Description
This orzo salad recipe is fresh, colorful, and bursting with flavor. Tender orzo pasta is tossed with crisp vegetables, herbs, and a bright lemon dressing to create a light yet satisfying dish. It’s perfect for summer lunches, meal prep, potlucks, or as a refreshing side dish for grilled chicken or seafood.
Ingredients
1½ cups uncooked orzo pasta
1 cup cherry tomatoes, halved
1 cup cucumber, diced
¼ cup red onion, finely sliced
½ cup crumbled feta cheese
¼ cup fresh parsley, chopped
2 tablespoons olive oil
2 tablespoons fresh lemon juice
1 teaspoon Dijon mustard
Salt and black pepper to taste
Instructions
Bring a pot of salted water to a boil and cook orzo according to package directions. Drain and let cool slightly.
In a large bowl, combine cooked orzo, tomatoes, cucumber, red onion, feta, and parsley.
In a small bowl, whisk olive oil, lemon juice, Dijon mustard, salt, and pepper.
Pour dressing over the salad and toss gently until well coated.
Chill for 15 minutes before serving for best flavor.
Notes
Always salt your pasta water so the orzo absorbs flavor from the start.
Let the salad rest before serving so the dressing soaks into the pasta.
Add grilled chicken, chickpeas, or shrimp for extra protein.
Store leftovers in an airtight container and refresh with a splash of lemon juice before serving.
Taste before serving and adjust salt or acidity as needed.
- Prep Time: 10 minutes
- Cook Time: 10 minutes