Description
A refreshing and zesty Lemon Orzo Salad featuring perfectly cooked orzo pasta tossed with fresh lemon juice, olive oil, crisp Persian cucumbers, and aromatic herbs. This bright, easy-to-make salad can be served warm or chilled, making it a perfect side dish for any occasion.
Ingredients
Orzo Pasta
- 8 ounces orzo pasta (dried)
Dressing
- ¼ cup extra virgin olive oil
- ¼ cup lemon juice (freshly squeezed)
- 1 teaspoon lemon zest
Vegetables & Herbs
- 5-6 Persian cucumbers (diced)
- ¼ cup fresh dill (chopped)
- ¼ cup parsley (chopped)
Seasoning & Garnish
- Salt and pepper (to taste)
- Feta cheese (for serving, optional)
Instructions
- Cook the Orzo: Bring a large saucepan of salted water to a boil. Add the orzo and cook until al dente according to package instructions, about 8-10 minutes. Drain the orzo thoroughly and transfer it to a large serving bowl.
- Prepare the Dressing: Drizzle the extra virgin olive oil, freshly squeezed lemon juice, and lemon zest over the warm orzo pasta. Toss gently to combine all the flavors evenly, then set the bowl aside while you prepare the vegetables and herbs.
- Add Vegetables and Herbs: Add the diced Persian cucumbers, chopped fresh dill, and chopped parsley on top of the orzo. Mix everything together and season with salt and pepper to taste. If desired, sprinkle crumbled feta cheese on top for a creamy, salty finish.
- Serve or Chill: Enjoy the salad warm immediately or cover the bowl and refrigerate for about 1 hour until chilled and flavors meld. This salad can be served either way to suit your preference.
Notes
- Use freshly squeezed lemon juice for the best bright, fresh flavor.
- Persian cucumbers are preferred for their crisp texture and thin skin; English cucumbers can be a substitute.
- Feta cheese is optional; omit to make the salad vegetarian or for a dairy-free version.
- This salad holds well refrigerated for up to 2 days but is freshest eaten within the first day.
- Adjust salt and pepper carefully, especially if adding salty feta cheese.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Mediterranean
