Easy to make and bursting with bright flavor, this Lemon Herb Orzo Salad is one you’ll make again and again. Tender orzo is tossed with peas, fresh dill and parsley, salty feta, and toasted pine nuts, then dressed in a simple lemon vinaigrette — the ideal side for summer grilling or any casual meal.
The perfect warm-weather side
When the days warm up I’m all about cooking outdoors, so I look for simple, crowd-pleasing sides. This lemon herb orzo salad has been a go-to lately: peas and dill give it fresh brightness, crumbled feta and toasted pine nuts add Mediterranean texture, and the tangy lemon vinaigrette ties everything together.
It travels well for picnics or potlucks and pairs beautifully with grilled lamb chops, chicken souvlaki, or rotisserie chicken.
Recipe Ingredients
Below are the main ingredients and a few notes to help you prepare this salad.
- Herbs. Fresh dill and parsley bring bright, herbaceous flavor. Use fresh herbs rather than dried for best results (dried oregano is used in the vinaigrette).
- Pasta. Orzo is used here, but small pasta shapes like ditalini, small shells, or elbows work as substitutes. Cook to al dente and rinse to cool.
- Peas. Frozen peas that are thawed work perfectly; fresh peas are fine too. Avoid canned peas for this recipe.
- Cheese. Feta adds a briny, creamy element. Buying a block of feta and crumbling it yourself gives better texture and flavor than pre-crumbled varieties.
- Pine nuts. Toasted pine nuts (pignoli) add crunch and a rich, nutty note. Omit if you need a nut-free version.
- Vinaigrette. The dressing is a simple emulsion of fresh lemon juice, extra-virgin olive oil, Dijon mustard, red wine vinegar, grated garlic, dried oregano, and salt and pepper.
Refer to the recipe card below for exact quantities and full ingredient details.
How to make lemon herb pasta salad
Follow these clear steps to assemble the salad. Numbers correspond to the steps below.
- Make the dressing: whisk together red wine vinegar, lemon juice, olive oil, Dijon mustard, dried oregano, and grated garlic until emulsified. Season with salt and pepper to taste.
- Cook the orzo in a large pot of salted boiling water until al dente. Drain and rinse under cold water to stop cooking and cool the pasta. While the orzo cooks, toast the pine nuts in a dry skillet over medium-low heat, watching carefully so they don’t burn. Transfer toasted nuts to a plate and set aside.
- In a large bowl, combine the cooled orzo with peas, diced onion, chopped dill, and parsley. Pour the dressing over the mixture and toss to coat evenly.
- Fold in the crumbled feta, then sprinkle the toasted pine nuts and lemon zest on top. The salad can be served immediately, but chilling it for a few hours deepens and melds the flavors.
Top tips
- Serving. Plate the salad and finish with extra toasted pine nuts and lemon zest for a nice presentation, or toss them through the whole salad if you prefer.
- Let it chill. Refrigerate for a few hours before serving to allow flavors to meld — the difference is noticeable.
- Refreshing the next day. If the salad seems dry after sitting overnight, stir in a tablespoon or two of olive oil to revive the texture and shine.
More easy pasta salads
Try these other simple pasta salads for more tasty side options.
- Greek pasta salad
- Spinach and gorgonzola pasta salad
- Sundried tomato and artichoke pasta salad
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Lemon Herb Orzo Salad with Peas and Dill
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Ingredients
Base ingredients
- 1 pound orzo pasta cooked al dente and rinsed until cold
- 1 1/4 cups crumbled feta cheese
- 3 cups peas thaw frozen peas or use fresh
- 1/2 cup pignoli nuts toasted, optional
- 1 small sweet onion finely diced
- 1/2 cup minced dill
- 1/2 cup minced flat-leaf parsley
- salt and pepper to taste
- 1 lemon zested
For the lemon vinaigrette
- 2 tablespoons red wine vinegar
- 1/4 cup fresh lemon juice
- 3/4 cup extra virgin olive oil
- 2 teaspoons Dijon mustard
- 1 tablespoon dried oregano
- 2 cloves garlic grated
- salt and pepper to taste
Instructions
For the dressing
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Combine all dressing ingredients and whisk or blend until emulsified. Taste and adjust seasoning with salt and pepper as needed.
For the pasta salad
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Bring a pot of salted water to a boil and cook the orzo until al dente. Drain and rinse under cold water to cool.
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Toast the pine nuts in a dry skillet over medium-low heat, watching closely so they don’t burn. Remove to a plate once golden and fragrant.
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In a large bowl, combine the cooled orzo, peas, diced onion, dill, and parsley. Add the dressing and toss to coat.
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Stir in the feta, then sprinkle with toasted pine nuts and lemon zest. Serve chilled or at room temperature. Enjoy!
Notes
- Chill before serving. Refrigerate for a few hours to let the flavors meld and deepen.
- Add more oil. If the salad seems dry after resting, stir in a tablespoon or two of olive oil before serving.
- Pasta swaps. Any small pasta shape can replace the orzo—ditalini or small shells work well.
- Storage. Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.