Tender orzo, crisp peas, blanched asparagus, fragrant herbs, and creamy feta are tossed in a zesty lemon dressing. Perfect for spring, summer, and easy meal prep lunches.
Lemon Orzo Salad with Asparagus, Peas and Feta
This bright and lemony orzo salad shines all spring and summer long. Orzo pasta is tossed with blanched peas, crisp asparagus, scallions, and fresh herbs like parsley and dill, then finished with creamy feta and a simple lemon dressing.
You can serve it right away or prepare it ahead for meal prep. It’s also easily adaptable, just swap in your favorite vegetables, herbs, or cheeses to make it your own.
Why You’ll Love This Orzo Salad
- Bright and zesty: The lemon dressing gives this lemon orzo salad its bright flavor.
- Crisp vegetables: Blanched peas and asparagus add sweetness and crunch.
- Creamy feta: Adds a tangy, creamy finish.
- Customizable: Use your favorite orzo, vegetables, herbs, or cheese to make it your own.
- Meal prep friendly: Perfect for ready-to-go lunches. Make it ahead and enjoy throughout the week.
What Is Orzo?
Orzo is a small, rice-shaped pasta traditionally made from wheat, though gluten-free alternatives made from chickpea, corn, or rice flour are also available. For this salad, you can use either a gluten-free version like chickpea orzo, or traditional wheat orzo, depending on your dietary needs and preferences.
Ingredients for Lemon Orzo Salad
Orzo & Dressing:
- Orzo – Use gluten-free chickpea orzo or traditional wheat orzo. Tip: Add peas and asparagus during the last 1–2 minutes of cooking for convenience. Drain thoroughly after cooking and rinse under cold water, then make sure to drain again before combining with the vegetables so the dressing isn’t watered down.
- Lemon – Juice and zest bring brightness. Adjust based on taste.
- Olive oil – Choose a fruity extra virgin olive oil for best flavor.
- Salt – To taste.
Vegetables & Herbs:
- Peas – Blanched with the orzo or separately.
- Asparagus – Trimmed and blanched with the orzo or separately until crisp-tender.
- Scallions – Thinly sliced for a fresh, mild onion flavor.
- Parsley & dill – Fresh herbs add a fragrant, spring-like taste.
Cheese (optional):
- Feta – Cubed for creaminess. Other options: goat cheese, ricotta salata, or shaved pecorino.
How to Make Lemon Orzo Pasta Salad
- Cook the orzo: Prepare orzo according to package directions.
- Add the vegetables: During the last 1–2 minutes of cooking, add the peas and asparagus to the pot so they cook just until tender.
- Drain and rinse: Drain the orzo and vegetables in a colander, then rinse under cold water to stop cooking and preserve color and texture.
- Drain thoroughly: Make sure to drain the orzo well to remove any excess water—this prevents the dressing from being watered down.
- Prepare the dressing: Whisk together lemon juice, lemon zest, olive oil, and salt. Adjust seasoning to taste.
- Combine the salad: Toss the well-drained orzo with the vegetables, herbs, scallions, and feta cubes. Drizzle the dressing over the salad and toss gently to coat.
- Serve immediately or store for later: Enjoy right away, or store in an airtight container for meal prep lunches.
Variations
- Vegetables: Swap in cucumber, baby spinach, broccolini or zucchini.
- Other herbs: Mint, basil, or chives for different flavor profiles.
- Cheese swaps: Goat cheese, ricotta salata, or shaved pecorino.
- Protein additions: Chickpeas or white beans for a heartier salad.
- Mediterranean orzo salad with tomatoes, olives, and feta
- Greek orzo salad with added cucumber, red onion, bell peppers, and a touch of oregano
- Roasted vegetable orzo salad with roasted tomatoes, zucchini, peppers, and eggplant
(For another twist on orzo salad, try a pesto-based version like this orzo pesto pasta salad that swaps the lemon dressing for basil pesto.)
How to Store Orzo Salad
Store leftover lemon orzo salad in an airtight container in the refrigerator for up to 3–4 days. If the salad absorbs the dressing while chilling add a squeeze of fresh lemon juice or a drizzle of olive oil before serving to refresh the flavors.
FAQ
Can I make this salad ahead of time?
Yes! Store in an airtight container in the fridge for 3-4 days.
Is this salad gluten-free?
It can be! Use gluten-free orzo or chickpea pasta.
Can I make it vegan?
Absolutely! Skip the feta or use a vegan alternative.
Should I serve it cold or at room temperature?
Both! It’s perfect straight away or chilled for meal prep lunches, picnics, or gatherings.
Final Thoughts
This orzo pasta salad is perfect for lunches, picnics, or brunches. Customize it with your favorite herbs, cheese, or vegetables. it will quickly become a favorite!
More Pasta Salads
Lemon Orzo Salad
This fresh lemon orzo salad is loaded with spring vegetables, herbs, and feta, then tossed in a light lemon dressing for an easy pasta salad.
Ingredients
- 1 cup/8 ounces/ 226g orzo pasta (gluten-free chickpea or traditional wheat orzo)
- 1 cup/170g frozen peas
- 1 bunch (about 1 pound) asparagus: trimmed and cut into 1–2 inch pieces
- 2 Tablespoons/30ml lemon juice
- Zest of one lemon
- 3 Tablespoons/45ml extra-virgin olive oil
- ½ teaspoon fine sea salt, or to taste
- 2 scallions, thinly sliced
- ¼ cup finely chopped parsley
- ¼ cup finely chopped dill
- 3 ounces/85g feta, cubed
Instructions
- Cook the orzo: Prepare according to package directions.
- Add the vegetables: During the last 1–2 minutes of cooking, add peas and asparagus so they cook just until tender.
- Drain and rinse: Drain the orzo and vegetables in a colander, rinse under cold water to stop cooking and preserve color, then drain thoroughly to remove excess water.
- Prepare the dressing: In a large bowl, whisk together lemon juice, lemon zest, olive oil, and salt. Adjust seasoning to taste.
- Combine the salad: Toss the well-drained orzo with vegetables, scallions, parsley, dill, and feta cubes with the dressing and toss gently to coat.
- Serve or store: Serve immediately, or store in an airtight container for meal prep lunches for up to 3–4 days.
Notes
Tips & Variations
Vegetable swaps: Cucumber, baby spinach, sautéed zucchini, or broccolini work beautifully.
Herb swaps: Try mint, basil, or chives for a different flavor profile.
Protein additions: Chickpeas or white beans make it heartier.
Vegan option: Skip the feta or use a vegan alternative.
Dietary Info:
Gluten-Free (use gluten-free orzo), Grain-Free (use chickpea orzo), Vegetarian, Vegan/Dairy-Free Option (omit feta or use vegan alternative), Egg-Free, Nut-Free
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Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 259Total Fat: 15gSaturated Fat: 5gUnsaturated Fat: 11gCholesterol: 19mgSodium: 507mgCarbohydrates: 23gFiber: 3gSugar: 3gProtein: 8g
Nutritional information for recipes contained on this website, such as calories, fat, carbs, etc. are only estimates and are not guaranteed to be accurate.
Sylvie Shirazi is the recipe developer and food photographer behind Gourmande in the Kitchen. For the last 10 years she's been making eating more healthfully easy and accessible with gluten-free, grain-free, paleo and vegan recipes that are free from processed ingredients.
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