Zesty Orzo Pasta Salad with Lemon Vinaigrette Recipe

The sun-drenched flavors of Orzo Pasta Salad with Lemon Vinaigrette dance on your palate, making every bite a delightful experience. Imagine the zesty lemon mingling with fresh herbs and perfectly cooked orzo, creating a symphony of taste that sings of summer picnics and family gatherings.

This dish isn’t just food; it’s a celebration of life’s simple pleasures. Picture yourself at a backyard barbecue, laughter filling the air as you dive into this colorful salad, each mouthful bursting with freshness and joy. It’s ideal for sunny days or any occasion where good vibes are a must.

I remember serving this dish at my cousin’s wedding, and the compliments kept rolling in. It was a hit that even had Grandma asking for seconds!

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Orzo Pasta: This small rice-shaped pasta cooks quickly and absorbs flavors beautifully.

• Cherry Tomatoes: Opt for ripe tomatoes; their sweetness adds a burst of flavor.

• Cucumber: Choose crispy cucumbers for that refreshing crunch; Persian cucumbers work great!

• Red Onion: A little finely chopped red onion gives a mild sharpness without overpowering the dish.

• Feta Cheese: Use crumbly feta for creamy bites that contrast nicely with the crisp veggies.

• Fresh Herbs (like parsley and basil): Fresh herbs elevate the salad’s flavor profile; don’t skip them!

• Lemon Juice: Freshly squeezed lemon juice brightens the entire dish; bottled just won’t cut it.

• Olive Oil: A high-quality extra virgin olive oil adds richness and depth to the vinaigrette.

• Salt and Pepper: Essential for seasoning; adjust to taste for that perfect balance.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it Together

Cook the Orzo Pasta: Begin by boiling salted water in a large pot. Add 1 cup of orzo pasta and cook according to package directions until al dente, usually about 8-10 minutes.

Prepare the Veggies: While the orzo is cooking, chop your cherry tomatoes in half, dice the cucumber into bite-sized pieces, and finely chop the red onion. Set these aside in a large mixing bowl.

Create the Lemon Vinaigrette: In a small bowl, whisk together 1/4 cup of freshly squeezed lemon juice, 1/3 cup of extra virgin olive oil, salt, and pepper to taste until emulsified.

Combine Everything Together: Once the orzo is al dente, drain it well and rinse under cold water to stop cooking. Toss it into your bowl with veggies followed by crumbled feta cheese.

Add Fresh Herbs and Dressing: Sprinkle chopped parsley and basil over your mixture. Drizzle with lemon vinaigrette and gently toss until everything is evenly coated with that zesty dressing.

Taste Test Time!: Before serving, make sure to taste your salad! Adjust seasoning if necessary by adding more salt or lemon juice if needed. Enjoy it chilled or at room temperature!

Now that you’ve created this vibrant Orzo Pasta Salad with Lemon Vinaigrette, gather friends and family around to enjoy every tasty bite together!

Perfecting the Cooking Process

Start by boiling the orzo pasta until al dente, then quickly cool it under cold water. While that’s happening, chop your veggies and whisk together the lemon vinaigrette. This sequence ensures everything blends seamlessly without overcooking.

Add Your Touch

Feel free to swap in your favorite vegetables like cherry tomatoes or bell peppers. You can even add grilled chicken or chickpeas for extra protein, turning this salad into a hearty meal that fits your taste.

Storing & Reheating

Store leftovers in an airtight container in the fridge for up to three days. For serving later, simply toss it again with a bit more lemon vinaigrette to refresh its flavor before enjoying.

Sharing my first experience making this salad brings a smile to my face; I served it at a family gathering, and everyone went back for more, leaving me with an empty bowl and proud heart.

FAQ

What types of vegetables work best in Orzo Pasta Salad?

Use colorful veggies like cucumbers, bell peppers, and cherry tomatoes for texture and flavor.

Can I prepare Orzo Pasta Salad ahead of time?

Yes! It actually tastes better after sitting in the fridge for a few hours to meld flavors.

How do I make my lemon vinaigrette tastier?

Add minced garlic or fresh herbs like basil or parsley for an extra layer of flavor in your dressing.

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Orzo Pasta Salad with Lemon Vinaigrette

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• Author: Jennifer
• Total Time: 25 minutes
• Yield: Serves 4

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Description

Bright, refreshing, and bursting with flavor, this Orzo Pasta Salad with Lemon Vinaigrette is the perfect dish for any gathering. The vibrant combination of al dente orzo, crisp vegetables, and zesty dressing creates a delightful harmony of tastes that will transport you to sunny picnics and joyful celebrations. Easy to prepare and customizable, this salad is not just a side dish; it’s a centerpiece for summer feasts.

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Ingredients

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• 1 cup orzo pasta
• 1 cup cherry tomatoes, halved
• 1 medium cucumber, diced
• 1/4 medium red onion, finely chopped
• 1/2 cup feta cheese, crumbled
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh basil, chopped
• 1/4 cup lemon juice (freshly squeezed)
• 1/3 cup extra virgin olive oil
• Salt and pepper to taste

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Instructions

1. Cook the orzo pasta in boiling salted water until al dente (8-10 minutes). Drain and rinse under cold water.
2. In a large mixing bowl, combine halved cherry tomatoes, diced cucumber, and chopped red onion.
3. In a small bowl, whisk together lemon juice, olive oil, salt, and pepper until emulsified.
4. Add cooked orzo to the vegetable mixture along with crumbled feta cheese.
5. Toss in fresh parsley and basil. Drizzle with lemon vinaigrette and gently mix until well coated.
6. Taste and adjust seasoning as needed. Serve chilled or at room temperature.

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Category: Salad
• Method: Boiling
• Cuisine: Mediterranean

Nutrition

• Serving Size: 1 serving
• Calories: 290
• Sugar: 3g
• Sodium: 250mg
• Fat: 18g
• Saturated Fat: 4g
• Unsaturated Fat: 12g
• Trans Fat: 0g
• Carbohydrates: 26g
• Fiber: 2g
• Protein: 7g
• Cholesterol: 20mg