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Lemon Orzo Salad

This simple Lemon Orzo Salad with lemon vinaigrette is loaded with fresh vegetables and makes a refreshing summer starter or main in under 30 minutes!
Prep Time5 mins
Cook Time10 mins
Course: Main Course, starter
Keyword: lemon, orzo, pasta
Servings: 4
Calories: 428kcal


  • 140 g orzo (1 cup)
  • 200 g cherry tomatoes or plum/grape tomatoes, halved (1¼ cup)
  • ½ to ¾ cucumber diced
  • 1 medium purple onion sliced in thin rings or diced
  • 4 radish sliced
  • 50 g arugula/rocket leaves (rucola) (2 cups)
  • 100 g feta cheese crumbled (approx. ¾ cup)
  • 8-12 whole olives

Lemon Vinaigrette

  • 80 mL lemon juice (⅓ cup)
  • 1 tsp. lemon zest
  • ½ tsp. Dijon mustard
  • 2 tsp. honey or maple syrup
  • 1 clove garlic minced
  • ½ tsp. dried oregano
  • 80 mL extra virgin olive oil (⅓ cup)
  • salt and pepper to taste


  • Boil orzo in salted water according to package instructions. Drain and place in a large salad bowl.
  • Dice cucumbers, slice cherry/grape tomatoes in half, slice onion (into rings or diced), and slice radish and add to orzo. Add arugula leaves and mix well to combine.
  • Prepare the vinaigrette: Place lemon juice, zest, mustard, honey, minced garlic, and oregano in a small bowl and stir until smooth. Add olive oil and salt and pepper and stir to combine.
  • Drizzle vinaigrette over salad and top with crumbled feta and whole olives.


Calories: 428kcal | Carbohydrates: 38g | Protein: 10g | Fat: 27g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 17g | Cholesterol: 22mg | Sodium: 426mg | Potassium: 388mg | Fiber: 3g | Sugar: 8g | Vitamin A: 719IU | Vitamin C: 27mg | Calcium: 188mg | Iron: 2mg