Back to Recipe
Lemon Feta Orzo Salad

Lemon Feta Orzo Salad

This lemon feta orzo salad is refreshing and zesty with orzo pasta, lemon vinaigrette, cherry tomatoes, cucumber, red onion, and fresh basil.

Author: Kelsey Smith

Meal Type: Greek

Cuisine: Greek

Difficulty: EASY

Prep. Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Servings: 8 serving

Calories: 208 kcal per serving

Ingredients

  • 1 ½ cup - orzo pasta
  • 1 - lemon
  • 3 tablespoon - extra virgin olive oil
  • 2 tablespoon - red wine vinegar
  • 1 tablespoon - pure maple syrup
  • 1 teaspoon - Dijon mustard
  • ½ teaspoon - kosher salt
  • ¼ teaspoon - ground black pepper
  • 10 ounce - cherry tomatoes
  • 1 - English cucumber
  • ½ - red onion
  • 6 ounce - feta cheese
  • ¼ cup - fresh basil

Instructions

  1. Prepare the orzo in salted water according to the package directions, boiling until al dente. Drain the cooked orzo, rinse it with cold water, and set aside to cool.
  2. In a small bowl, whisk together the lemon juice, lemon zest, olive oil, red wine vinegar, maple syrup, Dijon mustard, salt, and pepper to make the lemon dressing.
  3. In a large bowl, add the cooked orzo, halved cherry tomatoes, diced cucumbers, diced onion, crumbled feta, and chopped basil. Pour in the lemon vinaigrette mixture and gently stir to coat.
  4. Chill in the refrigerator for at least 30 minutes before serving.

Nutrition

Energy: 208 kcal | Total Fat: 5 g | Saturated: 4 g | Trans: 0 g | Unsaturated: 0 g | Cholesterol: 19 mg | Total Carbs: 32 g | Fiber: 2 g | Sugars: 4 g | Proteins: 8 g | Sodium: 385 mg | Polyunsaturated: 1 g | Monounsaturated: 5 g

©2026 OnlineCook LLC