Lemon Orzo Pasta Salad
This bright and refreshing Lemon Orzo Pasta Salad is perfect for meal prep, potlucks, or summer cookouts, combining zesty lemon with crunchy vegetables and creamy feta.
Ingredients
Pasta and Cooking Ingredients
- 8 oz orzo pasta
- 4 cups water for boiling orzo
- 1/2 teaspoon salt for boiling orzo
Dressing
- 2 tablespoons olive oil good quality, extra virgin recommended
- 1 tablespoon lemon zest
- 3 tablespoons lemon juice freshly squeezed
- 1 clove garlic, minced
- 1/4 teaspoon black pepper
Salad Ingredients
- 1 cup cherry tomatoes, halved or grape tomatoes
- 1 cup cucumber, diced English cucumber preferred
- 1/4 cup red onion, thinly sliced
- 1/4 cup fresh parsley, chopped flat leaf preferred
- 1/2 cup feta cheese, crumbled block or pre-crumbled
Instructions
Cooking the Orzo
- In a medium saucepan, bring water and salt to a boil over high heat.
- Add orzo and cook until al dente, about 8 minutes.
- Drain orzo and rinse under cold water until cooled. Transfer to a large bowl and toss with 1 tablespoon olive oil to prevent sticking.
Making the Dressing
- In a small bowl, whisk remaining 1 tablespoon olive oil with lemon juice, lemon zest, garlic, and black pepper.
Combining Ingredients
- Add cherry tomatoes, cucumber, red onion, parsley, and feta to the cooled orzo.
- Pour dressing over and toss gently to combine.
- Cover and chill for at least 30 minutes before serving to allow flavors to meld.
Notes
For best results, let the salad chill before serving. If the salad seems dry after chilling, a splash of olive oil can help. Store in an airtight container in the fridge for up to 3 days.