prepare.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Cuisine: Mediterranean
Ingredients
Scale
- 1 cup (180g) orzo pasta
- 1 medium cucumber, peeled and diced
- ½ cup (75g) feta cheese, crumbled
- Juice of 1 large lemon (about 3 tablespoons)
- 3 tablespoons extra virgin olive oil
- 1 small garlic clove, minced
- A small handful fresh parsley, chopped
- Salt and black pepper to taste
- 2 tablespoons red onion, finely diced (optional)
Instructions
- Bring a medium saucepan of salted water to a boil. Add 1 cup (180g) of orzo pasta and cook according to package instructions, usually 8-10 minutes, until al dente. Stir occasionally to prevent sticking.
- Drain well using a colander and rinse briefly under cold water to stop cooking and cool it down. Let it drain completely.
- While the orzo cooks, whisk together juice of 1 large lemon (about 3 tablespoons), 3 tablespoons extra virgin olive oil, 1 minced garlic clove, salt, and freshly ground black pepper in a small bowl. Taste and adjust seasoning as needed.
- Peel and dice 1 medium cucumber into small cubes. If using, finely dice 2 tablespoons red onion. Roughly chop a handful of fresh parsley leaves.
- In a large mixing bowl, toss the cooled orzo pasta with cucumber, red onion, and parsley. Pour the lemon dressing over and gently mix until everything is coated evenly.
- Crumble about ½ cup (75g) feta cheese over the salad and fold it in gently to keep some texture intact.
- Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow flavors to meld and to serve chilled. Before serving, give it a final gentle toss and adjust seasoning if needed.
Notes
Do not overcook the orzo to avoid mushy texture. Rinse pasta under cold water to stop cooking and cool it down. Use good-quality extra virgin olive oil for best flavor. Let the salad chill for at least 30 minutes for flavors to meld. Feta crumbles easily, so fold gently to keep texture. Can be made ahead and stored up to 3 days refrigerated. For dairy-free, omit feta or use vegan cheese alternatives.
Nutrition
- Serving Size: 1 cup per serving
- Calories: 265
- Sugar: 3
- Sodium: 350
- Fat: 9
- Saturated Fat: 3
- Carbohydrates: 35
- Fiber: 2.5
- Protein: 7
Keywords: lemon orzo pasta salad, summer side dish, cold pasta salad, cucumber feta salad, easy pasta salad, lemon vinaigrette salad