This vibrant Mediterranean-inspired pasta salad combines tender orzo with crisp cucumbers, juicy cherry tomatoes, and tangy feta cheese. The bright lemon dressing brings all the flavors together, making it perfect for summer gatherings, picnics, or as a refreshing side dish. It’s quick to prepare and even better after the flavors have time to meld together.
Ingredients:
- 1 cup orzo pasta
- 2 cups water
- 1 cucumber, diced
- 1 cup cherry tomatoes, halved
- 1/2 cup feta cheese, crumbled
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh parsley, chopped
- 1/4 cup olive oil
- Juice of 1 lemon
- Salt and pepper to taste
Instructions:
- Bring water to a boil in a medium saucepan. Add the orzo pasta and cook according to package instructions, usually about 8-10 minutes, until al dente. Drain and rinse under cold water to stop the cooking process.
- In a large mixing bowl, combine the diced cucumber, cherry tomatoes, feta cheese, red onion, and fresh parsley.
- In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper to create a dressing.
- Add the cooked and cooled orzo to the vegetable mixture and pour the dressing over the top. Toss gently to combine all ingredients evenly.
- Taste and adjust seasoning if necessary. Serve immediately or refrigerate for 30 minutes to allow the flavors to meld.
Variations
- Mediterranean Herb Version: Replace parsley with a mix of fresh basil, mint, and oregano for a more aromatic profile, and add Kalamata olives and sun-dried tomatoes for extra Mediterranean flair.
- Protein-Packed Option: Add grilled chicken, chickpeas, or white beans to transform this side dish into a complete meal that’s perfect for lunch or light dinner.
- Seasonal Vegetable Swap: Substitute cucumber with diced bell peppers, zucchini, or roasted vegetables like eggplant and red peppers for different textures and flavors throughout the year.
Cooking Notes
- Perfect Orzo Texture: Cook orzo just until al dente as it will continue to absorb liquid from the dressing. Rinsing with cold water immediately after draining prevents overcooking and stops the pasta from becoming mushy.
- Cucumber Preparation: Salt the diced cucumber lightly and let it drain for 10 minutes before adding to remove excess moisture, which prevents the salad from becoming watery.
- Dressing Balance: Start with less dressing and add more as needed. The pasta will absorb the flavors over time, so you may need to refresh with extra lemon juice and olive oil before serving if made ahead.
Serving Suggestions
- Grilled Dinner Companion: Serve alongside grilled fish, chicken, or lamb for a complete Mediterranean-inspired meal that balances the rich proteins with this light, refreshing salad.
- Picnic and Potluck Perfect: Pack in a portable container for outdoor gatherings, beach trips, or office potlucks since it travels well and tastes great at room temperature.
- Light Lunch Bowl: Serve as a main dish with warm pita bread, hummus, and a drizzle of extra olive oil for a satisfying vegetarian lunch that’s both filling and nutritious.
Tips
- Make-Ahead Magic: This salad actually improves in flavor when made a few hours ahead or overnight, making it ideal for meal prep and entertaining since the flavors have time to meld together beautifully.
- Feta Selection: Use block feta cheese and crumble it yourself rather than pre-crumbled for better texture and fresher taste that won’t break down as much when mixed.
- Lemon Freshness: Use freshly squeezed lemon juice rather than bottled for the brightest, most vibrant flavor that really makes the dish shine and enhances all the other ingredients.
Prep Time:
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
Nutritional Information (Per Serving)
- Calories: 320 kcal
- Protein: 10g
- Sodium: 380mg
Frequently Asked Questions
- Can I make this pasta salad ahead of time? Yes, this salad actually tastes better when made 2-4 hours ahead or even overnight. The flavors have time to meld together, though you may need to add a splash of lemon juice or olive oil before serving as the orzo absorbs the dressing.
- How long does leftover orzo salad keep in the refrigerator? Stored in an airtight container, this salad will keep for up to 3 days in the refrigerator. Give it a good stir and taste for seasoning before serving leftovers, as you may want to refresh it with extra lemon juice.
- Can I substitute the feta cheese with another cheese? Absolutely! Goat cheese, fresh mozzarella pearls, or ricotta salata work wonderfully as substitutes. For a dairy-free version, you can omit the cheese entirely or use a plant-based feta alternative.
- What’s the best way to prevent the pasta from getting mushy? Cook the orzo just until al dente according to package directions, then immediately drain and rinse with cold water to stop the cooking process. This prevents overcooking and keeps the pasta firm even after mixing with the dressing.
Conclusion
This Lemony Orzo Pasta Salad with Cucumber and Feta is the perfect balance of fresh, zesty flavors and satisfying textures. With its bright Mediterranean-inspired ingredients and simple preparation, it’s an ideal dish for busy weeknights, summer entertaining, or meal prep. The combination of tender orzo, crisp vegetables, creamy feta, and tangy lemon dressing creates a refreshing salad that’s both versatile and delicious. Whether served as a side dish or enjoyed as a light main course, this recipe is sure to become a favorite in your kitchen rotation.
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Lemony Orzo Pasta Salad with Cucumber and Feta
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
This vibrant Mediterranean-inspired pasta salad combines tender orzo with crisp cucumbers, juicy cherry tomatoes, and tangy feta cheese. The bright lemon dressing brings all the flavors together, making it perfect for summer gatherings, picnics, or as a refreshing side dish. It’s quick to prepare and even better after the flavors have time to meld together.
Ingredients
- 1 cup orzo pasta
- 2 cups water
- 1 cucumber, diced
- 1 cup cherry tomatoes, halved
- 1/2 cup feta cheese, crumbled
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh parsley, chopped
- 1/4 cup olive oil
- Juice of 1 lemon
- Salt and pepper to taste
Instructions
- Bring water to a boil in a medium saucepan. Add the orzo pasta and cook according to package instructions, usually about 8-10 minutes, until al dente. Drain and rinse under cold water to stop the cooking process.
- In a large mixing bowl, combine the diced cucumber, cherry tomatoes, feta cheese, red onion, and fresh parsley.
- In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper to create a dressing.
- Add the cooked and cooled orzo to the vegetable mixture and pour the dressing over the top. Toss gently to combine all ingredients evenly.
- Taste and adjust seasoning if necessary. Serve immediately or refrigerate for 30 minutes to allow the flavors to meld.
Notes
For best results, let the salad chill for at least 30 minutes before serving to allow flavors to develop. This salad can be made up to 24 hours ahead and stored covered in the refrigerator. Add extra lemon juice or olive oil if needed before serving, as the pasta may absorb some dressing over time.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Side Dish, Salad
- Method: Boiling, Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 320 kcal
- Sugar: 6g
- Sodium: 380mg
- Fat: 16g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 20mg
Keywords: orzo, pasta salad, lemon, cucumber, feta, Mediterranean, summer, vegetarian, make-ahead