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
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1 cup dry orzo pasta
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1 cup cherry tomatoes, halved
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1 cup cucumber, diced
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1/4 cup red onion, finely chopped
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1/2 cup crumbled feta cheese
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1/4 cup chopped fresh parsley
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2 tablespoons chopped fresh dill (optional)
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1 cup baby spinach or arugula (optional)
For the lemon dressing:
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1/4 cup olive oil
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3 tablespoons fresh lemon juice (about 1 lemon)
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1 teaspoon lemon zest
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1 teaspoon Dijon mustard
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1 teaspoon honey or maple syrup
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1 small garlic clove, minced
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Salt and black pepper, to taste
Instructions
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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.
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Serve or chill:
Serve immediately or refrigerate for 30 minutes to let the flavors meld. Toss again before serving.
Notes
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Add chickpeas or grilled chicken to make it a full meal.
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For extra crunch, toss in pine nuts or toasted almonds.
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Use whole wheat orzo for a more wholesome version.