Greek Lemon Orzo Salad (Risoni) - All the fixings of a Greek Salad tossed through orzo / risoni and dressed with a gorgeous zesty lemon vinaigrette.
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5 from 6 votes

Greek Lemon Orzo Salad (Risoni)

A fabulous side, great for taking to gatherings, and substantial enough to have as a meal, this Lemon Orzo Salad tastes like a Greek Salad with a bright zesty lemon dressing! As vegetable sizes can differ, adjust the quantities to your taste.
Prep Time10 mins
Total Time10 mins
Course: Salad
Servings: 6 -8
Calories: 350kcal
Author: Nagi | RecipeTin Eats


  • 1 cup / 200 g risoni / orzo pasta
  • 350 g / 12 oz cherry tomatoes , halved (or 2 large tomatoes)
  • 2 Lebanese / Persian cucumbers , diced
  • 150 g / 5 oz firm feta , cut into 1/2cm/ 1/2" cubes
  • 1/4 - 1/2 red onion , cut into wedges and sliced thinly
  • 1 green capsicum/bell pepper , cut into 3 cm / 2.25" strips (Note 1)
  • 150 g / 5 oz whole black olives , seed in (adjust qty to taste)
  • 1 1/2 tsp dried oregano


  • 2 tsp lemon zest
  • 3 tbsp lemon juice
  • 5 tbsp olive oil
  • 1 tsp Dijon mustard (or other mild mustard)
  • 1 garlic clove , minced
  • 1 tsp sugar
  • 1/2 tsp salt
  • Black pepper


  • Place Dressing ingredients in a jar and shake well. Set aside for 10+ minutes.
  • Cook orzo / risoni per packet directions. Drain and rinse under cold water to stop them cooking further. Drain well.
  • Place orzo and remaining Salad ingredients in a bowl. Drizzle with dressing and toss gently to coat. Serve!


1. I forgot to add green capsicum. :) I usually would because it's used in Greek Salads.
2. This makes enough to serve 3 as a meal or 6-8 as a side.
3. This would also be spectacular dressed with Honey Mustard Dressing, French Vinaigrette or Italian Dressing. Especially the Honey Mustard because it's so thick, it will make this really indulgent!
4. I served this with yoghurt marinated chicken from my Chicken Gyros recipe. It would also be fantastic with Souvlaki. Otherwise, rather than making a separate marinade for the chicken, a time saving tip is to double the dressing recipe and use half to marinate the chicken. If you cut into strips or pound to make it thin, then it only needs 20 minutes or so.
5. Nutrition per serving, assuming 6 servings.


Serving: 257g | Calories: 350kcal | Carbohydrates: 34.7g | Protein: 9.1g | Fat: 20.4g | Saturated Fat: 5.9g | Cholesterol: 22mg | Sodium: 694mg | Potassium: 296mg | Fiber: 3.4g | Sugar: 6.8g | Vitamin A: 700IU | Vitamin C: 19mg | Calcium: 170mg | Iron: 2.7mg