Bright, lemony, and full of fresh herbs, Greek Orzo with Lemon and Herbs is a simple side that brightens any weeknight meal or picnic spread. I make this often for its quick prep and reliable crowd-pleasing flavor — it keeps well and pairs beautifully with grilled proteins and salads. For a pairing idea, I like serving it alongside Greek fries with feta and herbs for a fun Mediterranean combo.
Why Make This Recipe
- Bright, refreshing flavors from lemon and fresh herbs cut through richer mains and refresh the palate.
- Nutritious: orzo (a wheat pasta) provides quick energy, extra olive oil adds heart-healthy fats, and herbs bring antioxidants.
- Convenient and fast — ready in about 20–25 minutes, and it holds up well for lunches or potlucks.
- Versatile: serve warm, room temperature, or chilled; it adapts to seasonal veggies and proteins.
- Personal insight: I love making a double batch because the flavors actually meld and improve after a day in the fridge, making leftovers even better mixed with a crisp salad like a Greek summer salad with lemon-oregano dressing.
Recipe Overview
- Prep time: 8 minutes
- Cook time: 10–12 minutes (orzo) + 2–5 minutes mixing/finishing
- Total time: 20 minutes
- Servings: 6 as a side
- Difficulty: Easy
- Cooking method: Boil the orzo until al dente, drain and toss warm with a lemon-olive oil dressing, chopped herbs, and optional extras.
My Experience Making This Recipe
I tested this several times to balance lemon intensity and salt so it’s bright but not puckering. The biggest discovery: finishing with a little hot pasta water helps the dressing cling and makes a silkier texture. I also learned that finely chopping herbs releases flavor without creating large herb “leaves” that overwhelm small pasta.
How to Make Greek Orzo with Lemon and Herbs: A Bright and Healthy Mediterranean Side
Start by boiling 12 ounces (about 340 g) of orzo in 4 quarts of heavily salted water (about 1 tablespoon salt) until al dente, about 8–10 minutes. While the orzo cooks, whisk together 3 tablespoons extra-virgin olive oil, 2 tablespoons freshly squeezed lemon juice, 1 teaspoon lemon zest, 1 small garlic clove minced, 1/2 teaspoon flaky salt, and 1/4 teaspoon black pepper. Drain the orzo reserving 1/4 cup hot pasta water, return orzo to the pot, add the dressing and reserved water, then fold in 1/3 cup chopped fresh parsley, 2 tablespoons chopped fresh dill, and 1/4 cup crumbled feta if using. For a richer variation, stir in 1 tablespoon butter while warm.
For a protein-forward dinner, try a version inspired by zesty lemon feta orzo with roasted shrimp — adding roasted shrimp or chickpeas turns this into a main dish.
Expert Tips for Success
- Salt the cooking water generously — it’s the primary chance to season the orzo internally; the water should taste like the sea.
- Cook orzo 1 minute shy of package timing if you plan to chill it; carryover heat and dressing will finish it.
- Reserve hot pasta water (about 2–4 tablespoons) to emulsify the dressing and give a silky coating.
- Use freshly grated lemon zest and freshly squeezed juice — pre-bottled lemon juice lacks the bright aromatics.
- Use a microplane for garlic or lemon zest to avoid bitter white pith and get even distribution.
How to Serve Greek Orzo with Lemon and Herbs: A Bright and Healthy Mediterranean Side
Serve warm as a bed for grilled fish, or chilled as part of a picnic or mezze platter. Top with more crumbled feta, toasted pine nuts, or a drizzle of extra-virgin olive oil and a few lemon wedges for presentation. For an easy dinner plate, pair it with lemon-rosemary chicken pasta with asparagus and spinach or simply add grilled vegetables.
Storage and Reheating Guide
Store leftovers in an airtight container in the refrigerator for up to 4 days. To freeze: cool completely, pack into a freezer-safe container for up to 1 month (texture will soften; avoid if you want best texture). Reheat gently on the stovetop over low heat with 1–2 tablespoons water or olive oil to restore moisture, or microwave in 30-second bursts, stirring in between. If chilled, let the orzo sit at room temperature 10 minutes before serving for best flavor.
Recipe Variations
- Gluten-free: swap orzo for gluten-free orzo or use small rice-shaped risoni rice; adjust cooking time per package.
- Dairy-free/Vegan: omit feta or use a plant-based feta; increase lemon zest for brightness and add toasted almonds for richness.
- Protein add-ins: toss in 1 cup roasted chickpeas, 1 pound roasted shrimp, or 2 cups shredded rotisserie chicken for a meal.
- Veg-forward: fold in 1 cup roasted cherry tomatoes or 1 cup diced cucumbers and olives for a Greek salad-style orzo; for a warm version, stir in sautéed spinach.
For a different lemon-feta-chickpea angle, try pairing flavors from this quick feta and cranberry chickpeas with lemon vinaigrette inspiration.
Nutritional Highlights
- Provides a source of complex carbohydrates for energy; olive oil supplies monounsaturated fats.
- Herbs add vitamins and antioxidants with minimal calories; adding chickpeas or shrimp increases protein.
- Allergen info: contains wheat (gluten) from orzo; contains dairy if you add feta. For strict gluten-free or dairy-free diets, follow the variations above.
- Portion guidance: about 3/4–1 cup per person as a side (adjust for hungry eaters or as a main).
Troubleshooting Common Issues
- Mushy orzo: likely overcooked. Cook to al dente and rinse briefly under cold water if you’ve overcooked but plan to serve chilled.
- Bland flavor: increase lemon juice and salt gradually; a pinch of sugar can balance excessive acidity.
- Dressing separates: whisk in 1–2 teaspoons hot pasta water to emulsify, or whisk vigorously while slowly adding oil.
Frequently Asked Questions
Q: Can I make this ahead for a party?
A: Yes — make it the day before and refrigerate in an airtight container. Flavors deepen overnight. If serving chilled, check seasoning before serving and add a splash of lemon or olive oil if it has absorbed too much.
Q: How do I keep the herbs bright and not wilted?
A: Chop herbs finely and fold them in at the end off the heat. If you plan to serve warm, add half the herbs while still warm and reserve the rest to stir in right before serving.
Q: Is orzo the only pasta to use?
A: No — small shapes like acini di pepe, risoni, or small shells work well. Adjust cooking times to package instructions and remember to reserve pasta water.
Q: Can I turn this into a complete meal for meal prep?
A: Absolutely — add roasted vegetables and a protein (chickpeas, grilled chicken, or shrimp) and portion into containers. Keep any creamy or soft toppings (feta, yogurt-based dressings) separate until serving to maintain texture.
Greek Orzo with Lemon and Herbs
- Total Time: 20 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
A bright, lemony side dish featuring orzo, fresh herbs, and a zesty lemon-olive oil dressing, perfect for any meal.
Ingredients
- 12 ounces orzo
- 4 quarts heavily salted water
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons freshly squeezed lemon juice
- 1 teaspoon lemon zest
- 1 small garlic clove, minced
- 1/2 teaspoon flaky salt
- 1/4 teaspoon black pepper
- 1/3 cup chopped fresh parsley
- 2 tablespoons chopped fresh dill
- 1/4 cup crumbled feta (optional)
- 1 tablespoon butter (optional for richer variation)
Instructions
- Boil the orzo in heavily salted water until al dente, about 8–10 minutes.
- While the orzo cooks, whisk together olive oil, lemon juice, lemon zest, garlic, salt, and pepper.
- Drain the orzo, reserving 1/4 cup hot pasta water.
- Return the orzo to the pot, add the dressing and reserved water.
- Fold in chopped parsley, dill, and feta if using.
- Serve warm, room temperature, or chilled.
Notes
For a protein-rich meal, add roasted shrimp, chickpeas, or shredded rotisserie chicken. This dish can also be customized with seasonal vegetables.
- Prep Time: 8 minutes
- Cook Time: 12 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 2g
- Sodium: 450mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 5mg