Fresh Lemon Orzo Salad: Zesty Summer Side Dish (Print Version)

Brighten your table with this fresh Lemon Orzo Salad! A simple, zesty side dish packed with sunshine, perfect for any gathering. My easy recipe.

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 10 Minutes minutes
Total Time: 25 minutes
Servings: 6 Servings
Difficulty: Beginner
Cuisine: Mediterranean
Dietary: Vegetarian

# Ingredients:

→ Orzo & Fresh Veggies

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

→ Zesty Lemon Dressing

05 - 1/4 cup fresh lemon juice (from 1-2 lemons)
06 - 1/4 cup extra virgin olive oil
07 - 2 cloves garlic, minced
08 - 1 teaspoon dried oregano
09 - 1/2 teaspoon salt, or to taste
10 - 1/4 teaspoon freshly ground black pepper, or to taste

→ Fresh Herbs & Finishing Touches

11 - 1/4 cup fresh parsley, chopped
12 - 1/2 cup crumbled feta cheese

# Instructions:

01 - Grab a medium saucepan and fill it with plenty of water. Add a generous pinch of salt – this is where I always remember to salt the water, it makes such a difference in the pasta's flavor! Bring it to a rolling boil, then add your orzo pasta. Cook according to package directions until it's al dente, usually around 8-10 minutes. You want it tender but still with a little bite. Drain it well and rinse it under cold water to stop the cooking process and cool it down. This prevents it from clumping, which I definitely learned after my first sticky batch, oops!
02 - While the orzo is doing its thing, get to chopping! Halve your cherry tomatoes, dice your English cucumber, and finely chop that red onion. If you're sensitive to raw onion, remember my little trick: soak the diced red onion in a bowl of cold water for about 10 minutes, then drain it really well. It mellows out the sharpness beautifully. I always feel so accomplished when all my veggies are prepped and lined up, ready to go. This step makes the rest of the process feel so easy!
03 - In a small bowl, whisk together your fresh lemon juice, good quality olive oil, minced garlic, dried oregano, a pinch of salt, and a good grind of black pepper. Give it a good whisk until it's all emulsified and looks slightly creamy. This is where the magic happens, honestly! The smell of that fresh lemon and garlic together? Divine. Taste it and adjust the seasoning if needed. Sometimes I add a tiny bit more lemon if I'm feeling extra zesty.
04 - Once your orzo is cooled and drained, transfer it to a large mixing bowl. Add in your prepped cherry tomatoes, cucumber, and red onion. Pour that incredible zesty dressing all over the orzo and veggies. Give it a really good, gentle toss to make sure every single piece of orzo and every veggie is coated in that delicious dressing. I always think, 'don't be shy, get in there with those spoons!' It's messy, but it's worth it.
05 - Now for the finishing touches! Crumble your feta cheese over the top of the salad, and then sprinkle in your freshly chopped parsley. This is where the Lemon Orzo Salad really starts to look vibrant and inviting. Give it another gentle toss. I usually give it a little taste test right here, just to make sure the flavors are balanced. Sometimes I add an extra squeeze of lemon or another pinch of salt, depending on my mood!
06 - Cover your beautiful Lemon Orzo Salad and pop it into the fridge for at least 30 minutes, or even better, an hour. This chilling time allows all those amazing flavors to meld together and become even more delicious. Honestly, it tastes so much better when it's had a chance to chill. When you pull it out, it should look bright, fresh, and smell absolutely incredible. Give it one last stir before serving, and maybe a final sprinkle of fresh parsley if you're feeling fancy!

# Notes:

01 - Always rinse your cooked orzo with cold water to stop cooking and prevent sticking – I learned this the hard way with a clumpy mess.
02 - For a milder red onion flavor, soak the diced onion in cold water for 10 minutes, then drain thoroughly. It takes the bite right out.
03 - Don't skimp on fresh lemon juice; bottled just lacks the vibrant zest this Lemon Orzo Salad needs.
04 - To make it extra special, a sprinkle of toasted pine nuts adds a lovely crunch and richness.

# Equipment Needed:

01 - Saucepan
02 - large mixing bowl
03 - whisk
04 - cutting board
05 - knife

# Nutrition (Per Serving):

Calories: 280
Total Fat: 15g
Total Carbohydrate: 30g
Protein: 8g

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