Lemon Orzo Salad
A vibrant and quick orzo salad with fresh vegetables, feta, and a zesty lemon dressing, perfect as a side dish or light lunch.
Ingredients
Main Ingredients
- 1 cup orzo pasta (regular or whole wheat) Can substitute with small pasta shapes like acini di pepe or orzo whole wheat for more fiber.
- 1 cup cherry tomatoes, halved Use fresh for best flavor.
- 1 cucumber, diced (English cucumber works well) Diced uniformly for texture.
- 1 bell pepper, diced (any color) Add color and sweetness.
- 1/4 cup red onion, finely chopped
- 1/4 cup feta cheese, crumbled Use feta blended with cream for a creamier mouthfeel.
- 1/4 cup fresh parsley, chopped Fresh herbs uplift the salad.
Dressing
- 2 tablespoons olive oil
- 2 tablespoons lemon juice (freshly squeezed is best) Can swap for 1½ tablespoons apple cider vinegar plus ½ tablespoon lemon for a tangy edge.
- to taste Salt and pepper Adjust according to preference.
Instructions
Preparation
- Bring a medium pot of salted water to a boil. Add the orzo and cook according to package instructions (usually 8–10 minutes) until al dente. Drain and immediately rinse under cold water to stop cooking and cool the pasta.
- While the orzo cools, halve the cherry tomatoes, dice the cucumber and bell pepper, and finely chop the red onion and parsley.
- Transfer the cooled orzo to a large bowl. Add tomatoes, cucumber, bell pepper, red onion, feta, and parsley.
- In a small bowl, whisk together the olive oil, lemon juice, and a pinch of salt and pepper until the dressing emulsifies.
- Pour the dressing over the salad and toss gently to combine. Taste and adjust salt and pepper.
- Chill for at least 15–30 minutes before serving for best flavor, or serve immediately if short on time.
Notes
Best served chilled or at cool room temperature. Store leftovers in an airtight container in the fridge for 3–4 days. For longer storage, keep the dressing separate and toss just before serving to preserve crunch.