Lemon Herb Orzo Salad (Print Version)

Bright orzo salad with lemon, fresh herbs, tomatoes, cucumber, olives, and a zesty dressing.

# Components:

→ Pasta

01 - 1 cup dry orzo pasta

→ Vegetables

02 - 1 cup cherry tomatoes, halved
03 - 1 cup cucumber, diced
04 - 1/4 cup red onion, finely diced
05 - 1/2 cup Kalamata olives, pitted and halved
06 - 1/2 cup feta cheese, crumbled

→ Fresh Herbs

07 - 1/4 cup fresh parsley, chopped
08 - 2 tbsp fresh dill, chopped
09 - 2 tbsp fresh mint, chopped

→ Lemon Vinaigrette

10 - 3 tbsp extra-virgin olive oil
11 - 2 tbsp fresh lemon juice
12 - 1 tsp lemon zest
13 - 1 garlic clove, minced
14 - 1/2 tsp dried oregano
15 - 1/2 tsp sea salt
16 - 1/4 tsp freshly ground black pepper

# Method:

01 - Cook the orzo in a large pot of salted boiling water according to package instructions until al dente. Drain and rinse under cold water to cool.
02 - In a large salad bowl, combine the cooked orzo, halved cherry tomatoes, diced cucumber, finely diced red onion, halved Kalamata olives, and crumbled feta cheese.
03 - Incorporate the chopped fresh parsley, dill, and mint into the salad bowl.
04 - In a small bowl or jar, whisk together the extra-virgin olive oil, fresh lemon juice, lemon zest, minced garlic, dried oregano, sea salt, and black pepper.
05 - Pour the prepared lemon vinaigrette over the salad mixture and toss gently to ensure all ingredients are evenly coated.
06 - Taste and adjust seasoning as needed. Serve chilled or at room temperature.

# Expert Advice:

01 -
  • Ready in just 25 minutes from start to finish
  • Uses simple ingredients that create complex flavors
  • Versatile enough for weeknight dinners or special occasions
  • Stores beautifully for meal prep and packed lunches
02 -
  • Perfect for meal prep and stays fresh for up to 3 days in the refrigerator
  • Can be customized with seasonal vegetables and additional proteins
  • Travels well for picnics and potlucks without wilting like leafy salads
  • Makes an excellent side dish for grilled fish or chicken
03 -
  • Always cook orzo in plenty of water to prevent sticking and ensure even cooking. Rinsing after cooking stops the cooking process and removes excess starch that would make your salad gummy.
  • For the brightest lemon flavor zest your lemons before juicing them. The oils in the zest contain intense citrus notes that the juice alone doesn't provide.
  • To prevent the red onion from overpowering the salad soak the diced pieces in cold water for 5 minutes then drain well before adding to your salad. This maintains the crunch while tempering the sharpness.

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