Easy Lemon Orzo Pasta Salad with Feta

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This lemon orzo pasta salad is loaded with sweet peas, feta, cherry tomatoes, red onion, and peppery arugula tossed in a bright lemon-Dijon dressing. It’s great slightly warm or chilled, which makes it an easy, 15-minute side dish for weeknight dinners, cookouts, and summer gatherings.

A bowl of lemon orzo pasta salad with tomatoes, feta, and orzo pasta for an easy summer salad.

Table of Contents

Why You’ll Love Lemon Orzo Pasta Salad

a girl wearing a black leather jacket holding a drink

This lemon orzo pasta salad recipe comes together with a few simple ingredients, but a couple of small techniques are what really set it apart. If you’ve made my popular lemon orzo salad with garlic butter shrimp, think of this as its fresh, veggie-packed cousin! It starts with the same lemony orzo base but swaps the shrimp and dill for sweet peas, peppery arugula, creamy feta, and a bright lemon-Dijon dressing.

The orzo cooks in chicken broth instead of water for extra flavor, then gets tossed with the dressing while it’s still warm so it soaks up all that lemony goodness. I love making this for cookouts because it holds up well on the table, but it’s just as good packed up for lunch the next day.

Jordan

Ingredients You’ll Need

Flat lay of ingredients for lemon orzo pasta salad.

Olive oil: Creates the base of the dressing and helps coat the orzo.
Dijon mustard: Adds tang and helps the dressing emulsify.
Lemon juice: Gives the salad its bright, fresh flavor. If you love lemon (like me!), you’ll also love this comforting lemon orzo chicken soup when you’re craving something cozy.
Champagne vinegar: Optional, but it adds a subtle acidity that plays really well with the lemon.
Honey: Balances the tartness of the lemon in the dressing.
Salt: Enhances all of the flavors in the salad.
Black pepper: Adds a little warmth and contrast.
Chicken broth: Infuses the orzo with flavor while it cooks.
Orzo: A small pasta shape that soaks up the dressing perfectly.
Peas: Adds a pop of sweetness and color.
Crumbled feta cheese: Brings a creamy, salty flavor to every bite.
Cherry tomatoes: Add freshness and juicy texture. If you have extra summer tomatoes to use up, my tomato panzanella salad is another great way to showcase them!
Red onion: Provides crunch and a little sharpness.
Baby arugula: Adds a peppery bite and wilts down just a little into the warm pasta.

Recipe Variations

Use vegetable broth instead of chicken broth if you’d like to make this recipe vegetarian; or use bone broth for extra protein.
If you’re a lemon lover like me, stir in a little fresh lemon zest right before serving. It adds another layer of citrus without making the dressing more acidic.
Try adding crispy proscuitto if you enjoy a salty crunch!
If you love orzo salads, try this creamy goat cheese orzo pasta salad next.

How to Make Lemon Orzo Pasta Salad

A bowl of the lemon orzo pasta salad dressing ingredients combined with a whisk.

Step 1: In a small bowl, whisk together the olive oil, Dijon mustard, lemon juice, champagne vinegar (if using), honey, salt, and pepper until smooth and emulsified. Set aside.

Orzo cooked in a pot, with peas resting on top and a wooden spatula on the side.

Step 2: In a medium saucepan, bring the chicken broth to a boil. Add the orzo and cook, stirring frequently for 8-10 minutes, until al dente. In the last 2 minutes of cooking, add the frozen peas. There shouldn’t be any excess liquid to drain, but if there is, pour the orzo into a fine mesh strainer to drain.

Step 3: While the orzo is still slightly warm, transfer it to a large mixing bowl and pour the dressing over top. Toss well so the orzo absorbs all the flavor.

Lemon orzo pasta salad in a bowl topped with tomatoes, onions and feta and combined with the dressing.

Step 4: Add the crumbled feta, cherry tomatoes, diced red onion, and baby arugula. Toss everything together until evenly combined, and the arugula is just lightly wilted. Taste and adjust with an extra squeeze of lemon juice or pinch of salt if needed. Serve slightly warm or chilled.

Expert Tips

Toss the dressing with the warm orzo instead of waiting for it to cool. Warm pasta soaks up flavor way better than cold pasta.
Cook the orzo just until al dente. It will continue softening slightly as it sits.
If you’re making this ahead, save a little lemon juice for serving. Chilled pasta dulls the flavor a bit, and a quick squeeze of lemon wakes everything back up.
For the best texture, add the arugula shortly before serving if preparing the salad a day in advance.
If the salad feels dry after being in the fridge, stir in a small drizzle of olive oil and a squeeze of lemon juice before serving.

Lemon orzo pasta salad in a bowl with a wooden serving spoon.

Storage & Make-Ahead Tips

Store leftovers in an airtight container in the fridge for up to 4 days.
Honestly, I think it tastes even better after a few hours in the fridge because the dressing has more time to soak into the orzo.
If you’re making it ahead for a gathering, refrigerate it and toss with a squeeze of fresh lemon juice before serving to refresh the flavors.

Recipe FAQs

Can I serve lemon orzo pasta salad warm or cold?

Yes! This lemon orzo pasta salad recipe is delicious slightly warm, at room temperature, or chilled straight from the refrigerator.

Can I make this lemon orzo pasta salad ahead of time?

Yes! In fact, it’s one of my favorite make-ahead pasta salads because the flavors have time to meld together in the fridge. For another fresh, make-ahead option that’s easy to prep, try my Mediterranean gluten-free pasta salad.

How do I keep orzo from getting mushy?

Cook it just until al dente and stir occasionally while it cooks. Because orzo is small, it can overcook quickly.