Description
Lemon Orzo Salad is a fresh and vibrant dish featuring a tangy lemon vinaigrette and crisp vegetables. It’s perfect for summer meals and gatherings, offering simple bold flavors easily prepared in minutes.
Ingredients
Scale
- 2 cups dried orzo pasta approximately 12 oz
- 1 cup chopped cherry tomatoes sliced in half or quartered if they’re large
- 1 cup chopped cucumbers I like to use the mini cucumbers and slice them in rounds
- 1/2 cup chopped red onion
- 1/3 – 1/2 cup chopped fresh parsley
- 6 oz crumbled feta cheese
- 1/2 cup extra virgin olive oil
- 1 large clove garlic pressed grated or very finely minced
- 4 Tbsp fresh lemon juice
- 1 Tbsp honey
- 1/2 tsp kosher salt
- 1/2 tsp black pepper
Instructions
- Heat a large pot of water, add plenty of salt, and cook the orzo until it’s al dente following the package instructions.
- Drain the orzo in a colander and rinse it under cold water to cool it down, allowing excess water to drain out.
- Transfer the drained orzo to a large bowl, then add the cherry tomatoes, cucumbers, red onion, parsley, and crumbled feta on top.
- In a small bowl, vigorously whisk together olive oil, garlic, lemon juice, honey, salt, and pepper to create the dressing.
- Drizzle the vinaigrette over the salad, then gently toss everything together with a spoon or spatula until evenly combined.
- Serve the salad right away or chill it covered in the fridge for up to four days.
Notes
- I’ve estimated this recipe serves 8, but feel free to divide it into as many servings as you’d like
- Prep Time: 25 minutes
- Cook Time: 5 minutes
- Method: Stovetop
Nutrition
- Calories: 336