Easy to make, and a delight for the taste buds, my Lemon Herb Orzo Salad is one you’ll make on repeat. The peas, dill, feta, and pine nuts are tossed with the orzo and a lemony vinaigrette and is the perfect side to anything from the grill.

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The perfect warm-weather side

When the weather warms up I’m all about getting outdoors and grilling so I am always looking for a simple side dish to serve and my lemon herb orzo salad is one of my favorites as of late.

I love the combination of peas and dill, the feta and toasted pine nuts add a nice Mediterranean flair to the dish, and the tangy lemon vinaigrette couldn’t be simpler!

This one travels well, so you can definitely take it with you to gatherings. I love to pair it with grilled lamb chops, chicken souvlaki, or rotisserie chicken.

Recipe Ingredients

All ingredients for this recipe are shown in the pic below and special notes are made in this bulleted list to assist you.

Ingredients shown: small onion, garlic, oregano, dill, Dijon mustard, pine nuts, red wine vinegar, lemons, peas, olive oil, feta cheese, and orzo pasta.

Herbs. Fresh dill and parsley (not shown) bring great flavor to my lemon herb pasta salad. I would not recommend using dried herbs in this dish (except for the dried oregano in the vinaigrette).
Pasta. I’m using orzo, but you could use other small pasta, such as elbows, shells, or even farro if desired.
Peas. Frozen peas work great in lemon dill orzo salad. You can also use fresh peas. I wouldn’t recommend using canned peas for this one.
Cheese. Feta cheese adds great Mediterranean flavor to the dish. If possible, buy a block of feta as it’s superior in taste and texture to the pre-crumbled feta.
Pignoli. Toasted pine nuts add texture and flavor to the dish. Feel free to omit if you can’t have nuts.
Vinaigrette. Fresh squeezed lemon juice, extra-virgin olive oil, Dijon mustard, and red wine vinegar are the main components of the vinaigrette, along with garlic and dried oregano.

See the recipe card for full information on ingredients and quantities.

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How to make lemon herb pasta salad

Each number corresponds to the numbered written steps below.

In a large bowl, whisk together the red wine vinegar, lemon juice, olive oil, Dijon mustard, dried oregano, and grated garlic until emulsified, then taste test and season with salt and pepper to taste.
Bring a pot of salted water to boil and cook the orzo until al dente, then drain and rinse cold. While the orzo cooks, toast the pignoli in a dry pan over medium-low heat. Keep an eye on them as they cook because they can burn quickly. Once toasted, transfer the nuts to a dish and set aside.

Recipe process shot collage showing making the lemon vinaigrette, toasting the pine nuts, tossing the salad, and mixing in the feta and pine nuts.

In a large bowl, mix together the orzo, peas, onion, dill, and parsley, then add the dressing and mix well.
Add the feta and sprinkle the pignoli and lemon zest on top. While it can be served right away, chilling it for a few hours will intensify the flavors.

Top tips

Serving. I like to plate the lemon herb orzo salad, then top with the toasted pignoli and lemon zest. You can also mix them altogether if desired.
Let it chill. This orzo salad will taste better when chilled. I recommend chilling it in the fridge a few hours before serving.
The next day. If making this in advance, you may need to add a touch more olive oil the next day to juge it up a bit.

More easy pasta salads

Give these other simple pasta salads a try!

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