Orzo Lemon Salad Recipe

Introduction

This Orzo Lemon Salad is a bright and refreshing dish perfect for warm days or as a light side. Combining tender orzo pasta with crisp vegetables, tangy feta, and zesty lemon creates a vibrant, flavorful salad that’s simple to make and sure to please.

Ingredients

• 2 cups uncooked orzo
• 1 red bell pepper, chopped
• 2 stalks celery, diced
• 1 small red onion, chopped
• ¼ cup feta cheese, crumbled
• ¼ cup fresh parsley, chopped
• 2 tbsp extra virgin olive oil
• Sea salt, to taste
• Cracked black pepper, to taste
• Juice and zest of 1 lemon

Instructions

1. Step 1: Bring a large pot of salted water to a boil. Add the orzo and cook until al dente, usually about 7 minutes or according to package instructions.
2. Step 2: Drain the orzo and rinse it under cold water until cool to the touch. Shake off any excess water to prevent the salad from becoming watery.
3. Step 3: While the orzo cooks, chop the red bell pepper, dice the celery and red onion, and roughly chop the parsley. Zest and juice the lemon.
4. Step 4: In a large bowl, combine the cooked orzo with the vegetables, feta, and parsley. Pour in the olive oil, lemon juice, and zest. Season with sea salt and cracked black pepper, starting with small amounts and adjusting after tasting.
5. Step 5: Gently toss everything together until evenly coated. Serve immediately at room temperature, or chill for 30–60 minutes to allow flavors to meld. If chilled, stir before serving and add a small drizzle of olive oil if needed.

Tips & Variations

• For extra brightness, add a handful of chopped fresh mint or basil.
• Substitute goat cheese for feta if you prefer a creamier texture.
• Add toasted pine nuts or slivered almonds for a crunchy contrast.
• Use whole wheat orzo for a nuttier flavor and added fiber.

Storage

Store the salad in an airtight container in the refrigerator for up to 3 days. It’s best enjoyed chilled or at room temperature. Before serving, give it a good stir and add a little olive oil if it seems dry or the oil has solidified.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this salad ahead of time?

Yes, this salad can be prepared a few hours in advance and refrigerated to let the flavors develop. Just stir well and add a drizzle of olive oil before serving.

Is there a substitute for orzo in this recipe?

You can use other small pasta shapes like couscous, small shells, or even quinoa for a gluten-free option, though cooking times will vary.

Orzo Lemon Salad Recipe

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★★★★★

4.6 from 93 reviews

A refreshing and zesty Orzo Lemon Salad combining tender orzo pasta with crisp vegetables, tangy feta cheese, and a bright lemon dressing. Perfect as a light lunch or a flavorful side dish.

• Author: Grace
• Prep Time: 10 minutes
• Cook Time: 7 minutes
• Total Time: 17 minutes
• Yield: 6 servings 1x
• Category: Salad
• Method: Stovetop
• Cuisine: Mediterranean
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Pasta

• 2 cups uncooked orzo

Vegetables

• 1 red bell pepper, chopped
• 2 stalks celery, diced
• 1 small red onion, diced
• ¼ cup fresh parsley, chopped

Dressing & Cheese

• ¼ cup feta cheese, crumbled
• 2 tbsp extra virgin olive oil
• Juice and zest of 1 lemon
• Sea salt, to taste
• Cracked black pepper, to taste

Instructions

1. Cook the orzo: Bring a large pot of salted water to a boil. Add the orzo and cook until al dente, usually around 7 minutes according to package instructions.
2. Drain and cool: Drain the orzo and rinse it well under cold water until cool to the touch. Shake off any excess water thoroughly to prevent the salad from becoming watery.
3. Prepare the vegetables and lemon: While the orzo cooks, chop the red bell pepper, dice the celery and onion, and roughly chop the parsley. Zest the lemon, then juice it.
4. Combine ingredients: In a large mixing bowl, mix the cooled orzo with the chopped vegetables, crumbled feta, and parsley. Drizzle the olive oil, lemon juice, and lemon zest over the mixture. Season with sea salt and cracked black pepper to taste, starting with small amounts and adjusting after tasting.
5. Toss and serve: Gently toss everything until well coated. Serve immediately at room temperature or refrigerate for 30–60 minutes to allow flavors to meld. If chilled, stir before serving and add a small drizzle of olive oil if the salad firms up or the oil solidifies.

Notes

• Rinsing the orzo with cold water stops the cooking process and prevents it from sticking together.
• This salad can be made ahead and stored in the fridge for up to 2 days.
• For extra crunch, consider adding toasted pine nuts or chopped cucumbers.
• If you prefer a tangier taste, add more lemon juice or zest.
• Use good quality extra virgin olive oil to enhance the flavor of the dressing.

Keywords: orzo salad, lemon salad, Mediterranean salad, vegetarian pasta salad, feta cheese salad