Lemon Orzo Salad
A bright Mediterranean-style Lemon Orzo Salad with fresh herbs, cucumber, cherry tomatoes, and a zesty lemon vinaigrette. Ready in about 25 minutes and perfect for sides, lunches, or potlucks.
Ingredients
Salad
- 1 cup orzo pasta 200 g
- 1 cup cherry tomatoes halved
- 1 cup cucumber diced
- ⅓ cup red onion thinly sliced
- ½ cup crumbled feta cheese
- ⅓ cup chopped fresh parsley
- ¼ cup chopped fresh mint or basil, optional
- 2 tbsp toasted pine nuts or sliced almonds, optional
Dressing
- 3 tbsp Lemon Juice Zest and juice of 2 lemons
- 2 garlic cloves minced
- ½ tsp Dijon mustard optional
- 1 tsp honey or maple syrup
- ⅓ cup extra virgin olive oil
- Salt and black pepper to taste
- 2 tbsp olive oil for tossing the cooked orzo
Instructions
- Bring a large pot of salted water to a boil. Add orzo and cook until al dente, about 7–9 minutes. Drain and toss immediately with 2 tablespoons olive oil to prevent sticking. Let cool slightly.
- Whisk lemon juice, lemon zest, minced garlic, Dijon, honey, salt, and pepper. Slowly whisk in 1/3 cup extra virgin olive oil until emulsified, or shake in a jar.
- In a large bowl, combine warm orzo with tomatoes, cucumber, and red onion. Pour half the dressing over the orzo and toss. Fold in feta, parsley, and mint. Add more dressing to taste.
- Top with toasted nuts if using, finish with a drizzle of olive oil and extra lemon if desired. Serve warm, at room temperature, or chilled.
Notes
- Store in an airtight container for up to 3 days.
- Add delicate herbs and nuts just before serving for best texture.
- Substitute gluten-free pasta or quinoa if you need a gluten-free version.
- Reserve a bit of pasta water to loosen the dressing if the salad firms up after chilling.
Nutrition
Calories: 320kcalCarbohydrates: 32gProtein: 7gFat: 18gSaturated Fat: 4gSodium: 360mgSugar: 3g
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