Best Lemon Orzo Pasta Salad Recipe
This Best Lemon Orzo Pasta Salad is a refreshing and vibrant dish perfect for warm-weather meals or as a zesty side. Featuring tender al dente orzo pasta combined with crisp bell peppers, cucumbers, fresh parsley, dill, and tangy crumbled feta, all dressed in a bright lemon vinaigrette, this salad brings a burst of Mediterranean flavors that are light yet satisfying.
- Prep Time: 15 minutes
- Cook Time: 6 minutes
- Total Time: 21 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Scale
Pasta
- 1 cup orzo pasta
Vegetables
- 1 bell pepper, seeded and diced
- 1/2 English cucumber, sliced and diced
Herbs & Cheese
- 1/2 cup chopped parsley
- 1/2 cup chopped dill
- 1/2 cup crumbled feta cheese
Seasonings & Dressing
- Lemon zest from 1 lemon
- Juice of 1 lemon
- 3–4 tablespoons olive oil
- Sea salt, to taste
- Freshly ground pepper, to taste
Instructions
- Boil the Water and Prep the Vegetables: Bring a large pot of water to a rolling boil and generously season it with sea salt. While waiting, seed the bell pepper and cut it into small dice. Then slice and dice half of the English cucumber. Set these diced vegetables aside for later.
- Chop the Herbs: Finely chop a good handful of parsley along with a smaller handful of dill until you have about half a cup of each. These fresh herbs will bring brightness and flavor to the salad.
- Cook the Orzo Pasta: Once the water is boiling, add 1 cup of orzo pasta, stirring occasionally to prevent sticking. Cook for about 6 minutes or until al dente. Be careful not to overcook. Drain the pasta and immediately rinse under cold water to stop the cooking process and cool the pasta for the salad.
- Assemble the Salad: In a large salad bowl, combine the cooled orzo pasta with the diced bell pepper, diced cucumber, chopped parsley, chopped dill, and crumbled feta cheese. These ingredients form the hearty base of your salad.
- Season and Enjoy: Add lemon zest, a pinch of sea salt, freshly ground pepper to taste, and 3 to 4 tablespoons of olive oil. Pour in the juice from the zested lemon. Toss everything thoroughly to combine the flavors evenly. Serve immediately for a fresh and vibrant salad.
Notes
- This salad is best served fresh but can be refrigerated for up to 2 days.
- Adjust the amount of olive oil and lemon juice to your taste preferences for a lighter or more tangy dressing.
- For added protein, grilled chicken or chickpeas work well when mixed in.
- Use gluten-free orzo if you need a gluten-free version.
- Rinsing the cooked orzo under cold water stops cooking and keeps the pasta from sticking together.
Keywords: lemon orzo pasta salad, Mediterranean pasta salad, fresh herb pasta salad, feta cheese salad, easy summer salad, healthy pasta salad
Find it online: https://todayfoodrecipe.com/best-lemon-orzo-pasta-salad-recipe/
