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Lemon Orzo Salad Recipe

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4.1 from 13 reviews

This fresh and vibrant Lemon Orzo Salad is a perfect light meal or side dish, featuring tender orzo pasta tossed with crisp cucumbers, red onion, sweet red bell pepper, fresh dill, and tangy feta cheese. Dressed with zesty lemon juice, olive oil, and lemon zest, this salad offers a bright, citrusy flavor that’s both refreshing and satisfying. Ready in just 25 minutes, it’s an easy-to-make recipe ideal for warm weather or any occasion needing a quick, flavorful dish.

Ingredients

Orzo Salad

  • 1 cup dry orzo pasta
  • 3 mini Persian cucumbers, diced
  • ½ cup red onion, diced
  • 1 red bell pepper, diced
  • ¼ cup fresh dill, finely chopped
  • ¼ cup feta cheese, crumbled

Dressing

  • 2 tablespoons extra virgin olive oil
  • ¼ cup fresh lemon juice (about 2 lemons)
  • 1 teaspoon lemon zest
  • Salt and pepper, to taste

Instructions

  1. Cook the Orzo: Bring a large pot of salted water to a boil. Add the orzo pasta and cook according to the package instructions, about 8 to 10 minutes, until al dente. Drain and immediately rinse under cold running water until completely cooled, then drain very well to remove excess water.
  2. Combine Salad Ingredients: In a large mixing bowl, add the cooled orzo, diced mini Persian cucumbers, red onion, red bell pepper, fresh chopped dill, and crumbled feta cheese. Gently mix to combine all the ingredients evenly.
  3. Prepare and Add Dressing: Drizzle the extra virgin olive oil and fresh lemon juice over the salad, then add the lemon zest. Toss everything well to ensure the orzo and vegetables are evenly coated with the citrusy dressing.
  4. Season and Marinate: Add salt and freshly ground black pepper to taste. Allow the salad to rest for about 10 minutes, letting the bright lemon flavors meld and infuse into the ingredients.
  5. Final Toss and Serve: Give the salad one last gentle toss, taste, and adjust the seasoning if necessary. Serve the refreshing Lemon Orzo Salad chilled or at room temperature as a light main or side dish.

Notes

  • Ensure the orzo is thoroughly cooled and drained to prevent the salad from becoming soggy.
  • Mini Persian cucumbers are preferred for their crunch and thin skin, but regular cucumbers can be substituted.
  • For added protein, consider tossing in some grilled chicken or chickpeas.
  • This salad can be prepared a few hours in advance and refrigerated to develop flavors even more.
  • Store leftovers in an airtight container in the fridge for up to 2 days.

Find it online: https://bitezly.com/lemon-orzo-salad-recipe-2/