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Top shot of greek pasta salad with gold spoon on large oval serving dish.

Orzo Lemon Salad


Tossed with Kalamata olives and crumbled feta, this 15-minute Orzo Lemon Salad will quickly become your new favorite make-ahead recipe.



½ lb (8 oz) orzo pasta
1 cup Kalamata olives, halved
½ red onion, finely diced
2 english cucumbers, diced
Juice of one lemon
½ cup oregano infused olive oil
2 tsp kosher salt
1 tsp cracked black pepper
½ cup basil, chopped
4 oz feta cheese, crumbled
Lemon slices
Basil leaves


  1. Bring a large pot of salted water to a rolling boil. Add the orzo and cook for 7-8 minutes, stirring frequently to prevent sticking. Drain pasta but do not rinse.
  2. In a large serving bowl toss together orzo pasta, cherry tomatoes, red onion, cucumber, lemon juice, olive oil, kosher salt and black pepper until combined.
  3. Gently toss in chopped basil and feta cheese. Taste test once more for salt and pepper.
  4. Salad can be served at room temp or be made the night before and refrigerated. Top with fresh lemon slices and basil leaves before serving.


For leftovers: Squeeze a bit more fresh lemon juice and a drizzle of olive oil toss together before serving.

Keywords: pasta, salad, pasta salad, side dish, orzo, pasta, orzo salad, lemon