Lemon and Feta Orzo Salad with Fresh Herbs

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

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 salads (vegetarian) ready in about 25 minutes pairs orzo pasta, water, for 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.

Prep: 15 min Cook: 10 min Serves 4 Greek cuisine 280 cal/serving
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Ingredients

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.

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Frequently asked questions

How long does Lemon and Feta Orzo Salad with Fresh Herbs take to make?

Total time is about 25 minutes (15 min prep + 10 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Lemon and Feta Orzo Salad with Fresh Herbs?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep orzo pasta from drying out.

Can I substitute ingredients in Lemon and Feta Orzo Salad with Fresh Herbs?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Lemon and Feta Orzo Salad with Fresh Herbs for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Lemon and Feta Orzo Salad with Fresh Herbs vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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