Description
This refreshing Lemony Orzo Pasta Salad combines tender orzo pasta with zesty lemon, crisp cucumber, salty feta cheese, and fresh herbs for a bright and flavorful dish. Perfect as a side or light meal, this quick and easy recipe is both vegetarian and gluten-free, making it a versatile crowd-pleaser, especially popular during warm weather.
Ingredients
Orzo and Dressing
- 1–1/2 cups dry orzo pasta
- 2 Tbsp extra-virgin olive oil (or just enough to lightly coat the pasta)
- 1 medium lemon, juiced and zested
Salad Mix
- 1 large English cucumber, seeded and chopped
- 1 Tbsp fresh mint, finely chopped
- 1 Tbsp fresh parsley, finely chopped
- 1/2 cup feta cheese, crumbled
- Kosher salt and freshly-ground black pepper, to taste
Instructions
- Cook the Orzo: Bring a large pot of water to a boil and generously salt it. Add the orzo pasta and cook until al dente, about 9 minutes or according to the package directions.
- Prepare Vegetables and Herbs: While the orzo cooks, seed and chop the English cucumber, finely chop the fresh mint and parsley, and set all aside.
- Drain and Cool Pasta: Drain the cooked orzo and let it cool for a couple of minutes to prevent wilting the fresh ingredients.
- Toss Salad: Transfer the warm orzo to a large mixing bowl. Drizzle with olive oil and lemon juice, tossing to coat. Stir in the lemon zest, chopped cucumber, fresh herbs, and crumbled feta cheese.
- Season and Chill: Season the salad generously with kosher salt and freshly ground black pepper to taste. Refrigerate the salad until ready to serve for the best flavor.
- Serve: Enjoy this bright and refreshing pasta salad chilled or at room temperature as a perfect side dish or light lunch.
Notes
- Use gluten-free orzo pasta to keep the dish gluten-free.
- Seed the cucumber to prevent excess moisture in the salad.
- Adjust the amount of olive oil and lemon juice to personal taste for dressing consistency.
- Can be prepared a few hours ahead for flavors to meld.
- Store leftovers covered in the refrigerator for up to 2 days.
- Prep Time: 5 mins
- Cook Time: 10 mins
- Category: Salad
- Method: Stovetop
- Cuisine: Mediterranean
