Zesty Orzo Pasta Salad with Lemon Vinaigrette Recipe

The sun is shining, birds are chirping, and you’re ready to whip up a dish that dances with flavor. Picture this: Orzo Pasta Salad with Lemon Vinaigrette, a vibrant medley of textures and tastes that will have your taste buds singing. This salad is like a summer picnic in a bowl—bright, fresh, and undeniably delicious.

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Now, imagine serving this at your next gathering—the laughter, the clinking glasses, and of course, the compliments rolling in. It’s the perfect companion for outdoor barbecues or cozy family dinners. I promise you’ll be the star of your kitchen after making this delightful dish.

I remember the first time I made this Orzo Pasta Salad for my friends’ potluck—everyone went back for seconds! Watching their happy faces while devouring my creation was priceless.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Orzo Pasta: This tiny pasta resembles rice and cooks quickly; it’s perfect for salads.

• Cherry Tomatoes: Choose vibrant red ones; they add sweetness and color.

• Cucumber: Fresh and crunchy; pick firm cucumbers for that satisfying bite.

• Red Onion: A small amount gives a lovely bite; soak in water briefly to mellow its sharpness.

• Feta Cheese: Crumbly and tangy; it elevates the flavor profile wonderfully.

• Fresh Herbs (Basil or Parsley): Use whatever you have on hand; they add freshness and aroma.

• Lemon Juice: Freshly squeezed juice brings brightness—bottled juice just doesn’t cut it!

• Olive Oil: Extra virgin olive oil gives richness to the vinaigrette; use high quality for best results.

• Salt and Pepper: Essential seasonings; don’t skip them—they enhance all flavors!

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it Together

Cook the Orzo Pasta: Begin by boiling water in a large pot. Add salt once boiling, then stir in orzo pasta. Cook according to package instructions until al dente—about 8-10 minutes.

Prepare the Veggies: While the pasta cooks, chop cherry tomatoes, cucumber, and red onion into bite-sized pieces. The colors should brighten your day just by looking at them!

Create the Dressing: In a small bowl, whisk together freshly squeezed lemon juice and olive oil until well combined. Add salt and pepper to taste—it should sing with flavor!

Toss Everything Together: Drain the cooked orzo under cold water to cool it down quickly. In a large bowl, combine orzo with chopped veggies and crumbled feta cheese.

Add Fresh Herbs: Finely chop your chosen herbs and sprinkle them into the salad mix. These herbs are like confetti—you want them scattered throughout for maximum flavor!

Mingle Before Serving: Pour the lemon vinaigrette over everything and toss gently until evenly coated. Letting it sit for about 15 minutes allows flavors to meld beautifully.

Now you’ve created an unforgettable Orzo Pasta Salad with Lemon Vinaigrette that’s ready to impress! Enjoy every bite of this delightful dish that’s sure to become a staple at your table!

Perfecting the Cooking Process

To create a delightful orzo pasta salad, cook the orzo first, then prep your veggies while it cools. This ensures everything blends perfectly without overcooking the ingredients.

Add Your Touch

Feel free to customize your orzo pasta salad with seasonal vegetables or proteins like grilled chicken. You can also swap the lemon vinaigrette for a balsamic dressing if you’re feeling adventurous.

Storing & Reheating

Store your orzo pasta salad in an airtight container in the fridge for up to three days. It tastes amazing cold, so there’s no need to reheat unless you prefer it warm.

The first time I made this dish was during a family reunion picnic, and it disappeared faster than I could say “orzo.” Everyone loved it so much; I think my cousin even tried to claim it as his secret recipe!

FAQ

Can I substitute orzo with another type of pasta?

Absolutely! You can use any small pasta shape like couscous or quinoa for variety.

How can I make this recipe vegan?

Replace any cheese with nutritional yeast and use vegetable broth instead of chicken broth.

What other dressings work well with this salad?

A creamy yogurt dressing or a tahini-based sauce could add exciting flavors to your salad.

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Orzo Pasta Salad with Lemon Vinaigrette

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• Author: Jennifer
• Total Time: 25 minutes
• Yield: Serves 6

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Description

Bright, refreshing, and bursting with flavor, this Orzo Pasta Salad with Lemon Vinaigrette is the perfect dish for any occasion. Featuring a colorful blend of vegetables and crumbled feta, it’s an ideal side for summer barbecues or a light lunch. With its zesty lemon dressing and vibrant ingredients, this salad will leave your taste buds dancing and your guests asking for seconds!

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Ingredients

Scale 1x2x3x

• 1 cup orzo pasta
• 1 cup cherry tomatoes, halved
• 1 cup cucumber, diced
• 1/4 cup red onion, finely chopped
• 1/2 cup feta cheese, crumbled
• 1/4 cup fresh basil or parsley, chopped
• 2 tbsp freshly squeezed lemon juice
• 3 tbsp extra virgin olive oil
• Salt and pepper to taste

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Instructions

1. Cook the orzo pasta in boiling salted water according to package instructions (about 8-10 minutes) until al dente. Drain and cool under cold water.
2. While the pasta cooks, chop the cherry tomatoes, cucumber, and red onion into bite-sized pieces.
3. In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper.
4. In a large bowl, combine the cooled orzo with chopped vegetables and crumbled feta cheese.
5. Add the fresh herbs and pour the lemon vinaigrette over the salad. Toss gently until well combined.
6. Let the salad sit for about 15 minutes to allow flavors to meld before serving.

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Category: Side Dish
• Method: Boiling
• Cuisine: Mediterranean

Nutrition

• Serving Size: 1 cup (150g)
• Calories: 220
• Sugar: 3g
• Sodium: 320mg
• Fat: 9g
• Saturated Fat: 2g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 29g
• Fiber: 2g
• Protein: 7g
• Cholesterol: 10mg

Keywords: You can customize this salad by adding grilled chicken or seasonal vegetables. For a vegan version, substitute feta with nutritional yeast and omit any animal products. This salad stores well in an airtight container in the fridge for up to three days.