Refreshing Lemon Orzo Salad: A Bright & Easy Meal (Print Version)

Whip up a refreshing lemon orzo salad that's bursting with flavor. This bright and easy recipe is perfect for any gathering or a light meal.

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 12 Minutes minutes
Total Time: 32 minutes
Servings: 6 Servings
Difficulty: Beginner
Cuisine: Mediterranean-inspired
Dietary: Vegetarian

# Ingredients:

→ Orzo & Veggies

01 - 1 cup orzo pasta
02 - 1 large cucumber, diced
03 - 1 pint cherry tomatoes, halved
04 - 1/2 small red onion, finely minced

→ Lemon Dressing Essentials

05 - 1/4 cup fresh lemon juice (from 1-2 lemons)
06 - 1 tbsp lemon zest
07 - 1/4 cup extra virgin olive oil
08 - 2 cloves garlic, minced
09 - Salt and freshly ground black pepper to taste

→ Fresh Herbs & Finishing Touches

10 - 1/4 cup fresh dill, chopped
11 - 1/4 cup fresh parsley, chopped
12 - 4 oz feta cheese, crumbled

→ Optional Add-ins

13 - 1/2 cup Kalamata olives, halved
14 - 1/4 cup toasted pine nuts

# Instructions:

01 - First things first, get that orzo cooking! Bring a big pot of salted water to a rolling boil. Seriously, don't forget the salt; it seasons the pasta from the inside out. Add your orzo and cook it according to package directions until it's al dente – that means still a little firm to the bite. I always set a timer, because I've definitely overcooked it before and ended up with sad, mushy pasta. Once it's done, drain it and give it a quick rinse under cold water to stop the cooking process and keep it from sticking. This is critical for a good <span class="keyphrase">Refreshing Lemon Orzo Salad</span>!
02 - While your orzo is doing its thing, chop up all your beautiful fresh ingredients. Halve those cherry tomatoes, dice the cucumber, and finely mince that red onion. Remember my tip about rinsing the onion if it's too strong for you? Do it! Then, finely chop your fresh dill and parsley. The kitchen starts to smell so fresh and vibrant at this point, it’s honestly my favorite part of the prep. Get everything ready in separate bowls – it makes mixing so much easier, I promise.
03 - Now for the star of the show, the dressing! In a small bowl, whisk together the fresh lemon juice and zest. Oh, and don't forget to mince those garlic cloves – two, maybe three if you're like me. Pour in your good quality olive oil, and give it a really good whisk until it's all emulsified and looks slightly creamy. Season it generously with salt and freshly ground black pepper. Taste it! Does it need more lemon? More salt? Adjust it to your liking. This dressing is what makes the <span class="keyphrase">Refreshing Lemon Orzo Salad</span> sing!
04 - In a large mixing bowl, gently combine your cooled orzo, the chopped cucumber, cherry tomatoes, and red onion. Add in the fresh dill and parsley. Now, pour that glorious lemon dressing all over everything. Give it a good, gentle stir to make sure every single piece of orzo and every veggie gets coated in that zesty goodness. This is where the magic happens, and the flavors really start to meld. I sometimes get a little too excited and make a mess, but hey, that's part of home cooking, right?
05 - Crumble in your feta cheese. Oh, the feta! It adds such a lovely salty tang. If you're using Kalamata olives or toasted pine nuts, toss those in now too. Give it another gentle stir. I always find myself sneaking a little taste at this point – it's just too tempting! Make sure it’s all mixed well but try not to mash the feta too much; we want those beautiful crumbles visible.
06 - Cover the bowl and pop your <span class="keyphrase">Refreshing Lemon Orzo Salad</span> into the fridge for at least 30 minutes. This chilling time is important; it lets all those amazing flavors really get to know each other. The salad tastes even better after it's had a chance to chill. When you're ready to serve, give it one last gentle toss. It should look bright, colorful, and smell incredibly fresh. A final sprinkle of fresh parsley or an extra lemon wedge on the side makes it look extra special, trust me!

# Notes:

01 - Don't overcook the orzo, seriously. Mushy pasta is a no-go.
02 - This salad tastes even better the next day, so make a big batch!
03 - Swap out the feta for goat cheese if you're feeling fancy—it's surprisingly good.
04 - A sprinkle of toasted pine nuts adds a lovely crunch, trust me on this one.

# Tools You'll Need:

01 - Large pot
02 - cutting board
03 - sharp knife
04 - large mixing bowl
05 - whisk
06 - colander

# Nutrition Facts (Per Serving):

Calories: 300
Total Fat: 18g
Total Carbohydrate: 28g
Protein: 8g

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