Orzo Salad
This Orzo Salad is a light, refreshing, and versatile pasta salad made with tender orzo, crisp vegetables, fresh herbs, and a zesty lemon dressing. It’s perfect for summer lunches, potlucks, picnics, or as a healthy side dish. This recipe is quick to prepare, customizable, and packed with Mediterranean flavors that work beautifully for Google and Pinterest SEO.
Ingredients
For the Orzo Salad
- 1 cup orzo pasta
- 1 cup cherry tomatoes, halved
- 1 medium cucumber, diced
- ¼ cup red onion, finely chopped
- ¼ cup black olives, sliced
- ¼ cup feta cheese, crumbled
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh basil or dill, chopped
For the Dressing
- 3 tablespoons olive oil
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest
- 1 clove garlic, minced
- Salt, to taste
- Black pepper, to taste
Instructions
- Bring a pot of salted water to a boil. Cook the orzo according to package instructions until al dente.
- Drain the orzo and rinse briefly with cold water to stop cooking. Set aside to cool.
- In a large bowl, add cherry tomatoes, cucumber, red onion, olives, parsley, and basil.
- Add the cooled orzo to the bowl and gently mix.
- In a small bowl, whisk together olive oil, lemon juice, lemon zest, garlic, salt, and pepper.
- Pour the dressing over the salad and toss until evenly coated.
- Gently fold in the feta cheese.
- Let the salad rest for 10 minutes before serving for best flavor.
Notes
- You can add grilled chicken, shrimp, or chickpeas to make it a complete meal.
- For a vegan version, skip feta or use dairy-free cheese.
- This salad stores well in the refrigerator for up to 3 days.
- Taste and adjust lemon juice or olive oil before serving if needed.
Nutrition Information (Approx. Per Serving)
- Calories: 320 kcal
- Carbohydrates: 38g
- Protein: 9g
- Fat: 14g
- Fiber: 4g
- Sugar: 4g
- Sodium: 420mg