Lemon Orzo Salad with Goat Cheese

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This lemon orzo salad with goat cheese is like a burst of spring in every bite. The tangy lemon dressing brings all the flavors together perfectly!

Imagine a salad that’s just right for spring, with lemony goodness and creamy goat cheese. That’s what you get with this lemon orzo salad – a delightful balance of flavors and textures.

We’ve tried this salad with different cheeses like feta, Boursin, and parmesan, but nothing beats the creamy richness of goat cheese. It’s like a flavor explosion in every mouthful!

Lemon Orzo Salad with Goat Cheese

Prep Time 20 minutes
Cook Time 7 minutes
Total Time 27 minutes
Course Salad
Servings 6


*Lemon Dressing:*

  • 1/4 cup olive oil
  • 2 tablespoons fresh lemon juice
  • 1/4 teaspoon salt
  • 3 cloves garlic minced
  • 1 teaspoon honey
  • 1 teaspoon dijon mustard
  • 4 leaves fresh mint chopped

*Orzo Salad Ingredients:*

  • 4 oz. uncooked orzo
  • 2 cups English peas or frozen peas
  • 2 cups cucumber thinly sliced
  • 2 cups cherry tomatoes halved
  • 1/2 cup red onion minced
  • 2 cups fresh arugula
  • 1/2 cup fresh basil minced
  • 1/4 cup fresh dill minced
  • 1/4 cup salted sunflower seeds
  • 8 oz. marinated goat cheese or plain goat cheese crumbled
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper


  • Cook the orzo in a pot of salted boiling water until al dente, about 8-10 minutes. Add peas 2 minutes before the orzo is done. Drain and rinse with cold water.
  • In a Mason jar, combine all the ingredients for the dressing. Shake well to mix.
  • In a large salad bowl, combine all salad ingredients except goat cheese.
  • Pour the dressing over the salad and toss until everything is coated.
  • Crumble the goat cheese over the salad, toss gently, and serve.


  • English peas or frozen peas both work well in this recipe.
  • Don’t have orzo? Feel free to use any pasta you like for a fun twist!

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