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+ servings

Lemon Herb and Feta Orzo

This Lemon Herb & Feta Orzo Salad from Elizabeth Van Lierde's Everyday Entertaining is packed full of flavor with little effort! This salad can be served warm or cold and makes for an easy lunch or entertaining dish when tomatoes are thriving at the market. This recipe is printed with permission from the publisher.

Course Main
Servings 4 servings


  • 1/2 lb (8 oz) orzo pasta
  • 1 cup cherry tomatoes, halved
  • 1/2 red onion, finely diced
  • 1 small cucumber, diced
  • juice of 1 lemon
  • 1/2 cup olive oil
  • salt and pepper
  • 1/2 cup chopped basil + more for garnish
  • 4 oz crumbled feta
  • lemon wedges, for garnish


  1. Bring a large pot of salted water to a rolling boil. Add the orzo and cook for 7-8 minutes, stirring often to prevent sticking. Drain and transfer to a large serving bowl.

  2. Add halved tomatoes, red onion, cucumber, lemon juice, olive oil, 2 tsp salt, and 1 tsp black pepper to the serving bowl and toss everything together.

  3. Gently stir in chopped basil and feta cheese. Taste and adjust salt and pepper, as needed. Serve right away warm or cover and refigerate until ready to serve.

  4. Garnish with lemon slices and more basil when ready to serve.