Description
This vibrant Lemon Orzo Salad is a fresh and flavorful dish packed with juicy cucumbers, bell peppers, tangy feta, and a zesty lemon dressing. Perfect as a quick side for picnics, BBQs, or weeknight dinners, this vegetarian salad is a crowd-pleaser for any occasion.
Ingredients
Units
Scale
Produce:
- 1 English cucumber (diced)
- 1 red bell pepper (diced)
- 1/2 small red onion (finely diced)
- 2 garlic cloves (minced)
- 1 lemon (juice and zest)
- 1/4 cup fresh parsley (chopped)
- 1/4 cup fresh basil (chopped)
Pasta & Grains:
- 2 cups orzo pasta
Dairy:
- 6 oz feta cheese (crumbled)
Condiments:
- 1 tbsp honey
Oils & Vinegars:
- 1/2 cup extra virgin olive oil
Baking & Spices:
- 1/2 tsp sea salt
- 1/2 tsp cracked black pepper
Instructions
Cook the Orzo:
- Boil the Pasta:
- Bring a large pot of salted water to a boil. Add the orzo and cook according to package instructions until al dente (about 8–10 minutes). Drain and rinse under cold water to stop the cooking process.
Prepare the Dressing:
- Mix the Dressing:
- In a small bowl, whisk together the olive oil, lemon juice, lemon zest, minced garlic, honey, sea salt, and black pepper. Adjust seasoning to taste.
Assemble the Salad:
- Combine the Ingredients:
- In a large mixing bowl, combine the cooked orzo, cucumber, red bell pepper, red onion, parsley, and basil. Drizzle the dressing over the salad and toss to coat evenly.
- Add the Feta:
- Gently fold in the crumbled feta cheese.
Serve:
- Chill and Enjoy:
- Let the salad sit for 10–15 minutes to allow the flavors to meld. Serve at room temperature or chilled.
Notes
- Add protein like grilled chicken or chickpeas to make it a complete meal.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Substitute orzo with quinoa or couscous for a gluten-free option.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad, Side Dish
- Method: No-Cook
- Cuisine: Mediterranean-inspired
