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–+ servings
Bowl of lemon orzo salad with peas, feta, and fresh herbs.

Lemon Orzo Salad (Easy Make-Ahead Recipe)

Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 4 people
Author: Nico Pallotta

  • 1 cup (200 g) orzo uncooked
  • 1½ cups (220 g) frozen peas
  • 1½ cups (200 g) cucumber diced or cut into discs
  • 1 cup (150 g) feta cheese crumbled
  • ¼ cup (1 handful) fresh parsley chopped
  • ¼ cup (1 handful) fresh dill sub basil or cilantro
  • ¼ cup (40 g) chopped toasted nuts optional (such as pistachios, sliced almonds, or walnuts)

For the Lemon Dressing

  • ¼ cup (60 ml) extra virgin olive oil
  • 1 tablespoon grated lemon zest from about 1 large lemon
  • 4 tablespoons (60 ml) fresh lemon juice
  • 1 tablespoon (20 ml) honey
  • 1 teaspoon Dijon mustard
  • ¾ teaspoon salt plus black pepper to taste

  • Cook the orzo and peas: Bring a large pot of salted water to a boil. Add 1 cup orzo and cook according to the package instructions until al dente. During the last 2 minutes of cooking, stir in 1½ cups frozen peas. Drain well, but don't rinse.
    Step 1 Orzo and frozen peas cooking together in boiling salted water.
  • Make the dressing: While the orzo cooks, whisk together ¼ cup extra virgin olive oil, 1 tablespoon grated lemon zest, 4 tablespoons fresh lemon juice, 1 tablespoon honey, 1 teaspoon Dijon mustard, ¾ teaspoon salt, and black pepper in a large bowl.
    Stir in 1 cup feta cheese (crumbled).
    Step 2 Lemon dressing whisked with feta in a large mixing bowl.
  • Toss and cool: Add the hot orzo and peas to the bowl and toss well. The warm pasta will soften some of the feta. Let the salad cool for 5 minutes.
    Step 3 Hot orzo tossed with creamy lemon feta dressing until evenly coated.
  • Finish the salad: Add 1½ cups cucumber, ¼ cup fresh parsley, and ¼ cup fresh dill, then toss gently.
    Cover and refrigerate for at least 20 minutes. Taste and adjust the seasoning if needed, then mix in ¼ cup chopped toasted nuts just before serving.
    Step 4 Cucumber, herbs, and pistachios folded into cooled lemon orzo salad.
Substitutions
  • Orzo → Ditalini or pearl couscous.
  • Frozen peas → Canned chickpeas, cannellini beans, or thinly sliced sugar snap peas.
  • Cucumber → English, Persian, or mini cucumbers. If using a regular cucumber, peel it if needed and scoop out watery seeds.
  • Feta → Goat cheese or your favorite dairy-free feta.
  • Fresh parsley → Cilantro or extra dill.
  • Fresh dill → Basil, mint, or chives.
  • Toasted nuts → Pistachios, sliced almonds, walnuts, or pine nuts. Omit for nut-free.
  • Olive oil → Good-quality extra virgin olive oil is best.
  • Lemon → Fresh juice and zest are recommended. Bottled juice works in a pinch.
  • Honey → Maple syrup or agave.
  • Dijon mustard → Whole grain mustard.
 
Tips
  • Zest before juicing: It's much easier to zest a whole lemon.
  • Use hot orzo: Don't rinse it—hot pasta softens the feta into a creamy coating.
  • Use fresh lemons: Fresh juice and zest give the brightest flavor.
  • Chill before serving: Even 20 minutes helps the flavors come together.
  • Add nuts last: Sprinkle them on just before serving so they stay crunchy.
  • Taste and adjust: Add more lemon, salt, or pepper if needed before serving.
  • Swap the herbs: Basil, mint, cilantro, or chives all work well.
  • Store smart: Refrigerate for up to 3 days and add the nuts just before serving.
 
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