Zesty, summery, and oh-so-tasty! This colorful Lemon Orzo Salad recipe is sure to deliver a flavor-filled bite.
Table of Contents
Orzo, a short-cut pasta shaped like a large grain of rice, was a classic staple in my home growing up. My Noni (great-grandmother) would let a cup of it cook on the stove and serve it in hot chicken broth with melted Parmesan. Pastina (the name of this soup), became a traditional dish that trickled down from generation to generation in my family, made next by my Mimi and then her 3 daughters (one of them being my mom). Whenever someone in the family is sick, you can bet 100% one of those households will be serving up a piping bowl of pastina. Anyway, that’s a long way of introducing and now transitioning into this delicious lemon orzo salad recipe you don’t want to miss out on!
This Mediterranean-inspired salad is made with fresh olives, feta, herbs and pasta. This blend reflects the intermingling of cultures around the Mediterranean, creating a dish that celebrates both regional ingredients and the universal appeal of pasta. It also makes for the perfect meal prep and is suitable for grab-and-go lunches on those extra busy days, too.
Is Lemon Orzo Salad Healthy?
Not only is it healthy, but flavor-filled and scrumptious. Loaded with fresh veggies and dressed in olive oil, lemon, salt and pepper – it’s got a long list of nutritious benefits that hits just right. The small grain-like pasta called orzo offers a hearty carb content that provides fuel while the tomatoes, cucumbers, onions and fresh herbs provide much-needed nutrients and minerals like vitamin A, vitamin C, folate, iron, potassium, magnesium, zinc, and phosphorus. Not only is this dish rich in natural nutrients but it becomes more flavorful the longer it sits, making it the most ideal meal to easily store and refuel with when in need.
Different Ways to mix and match…
It doesn’t matter what ingredients you add, it’s hard to go wrong with this recipe. So let’s take the pressure off it just a bit. I am no stickler when it comes to following recipes or sticking to specific ingredients (probably why I am so horrible at baking, lol) but with that said, this is a really fun salad to make.
If you want to upgrade your sauce here are some tips, but please note, it tastes great as is. Dress up the dressing with a splash of Dijon mustard, a pinch of chili flakes and freshly diced garlic. The dijon adds a creamy touch to it, and the chili flakes and garlic give it an edge. If you don’t have any orzo on hand, couscous works great along with any small, grain-shaped pasta.
INGREDIENTS
- 1 1/2 cups orzo
- 1/3 cup lemon juice
- 1/4 cup olive oil
- 1 tsp lemon zest
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh basil, chopped
- 1/2 cup feta cheese, crumbled
- Salt to taste
- Black pepper to taste
INSTRUCTIONS
Cook
Prepare orzo and cool.
Mix
Whisk dressing and combine with salad ingredients.
Chill
Refrigerate until serving.
Devour!
FAQs & Tips
To prep ahead, you can chop your veggies in advance and store them in separate airtight containers in the fridge. You can do the same with the dressing too. When ready to assemble, just cook your orzo and combine.
Keep leftovers in the refrigerator for up to 4 days. Freezing is not recommended. If the salad dries out a bit, stir in a drizzle of olive oil before serving to add moisture.
Skip the crumbled feta and opt for the brine feta. It comes packaged in a salty liquid and is the real deal cheese. The texture is more moist and gives a much better flavor to your salad.
The more fresh herbs the better! All are welcome here. Mix in some mint, dill, thyme, sage, fennel and so on.
Serving Suggestions
Allow your salad to cool before serving and enjoy! You can also add strips of grilled chicken for added protein, transforming this side salad into a main. Or serve with seasonal roasted vegetables like Air Fryer Asparagus or Grilled Portobello Mushrooms and a chilled glass of sauvignon blanc.
For more fun and colorful Mediterranean-inspired salads, take a look at this Greek Yogurt Broccoli Salad or this classic Caprese Salad.
Lemon Orzo Salad Recipe
Ingredients
- 1 1/2 cups orzo
- 1/3 cup lemon juice
- 1/4 cup olive oil
- 1 tsp lemon zest
- 1 cup cherry tomatoes halved
- 1 cup cucumber diced
- 1/4 cup red onion finely chopped
- 1/4 cup fresh parsley chopped
- 1/4 cup fresh basil chopped
- 1/2 cup feta cheese crumbled
- Salt to taste
- Black pepper to taste
Instructions
-
Cook orzo in a large pot of boiling salted water until al dente, about 8-10 minutes. Drain and rinse under cold water to cool.
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In a large bowl, whisk together lemon juice, olive oil, lemon zest, salt, and black pepper.
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Add the cooled orzo, cherry tomatoes, cucumber, red onion, parsley, basil, and feta cheese to the bowl with the dressing. Toss to combine.
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Adjust seasoning with additional salt and pepper if needed. Chill in the refrigerator until ready to serve.
Nutrition
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