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Lemon Orzo Salad

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  • Author: clara
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 4–6 servings
  • Category: Side Dish, Salad
  • Method: No Bake/No Cook
  • Cuisine: Mediterranean-Inspired

Description

Lemon Orzo Salad is a refreshing pasta salad made with tender orzo, fresh herbs, crisp vegetables, and a tangy lemon dressing. It’s simple, light, and perfect as a side dish, picnic staple, or make-ahead lunch.

Ingredients

  • 1 cup dry orzo pasta

  • 1 cup cherry tomatoes, halved

  • 1 cup cucumber, diced

  • 1/4 cup red onion, finely chopped

  • 1/2 cup crumbled feta cheese

  • 1/4 cup chopped fresh parsley

  • 2 tablespoons chopped fresh dill (optional)

  • 1 cup baby spinach or arugula (optional)

For the lemon dressing:

  • 1/4 cup olive oil

  • 3 tablespoons fresh lemon juice (about 1 lemon)

  • 1 teaspoon lemon zest

  • 1 teaspoon Dijon mustard

  • 1 teaspoon honey or maple syrup

  • 1 small garlic clove, minced

  • Salt and black pepper, to taste

 

Instructions

  • Cook the orzo:
    Bring a pot of salted water to a boil. Cook orzo according to package directions until al dente. Drain and rinse under cold water to cool.

  • Make the lemon dressing:
    In a small jar or bowl, whisk together olive oil, lemon juice, zest, Dijon, honey, garlic, salt, and pepper.

  • Assemble the salad:
    In a large bowl, combine cooled orzo, tomatoes, cucumber, onion, feta, and herbs. Toss with the lemon dressing until evenly coated.

 

  • Serve or chill:
    Serve immediately or refrigerate for 30 minutes to let the flavors meld. Toss again before serving.

Notes

  • Add chickpeas or grilled chicken to make it a full meal.

  • For extra crunch, toss in pine nuts or toasted almonds.

  • Use whole wheat orzo for a more wholesome version.

Find it online: https://recipe.ukfinda.com/lemon-orzo-salad.htm