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Salad with orzo, cucumbers, cherry tomatoes in a large bowl.
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5 from 7 votes

Lemon Orzo Pasta Salad with Feta

Make this amazing Orzo Pasta Salad, loaded with cucumbers, cherry tomatoes, orzo, feta cheese, and homemade lemon vinaigrette. This easy pasta salad recipe will be great for a meal prep, side dish, or a Summer picnic meal!
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Dinner, lunch, Salad, Side Dish
Cuisine: American, Mediterranean
Servings: 6 people
Calories: 334kcal


Ingredients for Salad:

  • 8 oz dried orzo
  • 2 cups cucumbers diced
  • 1 ½ cups cherry tomatoes halved
  • 1 cup chickpeas drained and rinsed
  • ¼ cup red onion finely chopped
  • cup feta cheese crumbled
  • ¼ cup parsley chopped

Ingredients for Dressing:

  • cup extra-virgin olive oil
  • ¼ cup lemon juice
  • 1 tablespoon red wine vinegar
  • 1 teaspoon Dijon mustard
  • ½ teaspoon maple syrup
  • ¼ teaspoon garlic powder
  • ½ teaspoon dried oregano
  • salt, pepper to taste


How to cook orzo

  • Boil some water in a saucepan or a pot, season with salt, then add 8 oz dried orzo. It’s crucial not to overcook it! The trick is to cook until almost cooked, about 8 minutes or until al dente. Then drain the liquid and add a teaspoon of extra-virgin olive oil and mix in, so it doesn’t stick to itself.

How to make Red Wine Vinaigrette

  • In a bowl, mix all the dressing ingredients (⅓ cup extra-virgin olive oil, ¼ cup lemon juice, 1 tbsp red wine vinegar, 1 tsp Dijon mustard, ½ tsp maple syrup, ¼ tsp garlic powder, ½ tsp dried oregano, salt and pepper to taste). Whisk everything and set aside. You can also make it 1-2 days before and keep it in the fridge.

How to make the salad

  • When the cooked orzo has cooled off, add to a large bowl. Add 2 cups diced cucumbers, 1 ½ cups halved cherry tomatoes, 1 cup drained and rinsed chickpeas, ¼ cup finely chopped red onion, ⅓ cup crumbled feta cheese, and ¼ cup chopped parsley.
  • Pour in the homemade red wine vinaigrette and toss everything.


  • Make sure you don’t overcook the pasta. It should be al dente when you drain, and it will continue to “cook” while it’s cooling off.
  • I prefer to use English cucumbers, as they have more crunch and flavor, but you can use any cucumbers you have on hand.
  • If you have any leftovers, you can transfer them to an air-tight container and refrigerate for up to 3-4 days.


Serving: 1serving | Calories: 334kcal | Carbohydrates: 41g | Protein: 9g | Fat: 15g | Saturated Fat: 3g | Cholesterol: 7mg | Sodium: 114mg | Potassium: 352mg | Fiber: 4g | Sugar: 5g | Vitamin A: 471IU | Vitamin C: 18mg | Calcium: 82mg | Iron: 2mg