Orzo Salad never tasted better!
This lemon orzo salad is fresh, zesty, and perfect for any meal.

This post is all about the best lemon orzo salad—it comes together in no time, tastes incredibly fresh, and is packed with Mediterranean-inspired flavors.
In this post, you’ll learn all about the easiest, simplest, most flavorful lemon orzo salad, how to make it just right every time, and plenty of variations to keep things interesting! It’s perfect for meal prep and packed with delicious, healthy ingredients like arugula and feta.
Why You’ll Love This Lemon Orzo Salad:
- Super Simple – Ready in minutes, with just a handful of ingredients.
- Packed with Flavor – Fresh, zesty, and Mediterranean-inspired in every bite.
- Healthy – A nutritious combo of arugula, feta, almonds and more.
- Perfect for Meal Prep – Make it ahead and enjoy all week.
- Versatile – Add your favorite veggies, nuts, or protein for endless variations.
- Light yet Satisfying – A refreshing side dish that still fills you up.
What is Orzo?
Orzo is a type of pasta shaped like rice or large grains of couscous. Made from durum wheat, it’s versatile and absorbs flavors beautifully, making it perfect for dishes like this lemon orzo salad.
If you’re looking for the best orzo to use, I recommend this one, it’s my favorite!

Lemon Orzo Salad Ingredients Breakdown
Since orzo is so tiny, it’s best to keep the other ingredients pretty small too. That way, you get a little bit of everything in every bite—perfectly balanced every time.
- Orzo – These tiny pasta grains are the perfect base, soaking up all the flavors while giving you a satisfying bite without overwhelming the other ingredients.
- Arugula – Fresh, light, and a little peppery. Arugula adds a great bite and helps balance the richness of the feta and the crunch of the almonds.
- Feta – Tangy, creamy, and salty. Feta brings a nice Mediterranean touch and adds a rich contrast to the fresh, crisp veggies.
- Kalamata Olives – With their bold, briny flavor, olives add a salty punch that enhances the other ingredients and makes the salad more satisfying.
- Toasted Almonds – They give the salad a nice crunch and nutty flavor, complementing the soft orzo and creamy feta.
- Chives – A little oniony and fresh, chives add a subtle sharpness that lightens up the salad and balances the richness of the other ingredients.
- Zucchini – Caramelized in the pan, zucchini becomes sweet and tender, providing a nice contrast to the salty feta and olives and adding a little extra depth to the salad.
- Lemon Dressing with Garlic – Bright and zesty, the lemon adds freshness, while the garlic gives the dressing a savory edge that ties all the flavors together.
Perfect for Meal Prep
This lemon orzo salad isn’t just delicious—it’s also incredibly practical for meal prep. With its bright flavors and satisfying textures, it holds up well throughout the week, making it an ideal option for busy days.
The best part? It’s super versatile. You can switch things up depending on what you’re in the mood for, so you’ll never get bored of it. Whether you’re craving something tangy, nutty, or a little spicier, this salad can be customized to suit whatever flavors you’re feeling at the moment.
Last time I made it, my boyfriend added cherry tomatoes and roasted chicken breast, and it was out of this world. The juicy tomatoes and savory chicken took the whole dish to the next level—so good!

Best Add-Ins for Your Lemon Orzo Salad
Here are some great options to mix things up and keep the salad fresh and exciting all week long:
- Grilled Chicken – For a protein-packed meal.
- Chickpeas – A plant-based protein that adds texture and substance.
- Roasted Vegetables – Sweet potatoes, bell peppers, or eggplant add depth and extra flavor.
- Sun-Dried Tomatoes – A burst of tangy, savory flavor.
- Avocado – For extra creaminess and a healthy fat boost.
- Cucumbers – Crisp and refreshing, they bring a cool contrast to the warm, caramelized zucchini.
- Hummus – A creamy addition that works perfectly with the Mediterranean flavors.
- Herbs – Fresh basil, parsley, or mint for a fragrant, green pop.
Mix and match any of these add-ins to make the salad your own, whether you’re making it for lunch or dinner.

Tips for the Perfect Lemon Orzo Salad
- Don’t Overcook the Orzo: Orzo cooks quickly, so keep an eye on it to ensure it’s tender but still al dente. You want it to hold up well in the salad without getting mushy.
- Drain and Rinse the Orzo: After cooking the orzo, drain it well and give it a quick rinse under cold water. This stops the cooking process and prevents it from becoming overcooked or sticky.
- Let the Salad Chill: If you have time, let the salad sit in the fridge for at least 30 minutes before serving. This helps all the flavors meld together.
- Balance the Flavors: Taste and adjust the dressing before mixing everything. Add more lemon if you prefer it tangier or a little more olive oil for richness.
- Season Well: Don’t forget to season with salt and pepper at each step—taste the ingredients individually before assembling, so every bite is balanced and flavorful.
How to Store Your Lemon Orzo Salad
- Refrigeration: Store the salad in an airtight container in the fridge for up to 3 days. The flavors will continue to develop, and it’ll be just as delicious for leftovers.
- To Refresh: After storing, give the salad a quick stir. If it seems a little dry, add a splash of olive oil or lemon juice to bring it back to life. For extra freshness, toss in some cherry tomatoes or extra herbs to boost the flavor!
If you love creamy, filling salads, you should try my Potato Salad with Pickles—it’s rich, tangy, and the perfect complement to any meal!

Lemon Orzo Salad
Ingredients
- 1 cup uncooked orzo (about 180 grams)
- 200 grams zucchini, sliced into small pieces
- ⅓ cup Kalamata olives, pitted and roughly chopped
- A big handful of arugula, finely chopped
- A handful of chives, finely chopped
- Feta, crumbled and sprinkled on top
- Toasted almonds, roughly chopped and sprinkled on top
Dressing
- 3 tbsp olive oil
- 2-2½ tbsp lemon juice
- 1 clove garlic, grated
- Salt, to taste
- Pepper, to taste
Instructions
- Bring a pot of salted water to a boil and cook the orzo according to the package instructions until al dente. Drain and rinse with cold water to stop the cooking.
- Heat a little olive oil in a pan over medium heat and sauté the zucchini until it’s caramelized and tender.
- In a small bowl, whisk together the olive oil, lemon juice, garlic, salt, and pepper.
- In a large bowl, combine the cooked orzo, sautéed zucchini, arugula, Kalamata olives, chives, feta, and toasted almonds.
- Pour the dressing over the salad and toss gently to combine. Taste and adjust seasoning if needed.
- Serve cold or at room temperature. Enjoy!

Now that you know all about this simple, healthy, and super flavorful lemon orzo salad, it’s time to make it your own! Whether you’re prepping for the week or looking for a fresh side dish, this salad is sure to impress. The best part? You can keep things interesting by switching up the add-ins and making it your own each time. So, grab your ingredients and get ready to enjoy this Mediterranean-inspired gem! Let me know how it turns out, and feel free to share your favorite add-ins in the comments. Enjoy!