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Lemony Orzo Pasta Salad

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A bright, tangy, and refreshing orzo pasta salad with fresh lemon, herbs, and feta cheese, perfect for potlucks and quick meals.

Ingredients

Scale
  • 1 ½ cups (270 grams) dry orzo pasta
  • Juice of 2 medium lemons (about ¼ cup)
  • Zest of 1 lemon
  • ⅓ cup (80 ml) extra virgin olive oil
  • ¼ cup chopped fresh parsley
  • 3 green onions, thinly sliced
  • 1 medium cucumber, diced
  • 1 cup cherry tomatoes, halved
  • ½ cup crumbled feta cheese
  • 1 clove garlic, minced
  • Salt and black pepper to taste
  • Optional: chopped Kalamata olives
  • Optional: pinch of red pepper flakes

Instructions

  1. Bring a large pot of salted water to a boil. Add 1 ½ cups (270 grams) of orzo pasta and cook according to package instructions, usually about 8 to 10 minutes, until al dente. Stir occasionally to prevent sticking. Drain in a colander and rinse briefly with cold water to stop the cooking process. Set aside to cool.
  2. While the orzo cooks, chop 1 medium cucumber into small dice, halve 1 cup of cherry tomatoes, slice 3 green onions thinly, and finely chop ¼ cup of fresh parsley. Mince 1 clove of garlic and zest 1 lemon. Juice 2 medium lemons to get about ¼ cup of fresh lemon juice.
  3. In a large mixing bowl, whisk together the lemon juice, lemon zest, ⅓ cup (80 ml) extra virgin olive oil, minced garlic, salt, and black pepper to taste. The dressing should be bright and tangy with a smooth consistency.
  4. Add the cooled orzo to the bowl with the dressing. Toss gently to coat every grain with the lemony mixture.
  5. Fold in the cucumber, cherry tomatoes, green onions, and parsley. Finally, sprinkle ½ cup crumbled feta cheese on top and give the salad a gentle toss to combine without breaking up the cheese too much.
  6. Taste the salad and add more salt, pepper, or lemon juice if needed. If you’re adding olives or red pepper flakes, fold them in now.
  7. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to let the flavors meld. You can make this up to one day ahead; just give it a gentle toss before serving.

Notes

Do not overcook the orzo; it should be al dente to avoid mushiness. Rinse orzo with cold water after cooking to stop cooking and remove excess starch. Letting the salad chill for at least 30 minutes enhances the lemon flavor. Adjust lemon juice gradually to avoid overpowering acidity. For dairy-free, omit feta or use plant-based cheese. For gluten-free, substitute orzo with quinoa or gluten-free pasta.

Nutrition

Keywords: lemony orzo pasta salad, potluck side dish, easy pasta salad, lemon pasta salad, summer salad, feta pasta salad

Find it online: https://cooltastes.com/lemony-orzo-pasta-salad-recipe-easy-perfect-potluck-side-dish/