Lemon Feta Orzo
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This Lemon Feta Orzo is a fast, flavorful side dish made with tender orzo pasta, fresh lemon and herbs, and crumbled feta. It comes together in just 15 minutes and goes with all kinds of meals—from grilled chicken to meatballs. Serve it warm, at room temp, or even cold.
Why You’ll Love This Recipe
- Quick and easy: Just one pot and 15 minutes!
- Packed with flavor: Lemon, fresh herbs, and salty feta bring it to life.
- All-ages approved: Kids and adults alike love this one.
- Budget-friendly: Made with simple pantry and fridge staples.
Ingredients
Check your pantry and fridge for these simple ingredients that add up to one tasty side dish.
Ingredient Notes
- Orzo: This rice-shaped pasta cooks quickly and absorbs flavor well. Make sure to salt the water; it makes a difference.
- Feta: Don’t love feta? Try crumbled goat cheese or grated Parmesan instead.
- Fresh Herbs: Fresh herbs are best in this dish, but you can use 1/3 of the amount of dried, crunched herbs in a pinch. They just won’t have near as much flavor.
- Lemon: Use both the zest and juice. The zest gives the dish that bright, lemony flavor without too much acidity.
How to Make Lemon Feta Orzo
This really couldn’t be simpler! (Find the full printable recipe at the bottom.)
- Cook the orzo according to package instructions in salted water. Drain and return to the pot.
- Add butter or olive oil while the orzo is still warm, and stir until melted.
- Stir in the garlic, lemon zest, juice, fresh herbs, and feta cheese crumbles. Season with salt and pepper to taste (start with ⅛ teaspoon each).
- Serve warm, room temp, or even chilled.
Tip and Tricks
- Zest the lemon before juicing—it’s much easier.
- Add the butter or oil while the orzo is warm so it soaks in fully.
- This dish works served warm, at room temperature, or chilled—great for make-ahead meals or leftovers.
- Start with a small amount of salt and pepper, then taste and adjust. The feta adds a salty punch, so you may not need much.
- Feel free to add in cooked veggies like roasted asparagus or roasted broccoli.
What Recipes Go Well With It?
This Greek-inspired orzo side dish goes wonderfully with:
- Greek Chicken Meatballs with Tzatziki Sauce
- Lemon Garlic Chicken
- Mediterranean Shrimp
- Cucumber Tomato Feta Salad
Recipe FAQs
Yes. Store leftovers in an air-tight container in the fridge for up to 3 days. If it dries out a bit, add a little chicken broth when warming it up.
Try another small pasta like ditalini or couscous. For a gluten-free option, quinoa works too.
Yes, just use olive oil instead of butter and skip the feta. You’ll need to add in a little salt to adjust the seasoning.
Simple, fast and filled with flavor, Lemon Feta Orzo is the kind of side dish that works any night of the week. With tender pasta, buttery lemon flavor, and fresh herbs, it complements a wide range of main dishes and leftovers are tasty too.
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Lemon Feta Orzo
A quick and easy side dish made with orzo pasta, lemon, herbs, and feta. Light, fresh, and ready in 15 minutes!
Ingredients
- 1 cup orzo
- 2 tablespoons butter or olive oil
- 1/4 teaspoon garlic powder or 1 garlic clove, finely grated
- Zest of 1 lemon
- Juice of 1/2 lemon (about 1 tablespoon)
- 2 tablespoons finely chopped fresh parsley
- 1 tablespoon finely chopped fresh dill, basil, mint or chives (whatever you like best)
- 1/2 cup crumbled feta
- Salt and pepper, to taste (start with 1/8 teaspoon each)
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Instructions
- Cook the orzo according to package instructions in salted water. Drain and return to the pot.
- Add butter or olive oil while the orzo is still warm, and stir until melted.
- Stir in the garlic, lemon zest, juice, fresh herbs, and feta cheese crumbles. Season with salt and pepper to taste (start with ⅛ teaspoon each).
- Serve warm, room temp, or even chilled.
Notes/Tips
- Feel free to add in cooked veggies like roasted asparagus or roasted broccoli.
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