Lemon and Feta Orzo Salad with Fresh Herbs

By AislePrompt Editorial · Published 2026-05-21 · Updated 2026-05-21

A bright and refreshing orzo pasta salad tossed with lemon juice, creamy feta, and a medley of fresh herbs for a perfect Mediterranean side dish. This Greek-inspired salad recipe (vegetarian), ready in about 25 minutes, pairs orzo pasta, water, salt into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 280 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 cup orzo pasta
• 4 cups water
• 1 tsp, for pasta water salt
• 3 tbsp olive oil
• 3 tbsp, freshly squeezed lemon juice
• 1 tsp lemon zest
• 1/2 cup, crumbled feta cheese
• 1/4 cup, chopped fresh parsley
• 2 tbsp, chopped fresh mint
• 2, thinly sliced green onions
• 1/4 tsp black pepper

Instructions

1. Step 1: Bring 4 cups water with 1 tsp salt to a boil in a medium saucepan. Add 1 cup orzo pasta and cook uncovered for 8-10 minutes, stirring occasionally, until tender but still slightly firm. Drain and rinse under cold water to stop cooking and cool the pasta.
2. Step 2: In a large mixing bowl, whisk together 3 tbsp olive oil, 3 tbsp freshly squeezed lemon juice, and 1 tsp lemon zest until emulsified.
3. Step 3: Add the cooked and cooled orzo to the bowl along with 1/2 cup crumbled feta cheese, 1/4 cup chopped fresh parsley, 2 tbsp chopped fresh mint, and 2 thinly sliced green onions. Toss gently to combine.
4. Step 4: Season the salad with 1/4 tsp freshly ground black pepper and adjust salt to taste if needed. Chill for at least 15 minutes before serving to allow flavors to meld.