Lemon Basil Orzo Salad with Feta and Cucumbers

Looking for a light, refreshing, and easy-to-make meal that’s packed with fresh flavor?

You’re going to love this Lemon Basil Orzo Salad with Feta and Cucumbers.

It’s perfect for warm weather, picnics, meal prep lunches, or a quick side dish for dinner. The combination of tangy lemon, fragrant basil, creamy feta, and crunchy cucumbers makes every bite bright and satisfying.

Let’s dive into how to make this simple, colorful, and delicious salad.

Why You’ll Love This Lemon Basil Orzo Salad

• Made in one bowl—easy prep and easy cleanup
• Light, fresh, and full of flavor
• Ready in about 30 minutes
• Great as a side or light main meal
• Vegetarian-friendly and easy to customize

Ingredients You’ll Need

To make this salad, gather these fresh and simple ingredients. You can easily switch or add more based on your taste or what you have at home.

• Orzo pasta – A small rice-shaped pasta that cooks quickly and holds flavor well
• Fresh cucumber – Adds crunch and coolness; English cucumbers or mini cucumbers work best
• Feta cheese – Crumbled feta brings creamy, salty flavor
• Fresh basil leaves – Torn or thinly sliced for that sweet, peppery herbal note
• Lemon juice and zest – Gives the salad its bright and tangy taste
• Olive oil – Helps blend all the ingredients together
• Salt and black pepper – To season everything just right
• Optional extras – Cherry tomatoes, red onion slices, chickpeas, olives, or avocado

How to Make Lemon Basil Orzo Salad (Step-by-Step)

This recipe is very simple and doesn’t take long at all. Here’s how to make it:

Cook the Orzo
Bring a pot of salted water to a boil. Add the orzo and cook according to the package instructions (usually 8–10 minutes). Drain and rinse under cold water to stop the cooking and cool it down.

Prepare the Dressing
In a small bowl or jar, mix together olive oil, fresh lemon juice, lemon zest, salt, and pepper. Stir or shake well to combine.

Chop the Vegetables
Slice the cucumbers into thin half-moons or small cubes. Wash and tear or slice the basil leaves. If you’re using any extras like tomatoes or onion, chop those too.

Assemble the Salad
In a large bowl, combine the cooled orzo, chopped cucumbers, basil, and any extras. Add the crumbled feta and pour the dressing over the top.

Mix and Chill
Gently toss everything together until well coated. Taste and adjust seasoning if needed. Chill for 15–20 minutes before serving for the best flavor.

Easy Add-Ins and Variations

Want to change things up? Try some of these easy add-ins and swaps:

• Protein Boost: Add grilled chicken, shrimp, chickpeas, or tofu
• More Veggies: Try diced bell peppers, zucchini, or baby spinach
• Make it Creamier: Add a spoon of plain Greek yogurt to the dressing
• Go Vegan: Use plant-based feta or skip the cheese altogether
• Low-Carb Option: Swap orzo for cooked cauliflower rice

Serving Ideas

This salad is very flexible and goes with many dishes. Try it with:

• Grilled fish or chicken
• A side of garlic bread or pita chips
• As a filling for lettuce wraps
• Served over greens for a bigger salad

Make Ahead, Storage, and Meal Prep Tips

This Lemon Basil Orzo Salad is great for prepping ahead:

Storage:
Keep in an airtight container in the fridge for up to 3 days.

Prevent sogginess:
Add cucumbers and fresh herbs just before serving if making ahead.

Meal prep tip:
Divide into containers for easy grab-and-go lunches.

Refreshing tip:
Add a splash of lemon juice or olive oil before serving leftovers to freshen it up.

Recipe FAQ’s

Can I use another type of pasta?
Yes! Small shapes like bow ties, penne, or couscous work well.

What if I don’t have fresh basil?
You can use parsley, mint, or a mix of dried herbs in a pinch.

Can I make this salad dairy-free?
Yes, just leave out the feta or use a plant-based alternative.