Zesty, summery, and oh-so-tasty! This colorful Lemon Orzo Salad Recipe is sure to deliver a flavorful meal.
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 cook it in hot chicken broth and serve it with grated Parmesan. Pastina (the name of this soup) was a cherished traditional dish that trickled down from generation to generation in my family. My Mimi (grandmother) prepared it next, then her three daughters (including my mom). Whenever someone in the family falls ill, you can count on one of our households serving up a comforting bowl of pastina. Anyway, that’s a long way of introducing and now transitioning to this delicious lemon orzo salad recipe you don’t want to miss out on!
This Mediterranean-inspired salad is made with fresh vegetables, feta, herbs, and pasta. This blend creates a dish that celebrates vibrant ingredients and the universal appeal of pasta. It’s also perfect for meal prep and suitable for grab-and-go lunches on those super busy days.
Is This Lemon Orzo Salad Healthy?
Not only is it healthy, it’s totally scrumptious. Loaded with fresh veggies and dressed only in olive oil, lemon, salt, and pepper, it’s light and bright yet filling enough to prevent those naughty afternoon snack attacks. If you want to boost the nutrition factor up a notch, try using whole-wheat orzo or even barley. Adding in some extra protein in the form of cooked chicken breast or cannellini beans is always an option.
Different Ways To Mix And Match
Though this salad is perfect as is, feel free to use your culinary creativity and make it your own. Great ideas include replacing the cherry tomatoes with sun-dried tomatoes for more concentrated flavors. Marinated artichokes, olives, and capers will have the same effect. In terms of herbs, fragrant dill would also be a fantastic option. Scallions can replace the red onions, and a handful of cooked peas can add an extra shot of green to the dish. Adding Dijon mustard and crushed garlic to the dressing would also elevate the flavors with plenty of zest.
How To Make Ahead And Store
Keep leftovers in an airtight container 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 and some extra lemon juice just before serving.
Serving Suggestions
This salad can stand on its own really well, but also makes a great side to Roasted Chicken or Pan-Seared Pork Chops.
For more fun and colorful Mediterranean-inspired salads, take a look at this Mediterranean Low-Carb Broccoli Salad or this classic Caprese Salad.
Ingredients
- 1 1/2 cups orzo
- 1/3 cup lemon juice
- 1/4 cup olive oil
- 1 teaspoon lemon zest
- Salt to taste
- Black pepper to taste
- 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
Instructions
- Cook orzo in a large pot of boiling salted water until al dente, about 8 to 10 minutes. Drain and rinse under cold water to cool.
- In a large bowl, whisk together lemon juice, olive oil, lemon zest, salt, and black pepper.
- Add the cooled orzo, cherry tomatoes, cucumber, red onion, parsley, basil, and feta cheese to the bowl with the dressing. Toss to combine.
- Adjust seasoning with additional salt and pepper if needed. Chill in the refrigerator until ready to serve.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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