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Lemon Orzo Salad Recipe

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4 from 12 reviews

A refreshing Lemon Orzo Salad featuring tender orzo pasta tossed with a zesty lemon dressing, crisp Persian cucumbers, fresh herbs like dill and parsley, and topped with creamy crumbled feta cheese. This light and vibrant salad is perfect for a quick lunch or as a side dish for dinner, ready in just 25 minutes.

Ingredients

Salad Base

  • 8 ounces uncooked orzo pasta

Dressing

  • ¼ cup extra virgin olive oil
  • 1 tablespoon lemon zest
  • ¼ cup fresh lemon juice (about 2 lemons)
  • ½ teaspoon salt
  • ½ teaspoon black pepper

Add-ins

  • 6 Persian cucumbers (finely diced)
  • ¼ cup fresh dill, chopped
  • ¼ cup parsley, chopped
  • ¼ cup crumbled feta cheese

Instructions

  1. Cook Orzo: Bring a large saucepan of salted water to a boil. Add the orzo pasta and cook until al dente, typically 8 to 10 minutes, following package instructions closely. Drain the pasta and set it aside to cool completely to prevent it from becoming mushy in the salad.
  2. Make Dressing: While the orzo is cooking, whisk together the extra virgin olive oil, lemon zest, fresh lemon juice, salt, and black pepper in a bowl to create a bright and flavorful dressing.
  3. Toss Orzo with Dressing: Once the orzo has cooled, add it to the bowl with the lemon dressing. Toss thoroughly to coat every piece evenly, allowing the pasta to absorb the fresh citrus flavors. Set this aside as you prepare the remaining ingredients.
  4. Add Vegetables and Herbs: Gently fold in the finely diced Persian cucumbers, chopped fresh dill, and parsley into the dressed orzo. The crisp cucumbers and fragrant herbs add refreshing texture and aroma to the salad.
  5. Incorporate Feta Cheese: Sprinkle the crumbled feta cheese over the salad and toss gently to combine. The creamy, salty feta complements the tangy lemon and fresh vegetables beautifully.
  6. Serve or Chill: Enjoy the salad immediately for a fresh taste or cover and refrigerate for about one hour to allow the flavors to meld and serve it chilled.

Notes

  • You can substitute Persian cucumbers with English cucumbers if unavailable.
  • For added protein, consider tossing in chickpeas or grilled chicken.
  • The salad can be made a few hours ahead and stored in the refrigerator.
  • Use freshly squeezed lemon juice for the best flavor impact.
  • Adjust salt and pepper to taste before serving.

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