This Lemon Orzo with Feta is a bright, flavour-packed dish that comes together in under 30 minutes. Tender orzo is cooked in stock, then combined with buttery courgettes (zucchini), sweet petit pois and softened shallots. A lemony, herby feta dressing brings salty, tangy contrast. Serve it warm as a simple supper, or cold as an easy make-ahead lunch.
I often top this with a roasted salmon fillet for extra protein, but it is equally delicious without fish for a vegetarian option. The dish also works well as a side alongside roast chicken or other salads. Leftovers keep well and make a satisfying packed lunch.
Table of Contents
- Why you will love this recipe
- Ingredients
- Substitutions and Variations
- Cooking Tips
- Frequently Asked Questions
- Storage & Reheating
- Lemon Orzo with Feta Recipe
Why you will love this recipe:
- Quick and easy: ready in under 30 minutes.
- Fresh, bright flavours from lemon, dill and mint.
- Salty feta adds a satisfying contrast to the sweet peas and courgette.
- Versatile: works as a main, side or cold pasta salad.
- Simple to adapt for vegetarian or vegan diets.
Ingredients:
Full quantities and the printable recipe appear in the recipe section below.
Salmon fillets (optional) – use sustainably sourced fish if possible; thick fillets work well.
Orzo – a rice-shaped pasta ideal for warm or cold salads.
Vegetable stock – cooks the orzo with extra flavour; chicken stock can be used if not vegetarian.
Shallots – they cook soft and sweet; white or red onions are fine as substitutes.
Garlic – fresh is best, but garlic powder/ granules can be used in a pinch.
Courgette (zucchini) – grated to add a silky texture; yellow courgettes are slightly sweeter.
Petit pois – small, sweet peas; regular peas work too.
Fresh herbs – dill and mint provide a refreshing lift.
Lemon – juice and zest to brighten the dish.
Feta – crumbled for salt and creaminess; goat’s cheese is a viable alternative.
Substitutions and Variations:
- Grain swaps: swap orzo for giant couscous, regular couscous, quinoa or bulgur (adjust cooking times).
- Pasta alternatives: small shapes like stellini or macaroni can replace orzo.
- Extra vegetables: add spinach to wilt through, or toss in halved cherry tomatoes if serving cold.
- Protein swaps: use chicken, cod, haddock or cooked prawns instead of salmon; leftover roast chicken also works well.
- Crunch: toasted nuts such as pistachios, hazelnuts or almonds add texture.
- Herbs: parsley, coriander (cilantro) or chives are good alternatives to dill and mint.
Cooking Tips:
- Salmon: roast or pan-fry until just flaky to avoid dryness. For crispy skin, start skin-side down in a cold pan and cook over medium heat, flipping near the end.
- Orzotto option: for a creamier texture, add the stock gradually and stir often to make a risotto-style orzotto.
- Prevent stickiness: keep an eye on the orzo while it cooks and stir occasionally so it doesn’t cling to the pan.
- Seasoning: taste the feta dressing before seasoning—feta can be quite salty, so add salt sparingly.
Frequently Asked Questions
Orzo is a rice-shaped pasta, not a grain. It is versatile for soups, salads and risotto-style dishes (called orzotto).
What is the difference between petit pois and peas?
Petit pois are younger, smaller peas with a sweeter flavour and softer texture; regular peas can be used if preferred.
Can I make this vegan?
Yes. Omit the feta (or use a plant-based alternative) and replace honey with maple syrup to keep the dressing vegan.
Storage & Reheating Instructions
This dish stores well when served cold. Cool completely, transfer to an airtight container and refrigerate for 3–4 days. Bring to room temperature before serving and, if needed, loosen with a little olive oil and lemon juice.
Reheating:
Reheat leftovers in the microwave for 1–2 minutes, or warm gently on the stove with a knob of butter or a splash of reserved stock, stirring to prevent sticking. It’s also good cold as a salad.
Freezing:
Freezing is possible but can change the texture; the orzo may soften. Freeze in a sealed container for up to 3 months and defrost in the fridge before reheating.
Lemon Orzo with Feta Recipe
Author: Margie Nomura
Summary: A Greek-inspired lemon orzo with soft courgettes, shallots, fresh herbs and crumbled feta. Ready in under 30 minutes and great served hot or cold.
Prep: 10 mins | Cook: 15 mins | Total: 25 mins | Serves: 2
Ingredients
For the salmon (optional)
- 2 large salmon fillets
- Olive oil for drizzling
For the lemon orzo with feta
- 400 ml vegetable stock
- 180 g orzo
- 120 g petit pois (or peas)
- 3 tbsp olive oil
- 2 banana shallots, finely diced
- 2 garlic cloves, crushed
- 1 courgette (zucchini), coarsely grated
- Sea salt and black pepper, to taste
- 20 g fresh dill, roughly chopped
- 10 g mint leaves, picked and chopped
- 1 large lemon, zest and juice
- 80 g feta, crumbled (adjust to taste)
- 1 tbsp Dijon mustard
- 1/2 tsp runny honey (or maple syrup for vegan)
Instructions
- If using salmon: preheat the oven to 190°C fan. Line a baking sheet with non-stick paper, place salmon skin-side down, drizzle with olive oil and roast for 8–10 minutes, or until just flaky.
- Bring the stock to a boil in a medium saucepan. Add the orzo and cook according to packet instructions, adding the petit pois for the last 3 minutes. Watch the pan so the orzo does not stick.
- Meanwhile, heat 1 tbsp olive oil in a medium frying pan. Add the shallots and cook for about 7 minutes until softened.
- Add the garlic and grated courgette and cook for another 3–4 minutes, stirring occasionally.
- Drain the orzo, reserving a little cooking stock. Add the orzo to the pan with the vegetables and stir in about 2 tbsp of the reserved stock. Season with salt and pepper and remove from heat.
- In a bowl, combine the chopped dill and mint with lemon zest and juice, crumbled feta, Dijon mustard, honey and the remaining 2 tbsp olive oil. Mix and adjust seasoning, remembering feta adds salt.
- Stir half of the herby feta mixture into the orzo, divide between bowls, top with salmon if using, then spoon over the remaining feta mix. Serve warm or at room temperature.
Notes
- Leftovers: store in an airtight container in the fridge for 3–4 days.
- Reheat gently or enjoy cold as a salad; add a little olive oil and lemon to loosen if needed.
- To make vegan: omit feta or use a plant-based alternative and replace honey with maple syrup.
- The salmon is optional—omit to keep the dish vegetarian.
Nutrition (approximate per serving)
Calories: 757 kcal; Carbohydrates: 97 g; Protein: 24 g; Fat: 32 g; Fibre: 11 g. Nutrition values are estimates and should be used as a guide.
Made this recipe and loved it?
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