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My lemon orzo salad is fresh, vibrant, and loaded with flavor. Juicy tomatoes, crisp cucumbers, and briny capers get tossed with a lemon-Dijon dressing that actually sticks, no dry pasta here!
Perfect for meal prep, potlucks, or a quick, satisfying lunch. Pro tip: Add the spinach last to keep it fresh.
Here is Why This Lemon Feta Orzo Salad Recipe Works
No mushy orzo here! Rinsing the pasta keeps it light and fluffy, so it won’t turn into a sticky mess.
The dressing actually sticks. Thanks to Dijon mustard, this lemony vinaigrette clings to every bite instead of sliding off into the bowl.
Big flavor, minimal effort. A handful of fresh ingredients + one simple dressing = a salad that tastes way fancier than it is.
Make it a meal or a side. Serve it alongside grilled chicken or toss in some shrimp to turn it into a main dish; your call!
Recipe Tips
- Rinse the orzo! It stops the cooking process and keeps the pasta from turning into a sticky lump.
- If you’re making this ahead, add the spinach right before serving to keep it from wilting.
- Soaking the chopped red onion in cold water for 10 minutes takes the sharp edge off.
- Adjust the dressing to taste. Start with less lemon juice and add more as needed, you can always add acidity, but you can’t take it out!
- Make it a meal. Toss in some grilled chicken, shrimp, or chickpeas for a heartier dish. Or check out our one pot chicken orzo for a hearty meal.
- Use high-quality olive oil. Since the dressing is simple, a good olive oil makes a big difference in flavor.
- Zest first, juice second. It’s much easier to zest a whole lemon before cutting it open.
- If possible, let the salad sit for 20–30 minutes before serving so the flavors can develop.
- Customize the mix-ins. Swap feta for goat cheese, capers for olives, or add extra veggies, this recipe is flexible! Arugula is a great swap for spinach.
- Double the dressing if you plan to eat leftovers, save extra dressing to freshen up the salad before serving.
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Lemon Feta Orzo Salad with Spinach
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Ingredients
For the salad:
- 1-½ cups orzo pasta, 8 ounces
- 1-½ cups cherry tomatoes, halved
- ½ English cucumber, diced
- ½ red onion, finely chopped (or 1 shallot)
- ½ cup feta cheese, crumbled
- ½ cup fresh parsley, chopped
- ¼ cup pickled capers, or sliced olives
- 1 tablespoon lemon zest, save the juice for the dressing
- 2 cups baby spinach
For the dressing:
- ¼ cup olive oil
- 3 to 4 tablespoons fresh lemon juice
- 2 teaspoons Dijon mustard
- 2 teaspoons honey, or maple syrup
- 1 garlic clove, finely minced
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
Instructions
For the Salad
- Bring a pot of salted water to a boil and cook the orzo according to package instructions. Drain and rinse under cold water until the orzo is cold, then add it to a large salad bowl.
- Add the cherry tomatoes, cucumber, red onion, feta, parsley, capers, and lemon zest to the orzo, tossing gently to combine. If you’re not serving the salad immediately, hold off on adding the spinach until just before serving to prevent it from wilting.
Make the Dressing
- In a small jar or bowl, whisk together the olive oil, lemon juice, Dijon mustard, honey, garlic, salt, and black pepper.
- When ready to serve, add the spinach to the bowl. Drizzle the dressing over the salad and toss to combine. Taste and adjust seasoning if needed.
Notes
- If making ahead, wait to add the spinach until just before serving to prevent wilting.
- Ensure the orzo is cold before mixing it with the rest of the salad ingredients.
- For a milder onion flavor, soak the chopped red onion in cold water for 10 minutes, then pat dry before adding it to the salad.
- Substitutions: Swap capers for olives, use shallots instead of red onion, or add extra veggies like bell peppers or artichoke hearts.
- Add grilled chicken, shrimp, or salmon to make it a main meal salad.
- Store leftovers (without the spinach) in an airtight container in the fridge for up to 3 days. The flavors improve as it sits!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!The Ingredients
- Pantry: Orzo pasta, capers
- Produce: Cherry tomatoes, English cucumber, red onion (or shallot), fresh parsley, lemon zest, baby spinach, garlic
- Dairy: Feta cheese
- Condiments: Extra virgin olive oil, Dijon mustard, honey
- Pantry seasonings: Salt, black pepper
Ingredient notes: Swap the capers for olives and use arugula instead of spinach. You can also use maple syrup instead of honey for the dressing.
For more quick orzo recipes try my chicken cacciatore soup or my lemon salmon pasta.
Recipe Variations
Chickpea Orzo Salad: Add 1 cup of canned chickpeas (drained and rinsed) and ½ cup of diced roasted red peppers.
Pesto Orzo Salad: Swap the dressing for ⅓ cup of basil pesto and an extra squeeze of lemon juice.
Grilled Veggie Orzo Salad: Toss in 1 cup of grilled zucchini, bell peppers, and eggplant.
Storing Leftovers
Storing Leftovers: Keep leftover lemon orzo salad in an airtight container in the fridge for up to 3 days.
If planning ahead, leave out the spinach and add it just before serving to prevent it from wilting.
The flavors get even better as they sit, but if the salad seems dry, toss it with a little extra dressing or a drizzle of olive oil before serving.
Lemon Orzo Pasta Salad
I’m bringing this lemon orzo salad to a potluck tomorrow. It’s fresh, it’s easy, and it won’t turn into a sad, soggy mess by the time I get there.
It’s loaded with tomatoes, cucumbers, feta, a zippy lemon dressing. And, I’m making extra because I know I will want some for easy lunches for the next couple of days.
