Lemon Orzo Salad
This delicious and easy lemon orzo salad is quick to toss together and a perfect side dish for most any meal.
Loaded with garden tomatoes, zucchini, fresh herbs, and lots of feta tossed in a lemon vinaigrette and lots of lemon zest, makes this lemon orzo salad one everyone will love! Tossing the drained orzo in some of the lemon vinaigrette while it’s warm ensure the pasta will be extra flavorful. Once it’s has cooled completely, simply toss the remaining ingredients together and serve. This tasty orzo salad paired nicely with salmon with garlic, lemon, and dill and some wilted spinach.
Lemon Orzo Salad
Ingredients:
Lemon Vinaigrette:
- 3-4 tbsp fresh lemon juice, to taste
- 3 tbsp good olive oil
- Zest of 1 lemon
- 1 small clove of garlic, minced
- Pinch of sugar, to taste
- Sea salt and freshly cracked pepper, to taste
Orzo Salad:
- 1 cup of orzo
- Handful of grape or cherry tomatoes, halved
- 1 small zucchini, quartered
- 1/4 small red onion, sliced
- 2 tbsp fresh basil, chopped
- 1 tbsp fresh parsley, chopped
- Feta cheese, to taste
- Sea salt and freshly cracked pepper, to taste
How to Make Lemon Orzo Salad
Make the lemon vinaigrette by combining the lemon juice, olive oil, lemon zest, garlic, sugar, sea salt and freshly cracked pepper, to taste together in a small glass jar. Seal with a lid and shake well to combined; set aside until needed.
Cook the orzo in well-salted water in a large saucepan, to al dente, per package instructions. Drain, reserving 1/4 cup of cooking liquid.
Place the drained orzo in a large bowl. Pour half of the well-shaken lemon vinaigrette over the warm orzo; stir until evenly coated. Set aside to cool completely, stirring occasionally.
Finish the orzo salad, once the orzo has cooled completely, by adding the tomatoes, zucchini, red onion, basil, and parsley. Drizzle the remaining well-shaken vinaigrette on top and toss to coat everything evenly. Top with feta cheese and season with sea salt and freshly cracked pepper, to taste. Serve and enjoy.
Equipment
Ingredients
Lemon Vinaigrette:
- 3-4 tbsp fresh lemon juice to taste
- 3 tbsp good olive oil
- Zest of 1 lemon
- 1 small clove of garlic minced
- Pinch of sugar to taste
- Sea salt and freshly cracked pepper to taste
Orzo Salad:
- 1 cup of orzo
- Handful of grape or cherry tomatoes halved
- 1 small zucchini quartered
- ¼ small red onion, sliced
- 2 tbsp fresh basil chopped
- 1 tbsp fresh parsley chopped
- Feta cheese to taste
- Sea salt and freshly cracked pepper to taste
Instructions
- Make the lemon vinaigrette by combining the lemon juice, olive oil, lemon zest, garlic, sugar, sea salt and freshly cracked pepper, to taste together in a small glass jar. Seal with a lid and shake well to combined; set aside until needed.
- Cook the orzo in well-salted water in a large saucepan, to al dente, per package instructions. Drain, reserving 1/4 cup of cooking liquid.
- Place the drained orzo in a large bowl. Pour half of the well-shaken lemon vinaigrette over the warm orzo; stir until evenly coated. Set aside to cool completely, stirring occasionally.
- Finish the orzo salad, once the orzo has cooled completely, by adding the tomatoes, zucchini, onion, basil, and parsley.
- Drizzle the remaining well-shaken vinaigrette on top and toss to coat everything evenly. Top with feta cheese and season with sea salt and freshly cracked pepper, to taste. Serve and enjoy.
So fresh, light yet flavourful.
I really like pasta salads and this looks like a good one, especially for end of summer.