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This lemon orzo with feta is the pasta salad I want at every summer party. Perfectly cooked orzo gets tossed with a simple lemon dressing, a rainbow of beautiful roasted veggies, chunks of salty feta cheese, and toasted pine nuts. It’s fresh, colorful and ridiculously flavorful, plus you can serve it warm, at room temperature or cold. It’s great for meal prep, potlucks, showers or any occasion where you need a really good side dish.

This post was originally published on April 15, 2021 and updated on August 24, 2026.

Lemon orzo salad with feta, roasted rainbow vegetables, cherry tomatoes, basil and toasted pine nuts

FEATURED COMMENT

“This salad always hits! So dang good. The flavors are chefs kiss! The roasted veggies with the vinaigrette and feta have me drooling. You gotta make it! Refreshing and filling.”

– SIDNIE

★★★★★

READ ALL COMMENTS

small photo of the author, Erica

Step aside Skittles, it’s time to taste the rainbow!

I don’t get to watch the Food Network very often (because we do not have cable TV) but whenever I’m at my mother-in-law’s house I always turn it on. Several years ago I saw Ina Garten make a lemon orzo salad recipe and I knew I had to make it immediately. It’s one of those recipes you just vaguely memorize and do it a little differently each time you make it. It’s very forgiving and turns out fabulous every time.

If you follow me on social media, you know I’m constantly asking myself, “how can I add more color?” Colorful veggies bring so many different vitamins, minerals, antioxidants and other plant compounds to the table that boost immunity, reduce inflammation and play a role in protecting against chronic disease. They also help improve hair, skin, nail and bone health, so this one makes my dietitian heart very happy. You’ve got red onion, zucchini, yellow squash, bell peppers, fresh herbs and optional tomatoes all packed into one very delicious bowl.

I love this lemon orzo with feta as a light lunch, side dish or crowd-pleasing vegetarian main dish. It also holds up really well for meal prep and keeps in the fridge for up to four days. One bite and you’ll understand why I’ve been making it for years.

signature of Erica

What Ingredients You’ll Need to Make this Easy Orzo Salad:

Ingredients for lemon orzo with feta including orzo, feta, zucchini, yellow squash, bell peppers, red onion, basil, green onions, lemons, garlic and pine nuts
  • Vegetables: Honestly, whatever fresh veggies you love! I like red onion, zucchini, yellow squash and red and orange bell peppers to get a good mix of color. Then I add lots of fresh basil and green onions. Cherry tomatoes or grape tomatoes are also delicious tossed in at the end if you have them.
  • Orzo: This small rice-shaped pasta is the base of the salad and soaks up all of the amazing flavor from the roasted vegetables, feta and lemon dressing.
  • Dressing: This simple lemon vinaigrette combines fresh lemon juice, good quality olive oil, kosher salt, black pepper, garlic, and red pepper flakes if you want an extra kick. How easy is that? (said in my best Ina voice)
  • Feta: I highly recommend getting the block of feta and cubing it yourself as it has infinitely better flavor than the pre-crumbled kind. Costco has a big pack of block feta for a great price but you can find it at regular grocery stores as well.
  • Pine nuts: Toasting them for just a couple of minutes in a skillet gives this lemon feta orzo salad a little crunch and extra nutty flavor. Keep an eye on them because they go from perfectly golden to burned REAL fast.

How to Make this Lemon Orzo with Feta:

Preheat the oven to 425°F. Line a baking sheet with parchment paper or a silicone baking mat, then add the chopped red onion, squash, and bell peppers. Drizzle veggies with olive oil and season with salt, pepper, and dried oregano. Use your hands to toss everything really well so the vegetables are evenly coated. Roast for 20-25 minutes until the veggies are crispy and golden brown around the edges.

Chopped red and orange bell peppers, zucchini, yellow squash and red onion arranged on a baking sheet
Roasted bell peppers, zucchini, yellow squash and red onion on a parchment-lined baking sheet

Whisk together the fresh lemon juice, olive oil, minced garlic, salt, pepper and red pepper flakes, if desired. You can add a little lemon zest too if you want! Taste and add a little more salt or pepper if needed.

Lemon dressing ingredients with fresh lemon juice, olive oil, garlic, black pepper and red pepper flakes
Fresh lemon vinaigrette shaken together in a small glass jar

Fill a large pot or dutch oven with 4 quarts of cold water and a very large pinch of kosher salt and bring to a boil. Cook the orzo per package instructions until al dente. Drain well and transfer it to a large serving bowl with the roasted veggies. Toss a couple spoonfuls of the dressing immediately with the hot pasta.

While the orzo cools, add the pine nuts to a dry nonstick skillet over medium-low heat. Toast for 2-3 minutes (careful not to burn!) and stir frequently, until lightly golden and fragrant.

Pine nuts lightly toasted in a skillet
Cooked orzo and roasted rainbow vegetables added to a large serving bowl

Add the chunks of feta, fresh basil, green onions, toasted pine nuts, and cherry tomatoes (if using) to the large serving bowl. Pour over the remaining dressing and toss gently until everything is evenly coated.

Orzo, roasted vegetables, feta, basil, green onions, cherry tomatoes and pine nuts before tossing
Lemon vinaigrette being poured over orzo salad with feta, roasted vegetables, herbs and pine nuts

Serve warm, room temperature or cold and DIG IN.

Variation Ideas

  • Add other vegetables! Eggplant, cauliflower, broccoli or cabbage all roast up beautifully. Fresh add-ins include diced English cucumber, salad greens, kalamata olives, marinated artichoke hearts or sun-dried tomatoes.
  • For a boost of protein, fold in a can of white beans, chickpeas, roasted salmon, grilled chicken, lamb, steak or pork tenderloin.
  • To make this gluten-free, swap out the orzo pasta for a naturally gluten-free grain like quinoa or brown short grain rice.
  • More herbs never hurt! Try fresh parsley, fresh dill, mint or oregano for added flavor and nutrition.
Finished lemon feta orzo salad with colorful roasted vegetables, fresh basil and toasted pine nuts
Close-up of colorful orzo pasta salad with feta, roasted vegetables, cherry tomatoes and fresh herbs

This recipe is truly balanced, full of bright flavors, and SO GOOD. Thank you Ina!

FAQs

Can I make lemon orzo salad ahead of time?

Absolutely! Prepare the salad and store it covered in the refrigerator until you’re ready to serve. If you’re making it more than a full day ahead, reserve a little dressing and toss it in right before serving to freshen everything back up.

How should I store leftovers?

Store leftovers in an airtight container in the fridge for up to 4 days. 

Can I make this with quinoa instead of orzo?

Sure! I think this works great with farro, quinoa, pearl couscous, rice, or even barley.

Can I use a different type of cheese?

Some yummy alternatives to feta are goat cheese, Parmesan cheese, or marinated mozzarella balls.

What should I serve with lemon feta orzo salad?

This works with SO many different meals. Serve it as a side dish with grilled chicken thighs, baked cod, kebabs, steak or burgers, or make it part of this Mediterranean salmon bowl with hummus, pita, and a big salad.

Watch How to Make Lemon Orzo with Feta:

If you try and like this recipe, please don’t forget to leave a comment and star rating down below! For more lifestyle, behind-the-scenes and ‘eating in real life’ type of content, come find me over on Instagram, TikTok, Pinterest, Facebook, or Youtube – I love connecting with you all there!

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Lemon orzo salad with feta, roasted rainbow vegetables, cherry tomatoes, basil and toasted pine nuts

Lemon Orzo with Feta

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 19 reviews
  • Author: Erica Baty
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 4 as a main dish, 8 as a side dish 1x
  • Category: Side Dish
  • Method: Assemble, Roast
  • Cuisine: Italian, Mediterranean
  • Diet: Vegetarian
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Description

This lemon orzo salad is loaded with colorful roasted veggies, fresh herbs, feta, and a simple lemon dressing. Perfect as a summer side dish or simple vegetarian lunch.

Ingredients

Scale

Veggies

  • 1/2 large red onion, diced
  • 1 zucchini, diced
  • 1 yellow squash, diced
  • 1 red bell pepper, diced
  • 1 orange bell pepper, diced
  • 1 tablespoon extra-virgin olive oil
  • 1/2 teaspoon each kosher salt and fresh cracked pepper
  • 1 teaspoon dried oregano

Dressing

  • 1/3 cup freshly squeezed lemon juice
  • 1/3 cup extra virgin olive oil
  • 1/2 teaspoon each kosher salt and black pepper
  • 2 cloves garlic, minced
  • pinch of red pepper flakes (optional, for a little kick!)

Assembly

  • 8oz orzo, uncooked
  • 4oz cherry tomatoes (optional)
  • 1 cup fresh basil, chiffonade *see note
  • 4 green onions, sliced
  • 1/4 cup pine nuts
  • 8oz block feta, cubed

Instructions

  1. Veggies: Preheat oven to 425°F. Line a baking sheet with a silicone baking mat or parchment paper. Drizzle veggies with 1 tablespoon olive oil and sprinkle with ½ teaspoon kosher salt, ½ teaspoon fresh cracked pepper and 1 teaspoon dried oregano. Use your hands to really get the veggies coated with oil and seasoning. Roast veggies for 20-25 minutes until crispy and golden brown around the edges.
  2. Dressing: Whisk all dressing ingredients together: ⅓ cup lemon juice, ⅓ cup olive oil, ½ teaspoon kosher salt, ½ teaspoon black pepper, 2 garlic cloves, and a pinch of red pepper flakes, if using. Season additionally with salt and pepper if needed.
  3. Orzo: Cook orzo according to package instructions. Drain and place in a large serving bowl. Toss the orzo with one tablespoon of dressing to prevent sticking and let it cool for 10-15 minutes.
  4. Assembly: Toast your pine nuts in a dry skillet for 2-3 minutes, careful not to burn! Add the roasted vegetables, fresh basil and green onions, tomatoes, if using, pine nuts and feta to the serving bowl with orzo. Drizzle on the dressing and toss gently to combine. Serve warm or room temperature. ENJOY!

Notes

This is delicious served warm, room temperature or even cold. I love bringing it to potlucks or serving at a shower or party.

One of my best tips for pasta salad is to waaaaait until the pasta is cooled before adding the dressing. Warm pasta absorbs a lot of the dressing, which can leave the salad tasting bland. Adding the dressing once the orzo is cooled down a little gives you a much brighter, punchier flavor.

Chiffonade is a fancy French term for how to thinly slice basil. See my notes and photos on ‘how to chiffonade basil’ in this blog post!

Refer to above blog post for step-by-step instructions, variation ideas, and answers to frequently asked questions.

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Nutrition

  • Serving Size: 1/8 recipe
  • Calories: 271
  • Sugar: 3.9 g
  • Sodium: 254 mg
  • Fat: 15.7 g
  • Carbohydrates: 26.6 g
  • Fiber: 2.1 g
  • Protein: 7.2 g
  • Cholesterol: 16.7 mg

If you loved this lemon orzo with feta, make sure to check out these other side dishes:

Easy Tortellini Caprese Salad with Pesto Vinaigrette

Couscous Pilaf with Pistachios and Pomegranate

Charred Corn Salad with Basil and Tomatoes

Watermelon Feta Salad with Balsamic Vinaigrette

Peach Caprese Salad with Heirloom Tomatoes

Mediterranean Dense Bean Salad

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