Lemon Orzo Salad with Feta and Vegetables

My wife’s favorite summer salad. It may sound a little crazy, lemon with sun-dried tomatoes and basil, asparagus and feta, but they all work. This is a versatile salad that can accompany fish, chicken, or beef. And for those new to orzo, it is a pasta that looks like a grain. If you don’t like asparagus, use whatever vegetable you do like. Serves 4 to 8.

Kitchen Dads™ - Lemon Orzo Salad with Feta and Vegetables

Prep Time: 15 mins
Cook Time: 30 mins
Yields: 4 to 8 servings


  • 16 ounces of orzo
  • 1 stack asparagus (or whatever vegetable you care to add)
  • 10 basil leaves
  • 8 ounces of feta cheese
  • 1 8-ounce container of sun-dried tomatoes in oil
  • 3 lemons
  • Salt and pepper to taste


  1. Cook orzo for about 3 - 8 minutes or according to the package instructions. Drain and put it in your serving bowl.
  2. Blanch or grill your asparagus, then cut into small pieces and add.
  3. Cut basil leaves into little ribbons (chiffonade) and add.
  4. Add feta cheese and sun-dried tomatoes, including the oil.
  5. Juice lemons into the orzo salad.
  6. Add some salt and black pepper to taste.

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