Lemon Orzo Salad: A Bright, Easy Pasta Salad for Summer
A refreshing Mediterranean-inspired pasta salad with orzo, crisp vegetables, feta cheese, and a tangy lemon vinaigrette. Balanced citrus, herbs, and herbs make it perfect for summer gatherings or light meals.
- Prep Time: 20
- Cook Time: 8
- Total Time: 30
- Yield: 6-8 servings 1x
- Category: Recipes
- Method: Chilling
- Cuisine: Mediterranean-inspired
- Diet: Vegetarian
Ingredients
2 cups orzo, uncooked
1 red bell pepper, chopped
1 English cucumber, chopped
1/2 red onion, small diced
6 oz feta cheese, crumbled
2–3 garlic cloves, minced
1/4 cup fresh parsley, chopped
1/4 cup fresh basil, chopped
1 large lemon, juice and zest
1/2 cup extra virgin olive oil
Instructions
Bring a pot of salted water to a boil. Cook orzo until al dente (8-10 minutes). Drain and rinse under cold water to stop cooking.
While orzo cools, mix lemon zest, 1 1/2 oz lemon juice, minced garlic, and olive oil in a large bowl to make vinaigrette.
Add chopped vegetables, parsley, and half the feta cheese to the bowl. Toss to coat.
Stir in remaining feta and basil just before serving. Adjust seasoning with salt and pepper.
Chill for 20-30 minutes before serving to let flavors meld.
Notes
Substitute ditalini or small pasta if orzo is unavailable
Use yellow or orange bell peppers for a sweeter flavor
Soak chopped red onion in cold water for 5 minutes to reduce sharpness
Add basil at the end to preserve its aroma
Rinse unpeeled cucumbers well if not using English/Persian varieties
Can be made 24 hours in advance for gatherings
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 3g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 5g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 30mg
Find it online: https://glazerush.com/lemon-orzo-salad-recipe/