Lemon Orzo Salad
A vibrant and refreshing Lemon Orzo Salad made with tender orzo pasta, fresh vegetables, and a zesty lemon vinaigrette, perfect for summer BBQs and meal prep.
- Prep Time: 20 mins
- Cook Time: 10 mins
- Total Time: 30 mins
- Yield: 4 servings
- Category: Side Dish
- Method: Mixing
- Cuisine: Mediterranean
- Diet: Gluten Free options available
Ingredients
Scale
1 pound Orzo Pasta
2 cups Cherry Tomatoes
1 large Cucumber
1/2 cup Red Onio
1/2 cup Fresh Parsley
1 cup Feta Cheese
1/2 cup Fresh Lemon Juice
1/2 cup Extra Virgin Olive Oil
2 cloves Garlic
1 teaspoon Dried Oregano
1 teaspoon Salt
1/2 teaspoon Black Pepper
1 tablespoon Lemon Zest
Instructions
- Cook the Orzo: Bring a large pot of salted water to a rolling boil. Add the orzo pasta and cook according to package directions until al dente, about 8-10 minutes. Do not overcook
- Drain and Rinse: Drain the orzo in a fine-mesh colander and rinse thoroughly under cold running water to stop the cooking process
- Prepare the Vegetables: Halve the cherry tomatoes, dice the cucumber, finely mince the red onion, and chop the fresh parsley. Place in a large mixing bowl
- Make the Lemon Vinaigrette: Whisk together fresh lemon juice, olive oil, minced garlic, oregano, salt, pepper, and lemon zest until emulsified
- Combine Ingredients: Add the drained orzo to the mixing bowl with vegetables. Pour the vinaigrette over the top
- Add Feta: Gently crumble the feta cheese on top
- Toss and Chill: Toss all ingredients together until coated. Cover and refrigerate for at least 30 minutes
- Serve: Toss again before serving and adjust seasoning if necessary
Notes
Allow the salad to chill for at least 30 minutes for best flavor.
Use fresh ingredients for optimal taste.
Find it online: https://onthatplate.com/lemon-orzo-salad/