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Lemon Orzo Salad

A refreshing salad made with orzo pasta, crisp veggies, and a zesty lemon dressing, perfect for summer gatherings or a quick lunch.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Salad
Cuisine: Mediterranean
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 cup orzo pasta
  • 2 cups water
  • 1/2 cup cherry tomatoes halved
  • 1/2 cup cucumber diced
  • 1/4 cup red onion finely chopped
  • 1/4 cup fresh parsley chopped
  • 1/4 cup feta cheese crumbled
  • 1/4 cup olive oil
  • 2 tablespoons lemon juice
  • Salt and pepper to taste

Equipment

  • Large pot
  • Colander
  • Mixing bowl
  • Whisk
  • Spoon for mixing

Method
 

  1. Start by bringing 2 cups of water to a boil in a large pot.
  2. Add 1 cup of orzo to the boiling water. Stir occasionally and cook for about 8-10 minutes until tender but not mushy.
  3. Once cooked, drain the orzo in a colander. Rinsing it with cold water stops the cooking process.
  4. While the orzo cools, chop the cherry tomatoes, cucumber, red onion, and parsley.
  5. In a mixing bowl, whisk together the olive oil, lemon juice, salt, and pepper.
  6. Add the cooled orzo, veggies, and feta cheese to the mixing bowl. Gently toss everything to combine.
  7. Give the salad a taste and adjust the seasoning if necessary.
  8. Let the salad sit in the fridge for at least 30 minutes before serving.

Notes

This salad can be made ahead of time and served cold. Chilling allows the flavors to meld beautifully.