orzo salad in a glass container

Lemony Garden Fresh Orzo Salad

This lemony orzo salad is great any time of the year but it really shines when garden fresh veggies are so abundant.

Course Side Dish
Cuisine American
Keyword pasta salad, mediterranean salad
Prep Time 20 minutes
Cook Time 9 minutes
Total Time 29 minutes
Servings 12
Calories 250 kcal
Author Jane Windham


  • 1 16 ounce box of orzo
  • 1 cup cherry or grape tomatoes halved
  • 3 small cucumbers peeled and chopped
  • 2 2.25 ounce cans sliced black olives drained
  • 1 7 ounce jar pitted kalamata olives drained
  • 1 large onion chopped
  • 1 6 ounce package feta cheese crumbles
  • 3 medium green peppers chopped
  • 2 tablespoons fresh basil minced
  • 2 tablespoons fresh parsley minced

for the dressing

  • 1 garlic clove minced
  • 1/2 cup fresh lemon juice
  • 1/2 cup extra virgin olive oil


  1. Cook the orzo according to package directions. Drain but do not rinse. Put the drained orzo into a large mixing bowl.

    In a small bowl, add the minced garlic and the lemon juice. Whisk in the olive oil.

    Pour the dressing over the warm orzo and stir to evenly coat the orzo with the dressing.

    Add the rest of the ingredients to the bowl with the orzo and mix thoroughly.

    Chill in the refrigerator for a few hours before serving.

Recipe Notes

Keeps well in the refrigerator for 3-4 days. 


Nutrition Facts
Lemony Garden Fresh Orzo Salad
Amount Per Serving (1 g)
Calories 250 Calories from Fat 125
% Daily Value*
Fat 13.9g21%
Saturated Fat 3.4g21%
Cholesterol 38mg13%
Sodium 293mg13%
Carbohydrates 25.8g9%
Sugar 2.1g2%
Protein 7.7g15%
* Percent Daily Values are based on a 2000 calorie diet.