This flavourful lemon orzo salad with feta is perfect for meal prepping, and you can enjoy it hot or cold! The bright lemony dressing is flavourful and pairs great with the lemon pepper shrimp. One of the best things about making this lemon orzo shrimp and orzo pasta salad is that you can really make it your own. If you don’t like dill or mint, use another fresh herb like more parsley, cilantro or basil. No feta? No problem, use another type of cheese such as goat or even a dairy-free feta cheese. Either way, you’re going to love this easy lemon feta orzo salad!

Ingredients

To make this spring forward lemon orzo salad, here’s what you’ll need.

orzo (dry)
shrimp
extra virgin olive oil
lemon pepper seasoning
tahini
lemon juice, plus zest from half a lemon
garlic
kosher salt
cherry tomatoes (halved)
pitted kalamata olives
parsley
dill
mint
flaky salt (for garnish)

How to Make this Lemon Orzo Pasta Salad

Making this vibrant lemon orzo salad is super easy and can be prepped in advance for serving (or for meal prep).

Bring a large pot of salted water to a boil. Add the orzo and cook according to package directions (about eight to ten minutes). Drain and set aside. Drizzle with a little olive oil to avoid it clumping together.

Meanwhile, dry the shrimp well with paper towel. Toss with a drizzle of olive oil and the lemon pepper seasoning. Add a pinch of salt if needed (depends on the type of lemon pepper seasoning used, most have salt added already).

Heat a large skillet over medium heat. Once hot, add the shrimp and cook for two to three minutes per side, or until cooked through and bright pink. Remove and set aside.

In a jar, or bowl, whisk together the 1/3 cup olive oil, tahini, lemon juice and zest, garlic and salt.

In a large serving bowl, add the orzo, shrimp, tomatoes and olives.

Pour the dressing over and toss to combine. Add the fresh herbs and toss again.

Serve and enjoy. Season with flaky salt and black pepper to taste. Enjoy!‍

Substitutions

‍Dairy-free: omit the feta, or use a vegan style feta cheese.‍
Gluten-free: use a gluten-free orzo, or other small pasta shape similar to orzo.
No shrimp: use another protein such as grilled chicken, scallops, or keep it vegetarian with chickpeas.
Lemon pepper seasoning: use a mixture of grated lemon zest, salt, garlic powder, onion powder, and pepper instead.

Tips

How to serve this lemon orzo salad: I prefer it room temperature, but cold also works as well. Ideally, let it sit out for a little bit from the fridge and then serve it.
Leftovers: if you know you’ll have leftovers, make extra dressing as the orzo will soak up the dressing.
No orzo? Feel free to use another pasta shape that is similar in size to orzo and use a gluten-free one if you need.
Meal prep: feel free to make this ahead of time for meal prep, or just to save time. If you’re doing this, only use half of the dressing and then when you’re ready to eat, drizzle more on top.
Deglaze the skillet: after the shrimp have been cooked, remove them and set aside. But don’t waste the browned bits on the skillet. Deglaze with butter and a splash of water (or white wine/broth). Let it get all bubbly and then scrape up those bits and pour it over top of the shrimp.